Dish of 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, also made with Shanghai bok choy. This recipe lends itself to many variations. Use as a side dish or as a light vegetarian main dish. See also Chicken with Yu Choy and Pork with Yu Choy.

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T

Yu Choy (1)
-- Sauce
Soy Sauce
Oyster Sauce
Stock
Rice Wine (2)  
Salt
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Oil
Prep   (10 min)
  1. Rinse Yu Choy and cut it whichever way you like. For Yu Choy and Shanghai Bok Choy the stems do not need to be held separate unless they are quite large but I usually do.
  2. Mix all Sauce items.
RUN   (8 min)
  1. 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.
  2. 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.
  3. Serve hot with plenty of steamed long grain rice.
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 can be used, but most have tougher stems requiring longer cooking. For details see our Asian Cabbage / Mustard Greens page.

  2. 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 a dry sherry. Sake, though made from rice, is not considered a good substitute. For details see our Chinese Rice Wine page.
  3. 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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