Choy Sum Recipe
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3 people
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Calories
125 kcal
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Course
Main Course
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Cuisine
Chinese
Choy Sum Recipe
Description
This recipe begins by rinsing and trimming choy sum stalks. The white sauce is prepared from salt, fish sauce, sugar, cornstarch, Shaoxing wine, sesame oil, and water to create a smooth, flavorful base. Ginger is stir-fried first to release fragrance, followed by shrimp, mushrooms, and carrots until the shrimp turn pink.
Choy sum is added last for a brief stir-fry before pouring in the sauce to thicken. This timing preserves the crispness of the choy sum and ensures even cooking. The combination offers tender seafood and vegetables coated by a glossy, balanced sauce blending savory and subtly sweet notes with a hint of nuttiness.
It is served immediately to maintain the freshness and texture of the ingredients, suitable for a light meal or a side vegetable dish.
Preparation includes pre-heating the wok and having ingredients ready to enable fast cooking that preserves color and texture. Stirring continuously prevents burning and promotes even cooking. Adjusting heat or cooking in batches helps avoid steaming instead of stir-frying, which is key for achieving the right textures.
Ingredients
White Sauce:
- 1/2 teaspoon salt
- 1/2 teaspoon fish sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon cornstarch
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon sesame oil
- 1/3 cup (6 tablespoons) water
Instructions
- Rinse the choy sum with water and allow it to drain. Trim off the stem ends. In a bowl, combine all the ingredients for the White Sauce. Stir well to mix, then set aside.
- Heat a wok and add cooking oil. Stir-fry the ginger until it turns light brown and becomes aromatic. Add the shrimp, mushrooms, and carrots, and stir-fry quickly until the shrimp turns pink and opaque.
- Add the choy sum to the wok and stir quickly. Pour the white sauce mixture into the wok and continue stir-frying until the sauce thickens. By this time, the vegetables should be perfectly cooked but not overdone. Dish out and serve immediately.
Notes
- Preheat the wok well before adding oil to get a proper sear on ingredients.
- Prepare all ingredients before cooking; stir-frying happens quickly and requires constant attention.
- Stir continuously to avoid burning and ensure even cooking of shrimp and vegetables.
- If necessary, lower the heat to prevent burning but maintain a good stir-fry temperature.
- For larger quantities, cook in batches to avoid overcrowding and steaming, which affects texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 125kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 493mg | 21% |
| Potassium | 67mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1790IU | 36% |
| Vitamin C | 97mg | 108% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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