Dish of Yu Choy with Garlic
(click to enlarge)

Yu Choy with Garlic


China, Sichuan
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
25 min
Prep		 A simple, attractive, flavorful and easy to make dish of vegetable greens - it's from Sichuan, but contains no chilis.

1
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7
2
1/4
1/4
1
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ar
1/3
few
#
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cl
T
c
t
T
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Yu Choy (1)  
-- Sauce
Garlic
Oyster Sauce
Stock (2)
Salt
Oil
----------
Water
Salt
Sesame Oil
Prep   (15 min)
  1. Rinse YU CHOY. Remove yellowed or damaged leaves. Cut away any really huge stem ends. Trim sprigs to a reasonably uniform length. Split big end of stems in half for an inch or so, or in quarters for really big ones.
  2. Chop GARLIC quite coarse.
  3. Mix Oyster Sauce, Stock and 1/4 t Salt.
RUN   (10 min)
  1. In a wok or wide sauté pan, place plenty of Water for cooking the Yu Choy. Add 1/3 t Salt and bring to a boil. Drip in a few drops of Sesame Oil. Turn down heat and keep near a simmer, ready for the Yu Choy.
  2. In a small pan, heat Oil and stir in Garlic. Fry stirring until Garlic threatens to color. Stir in Sauce mix, bring to a boil, then cover and keep hot (but not to a boil), to wait for the Yu Choy.
  3. Bring the Water back to a full boil. Lay in the Yu Choy and bring back to a full boil. Simmer for about 4 minutes.
  4. Lift out the Yu Choy with tongs, and place onto a serving dish. Distribute the hot Sauce fairly evenly over the Yu Choy and serve immediately (see also Serving).
NOTES:

  1. Yu Choy:

      This popular green is now very available in Asian markets, but hasn't hit the supers yet. Shanghai Bok Choy (sold as "Baby Bok Choy") could also be used. Other Choys have tougher stems requiring longer cooking. For details see our Asian Cabbage / Mustard Greens page.

  2. Stock:

      For such small amounts, I usually just use some water and an appropriate bit of Chicken Powder (Or Vegeta for vegetarian). In Asia, a dash of Magi Seasoning is often used.

  3. Serving:

      Serving whole sprigs, as in the photo, is very pretty and often done. It does present challenges at the table. The stems are just a little too tough to easily cut with the side of a fork, and you wouldn't want them overcooked. I break off leaf stems from the main stem, then fold them up for easy eating - I don't know how you'd handle these with chopsticks. My practical suggestion is, remove from the water to the cutting board and slice crosswise into about 2 inch lengths, give them a toss, transfer to the serving dish(s) and spoon the Sauce over.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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