Yu Choy

I know, I know. Yu Choy, I choy, Bok choy. Seriously though, yu choy. It’s new to me, and I love it.

A couple of weeks ago I rode my bike to the local farmer’s market here in town. It is something I love to do most every Saturday morning while the market is running. For one, it is early and everything is quiet around me, with the exception of the whirring sound from my mountain bike tires, that and it’s a farmer’s market!

Yu Choy - Chinese Greens Recipe

So as I made my way through the small, rectangular shape of the market, I looked at what was available to me, as well as the cost from the various vendors and farmers. That day I decided upon some scallions, rhubarb, and something from one of the Asian vendors, something I never have seen before. What laid in front of me looked similar to bok choy, at least some of the leaves, but they had yellow bulbs or flowers.  I immediately asked the girls, ‘what is this?’. I must have stunned them as one looked at the other, and a few seconds later, one said ‘yu choy’. I asked how they would prepare it, and they came back with a sauté with soy sauce.

So as I rode home, I knew exactly how I was going to treat this yu choy. Something simple, yet flavorful.

Let’s get started.

Ingredients:

  • 1/2 tbsp olive oil
  • 1 bunch of yu choy
  • 2 tbsp oyster sauce
  • 2 cloves of garlic, minced
  • 1 pinch of pepper
  • 2 tbsp water

Begin by cleaning your yu choy by running it under water. Spin in a salad spinner to dry, or blot it with a towel.

Cut your bunch of yu choy into thirds.

Get a large nonstick skillet onto the stove on medium heat. Once it is hot, add in the oil. Toss in the garlic, and cook for about 20 seconds. Toss in the yu choy. Use your cooking skills and give the skillet a toss, or use some tongs and gently toss the yu choy.

Add in the oyster sauce, tossing to incorporate the thick sauce. Add in the water, and pepper, tossing along the way.

Ingredients for making Chinese greens

The yu choy will wilt down a bit. Cook the yu choy will only take about 5 minutes, if that. The goal is to have tender stalks and retain a nice, bright green color.

When you are ready to eat, simply plate on your serving dish, and dig in.

The flavor is everything you would expect from great Chinese greens. They are tender, fresh, and go perfect with pretty much anything.

So the next time you are at your local farmer’s market, talk to the vendors and figure out what things are and try something new. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Yu Choy

  1. Hey! I’ve been following you for a while (different email address) and this post always manages to make it into my head while I am making lunch. My mother is Thai and she makes a mean yu choy stir fry. Sometimes she adds a little bit of thinly sliced steak. She also puts it into soups and a dish we call Raat Naa it’s a noodle dish with a lovely thick gravy. SO GOOD! I love food and I love your blog and I just started my own and am learning to overcome shyness…so have a look if you’re interested and if you like, follow me too 😀 comenovember.wordpress.com

    Happy cooking!

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