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CHOI SUM RECIPES



Sichuan beef with choi sum

Preparation: 15 mins (marinate beef overnight / 3 hours) | Cooking time: 15 mins | Serves: 4

Ingredients:

Instructions:

  1. Combine beef with soy and barbeque sauces, wine, garlic, ginger and cornflour in medium bowl. Cover; refrigerate 3 hours or overnight. Drain beef over a small bowl; reserve marinade.
  2. Heat peanut oil in wok or large frying pan; stir-fry beef, in batches, until browned.
  3. Place choi sum in large heatproof bowl, cover with boiling water; stand 2 minutes. Drain choi sum, return to bowl with oyster sauce, extra peanut oil and sugar.
  4. Return beef to wok with reserved marinade, peppercorns and onion; stir-fry until sauce boils.
  5. Add sprouts; stir fry until just combined. Serve Sichuan beef on top of choi sum.

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Chicken Singapore Noodles with Choi Sum

Preparation: 15 mins | Cooking time: 15 mins | Serves: 1-2

Ingredients:

Instructions:

  1. Heat the vegetable oil in a wok or frying pan, make sure the oil is very hot
  2. Scramble the egg, garlic and bacon and fry in pan.
  3. Stir fry the vegetables starting with any of the harder vegetables, such as carrots, add cucumber, and Choi Sum last.
  4. Add noodles, chicken, madras powder and chillies - then stir fry for 2 minutes or so
  5. Add dark soy sauce and quickly heat through.
  6. Garnish with coriander and serve immediately.

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Chilli beef and Choi sum

Preparation: 10 mins | Cooking time: 10 mins | Serves: 4

Ingredients:

Instructions:

  1. Combine beef, oil, chilli and garlic in medium bowl. Cover; refrigerate 3 hours or overnight.
  2. Blanch the Choi sum in boiling water. The length of time depends on thickness of stem. Drain and leave on side.
  3. Stir-fry beef mixture in heated wok or large frying pan, in batches, until beef is browned; return beef to wok.
  4. Add Choi sum, sauce and sugar to wok; stir-fry.
  5. Add blended cornflour and stock; stir until sauce boils and thickens.

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Choi sum and lamb with vegetable chunks

Preparation: 10 mins | Cooking time: 10 mins | Serves: 4

Ingredients:

Instructions:

  1. Boil, steam, or microwave pumpkin and potato, separately, until just tender; drain.
  2. Remove seeds and membrane from pepper. Grill, skin side up, until skin blisters and blackens. Cover pepper pieces with plastic or paper for 5 minutes. Remove skin; slice pepper coarsely.
  3. Process pepper, butter, pine nuts, garlic, parsley, peppercorns and juice until combined.
  4. Heat oil in wok or large frying pan. Stir-fry lamb, in batches, until browned; return lamb to wok.
  5. Add pumpkin, potato, pepper mixture and Choi Sum; stir until choi sum is just wilted.

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Hokkien noodles with fired tofu, choi sum and prawns

Preparation: 20 mins | Cooking time: 15 mins | Serves: 4

Ingredients:

Instructions:

  1. Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain.
  2. Discard stems, slice caps thinly. Rinse noodles under hot water; drain. Transfer to large bowl; separate noodles with a fork.
  3. Cut tofu into 2cm cubes. Heat vegetables oil in wok or large frying pan; deep-fry tofu, in batches, until browned all over, drain on absorbent paper.
  4. Heat peanut oil in same cleaned wok or large frying pan; stir-fry garlic, ginger and prawns until prawns just change colour.
  5. Add noodles, mushrooms, sauces and vinegar; stir-fry until heated through. Add choi sum; stir fry until wilted. Serve noodles topped with tofu, chilli sauce and coriander.

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Stir-fried cauliflower, choi sum, and beans (pad pak ruam)

Preparation: 20 mins | Cooking time: 10 mins | Serves: 4

Ingredients:

Instructions:

  1. Heat oil in wok; cook garlic, turmeric, coriander mixture and onion; stir-fry until onion just softens. Remove from wok; keep warm.
  2. Stir-fry cauliflower with the water in same wok until cauliflower is almost tender. Add beans and choi sum; stir-fry until vegetables are just tender.
  3. Add juice, sauce, chopped coriander and onion mixture; stir-fry until heated through.

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