Yu Choy Stir-fry

(click to enlarge)	Yu Choy Stir-fry China
	Serves: Effort: Sched: DoAhead:	4 side ** 20 min Prep	A nice, simple stir fry with good flavor - great for days when you're not up to anything more complex. This recipe lends itself to many variations, both vegetarian and non-vegetarian. Use as a side dish or as a light vegetarian main dish.

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Yu Choy (1)
Soy Sauce
Oyster Sauce
Stock
Rice Wine (2)
Salt
Oil

Prep

Rinse Yu Choy and cut it whichever way you like. Stems do not need to be held separate unless they are quite large but I usually do
Mix All * Items.

RUN

In a wok or spacious sauté pan heat Oil and stir in Yu Choy Stems (if separate) and fry stirring about 2 minute, then stir in leaves until coated with oil.
Stir in Sauce Mix and bring to a boil. Continue to cook, turning the greens frequently, until Yu Choy stems are crisp tender, about 3 minutes..
Serve hot with plenty of long grain rice.

NOTES:

Yu Choy: This is an edible version of the plant that produces the seeds canola oil is made from. It is now widely grown in North America and readily available in most markets serving an East or Southeast Asian community. For details see my Yu Choy page. You can use Bok Choy as an alternative, but give the stems more of a lead over the leaves in cooking and the flavor will be different and less sweet.
Rice Wine: Use a good drinkable Chinese rice wine. The cooking versions are heavily salted and not that good to start with. If you don't have the rice wine use sake or a dry sherry.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch