Choi Sum is a green leafy vegetable and a member of the mustard and cabbage family. It is usually cooked but whole leaves can also be used raw in salads.

Choi Sum

Usually used in Chinese cuisine, it’s bright green leaves ensure that it makes any dish more vibrant, tasty and enticing.

The taste of choi sum is mild yet refreshing, with a flavour profile mid-way between cabbage and spinach.

The leaves contain calcium, fibre and Vitamin A proteins, meaning it’s a perfect addition to stir-fries and mixed vegetable dishes.


DGM Growers are able to offer Choi sum 52 weeks of the year using both UK and imported crops.




  • 400g Beef steak, sliced thinly
  • 1 tbsp peanut oil
  • 2 small fresh red chillies, chopped finely
  • 1 garlic clove, crushed
  • 500g choi sum
  • 2 tsp teriyaki sauce
  • 1 tsp sugar
  • 1 tsp cornflour
  • 1/4 cup beef stock


  1. Combine beef, oil, chilli ands garlic in a medium bowl. Cover with cling film and refrigerate for a minimum of three hours (preferably overnight.)
  2. Blanch choi sum in boiling water. Drain water away when the choi sum is tender.
  3. Stir-fry beef mixture in a heated wok or large frying pan, in batches, until beef is browned – then move to the wok.
  4. Add choi sum, sauce and sugar to wok and stir-fry.
  5. Add blended cornflour and stock and stir until the sauce boils and thickens. Serve immeadiately.

Recipe provided by Rokewood Nurseries.


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