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Yu choy is one of my favorite Chinese greens that I find at my local farmer’s market. It’s a long leafy green with yellow flowers and tender stalks. While some of the greens I find there can be on the bitter side, yu choy is very mild and actually has a little sweetness to it. The best description I can give is the leaves taste similar to spinach and because the stalks are tender when young, they cook up quite fast.
This vegetable is commonly used in stir fries and is added to a variety of dishes, but I prefer to pair it simply with garlic and a little oyster sauce. I happened to have a small bunch of chives leftover and figured I would add them as well. I’m glad I did-they went perfect with it. While I couldn’t coax my kids into trying it, I was fine; more for us. Enjoy!
Gorgeous, tender yu choy from the farmer’s market. Notice the bright yellow flowers-that’s what you want to see. If you’re not sure where to find a farmer’s market in your area, click the link on the side of this blog to find the nearest one to you. Most of the time, the stalks are tender to the bottom as these were but if yours feel too stiff then cut off the very ends. I cut each bunch into approximately 2-3 inch lengths making sure to keep the thicker stems separate.
I peeled 6 cloves of garlic, cut off a small bundle of chives and poured about 3 tablespoons of chicken stock into a bowl but feel free to sub vegetable stock. I then smashed and quartered the garlic, chopped up 2 dried japone chiles and measured out 1 tablespoon oyster sauce . This is one of those dishes that cooks so fast; if I tried to get pictures it would be over done. And since all the dishes here are what we eat for dinner, I refused to wreck it for the sake of a photo lol. I heated a wok with 1 tablespoon oil over medium high heat. When it was hot, I dropped in the thicker bottom stems along with the chiles and garlic and cooked them for 1 minute. I added the rest of the yu choy along with the stock and covered quickly with a tight fitting lid to steam for 3 minutes. I removed the lid, stirred in the oyster sauce and chives then covered for 1 more minute then seasoned with kosher salt.
And here’s the result! Enjoy!
- 1 tablespoon oil
- 2 bunches yu choy cut into 2-3 inch pieces thick stems separated
- 6 garlic cloves smashed and quartered
- 2 japone chiles chopped or ½ teaspoon cracked red pepper flakes
- 3 tablespoons chicken or vegetable stock
- 1 small bunch chives about 2 inches long
- 1 tablespoon oyster sauce
- kosher salt to taste
- Heat the oil in a wok over medium high heat. Add the chiles, garlic and thick stems and cook for 1 minute. Add the remainder of the yu choy along with the chicken stock, stir and cover the pan tightly with a lid. Let it steam for 3 minutes. Add the chives and oyster sauce and stir to coat then cover again and let cook for about 1 minute more. Season with salt.