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      Green-Stemmed Choi Sum, 1 Bundle 
      Tender, juicy stems and mild, sweet leaves that cook in minutes — perfect for the wok, broth, or a light blanch.
     
   
  
    Why you’ll love it 
    
      Crisp, green stems with a gentle sweetness that stands up to high heat. 
      Quick-cooking: turns vibrant and tender in 1–2 minutes. 
      Versatile across stir-fries, noodle soups, hotpot, and simple side dishes. 
      Delicious with classic garlic, soy, and oyster sauce pairings. 
     
   
  
    How to enjoy 
    
      
        Wok-tossed with garlic & oyster sauce 
        Heat a little oil, add sliced garlic , then toss in choi sum until bright. Splash with oyster sauce  and a drizzle of canola oil  for shine.
       
      
      
      
        Blanched greens with sesame–soy dressing 
        Blanch choi sum 45–60 seconds, drain well, then dress with a mix of rice vinegar , a pinch of sugar, light soy, and a few drops of sesame oil .
       
     
   
  
    Prep Tips 
    
      Rinse thoroughly; grit can hide between stems. Split thicker stems lengthwise for even cooking. 
      For the wok, cook stems first, add leaves last; total cook time is usually 1–2 minutes. 
      Blanching: salt the water, cook 30–60 seconds until vivid green, then drain well for saucing. 
      A touch of oil and salt in blanching water helps lock in color and sheen. 
     
   
  
  
    
      More in this category 
      Love leafy greens? Discover more fresh picks.
     
    
   
  Delivery & Timing 
You can Track  the courier's location in Real‑Time  online! Get your order as soon as the Next Day  (for most areas in Sydney).
Order Time 
Arrival Time 
  
Today 
Next Day (2 options): 
11:30AM – 06:30PM 
05:00PM – 11:00PM 
 
 
  
* Canceling after the cutoff may incur fees. Click here .
Details: Delivery Information .
 
  Delivery Fees 
* A flat $2 service & packaging fee  will be added at checkout — see details .
$69.00 and up 
Free  
 
$20 – $68.99 
$4.99 (was $10) 
 
 
$0.01 – $19.99 
$7.99 (was $10) 
 
 
 
 
 
 
       
 
 
    
    
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