Yu Choy with Oyster Sauce
No Chinese meal is complete without a side of Chinese greens. That is why I am showing you my favorite Yu Choy recipe today. I make this at least once every few weeks because yu choy is always on sale at my local Asian grocery store. The sauce is made with oyster sauce and dark soy sauce. It is very rich in umami and has a beautiful dark color.
Ingredients
Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon ground white pepper
Blanching
- 8 cups water
- 2 teaspoons coarse kosher salt
- 1 pound yu choy (choy sum)
Stir-fry
- 2 tablespoons neutral oil
- 2 cloves garlic (minced)
- 1 teaspoon toasted sesame oil
Instructions
- In a small bowl, combine the sauce ingredients and set aside.
- In a medium pot, bring 8 cups of water and 2 teaspoons of salt to a boil. Blanch the yu choy for 45 seconds, then immediately dunk them in a bowl of cold water. Drain and transfer to a plate.
- Heat a wok over high heat until it is lightly smoking. Add the oil and swirl it around to coat the sides of the wok. Add the minced garlic and cook for 10 seconds, then immediately add the blanched veggies and cook for another minute.
- Lower the heat to medium, then add the sauce mixture around the edges of the veggies. Once it starts bubbling, give the veggies a good stir to evenly coat in the sauce, then serve immediately. Enjoy!
Nutrition
Calories: 109kcalCarbohydrates: 7gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1617mgPotassium: 14mgFiber: 0.1gSugar: 1gVitamin A: 11IUVitamin C: 145mgCalcium: 289mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!