Recipe For Choy Sum with Oyster Sauce


Choy sum (also known as Chinese flowering cabbage) is a very quick and easy vegetable to cook. I pan-steamed the greens for only a few minutes to maintain a bright green color and paired them with an oyster sauce mixture. Of course, I also had to modify the recipe a bit for the strictly vegetarian diet of my husband Lulu, but the method is exactly the same.

You can serve them as is or with a sauce of your own. It’s a healthy and flavorful way to open a meal. I’ve had it often that way at dim sum restaurants. In fact, it’s usually one of the few vegetable dishes offered. With this recipe, you can have it at home, without the dim sum prices!

1. Info for Choy Sum with Oyster Sauce

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Choy Sum with Oyster Sauce

  • 2 bunches choy sum
  • ½ cup chicken broth
  • 1 teaspoon rice vinegar (or any white vinegar)
  • 1 teaspoon salt
  • 1/3 cup oyster sauce
  • 1 tablespoon ponzu soy sauce
  • 1 teaspoon agave nectar
  • 1 teaspoon Sriracha (hot sauce)
  • 1 teaspoon sesame oil
  • 2 tablespoons dried fried shallots (store-bought), optional

3. Directions:

  1. Discard any yellowish, damaged leaves. Fill a large bowl with water. As you rinse the choy sum in the water, try to open up the leaves to remove any dirt. Make sure the center portion is still intact so the vegetable still holds together. Trim the ends. Cut at two thirds of the length of the greens, separating the stalks from the leaves (about 6-7 inches) and set the leaves aside.
  2. In a deep pan, combine the chicken broth, rice vinegar and ½ teaspoon of salt. Bring to a boil, reduce the heat and immerse the choy sum stalks in the broth. Cover with a lid and blanch for about 3-4 minutes. Add the leaves and cook for about 2 minutes. Drain and immediately shock the greens in an ice water bath to stop the cooking process. The choy sum should be tender but still have some crunch. Pat dry on paper towels. Sprinkle with salt. Drizzle with 1 teaspoon of sesame oil. Set aside.
  3. In a bowl, combine the oyster sauce, ponzu, agave nectar and Sriracha. Warm it in the microwave (or over low heat on the stove). Pour the warm sauce into a plastic squeeze bottle and squirt it over your greens.
  4. Serve hot and top with dried fried shallots or sesame seeds if you like. (The main choy sum stalks are not pictured; I only took a photo of the leaves, which are the most tender part).
  5. Bon appétit!

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