Savor the vibrant essence of Chinese cuisine with this easy-to-make yet incredibly delicious Stir-Fried Yu Choy recipe. Whether it’s a busy weeknight or you’re looking for a delightful side dish, this dish harmoniously blends tender Yu Choy greens with a savory sauce, promising a culinary delight that’s ready in just 10 minutes.
What is Yu Choy
Yu Choy, also referred to as choy sum, yau choy, or you cai in Mandarin, is a leafy green vegetable widely utilized in Chinese cuisine.
You can identify yu choy with its small green leaves and green stalks, sometimes with yellow flowers still attached. All parts of yu choy, including the flowers, are edible.
It has a sweet and mildly bitter taste and a firm and crunchy texture. Yu choy is quite similar to bok choy and Chinese broccoli gai la in terms of taste and appearance. These vegetables are great alternatives to this recipe if you don’t have yu choy.
When I visit the dai pai dong or restaurants, I never miss ordering the stir-fried yu choy. It’s a timeless favorite, always cooked to perfection with the ideal blend of flavors and textures.
Choy sum holds a special place in my heart as one of my favorite vegetables.
It’s a frequent feature at Chinese banquets, such as weddings, where the signature dish is Yu Choy Sum with garlic sauce. However, I have a particular fondness for stir-fried yu choy because of its simplicity and speediness to prepare.
Tips for successful stir fry yu choy:
- High Heat: Use a high heat setting when stir-frying to quickly cook the yu choy while maintaining its vibrant color and crisp texture. This ensures that the vegetables are cooked evenly and retain their natural flavors.
- Don’t Crowd the Wok: Avoid overcrowding the wok to allow the yu choy to cook evenly. Overcrowding can lead to steaming instead of stir-frying, resulting in soggy vegetables. Keep the wok spacious to promote proper heat distribution and efficient cooking.
- Drain Excess Water: Before stir-frying, make sure to thoroughly wash the yu choy and drain excess water. Excess moisture can cause the vegetables to steam instead of fry, resulting in a soggy texture.
Ingredients:
- 1 bunch of Yu Choy, approximately 400g
- 5 cloves of garlic, minced
- 1 tablespoon of cooking oil
For the Sauce:
- 1 tablespoon of oyster sauce
- 1 teaspoon of cornstarch
- 1/4 teaspoon of salt
- 2 tablespoons of water
How to stir fry yu choy:
Start by washing the Yu Choy thoroughly under running water to remove any dirt or debris. Drain the excess water and pat dry with paper towels.
Cut the Yu Choy into diagonal slices, discarding any tough stems.
In a small bowl, combine the oyster sauce, cornstarch, salt, and water to make the sauce mixture. Stir until the cornstarch is fully dissolved.
Heat the cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
Add the sliced Yu Choy to the wok and stir-fry over high heat for 2-3 minutes or until the greens are partially cooked.
Pour the sauce mixture over the Yu Choy and continue to stir-fry for another 1-2 minutes, or until the sauce thickens and coats the greens evenly.
Once the Yu Choy is tender and the sauce has thickened, remove the wok from the heat.
Transfer the Stir-Fried Yu Choy to a serving dish and serve it hot as a delicious side dish or accompaniment to your favorite Chinese main course.
Easy Stir-Fried Yu Choy Recipe
Ingredients
- 1 bunch of Yu Choy approximately 400g
- 5 cloves of garlic minced
- 1 tablespoon of cooking oil
For the Sauce:
- 1 tablespoon of oyster sauce
- 1 teaspoon of cornstarch
- 1/4 teaspoon of salt
- 2 tablespoons of water
Instructions
- Start by washing the Yu Choy thoroughly under running water to remove any dirt or debris. Drain the excess water and pat dry with paper towels.
- Cut the Yu Choy into diagonal slices, discarding any tough stems.
- In a small bowl, combine the oyster sauce, cornstarch, salt, and water to make the sauce mixture. Stir until the cornstarch is fully dissolved.
- Heat the cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
- Add the sliced Yu Choy to the wok and stir-fry over high heat for 2-3 minutes or until the greens are partially cooked.
- Pour the sauce mixture over the Yu Choy and continue to stir-fry for another 1-2 minutes, or until the sauce thickens and coats the greens evenly.
- Once the Yu Choy is tender and the sauce has thickened, remove the wok from the heat.
- Transfer the Stir-Fried Yu Choy to a serving dish and serve it hot as a delicious side dish or accompaniment to your favorite Chinese main course.
