Blanched Choy Sum with Garlic Sauce

Blanched choy sum with garlic sauce is a quick and authentic Chinese vegetable side dish that’s ready in just few minutes! Blanching brings out the vegetable’s natural sweetness while keeping it crisp and vibrant. Tossed with a fragrant garlic soy sauce, this dish is simple, delicious, and packed with umami.

Choy sum with garlic sauce always reminds me of Hong Kong, Singapore, and Malaysia where I used to live many years ago. There I used to eat this leafy green Chinese vegetable at local restaurants all the time.

I was thrilled to find choy sum at my local Asian grocery store here in the U.S., so I can finally cook it at home. This easy Chinese vegetable recipe is my go-to every time!

So, what’s the best way to cook choy sum? Blanching! I’ve tried pan-frying, but blanching with a little salt works best—it removes bitterness, locks in vibrant color, and keeps the crisp texture.

Blanched choy sum pairs beautifully with a garlicky soy sauce drizzle. In just 8-10 minutes, you can enjoy the freshest, most flavorful Chinese-style vegetable at home. SO good!

What is Choy Sum?

Choy sum is a leafy green vegetable commonly used in Chinese cuisine and is one of the most popular vegetable side dishes. Also known as Chinese flowering cabbage or Yu Choy, it develops delicate yellow flowers at its center when fully grown.

Its texture is similar to bok choy, with tender stems and delicate leaves. The flavor is mild with a slight bitterness, resembling a cross between bok choy and broccoli rabe.

Many people confuse choy sum (菜心) with Chinese broccoli, known as Gai Lan (芥兰), but they are different. While choy sum belongs to the cabbage family, gai lan is more closely related to broccoli.

How to make Blanched Choy Sum with Garlic Sauce

Blanch choy sum in boiling water with a pinch of salt—just look at how it stays fresh, crisp, and beautifully green!

Lift the hot choy sum out of the water—no need to rinse! If it’s large, slice it in half lengthwise. For smaller pieces, just leave them as they are.

Meanwhile, sauté minced garlic in oil until fragrant to make the garlic sauce. Add soy sauce, a little bit of water, and sesame oil.

Then, quickly pour over the greens. That’s it. How simple is that?

This blanched choy sum in garlic sauce is…

• Crisp-tender, packed with flavor, and zero bitterness.
• Loaded with savory garlic bites in every bite.
• So good, even veggie haters might convert.

I keep reaching for more—and honestly, that’s a very good thing… for me and my veggies!

Perfect Pairings

Did you know? Choy sum pairs beautifully with so many Asian dishes!

It’s the perfect side for Char Siu (Chinese BBQ pork), Chinese Sweet and Sour Pork Ribs, or Butadon (Japanese Pork Belly Bowl). Simply delicious!