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Choi Sum in Oyster Sauce

Choy sum is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae.

Choi sum is a transliteration of the Cantonese name, which can be literally translated as 'heart of the vegetable' says Wikipedia. Now, you didn't think I knew all this; did you?!

Choi sum in oyster sauce

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It is also known as Chinese flowering cabbage and is a perfect side dish to any Chinese meal - Choi sum.

Also spelt 'Choy' sum is much the same as bok choi or pak choi, they are all part of the Chinese cabbage family.

This is so easy, all you need is some kind of steamer. A bamboo steamer is ideal, it sits on a trivet over boiling water in a wok.

Bamboo steamer

Choi Sum Recipe

Yield: 2
Author: Jan Bennett
Choi Sum

Choi Sum

This is so easy, all you need is some kind of steamer. A bamboo steamer is ideal; the ones that sit on a trivet over boiling water in a wok.
Prep time: 5 MinCook time: 3 MinTotal time: 8 Min


  • a bottle of oyster sauce - available in almost any ordinary supermarket
  • a pack of Choi sum - usually there are 2 or 3 in a pack depending on their size
  • 2 Eschalot or banana shallots - sliced thinly
  • 2 cloves of garlic - sliced thinly
  • a frying pan and a little oil for frying


  1. In a frying pan heat a little oil and fry the shallots until they are nice and golden brown. Just before they are done add the garlic slices. 
  2. Keep them warm by leaving them in the pan till your Choi sum is ready.
  3. Heat some oyster sauce - no exact amount just enough to pour over the choi sum when it's cooked. Just a few seconds in the microwave, or over very low heat in a small saucepan on the stovetop will do the job.
  4. Wash and lay your choi sum in the steamer and using a trivet, steam over boiling water in a wok. 
  5. Keep at a high heat so the water is simmering and they will take about 2 or 3 minutes - depending on their size.
  6. When you can insert a knife into the bulb part easily, you will know they're done. Be careful not to overcook them though.
  7. Lay the choi sum on a serving plate, pour over the oyster sauce and top with the fried shallots and garlic. 
  8. Be sure to serve straight away as they will go cold quite quickly.
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  1. You cook better than Chinese!! Happy Chinese New Year!

  2. I want to nibble on those fried shallots.

  3. This is my daughters favourite Asian dish, but I haven't put the fried shallots on top before! Yum!

  4. Happy Chinese New Year Jan and a long life:D

  5. Hapy Chinese New Year, Jan, may you live long and prosper.

    This looks fab, as does everything else, you've obviously been cooking up a storm while I've been AWOL.

    Thanks for your kind comments on my blog, I'm so sorry to hear about your dad too. I guess it never gets any easier does it?


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