18 Delicious Choy Sum Recipes for Healthy Eating

Feeling adventurous in the kitchen but short on time? Choy sum, with its tender stems and leafy greens, is your ticket to whipping up quick, nutritious meals that don’t skimp on flavor. Whether you’re craving something stir-fried, steamed, or tossed in a salad, our roundup of 18 delicious choy sum recipes promises to inspire your next healthy meal. Let’s dive into these vibrant dishes that are as easy to make as they are good for you!

Stir-Fried Choy Sum with Garlic

Last week, I found myself staring at a bunch of choy sum in my fridge, wondering how to turn it into something delicious without too much fuss. That’s when I remembered this simple stir-fry recipe that never fails to impress with its vibrant colors and bold flavors.

Ingredients

• Choy sum – 1 lb
• Garlic – 3 cloves, minced
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Wash the choy sum thoroughly under cold water, then pat dry with a clean towel to remove excess moisture. Tip: Dry leaves ensure a better stir-fry texture.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic to the hot oil and stir-fry for about 30 seconds, or until fragrant but not browned. Tip: Keeping the garlic from browning prevents bitterness.
4. Add the choy sum to the wok, increase the heat to high, and stir-fry for 2-3 minutes until the leaves are wilted but the stems remain crisp. Tip: High heat is key to achieving that perfect crisp-tender texture.
5. Sprinkle the salt over the choy sum and toss to combine evenly, then remove from heat immediately.

Unbelievably simple, this dish brings a crisp freshness to the table with a garlicky punch that’s hard to resist. Try serving it alongside grilled meats or over a bowl of steamed rice for a quick, satisfying meal.

Choy Sum with Oyster Sauce

Every time I stroll through the farmers’ market, the vibrant greens of choy sum always catch my eye, reminding me of my grandma’s simple yet flavorful stir-fries. Today, I’m sharing my take on ‘Choy Sum with Oyster Sauce,’ a dish that’s as easy to make as it is delicious, perfect for those busy weeknights when you crave something wholesome without the fuss.

Ingredients

• Choy sum – 1 bunch
• Oyster sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Water – ¼ cup

Instructions

1. Wash the choy sum thoroughly under cold running water to remove any dirt, then pat dry with a clean towel.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic to the wok, stirring constantly for about 30 seconds until fragrant but not browned.
4. Toss in the choy sum, stirring quickly to coat with the oil and garlic. Tip: Keep the heat high to ensure the greens cook quickly and retain their vibrant color.
5. Pour in the water, cover the wok with a lid, and let the choy sum steam for 2 minutes until slightly wilted but still crisp.
6. Remove the lid, drizzle the oyster sauce over the choy sum, and toss to combine evenly. Tip: Adjust the amount of oyster sauce based on your preference for saltiness.
7. Cook for an additional 1 minute, stirring constantly, then remove from heat. Tip: Serve immediately to enjoy the best texture and flavor.

Crisp, tender, and bursting with umami, this choy sum dish is a testament to the beauty of simplicity. Try pairing it with steamed rice and a sprinkle of sesame seeds for an extra layer of texture and nuttiness.

Steamed Choy Sum with Ginger

Last week, I stumbled upon the most vibrant bunch of choy sum at my local farmer’s market, and it inspired me to keep things simple yet flavorful. There’s something about steaming greens that just feels right, especially when paired with the warm, spicy notes of fresh ginger.

Ingredients

• Choy sum – 1 bunch
• Fresh ginger – 1 tbsp, julienned
• Soy sauce – 2 tbsp
• Water – 1 cup

Instructions

1. Trim the ends of the choy sum and rinse thoroughly under cold water to remove any dirt. Shake off excess water.
2. Fill a pot with 1 cup of water and bring to a boil over high heat. Tip: Use a steamer basket if you have one to keep the greens above the water.
3. Place the choy sum in the steamer basket or directly in the pot, cover, and steam for 3 minutes. Tip: The stems should be tender but still crisp, and the leaves just wilted.
4. While the choy sum steams, heat a small pan over medium heat and lightly toast the julienned ginger for about 1 minute until fragrant. Tip: Toasting the ginger enhances its flavor without overpowering the dish.
5. Transfer the steamed choy sum to a serving plate, drizzle with soy sauce, and top with the toasted ginger.

Usually, I find that the simplicity of this dish lets the natural sweetness of the choy sum shine, with the ginger adding just the right amount of zing. Try serving it alongside a bowl of steamed rice for a light, satisfying meal.

Choy Sum and Mushroom Stir-Fry

Zesty and vibrant, this Choy Sum and Mushroom Stir-Fry has become my go-to weeknight dinner when I’m craving something light yet satisfying. It’s a dish that reminds me of my first attempt at stir-frying, where I learned the importance of high heat and quick cooking to keep the vegetables crisp and flavorful.

Ingredients

• Choy Sum – 1 bunch
• Mushrooms – 8 oz, sliced
• Garlic – 2 cloves, minced
• Soy Sauce – 2 tbsp
• Olive Oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add minced garlic to the wok, stirring constantly for 30 seconds until fragrant but not browned.
3. Toss in sliced mushrooms, spreading them out in a single layer. Let them cook undisturbed for 2 minutes to develop a golden sear.
4. Stir the mushrooms, then add choy sum. Continue to stir-fry for another 2 minutes until the leaves wilt slightly but stems remain crisp.
5. Drizzle soy sauce over the vegetables and sprinkle with salt. Toss everything together for 1 minute to combine flavors evenly.
6. Remove from heat immediately to prevent overcooking. The vegetables should be vibrant and slightly crunchy.

Bright and full of umami, this stir-fry pairs wonderfully with steamed rice or can stand alone as a low-carb meal. The mushrooms add a meaty texture, while the choy sum brings a fresh, slightly bitter contrast that’s utterly addictive.

Braised Choy Sum with Tofu

Finally, after a long day of craving something light yet satisfying, I stumbled upon this Braised Choy Sum with Tofu recipe that’s become a staple in my kitchen. It’s the perfect blend of simplicity and flavor, reminding me of the quick meals my mom used to whip up when time was tight.

Ingredients

• Choy Sum – 1 bunch
• Firm Tofu – 14 oz, cubed
• Garlic – 3 cloves, minced
• Soy Sauce – 2 tbsp
• Vegetable Oil – 1 tbsp
• Water – 1/2 cup

Instructions

1. Heat vegetable oil in a large pan over medium heat (350°F) until shimmering.
2. Add minced garlic to the pan, sautéing for 30 seconds until fragrant but not browned.
3. Gently place cubed tofu into the pan, searing each side for 2 minutes until golden. Tip: Use a non-stick pan to prevent the tofu from sticking.
4. Add choy sum to the pan, stirring gently to mix with the tofu and garlic.
5. Pour in soy sauce and water, then cover the pan. Reduce heat to low (200°F) and let it braise for 5 minutes. Tip: The steam will help soften the choy sum while keeping it vibrant green.
6. Uncover and stir the mixture once, then cover again for another 3 minutes. Tip: Check the tenderness of the choy sum; it should be soft but still crisp.
7. Remove from heat and serve immediately.

Best enjoyed when the tofu is crispy on the outside yet soft inside, and the choy sum has absorbed just enough soy sauce to be flavorful without overpowering. Try serving it over a bed of steamed rice for a complete meal that’s both comforting and light.

Choy Sum in Garlic Sauce

Last week, I stumbled upon the most vibrant bunch of choy sum at my local farmer’s market, and it inspired me to whip up this simple yet flavorful dish. There’s something about the crispness of fresh greens paired with the punch of garlic that just feels like home to me.

Ingredients

• Choy sum – 1 lb
• Garlic – 3 cloves, minced
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Water – ¼ cup

Instructions

1. Wash the choy sum thoroughly under cold running water to remove any dirt, then pat dry with a clean towel.
2. Heat the vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic to the pan and sauté for about 30 seconds, just until fragrant but not browned.
4. Tip: Keeping the garlic from browning ensures a sweeter, more nuanced flavor in your sauce.
5. Add the choy sum to the pan, stirring quickly to coat the greens with the garlic and oil.
6. Pour in the water and soy sauce, then cover the pan with a lid to steam the choy sum for 2 minutes.
7. Tip: Steaming with the lid on helps the choy sum retain its vibrant green color and crisp texture.
8. Remove the lid and continue to cook for another minute, allowing the sauce to reduce slightly.
9. Tip: For an extra layer of flavor, a splash of sesame oil can be added at this stage.
10. Transfer the choy sum to a serving dish immediately to prevent overcooking.

Enjoy the tender yet crisp texture of the choy sum, perfectly complemented by the savory garlic sauce. This dish pairs wonderfully with steamed rice or can be served alongside your favorite protein for a complete meal.

Spicy Choy Sum with Chili Flakes

This week, I found myself staring at a bunch of choy sum in my fridge, wondering how to spice up my usual stir-fry game. That’s when I remembered the jar of chili flakes sitting untouched in my pantry, and voila, this Spicy Choy Sum with Chili Flakes was born. It’s a quick, fiery side that’s become my go-to when I need a veggie fix with a kick.

Ingredients

• Choy sum – 1 bunch
• Garlic – 2 cloves
• Chili flakes – 1 tsp
• Soy sauce – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Wash the choy sum thoroughly under cold water, then pat dry with a clean towel. Tip: Make sure to dry the leaves well to avoid oil splatters when stir-frying.
2. Mince the garlic cloves finely. The smaller the pieces, the more evenly the flavor distributes.
3. Heat vegetable oil in a large pan over medium-high heat (350°F) for about 1 minute until shimmering.
4. Add the minced garlic to the pan, stirring constantly for 30 seconds until fragrant but not browned. Tip: Keeping the garlic moving prevents it from burning and turning bitter.
5. Toss in the choy sum, stirring to coat it evenly with the oil and garlic. Cook for 2 minutes until the leaves start to wilt.
6. Sprinkle the chili flakes evenly over the choy sum, followed by the soy sauce. Stir well to combine. Tip: Adjust the amount of chili flakes based on your heat preference, but remember, a little goes a long way.
7. Continue cooking for another 2 minutes, stirring occasionally, until the stems are tender but still crisp.

Right off the heat, this dish boasts a vibrant green color with a spicy, garlicky aroma that’s irresistible. The choy sum retains a slight crunch, making it a perfect contrast to softer main dishes. Try serving it alongside steamed rice to balance the heat, or top it with a fried egg for a simple, satisfying meal.

Choy Sum and Beef Stir-Fry

Dinner tonight was a breeze with this Choy Sum and Beef Stir-Fry that I whipped up in under 30 minutes. It’s my go-to when I’m craving something savory, slightly sweet, and packed with greens, yet too tired to spend hours in the kitchen.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Choy sum – 1 bunch, chopped
• Soy sauce – 2 tbsp
• Oyster sauce – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Sugar – 1 tsp

Instructions

1. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add minced garlic and stir for 10 seconds until fragrant, being careful not to burn it.
3. Toss in the beef slices and stir-fry for 2 minutes until they start to brown. Tip: Keep the heat high to sear the beef quickly, locking in the juices.
4. Add chopped choy sum and continue to stir-fry for another 2 minutes until the leaves wilt. Tip: Add the stems first if they’re thick, as they take longer to cook.
5. Pour in soy sauce, oyster sauce, and sugar, stirring well to coat everything evenly. Cook for an additional 1 minute. Tip: Taste and adjust the seasoning with a bit more sugar if you prefer it sweeter.
6. Remove from heat and serve immediately.

Crunchy choy sum and tender beef slices coated in a glossy, umami-packed sauce make this dish a weeknight winner. Try serving it over steamed jasmine rice or alongside a simple egg drop soup for a complete meal.

Choy Sum with Shrimp and Garlic

Believe it or not, the first time I tried Choy Sum with Shrimp and Garlic was at a tiny, no-frills diner tucked away in Chinatown. It was love at first bite—the crisp greens, the succulent shrimp, and that punch of garlic. Now, it’s a staple in my kitchen, especially when I need a quick yet satisfying meal.

Ingredients

• Choy Sum – 1 bunch
• Shrimp – 1 lb, peeled and deveined
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet, sautéing until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Introduce the shrimp to the skillet, seasoning with salt. Cook until they turn pink, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add the Choy Sum to the skillet, stirring gently to combine with the shrimp and garlic. Cook until the greens are wilted but still vibrant, about 2 minutes. Tip: A splash of water can help steam the greens if they’re too dry.
5. Remove from heat and serve immediately.

Mmm, the contrast between the tender shrimp and the slight crunch of the Choy Sum is just perfection. For an extra kick, drizzle with a bit of chili oil before serving—it’s a game-changer.

Choy Sum and Chicken Stir-Fry

After a long day at work, there’s nothing I love more than whipping up a quick and nutritious stir-fry. Choy Sum and Chicken Stir-Fry has become my go-to dish for those evenings when I want something healthy, flavorful, and on the table in under 30 minutes.

Ingredients

• Chicken breast – 1 lb, sliced thin
• Choy sum – 1 bunch, chopped
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced chicken breast to the wok, spreading it out in a single layer. Cook for 4-5 minutes without stirring to allow it to brown on one side. Tip: Resist the urge to stir too soon for that perfect sear.
3. Flip the chicken pieces and add minced garlic. Stir-fry for another 2 minutes until the chicken is fully cooked and the garlic is fragrant.
4. Toss in the chopped choy sum and drizzle with soy sauce. Stir-fry for 2-3 minutes until the greens are wilted but still vibrant. Tip: Adding the greens last keeps them crisp and bright.
5. Sprinkle with salt, give everything one final toss, and remove from heat. Tip: Taste as you go to adjust seasoning, but remember the soy sauce adds saltiness.

Bright and fresh, this stir-fry pairs the tender juiciness of chicken with the slight bitterness of choy sum, all brought together by the umami of soy sauce. Serve it over a bed of steamed rice or noodles for a complete meal that’s as satisfying as it is simple.

Choy Sum with Cashew Nuts

Here’s a dish that’s as simple to make as it is delightful to eat—Choy Sum with Cashew Nuts. I stumbled upon this recipe during a quick stop at an Asian market, and it’s been a weeknight staple ever since. The crisp greens paired with the crunch of cashews make for a texture that’s hard to resist.

Ingredients

• Choy Sum – 1 bunch
• Cashew nuts – ½ cup
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F) until shimmering.
2. Add minced garlic to the pan, sautéing for 30 seconds until fragrant but not browned.
3. Increase heat to medium-high, add Choy Sum, and stir-fry for 2 minutes until leaves start to wilt.
4. Pour in soy sauce, tossing the greens to coat evenly, and cook for another minute.
5. Add cashew nuts, stirring well to combine, and cook for an additional 2 minutes until everything is heated through.

My tip for perfect Choy Sum? Don’t overcook it—the stems should stay crisp. Also, toasting the cashews beforehand enhances their flavor. Lastly, a splash of water can help steam the greens if they’re too tough. Must say, the contrast between the tender greens and the crunchy nuts is a joy. Serve it over steamed rice for a quick, satisfying meal.

Choy Sum and Egg Drop Soup

Nothing beats the comfort of a warm bowl of soup, especially when it’s as simple and nourishing as Choy Sum and Egg Drop Soup. I remember whipping this up on a chilly evening when I wanted something light yet satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

• Choy Sum – 1 bunch
• Eggs – 2
• Chicken broth – 4 cups
• Soy sauce – 1 tbsp
• Salt – ½ tsp
• White pepper – ¼ tsp

Instructions

1. Wash the Choy Sum thoroughly under cold water, then chop into 2-inch pieces.
2. In a pot, bring the chicken broth to a boil over high heat.
3. Add the chopped Choy Sum to the boiling broth and cook for 2 minutes until slightly wilted.
4. In a small bowl, beat the eggs lightly with a fork.
5. Reduce the heat to medium and slowly pour the beaten eggs into the soup in a circular motion, stirring gently with a chopstick to create egg ribbons.
6. Add soy sauce, salt, and white pepper, stirring gently to combine.
7. Let the soup simmer for another minute, then turn off the heat.
8. Tip: For richer flavor, use homemade chicken broth if available.
9. Tip: Adding the eggs slowly ensures they cook into delicate ribbons rather than clumps.
10. Tip: Adjust the seasoning with more soy sauce or pepper if desired, but start with the given amounts for a balanced taste.

Best enjoyed hot, this soup boasts a silky texture from the egg ribbons and a fresh crunch from the Choy Sum. Serve it with a sprinkle of green onions or a dash of sesame oil for an extra layer of flavor.

Choy Sum with Sesame Oil

Perfectly crisp yet tender, Choy Sum with Sesame Oil is my go-to side dish when I’m craving something light but flavorful. I remember the first time I tried it at a friend’s dinner party, and I’ve been hooked ever since—its simplicity is its brilliance.

Ingredients

• Choy Sum – 1 bunch
• Sesame oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the Choy Sum under cold water to remove any dirt, then shake off excess water.
2. Bring 2 cups of water to a boil in a large pot over high heat.
3. Add the Choy Sum to the boiling water and blanch for 30 seconds to 1 minute, until the stems are just tender. Tip: Blanching preserves the vibrant green color.
4. Immediately transfer the Choy Sum to a bowl of ice water to stop the cooking process. Tip: This step ensures the vegetables remain crisp.
5. Drain the Choy Sum thoroughly, then gently squeeze out any remaining water with your hands.
6. Heat 2 tbsp of sesame oil in a pan over medium heat until shimmering, about 1 minute.
7. Add the Choy Sum to the pan and toss to coat evenly with the sesame oil. Tip: For extra flavor, let the Choy Sum sit in the pan for a minute to lightly sear.
8. Sprinkle with ½ tsp of salt and toss again to combine.
9. Remove from heat and serve immediately.

Mmm, the Choy Sum comes out with a delightful crunch, its natural sweetness enhanced by the nutty sesame oil. Try serving it alongside grilled fish or tofu for a complete meal that’s both nutritious and satisfying.

Choy Sum and Pork Stir-Fry

Back when I first stumbled upon Choy Sum at my local farmer’s market, I was intrigued by its vibrant green leaves and crisp stems. It reminded me of the fresh produce my grandma used to pick from her garden, inspiring me to create this simple yet flavorful stir-fry that’s become a weeknight staple in my home.

Ingredients

• Choy Sum – 1 bunch
• Pork loin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the wok, stirring constantly for 30 seconds until fragrant but not browned.
3. Increase heat to high, add thinly sliced pork loin, and stir-fry for 3 minutes until the pork is no longer pink.
4. While stir-frying, sprinkle salt over the pork to enhance its flavor.
5. Add Choy Sum to the wok, tossing it with the pork and garlic for 2 minutes until the leaves wilt and the stems become tender-crisp.
6. Drizzle soy sauce over the mixture, stirring well to coat everything evenly, and cook for an additional 1 minute.
7. Remove from heat and serve immediately for the best texture and flavor.

My favorite thing about this dish is how the Choy Sum retains a slight crunch, contrasting beautifully with the tender pork. For an extra kick, I sometimes add a sprinkle of red pepper flakes before serving, making it a versatile base for experimenting with flavors.

Choy Sum with Fish Sauce

Many evenings, I find myself craving something light yet flavorful, and that’s when I turn to this simple Choy Sum with Fish Sauce recipe. It’s a dish that brings back memories of my first visit to a bustling Asian market, where the vibrant greens caught my eye.

Ingredients

• Choy Sum – 1 bunch
• Garlic – 2 cloves, minced
• Fish sauce – 1 tbsp
• Water – 2 tbsp
• Sugar – 1 tsp

Instructions

1. Wash the Choy Sum thoroughly under cold running water to remove any dirt, then shake off the excess water.
2. Heat a large pan over medium-high heat (350°F) and add the minced garlic, stirring for about 30 seconds until fragrant but not browned.
3. Add the Choy Sum to the pan, stirring quickly to coat it with the garlic. Tip: Keep the heat high to ensure the greens cook quickly and retain their vibrant color.
4. Mix the fish sauce, water, and sugar in a small bowl, then pour over the Choy Sum. Tip: The sugar balances the saltiness of the fish sauce, so don’t skip it.
5. Cover the pan with a lid and let the Choy Sum steam for 2 minutes, just until it wilts but still has a slight crunch. Tip: Overcooking will make it mushy, so keep an eye on the time.
6. Remove from heat and serve immediately.

Kicking back with this dish, I love the crisp texture of the Choy Sum against the umami-rich sauce. It’s perfect alongside steamed rice or as a fresh contrast to richer dishes.

Choy Sum and Scallops Stir-Fry

Kicking off the weekend with a dish that’s as vibrant as it is flavorful, I stumbled upon this Choy Sum and Scallops Stir-Fry during a late-night grocery run. It’s become my go-to for a quick, nutritious meal that doesn’t skimp on taste.

Ingredients

• Choy Sum – 1 bunch
• Scallops – 1 lb
• Garlic – 2 cloves
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the Choy Sum under cold water and chop into 2-inch pieces, separating the stems from the leaves.
2. Pat the scallops dry with a paper towel to ensure a good sear.
3. Heat olive oil in a large pan over medium-high heat until shimmering.
4. Add scallops to the pan, seasoning with salt, and sear for 2 minutes on each side until golden brown. Remove and set aside.
5. In the same pan, add minced garlic and stir for 30 seconds until fragrant.
6. Add Choy Sum stems first, stir-frying for 2 minutes before adding the leaves.
7. Pour in soy sauce, stirring to coat the vegetables evenly.
8. Return the scallops to the pan, mixing gently to combine with the Choy Sum, and cook for an additional minute.

My favorite part about this dish is the contrast between the tender scallops and the crisp Choy Sum, with the soy sauce bringing a savory depth that ties everything together. Serve it over a bed of steamed rice or enjoy it as is for a low-carb option.

Choy Sum with Black Bean Sauce

Sometimes, all it takes is a simple stir-fry to bring a little joy to the dinner table. I remember the first time I tried Choy Sum with Black Bean Sauce at a tiny restaurant in Chinatown, and I’ve been hooked ever since. It’s a dish that’s both comforting and vibrant, perfect for those nights when you want something quick yet flavorful.

Ingredients

• Choy Sum – 1 bunch
• Garlic – 2 cloves, minced
• Black Bean Sauce – 2 tbsp
• Soy Sauce – 1 tbsp
• Vegetable Oil – 1 tbsp
• Water – ¼ cup

Instructions

1. Wash the Choy Sum thoroughly under cold water, then trim the ends. Tip: Separate the stems from the leaves as they cook at different rates.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic to the wok and stir-fry for 30 seconds, or until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Toss in the Choy Sum stems first, stir-frying for 2 minutes before adding the leaves. Tip: This ensures everything cooks evenly.
5. Pour in the black bean sauce and soy sauce, stirring to coat the vegetables evenly.
6. Add the water to the wok, cover, and let the Choy Sum steam for 3 minutes, or until the stems are tender-crisp.
7. Uncover and stir-fry for another minute to reduce any excess liquid.

Vivid greens and a savory black bean sauce make this dish a standout. Serve it over steamed rice for a complete meal, or alongside your favorite protein for an extra punch of flavor.

Choy Sum and Crab Meat Stir-Fry

Just last week, I found myself staring into my fridge, pondering what to whip up with the vibrant bunch of choy sum and leftover crab meat. That’s when this quick, flavorful stir-fry was born—a perfect weeknight savior that’s as easy as it is delicious.

Ingredients

• Choy sum – 1 bunch
• Crab meat – 1 cup
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp

Instructions

1. Wash the choy sum thoroughly under cold water, then chop into 2-inch pieces, separating the stems from the leaves.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add minced garlic to the wok, stirring constantly for 30 seconds until fragrant but not browned.
4. Toss in the choy sum stems first, stir-frying for 2 minutes until they start to soften.
5. Add the leaves and crab meat, continuing to stir-fry for another 2 minutes until the leaves wilt and the crab meat is heated through.
6. Drizzle with soy sauce and sesame oil, tossing everything together for another 30 seconds to combine.
7. Remove from heat immediately to prevent overcooking, preserving the vibrant color and crisp texture of the choy sum.

Fresh off the wok, this dish boasts a delightful contrast between the tender crab meat and the crisp, slightly bitter choy sum. Serve it over a bed of steamed rice or alongside a simple omelet for a complete meal that sings with umami flavors.

Conclusion

Packed with flavor and nutrition, these 18 Choy Sum recipes are your ticket to healthy eating without sacrificing taste. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos