• cold water filled halfway of a small pot
  • ½ tablespoon of corn oil (optional)
  • 1 pinch of salt
  • ½ teaspoon of chicken starch (optional)
  • ½ pound of bok choy sum; the leaves should not be wilting and discolored. (Tip: If you are feeding a child, senior, or an individual who has difficulty swallowing, you can substitute bok choy sum with some Shanghainese vegetables. These vegetables also do not taste as sweet as bok choy sum.)
  • ½ teaspoon of (light) soy sauce (optional)
  • Lee Kum Kee’s Premium Oyster Flavored Sauce (optional)


1. Cut and discard the bok choy sum ends.

2. Break the bok choy sum apart into edible sizes.

3. Wash and clean bok choy sum in cold water.

4. In a pot, boil water on high heat. Add salt and bok choy sum. Stir. Put a lid on the pot and let it continue cooking for 3-5 minutes. If you need it to be soggy, allow additional cooking time.

  • If you prefer smooth textured bok choy sum, add corn oil and stir (optional).
  • If you want flavorful bok choy sum, add chicken starch and/or (light) soy sauce and stir (optional).

5. Test taste. If necessary, add seasoning and/or water to your liking.

6. When the bok choy sum changes to a brilliant green color, drain and serve.

  • If you are a meat lover, bok choy sum goes well with roasted duck over rice or noodles (optional).


Lay Lee Kum Kee’s Premium Oyster Flavored Sauce on top of the bok choy sum (optional).


7 thoughts on “BOK CHOY SUM RECIPE”

  1. Bok choy doesn’t get much play on “traditional” American dinner plate, but it’s one of my favorite vegetables, particularly when lightly sautéed or stir-fried. Great recipe!

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