Steamed Choi Sum

This isn’t really a recipe, more like an idea of how to prepare all those green leafy vegetables from the Asian market. Choi sum is really yummy, and its stalks taste a bit like asparagus. We often eat bok choi, Shanghai bok choi, and water spinach prepared the same way: lightly steamed and seasoned with sesame oil.



  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice (optional)
  • 1/2 teaspoon raw cane sugar (optional)

After rinsing about 500 grams of choi sum, we cut a slice of the stems off, and then just steamed it for about 5-7 minutes, until the leaves had turned dark green. Then we placed the choi in a serving dish, sprinkled the marinade over each and every piece, and devoured it while it was still hot.


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