Yu choy is a popular Chinese side dish. Cooked up in minutes and topped with a savory sauce, this recipe is the perfect vegetable dish to serve with any Asian meal!
Bring a large pot of water to a boil and add 1 tbsp of vegetable oil into the pot.
Once the water is boiling, add the pound of yu choy and blanch. Remove the yu choy from the pot after 30 seconds - 1 minute depending on desired doneness.
Place the cooked choy sum in a large, cold bowl of water to stop the cooking process. Once it is cooled off, transfer it again to a colander and allow it to drain off any extra water. Set aside.
In a small pot, add 1 tbsp sesame oil over medium heat. Once warmed, add the 2 tsp minced garlic and saute for a few minutes until the garlic is fragrant.
Add the 1 tbsp oyster sauce, 1 tbsp soy sauce, and ¼ tsp white pepper and whisk to combine. Stir until the sauce begins to simmer, then remove it from the heat.
Place the choy sum on a serving platter. Pour the sauce over it and enjoy!
Notes
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Yu choy: You can usually find these leafy greens at any Asian grocery store in the produce section. See above for how to pick the highest quality available.
Sesame Oil: Fresh sesame oil will add the best flavor. If you’re unsure if your sesame oil is still good, read this article.
Oyster Sauce: Oyster sauce provides great flavor to this recipe. You can substitute hoisin sauce to make the recipe vegan.
For the best results, wash the leaves several times before cooking to rid the stems of any dirt
Be careful not to overcook your yu choy! As the leaves cook they will turn dark green. Cooking too long will cause them to lose the vibrant color.
Prepare your ice bath before blanching so that you can very easily add the blanched vegetables into the water ASAP.