Choi sum with oyster sauce

    20 min

    This is a popular Chinese dish, which is quick and easy to make. Blanched choi sum, also known as flowering pak choi, is served with a well-seasoned oyster sauce. Enjoy as a side dish.

    3 people made this

    Serves: 3 - 4

    • water, as needed
    • 1 pinch salt
    • 1 pinch sugar
    • 1 teaspoon oil
    • 500g choi sum, discard any wilted leaves
    • 2 teaspoons vegetable oil
    • 1/2 teaspoon finely chopped garlic
    • 1 tablespoon oyster sauce
    • 1 teaspoon Shaoxing wine
    • 1/4 teaspoon sugar
    • 1/8 teaspoon MSG (optional)
    • 1/2 teaspoon soy sauce
    • water, as needed
    • 1-2 teaspoons cornflour, mixed with 1 tablespoon water

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large saucepan of water, salt, sugar and vegetable oil to the boil.
    2. Add the choi sum into the boiling water and cook for 30 seconds, drain and lightly squeeze out any excess water. Place the choi sum on a serving dish.
    3. Heat the oil in a wok over high heat. Stir-fry the garlic for 30 seconds, then add the oyster sauce, Shaoxing wine, sugar, MSG, soy sauce and some water. Bring the mixture to the boil.
    4. Add cornflour mixture and cook for 1 minute or until the sauce is thickened. Pour the sauce over the choi sum and serve.


    Shaoxing wine and monosodium glutamate can be purchased in Chinese/Oriental speciality shops.

    Ingredient note:

    You can substitute choi sum with baby pak choi or other Chinese green vegetables.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Love your website, lots of easy simple recipes to follow.  -  18 May 2015