Stir-fried Yu Choy Recipe

Clean and trim yu choy

Rinse the yu choy under cold running water to remove grit. Trim off any tough ends and separate large stalks by halving lengthwise so stems and leaves cook evenly. Pat dry with a towel or spin in a salad spinner.

Prepare aromatics and sauce

Peel and thinly slice the garlic, julienne the ginger, and thinly slice the chili if using. In a small bowl, whisk together light soy sauce, oyster sauce, sesame oil, water or stock, sugar, cornstarch and ground pepper until smooth. Set aside.

Bring a large pot of water to a rolling boil and add 1 teaspoon kosher salt. Add the yu choy stems first, blanch for 15–20 seconds, then add the leaves and blanch for another 10–15 seconds until bright green and just tender-crisp. Immediately transfer to an ice bath (bowl of ice water) to stop cooking and preserve color. Drain and set aside. Reserve about 1–2 tablespoons of the blanching liquid if desired to thin the sauce later.

Heat a wide skillet or wok over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Add the sliced garlic, ginger and chili. Stir-fry for about 15–30 seconds until fragrant but not browned (watch carefully to prevent burning).

If you blanched the yu choy, add the drained yu choy to the wok and toss briefly to combine with aromatics, about 20–30 seconds. If you did not blanch, add the stalks first and stir-fry 30–40 seconds until they begin to soften, then add the leaves and continue stir-frying until wilted and tender-crisp, about 40–60 seconds more.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the yu choy in the wok. Stir constantly for 20–30 seconds until the sauce thickens slightly and coats the vegetables. If the sauce is too thick, add 1–2 tablespoons of the reserved blanching liquid or water to loosen.

Taste and adjust seasoning: add a pinch of salt or a splash more soy sauce if needed. Drizzle with 1 teaspoon sesame oil, toss once more, and remove from heat.

Transfer the stir-fried yu choy to a warmed serving plate. Sprinkle with toasted sesame seeds if using and serve immediately as a vegetable side with steamed rice or alongside other dishes.