Hong Kong / Appetizers

Blanched choy sum with oyster sauce

Name: Blanched choy sum with oyster sauce
Prep time: 10 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 500 g choy sum; 2 tbsp oyster sauce; 1 tsp soy sauce; 1 tsp sugar; 2 tbsp water; 1 tsp sesame oil

A home-cooking adaptation of blanched choy sum with oyster sauce, with practical ingredients and clear steps.

Prep10 min

Cook5 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Trim tough choy sum ends and wash leaves thoroughly.
Blanch stems in boiling water for two minutes, then submerge leaves for another minute until tender.
Drain well and arrange on a serving plate.
Simmer oyster sauce, soy, sugar and water for one minute, stir in sesame oil and spoon over greens.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Molluscs, soy, wheat, sesame. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 50 kcal
Protein: 2.7 g
Carbs: 7.0 g
Fat: 1.7 g
Fibre: 2.5 g
Total sugar: 2.7 g
Sodium: 307 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it