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.
Can't get enough of Chinese greens? Try my Green Beans and Ground Beef next!
๐ฅฌ About This Recipe
Yu choy, also called choy sum, is a leafy green vegetable commonly used in Chinese cooking. Along with bok choy and gai lan (Chinese broccoli), it is part of what I like to call the "holy trinity" of Chinese veggies. These vegetables are extremely prevalent in Chinese home cooking, and you will find at least one at every Chinese meal.
Every household makes their yu choy a little differently. My mom would always stir-fry it with garlic and maybe a bit of soy sauce or salt. It was simple but always came out super delicious.
For my recipe, I like adding oyster sauce for extra umami and dark soy sauce for a hint of smokiness. The sauce is so delicious that I always have requests to make extra.
๐ Tips For Making At Home
Here are my three tips to get it perfect at home every time:
- Before cooking, soak the yu choy in water for 30 minutes. This helps rehydrate the leaves so they stay nice and tender after cooking. Just add the vegetables to a large bowl of cold water and let it sit while you prepare the rest of your meal.
- Parboil the vegetables and quickly dunk into a cold water bath. This helps the vegetables retain a crisp texture and vibrant color.
- Use a piping hot wok. This not only adds a delicious smoky flavor to your yu choy but also helps evaporate any excess moisture quickly. Leafy vegetables tend to release a lot of water during cooking, and if the water accumulates, you will end up steaming rather than frying.
๐ง Ingredients
- Yu choy: Look for yu choy with bright green leaves and firm stems. You can usually tell how fresh it is by checking the base of the stems where it was cut. If it is starting to brown, it is most likely older. Try to find ones that are still translucent in color.
- Garlic: Mincing the garlic brings out the most flavor, but I sometimes slice it if I am short on time.
- Seasonings: Oyster sauce, dark soy sauce, sugar, salt, white pepper, and toasted sesame oil.
๐ช Instructions
STEP 1: In a small bowl, combine the dark soy sauce, oyster sauce, sugar, salt, and white pepper, and set aside.
STEP 2: 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.
STEP 3: 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.
STEP 4: 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!
๐ฝ Serving Suggestions
๐ Recipe
Yu Choy with Oyster Sauce
Ingredients
Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- โ teaspoon coarse kosher salt
- โ 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!
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