Yu Choy with Garlic, Easy Chinese Vegetable Stir-Fry
Servings: 4
Cost: $5
Learn how to make Yu Choy, an easy Chinese vegetable stir-fry with garlic. Yu choy is one of the tastiest Asian vegetables and this side dish recipe is free of top 9 food allergens.
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Ingredients
- 1 pound yu choy*
- 2 cloves garlic minced
- 2 teaspoons olive oil
- 1/8 teaspoon salt 1-2 shakes
- 2 tablespoons water
Instructions
- Wash the yu choy in a large bowl with cold water until the rinse water is clean and grit-free. Separate the large leaves from the stalk and trim the stalk and stems into bite sized pieces (3 inches long). Sort the pieces into two bowls, one for leaves and tender tips only and a second bowl for stems and stalks. Set aside until ready to cook.
- Preheat a large frying pan or stock pot on medium heat until a drop of water sizzles (4-5 minutes). Add the oil and swirl to coat. Add a sprinkle of salt and the minced garlic, and saute until fragrant (30-60 seconds). Watch carefully and do not allow the garlic to blacken.
- Add the yu choy stems and stalks, saute until they're 50% bright green (1-2 minutes). Add the leaves and stir fry until they're partially wilted (1-2 minutes). Depending on how wet were your veggies when you added them to the frying pan, add 1-2 tablespoons of water to the pan to flash steam the vegetables until cooked through (1-2 minutes). Serve immediately.
- Optional, season with a light sprinkle of salt or a small amount (1/2 to 1 teaspoon) of soy sauce, sesame oil, or oyster sauce.
Notes
*Usually yu choy is sold in bundles or bags that can weigh between 1.5 to 2 pounds. You could divide a 2 pound bundle and cook what you need each meal (about 4-5 stalks/serving). Or you could double the recipe and cook the entire bag in a large stock pot.