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5 from 1 vote

Yu Choy Sum

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!
Course Side Dish
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 95kcal

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 lb Yu choy washed thoroughly
  • 1 tbsp Sesame oil
  • 2 tsp garlic minced
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • ¼ tsp White pepper

Instructions

  • 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

Copyright The Foreign Fork. For personal or educational use only. 
  • 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.

Nutrition

Serving: 1serving | Calories: 95kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 401mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 145mg | Calcium: 272mg | Iron: 2mg