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Choy Sum in Your Tum

200g Choi Sum
200g Jumbo King Prawns
200g Scallops
150g Oyster Mushrooms
150g Shallots finely chopped
1″ cube of grated fresh ginger
3 cloves of garlic crushed
Fresh or dried chilly flakes to taste
Toasted sesame seeds
2 tbs Organic apple cider
2 tbs Fish sauce
2 tbs Coconut amino (instead of soy sauce)
2 tbs Coconut oil

Choi Sum is used in many oriental dishes and is a delicious member of the brassica family. Like many brassicas it is full of antioxidants, nutrients and vitamins, including Vitamins B and C, and beta-carotenes. What’s more it doesn’t need much cooking which means you keep most of the goodness in the dish. Importantly it tastes great and adds a wonderful texture to any dish. Get it in your tummy and keep your skin looking yummy!


  1. Prepare your vegetables, washing and chopping as required.
  2. To prepare your Choi Sum slice vertically and then chop in the other direction to produce finger length pieces.
  3. Mix the cider, fish sauce and coconut amino together and put to one side.
  4. In your wok fry your prawns and scallops with some of your coconut oil.
  5. Once cooked through add your shallots, ginger, garlic and chilly until your shallots have softened.
  6. Then add you mushrooms and cook until everything has browned off nicely.
  7. Remove everything from your wok and put to one side, then adding the rest of your coconut oil fry your choi sum for a couple of minutes until cooked through. Be careful not to over cook so the stalks retain some of their crunchiness.
  8. Once your choi sum is cooked through return everything to your wok adding you mixed sauces and sesame seeds. Toss and then serve immediately.
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