18 Flavorful Choy Sum Recipes for Every Occasion

Delicious, versatile, and packed with nutrients—choy sum is the leafy green superstar you need in your kitchen! Whether you’re craving quick weeknight stir-fries, comforting soups, or vibrant seasonal sides, these 18 recipes have you covered. Ready to transform this humble veggie into mouthwatering meals? Let’s dive in and discover your new favorite dish!

Garlic Stir-Fried Choy Sum

Here’s a lightning-fast garlic stir-fry that transforms humble choy sum into a vibrant side dish. Heat your wok while you prep—this comes together in minutes.

Ingredients

– A big bunch of fresh choy sum
– 4 cloves of garlic, smashed and roughly chopped
– A generous glug of vegetable oil
– A good splash of soy sauce
– A couple of tablespoons of water
– A pinch of sugar to balance things out

Instructions

1. Wash the choy sum thoroughly and shake off excess water, leaving some droplets clinging to the leaves.
2. Trim about half an inch off the tough stem ends and cut the stalks into 2-inch pieces.
3. Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates instantly.
4. Add vegetable oil and swirl to coat the surface, then immediately add the chopped garlic.
5. Stir-fry the garlic for exactly 15 seconds until fragrant but not browned—this prevents bitterness.
6. Add the choy sum stems first and stir-fry for 1 minute to give them a head start.
7. Toss in the leafy greens and continue stir-frying for another 45 seconds until leaves wilt.
8. Sprinkle the sugar evenly over the greens to enhance their natural sweetness.
9. Pour soy sauce around the edges of the wok so it sizzles and caramelizes slightly.
10. Add water and immediately cover with a lid to steam for exactly 1 minute—this creates a light sauce.
11. Uncover and stir everything together until the sauce lightly coats the vegetables.
12. Transfer immediately to a serving plate to stop the cooking process. Leaves should remain vibrant green with crisp-tender stems that still have some bite. The garlic infuses every bite while the soy creates a savory glaze that clings beautifully. Try it alongside grilled pork chops or toss with noodles for a complete meal.

Choy Sum with Oyster Sauce

Looking for a quick vegetable side that delivers big flavor? Choy sum with oyster sauce comes together in minutes and makes any meal feel special. Let’s get cooking right away.

Ingredients

– 1 large bunch of fresh choy sum
– 2 tablespoons of oyster sauce
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, minced
– A splash of water
– A pinch of sugar

Instructions

1. Rinse the choy sum thoroughly under cold running water to remove any dirt.
2. Trim about 1 inch off the bottom of the stems and discard any wilted leaves.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
4. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add the prepared choy sum to the hot pan, stirring to coat with the garlic oil.
6. Pour in a splash of water (about 2 tablespoons) to create steam.
7. Cover the pan and cook for 2 minutes until stems begin to soften.
8. Uncover and stir in 2 tablespoons of oyster sauce, making sure it coats all the greens evenly.
9. Add a pinch of sugar to balance the saltiness of the oyster sauce.
10. Cook uncovered for 1 more minute until the stems are tender-crisp and the leaves are wilted.
11. Remove from heat immediately to prevent overcooking.

Don’t let the simple ingredients fool you – this dish delivers crisp-tender stems and silky leaves coated in savory-sweet sauce. The garlic-infused oil and umami-rich oyster sauce create a perfect balance that makes even vegetable skeptics ask for seconds. Try serving it alongside grilled chicken or over steamed rice to soak up every last drop of that delicious sauce.

Spicy Szechuan Choy Sum

Spicy Szechuan choy sum brings serious heat to your weeknight dinner rotation. Skip the takeout and make this vibrant stir-fry in under 15 minutes. Szechuan peppercorns deliver that signature tingly numbing sensation that cuts through the richness.

Ingredients

– 1 big bunch of fresh choy sum, about 4 cups chopped
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1-2 dried red chilies, crushed (depending on your heat tolerance)
– 1 teaspoon Szechuan peppercorns
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– A splash of toasted sesame oil

Instructions

1. Wash the choy sum thoroughly and chop into 2-inch pieces, separating the stems from the leaves.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add Szechuan peppercorns and dried chilies to the hot oil and toast for 30 seconds until fragrant.
4. Stir in minced garlic and grated ginger, cooking for another 30 seconds until golden but not burned.
5. Add the choy sum stems first and stir-fry for 2 minutes until slightly softened.
6. Toss in the leafy greens and continue stir-frying for 1 more minute until just wilted.
7. Pour in soy sauce, rice vinegar, and sugar directly over the vegetables.
8. Cook everything together for 1 final minute, tossing constantly to coat evenly.
9. Remove from heat and drizzle with sesame oil, giving one last quick toss.

You’ll love the crisp-tender texture of the greens against the fiery, numbing Szechuan spice. Try serving it over steamed jasmine rice to balance the heat, or top with crispy fried eggs for a complete meal.

Steamed Choy Sum with Ginger

Haven’t found a quicker, healthier side dish than this vibrant steamed choy sum. Here’s how to make it perfectly every single time.

Ingredients

– 1 large bunch of fresh choy sum
– A 2-inch piece of fresh ginger
– 2 tablespoons of vegetable oil
– 1 tablespoon of soy sauce
– A splash of toasted sesame oil
– A couple of garlic cloves

Instructions

1. Rinse the choy sum thoroughly under cold running water to remove any dirt.
2. Trim about 1 inch off the tough bottom ends of the choy sum stems.
3. Peel the ginger and slice it into very thin matchsticks.
4. Peel and thinly slice the garlic cloves.
5. Pour 1 inch of water into a large pot and bring it to a rolling boil over high heat.
6. Place the choy sum in a steamer basket and set it over the boiling water.
7. Cover the pot tightly and steam for exactly 3 minutes until stems are tender-crisp. Tip: Don’t overcrowd the basket – steam in batches if needed for even cooking.
8. Immediately transfer the steamed choy sum to a serving platter using tongs.
9. Heat the vegetable oil in a small skillet over medium heat until shimmering, about 2 minutes.
10. Add the ginger and garlic to the hot oil and cook for 45 seconds until fragrant but not browned. Tip: Watch carefully as garlic burns quickly and turns bitter.
11. Pour the hot oil with ginger and garlic directly over the steamed choy sum.
12. Drizzle the soy sauce evenly over the vegetables.
13. Finish with a splash of toasted sesame oil. Tip: Add the sesame oil last to preserve its delicate nutty flavor.
14. Toss everything gently to coat the choy sum evenly with the seasonings.

Makes a fantastic light lunch when topped with a soft-boiled egg, or serve alongside grilled salmon for a complete meal. The stems stay satisfyingly crisp while the leaves wilt just enough to soak up all that gingery sauce.

Choy Sum and Mushroom Stir-Fry

Fragrant and fast, this stir-fry brings tender choy sum and earthy mushrooms together in minutes. Perfect for busy weeknights when you want something fresh but substantial. The garlic and ginger base creates an aromatic foundation that makes the whole kitchen smell amazing.

Ingredients

– 1 big bunch of choy sum, roughly chopped
– 8 ounces of mixed mushrooms, sliced
– 3 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 2 tablespoons of vegetable oil
– A splash of soy sauce
– A couple of teaspoons of sesame oil
– A pinch of red pepper flakes (optional)

Instructions

1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add minced garlic and grated ginger, stirring constantly for exactly 30 seconds until fragrant but not browned.
3. Toss in sliced mushrooms, spreading them in a single layer to ensure even browning.
4. Cook mushrooms undisturbed for 3-4 minutes until they release their liquid and develop golden edges.
5. Add chopped choy sum stems first, stir-frying for 1 minute until slightly softened.
6. Incorporate the leafy greens, tossing continuously until they wilt, about 2 minutes.
7. Drizzle in a generous splash of soy sauce around the edges of the pan for maximum flavor impact.
8. Finish with a couple of teaspoons of sesame oil and optional red pepper flakes, tossing to combine.
9. Remove from heat immediately to prevent overcooking the delicate greens.
Delicate choy sum leaves wilt into the savory mushroom mixture while the stems retain a satisfying crunch. The sesame oil adds nutty depth that complements the earthy mushrooms beautifully. Serve this over steamed jasmine rice or toss with noodles for a complete meal that comes together faster than takeout.

Choy Sum in Garlic Butter Sauce

You know that feeling when you want something green and garlicky that comes together in minutes? This choy sum hits all the right notes with minimal effort.

Ingredients

– 1 big bunch of choy sum
– 3 tablespoons of butter
– 4 garlic cloves, minced
– A splash of water
– A couple of pinches of salt

Instructions

1. Rinse the choy sum thoroughly under cold running water to remove any grit.
2. Trim about half an inch off the tough ends of the choy sum stems.
3. Mince the garlic cloves finely so they distribute evenly in the sauce.
4. Heat a large skillet or wok over medium-high heat for 1 minute.
5. Add the butter to the hot skillet and let it melt completely.
6. Add the minced garlic to the melted butter and cook for 30 seconds until fragrant but not browned.
7. Add the choy sum to the skillet, arranging it in a single layer if possible.
8. Pour in a splash of water (about 2 tablespoons) to create steam.
9. Sprinkle a couple of pinches of salt evenly over the greens.
10. Cover the skillet with a lid and cook for 2 minutes to wilt the choy sum.
11. Remove the lid and use tongs to toss the choy sum, ensuring all pieces are coated in the garlic butter sauce.
12. Cook uncovered for another 1-2 minutes until stems are tender-crisp when pierced with a fork.
13. Transfer immediately to a serving dish to prevent overcooking.

Velvety stems and tender leaves soak up that rich garlic butter beautifully. The slight bitterness of the greens balances perfectly with the savory sauce. Try serving it alongside grilled chicken or over steamed rice to catch every last drop of that delicious butter.

Choy Sum with Fermented Tofu

Tired of the same old greens? This quick stir-fry transforms humble choy sum into something special with fermented tofu’s funky punch. It’s faster than takeout and packed with savory flavor.

Ingredients

– A big bunch of fresh choy sum
– 2 tablespoons of fermented tofu (the white kind)
– 3 cloves of garlic, smashed
– A glug of neutral oil (about 2 tablespoons)
– A splash of water (around ¼ cup)
– A pinch of sugar

Instructions

1. Wash the choy sum thoroughly under cold running water to remove any grit.
2. Trim about 1 inch off the tough ends of the choy sum stems.
3. Smash and mince 3 garlic cloves until finely chopped.
4. Mash 2 tablespoons of fermented tofu with 1 tablespoon of its liquid in a small bowl until smooth.
5. Heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat until shimmering.
6. Add the minced garlic and stir-fry for 15 seconds until fragrant but not browned.
7. Add the choy sum stems first and stir-fry for 1 minute to soften slightly.
8. Add the choy sum leaves and stir-fry for another 30 seconds until wilted.
9. Pour in ¼ cup of water and immediately cover the pan to steam for 2 minutes.
10. Uncover and stir in the mashed fermented tofu mixture until evenly coating the greens.
11. Add a pinch of sugar to balance the saltiness and stir for 30 seconds.
12. Remove from heat when stems are tender-crisp and leaves are bright green.

Really, the fermented tofu gives this dish its signature savory depth that makes plain vegetables exciting. The stems stay satisfyingly crisp while the leaves soak up all that umami goodness. Try it alongside steamed rice to catch every last bit of the sauce, or top with fried shallots for extra crunch.

Choy Sum and Shrimp Stir-Fry

Hectic weeknights call for quick, satisfying meals that deliver big flavor without the fuss. This vibrant stir-fry comes together in minutes, featuring tender shrimp and crisp choy sum in a savory garlic sauce. Here’s how to make it happen when time is tight.

Ingredients

– 1 pound of large shrimp, peeled and deveined
– A big bunch of fresh choy sum, roughly chopped
– 3 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons of vegetable oil
– 2 tablespoons of soy sauce
– A splash of sesame oil
– A couple of tablespoons of chicken broth
– 1 teaspoon of cornstarch

Instructions

1. Pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 1 minute per side until pink and opaque, then remove to a plate.
4. Reduce heat to medium-high and add remaining 1 tablespoon oil to the same skillet.
5. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
6. Toss in chopped choy sum stems and cook for 1 minute until slightly softened.
7. Add choy sum leaves and 2 tablespoons chicken broth, stirring for 1 more minute until wilted.
8. Whisk together 2 tablespoons soy sauce, 1 teaspoon cornstarch, and a splash of sesame oil in a small bowl.
9. Return shrimp to skillet and pour sauce over everything.
10. Stir continuously for 1-2 minutes until sauce thickens and coats everything evenly.
11. Remove from heat immediately to prevent overcooking.

Perfectly cooked shrimp stay tender against the crisp-tender choy sum, all coated in that savory garlic-ginger sauce. Serve it over steamed rice to soak up every last drop, or try it with noodles for a heartier twist—either way, it’s a weeknight win.

Braised Choy Sum with Garlic

Fragrant and fast, this garlicky braised choy sum makes any weeknight dinner feel special. The greens wilt into a savory, tender side that pairs with everything from rice to roasted chicken. You’ll love how the garlic infuses the simple sauce.

Ingredients

– 1 large bunch of choy sum
– 3 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– A splash of soy sauce
– A quarter cup of chicken or vegetable broth
– A pinch of sugar
– A drizzle of toasted sesame oil

Instructions

1. Rinse the choy sum thoroughly under cold water to remove any dirt, then shake off excess moisture.
2. Trim about half an inch off the tough ends of the choy sum stems.
3. Mince the garlic cloves finely so they release maximum flavor when cooked.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
5. Add the minced garlic to the hot oil and stir constantly for 30 seconds until fragrant but not browned.
6. Place the choy sum in the skillet, arranging it in a single layer if possible.
7. Pour in the broth and soy sauce, then sprinkle the pinch of sugar over the greens.
8. Cover the skillet with a lid and reduce the heat to medium.
9. Braise for 3-4 minutes until the stems are tender-crisp when pierced with a fork.
10. Uncover and drizzle with toasted sesame oil just before serving.
Hearty and satisfying, the stems stay slightly crunchy while the leaves soak up the savory garlic broth. Serve it over steamed jasmine rice to catch every drop of sauce, or alongside grilled fish for a light meal. The toasted sesame oil adds a nutty finish that makes this simple dish unforgettable.

Choy Sum Salad with Sesame Dressing

Ditch the boring greens and try this vibrant Choy Sum Salad. Discover how its tender stems and crisp leaves pair perfectly with a nutty sesame dressing. You’ll love how quickly it comes together for a fresh weeknight side.

Ingredients

– 1 large bunch of choy sum
– 2 tablespoons of toasted sesame oil
– A splash of rice vinegar (about 1 tablespoon)
– A couple of garlic cloves, minced
– 1 teaspoon of soy sauce
– A pinch of red pepper flakes
– A handful of toasted sesame seeds

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. While water heats, rinse the choy sum thoroughly under cold running water to remove any dirt.
3. Trim off the tough bottom inch of the choy sum stems and discard.
4. Once water boils, add the choy sum and blanch for exactly 45 seconds until bright green and slightly tender. Tip: Don’t overcrowd the pot—work in batches if needed for even cooking.
5. Immediately transfer the choy sum to a bowl of ice water using tongs to stop the cooking process.
6. Let it sit in the ice bath for 2 minutes until completely cool, then drain well and pat dry with paper towels.
7. In a small bowl, whisk together the toasted sesame oil, rice vinegar, minced garlic, soy sauce, and red pepper flakes until fully combined. Tip: Toasting the sesame seeds beforehand enhances their nutty flavor—just heat them in a dry pan over medium heat for 2-3 minutes until golden.
8. Chop the cooled choy sum into 2-inch pieces and place them in a large salad bowl.
9. Pour the dressing over the choy sum and toss gently to coat every leaf. Tip: Use your hands to toss for better distribution without bruising the greens.
10. Sprinkle the toasted sesame seeds over the top just before serving.

Vibrant and crisp, this salad offers a satisfying crunch from the choy sum stems balanced by the rich, savory dressing. Serve it alongside grilled chicken or spoon it over a bowl of steamed rice for a light meal. The sesame seeds add a final toasty note that makes every bite irresistible.

Choy Sum and Tofu Soup

Zesty yet comforting, this Choy Sum and Tofu Soup comes together in under 30 minutes. Perfect for busy weeknights when you need something nourishing without the fuss. The bright greens and silky tofu create a light but satisfying bowl.

Ingredients

– 1 tablespoon of vegetable oil
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– A 14-ounce block of firm tofu, cubed
– A big bunch of choy sum, chopped
– A splash of soy sauce
– A pinch of red pepper flakes

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat for 1 minute.
2. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Pour in 4 cups of vegetable broth and bring to a boil.
4. Reduce heat to a simmer and add the cubed tofu.
5. Simmer for 5 minutes to allow the tofu to absorb the broth.
6. Stir in the chopped choy sum and cook for 2 minutes until just wilted.
7. Add a splash of soy sauce and a pinch of red pepper flakes.
8. Simmer for 1 final minute to blend the flavors.

Only the vibrant green choy sum and soft tofu cubes remain distinct in this clear broth. The subtle pepper heat and savory soy create a balanced, light flavor that’s perfect as is. For a heartier meal, serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Choy Sum with Black Bean Sauce

Perfect for busy weeknights, this Choy Sum with Black Bean Sauce comes together in under 15 minutes. Packed with garlicky, savory flavor, it’s a restaurant-quality side that beats takeout every time.

Ingredients

– A big bunch of fresh choy sum
– 2 tablespoons of fermented black beans
– 4 cloves of garlic, minced
– A couple of tablespoons of vegetable oil
– A splash of soy sauce
– A splash of water
– A pinch of sugar

Instructions

1. Rinse the choy sum thoroughly under cold running water to remove any grit.
2. Trim about 1 inch off the tough ends of the choy sum stems.
3. Mince 4 cloves of garlic finely.
4. Rinse the fermented black beans briefly in a small strainer to remove excess salt.
5. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
6. Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant but not browned.
7. Add the rinsed black beans to the wok and stir-fry for another 30 seconds to release their aroma.
8. Add the trimmed choy sum to the wok all at once.
9. Pour in a splash of soy sauce and a splash of water immediately.
10. Stir-fry constantly for 2-3 minutes until the choy sum stems are tender-crisp and the leaves are wilted.
11. Sprinkle a pinch of sugar over the vegetables and toss to combine.
12. Transfer immediately to a serving dish.

Ultra-tender stems and wilted leaves soak up the salty, funky black bean sauce beautifully. Serve it alongside steamed jasmine rice to catch every last drop of sauce, or top with crispy fried shallots for extra crunch.

Choy Sum and Beef Stir-Fry

Kickstart your weeknight dinner with this lightning-fast stir-fry that comes together in under 20 minutes. Keep your wok smoking hot and your ingredients prepped for that authentic restaurant-quality sear. This dish delivers tender beef and crisp greens in a savory-sweet sauce that clings perfectly to every bite.

Ingredients

– 1 pound flank steak, sliced thin against the grain
– A big bunch of choy sum, roughly chopped
– 3 cloves garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons vegetable oil
– A generous splash of soy sauce
– A couple tablespoons of oyster sauce
– A teaspoon of cornstarch
– A pinch of sugar
– A quarter cup of water or beef broth

Instructions

1. Slice 1 pound flank steak against the grain into ¼-inch thick strips.
2. Whisk together soy sauce, oyster sauce, cornstarch, and sugar in a medium bowl until smooth.
3. Toss beef strips in the marinade until evenly coated and let sit for 10 minutes at room temperature.
4. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering (about 400°F).
5. Add marinated beef in a single layer and sear undisturbed for 90 seconds to develop a brown crust.
6. Flip beef and cook for another 60 seconds until no longer pink, then transfer to a clean plate.
7. Add minced garlic and grated ginger to the hot wok and stir-fry for 30 seconds until fragrant.
8. Toss in chopped choy sum stems and stir-fry for 2 minutes until slightly softened.
9. Add choy sum leaves and ¼ cup water, then cover and steam for 1 minute until leaves wilt.
10. Return cooked beef and any accumulated juices to the wok, tossing everything together for 30 seconds.
11. Remove from heat immediately when sauce thickens and coats the ingredients.
Make this your go-to busy night meal—the beef stays remarkably tender while the choy sum provides a satisfying crisp-tender contrast. That glossy sauce soaks beautifully into steamed rice, and a sprinkle of sesame seeds at the end adds nice textural variation. Leftovers reheat surprisingly well for next-day lunches too.

Choy Sum with Chili Oil

Tender choy sum gets a fiery upgrade with this chili oil treatment. This quick stir-fry transforms simple greens into something special. You’ll have it ready faster than takeout.

Ingredients

– 1 large bunch of choy sum
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 tablespoons chili oil
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– A pinch of sugar
– A couple of tablespoons water

Instructions

1. Wash the choy sum thoroughly and trim off the tough ends.
2. Cut the choy sum into 2-inch pieces, keeping stems and leaves separate.
3. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add minced garlic and grated ginger, stirring for exactly 30 seconds until fragrant but not browned.
5. Add the choy sum stems first, stir-frying for 2 minutes until slightly softened.
6. Add the leaves and 2 tablespoons of water, then cover and steam for 1 minute.
7. Uncover and add chili oil, soy sauce, rice vinegar, and sugar all at once.
8. Toss everything together for 1 minute until the greens are evenly coated and wilted but still bright green.
9. Remove from heat immediately to prevent overcooking.

Zesty and vibrant, this dish delivers crisp-tender greens with a slick of spicy oil that clings to every leaf. The stems retain a satisfying crunch against the softened leaves. Try it piled over steamed rice or alongside grilled pork for a complete meal that balances heat with freshness.

Choy Sum and Scallion Pancakes

Pancakes don’t always need to be sweet breakfast affairs. These savory Choy Sum and Scallion Pancakes bring crispy, veggie-packed goodness to any meal, from quick lunches to impressive appetizers.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup water
– A big handful of chopped choy sum
– A couple of chopped scallions
– 1 tablespoon soy sauce
– A splash of sesame oil
– 2 tablespoons vegetable oil for frying
– A pinch of salt

Instructions

1. Whisk together 1 ½ cups all-purpose flour, ½ cup water, and a pinch of salt in a medium bowl until a shaggy dough forms.
2. Tip: Don’t overmix—a slightly lumpy dough makes for flakier pancakes.
3. Knead the dough on a lightly floured surface for 2 minutes until smooth.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.
5. Roll the dough into a thin rectangle, about ⅛-inch thick.
6. Brush the surface evenly with a splash of sesame oil.
7. Sprinkle a big handful of chopped choy sum and a couple of chopped scallions evenly over the dough.
8. Tightly roll the dough into a log, starting from one long edge.
9. Coil the log into a spiral and press it down gently with your palm.
10. Roll the spiral out again into a ¼-inch thick pancake.
11. Tip: Rolling gently prevents the greens from tearing through.
12. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat (350°F).
13. Cook the pancake for 3–4 minutes until the bottom is golden brown and crispy.
14. Flip and cook the other side for another 3–4 minutes, adding the remaining 1 tablespoon oil if needed.
15. Tip: Press down lightly with a spatula to ensure even browning.
16. Remove from the skillet and brush with 1 tablespoon soy sauce while still hot.
17. Let the pancake cool for 1 minute before slicing into wedges.

Lightly crispy on the outside with tender, savory layers inside, these pancakes deliver a satisfying crunch with every bite. The choy sum adds a mild bitterness that balances the scallion’s sharpness perfectly. Serve them with a spicy dipping sauce or crumble over rice bowls for extra texture.

Choy Sum with Garlic and Soy Sauce

Tender choy sum with garlicky soy sauce makes a quick, vibrant side that pairs with nearly anything. This simple stir-fry comes together in minutes but delivers big flavor. The crisp greens soak up the savory sauce beautifully.

Ingredients

– 1 big bunch of choy sum
– 4 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 3 tablespoons of soy sauce
– A splash of water
– A pinch of sugar

Instructions

1. Wash the choy sum thoroughly and trim off the tough ends.
2. Mince 4 cloves of garlic finely.
3. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add the minced garlic and stir-fry for 30 seconds until fragrant but not browned.
5. Add the choy sum and stir-fry for 2 minutes until slightly wilted.
6. Pour in 3 tablespoons of soy sauce and a splash of water.
7. Sprinkle a pinch of sugar over the greens.
8. Continue stir-frying for another 2-3 minutes until stems are tender-crisp and leaves are fully wilted.
9. Remove from heat immediately to prevent overcooking.

Perfectly cooked choy sum should have crisp-tender stems and silky leaves that cling to the garlicky sauce. The savory soy flavor penetrates every bite without overwhelming the vegetable’s natural sweetness. Try serving it over steamed rice with a fried egg for a complete meal, or alongside grilled meats where the bright greens cut through richer flavors.

Choy Sum and Egg Drop Soup

Crisp choy sum and silky eggs create a comforting bowl that comes together in under 20 minutes. This soup balances delicate greens with rich egg ribbons for a light yet satisfying meal. Perfect for busy weeknights when you need something nourishing without the fuss.

Ingredients

– 4 cups of chicken broth
– 1 bunch of fresh choy sum, about 4 cups chopped
– 2 large eggs
– 1 tablespoon of soy sauce
– A splash of sesame oil
– A couple of garlic cloves, minced
– 1 teaspoon of grated ginger
– A pinch of white pepper

Instructions

1. Pour 4 cups of chicken broth into a medium pot and bring to a boil over high heat.
2. Reduce heat to medium and add minced garlic and grated ginger, simmering for 2 minutes to infuse flavors.
3. While broth simmers, wash choy sum thoroughly and chop into 2-inch pieces, separating stems from leaves.
4. Add choy sum stems to the broth and cook for 2 minutes until slightly tender.
5. Add choy sum leaves and cook for 1 more minute until wilted but still bright green.
6. In a small bowl, whisk 2 eggs until uniform in color with no streaks.
7. Slowly drizzle whisked eggs into the simmering soup while stirring in one direction with a fork to create thin ribbons.
8. Stir in 1 tablespoon of soy sauce and a pinch of white pepper.
9. Remove soup from heat and stir in a splash of sesame oil.
10. Ladle soup into bowls and serve immediately.

Egg ribbons should be delicate and cloud-like, contrasting with the crisp-tender choy sum. The broth carries subtle ginger warmth against the savory soy backdrop. For extra richness, top with crispy fried shallots or serve alongside steamed jasmine rice.

Choy Sum with Crispy Shallots

Every home cook needs this quick vegetable side in their rotation. Choy sum’s tender stems and mild greens cook up fast, while crispy shallots add a savory crunch. It’s a simple dish that feels special enough for any weeknight dinner.

Ingredients

– A big bunch of fresh choy sum
– A couple of large shallots, thinly sliced
– A splash of vegetable oil
– A tablespoon of soy sauce
– A teaspoon of toasted sesame oil
– A pinch of sugar

Instructions

1. Trim the tough ends off the choy sum and rinse thoroughly under cold water.
2. Thinly slice the shallots into rings, separating them with your fingers.
3. Heat a tablespoon of vegetable oil in a large skillet over medium heat until it shimmers.
4. Add the sliced shallots and fry for 4-5 minutes, stirring frequently, until golden brown and crispy.
5. Remove the crispy shallots with a slotted spoon and drain on paper towels.
6. Increase the heat to medium-high and add the choy sum to the hot oil in the skillet.
7. Stir-fry for 2-3 minutes until the stems are tender-crisp and the leaves are wilted.
8. Add the soy sauce, toasted sesame oil, and a pinch of sugar to the skillet.
9. Toss everything together for 30 seconds until the choy sum is evenly coated.
10. Transfer the cooked choy sum to a serving plate and top with the crispy shallots.
Zesty shallot crunch plays against the tender greens in every bite. The sesame-soy glaze clings perfectly to the leafy folds. Try serving it alongside grilled chicken or spooning it over steamed rice to catch every last drop of sauce.

Summary

Deliciously versatile, these 18 choy sum recipes prove this leafy green deserves a spot in your kitchen rotation. Whether you’re cooking for a quick weeknight dinner or a special gathering, there’s a perfect dish waiting for you. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.