Yu Choy In Broth Recipe

Name: Wentworth Seafood Houses Yu Choy In Broth Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups low-sodium chicken broth (or vegetable broth); 1 cup water; 1 tbs ginger, peeled and sliced; 2 cloves garlic cloves, smashed; 1 tbs light soy sauce; 1 tsp oyster sauce; 1 tsp sesame oil; 1 tsp white pepper; 0.5 tsp salt; 1 lb yu choy (yu choy sum / Chinese flowering choy), trimmed and washed; 6 pieces baby bok choy (optional, halved lengthwise); 4 pieces shiitake mushrooms, stems removed and sliced; 0.5 cup carrot, peeled and cut into 2–3 mm diagonal slices; 2 stalks green onions (scallions), thinly sliced on the bias; 2 tbsp cilantro leaves (optional); 1 tsp toasted sesame seeds (optional); 0 to taste light soy sauce (for seasoning to taste)

Inspired by Wentworth Seafood House

Time25m

Serves4

Make Yu Choy In Broth Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

4 cups low-sodium chicken broth (or vegetable broth)

1 cup water

1 tbs ginger, peeled and sliced

2 cloves garlic cloves, smashed

1 tbs light soy sauce

1 tsp oyster sauce

1 tsp Toasted sesame oil

1 tsp White pepper

1/2 tsp Celtic sea salt

Yu Choy and Vegetables

1 lb yu choy (yu choy sum / Chinese flowering choy), trimmed and washed

6 pieces baby bok choy (optional, halved lengthwise)

4 pieces shiitake mushrooms, stems removed and sliced

1/2 cup carrot, peeled and cut into 2–3 mm diagonal slices

Aromatics & Garnish

2 stalks green onions (scallions), thinly sliced on the bias

2 tbsp cilantro leaves (optional)

1 tsp toasted sesame seeds (optional)

0 to taste light soy sauce (for seasoning to taste)

Method

Broth

Prepare and simmer broth

In a medium saucepan, combine 4 cups chicken (or vegetable) broth and 1 cup water. Add the sliced ginger and smashed garlic. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer gently for 8–10 minutes to allow the ginger and garlic to infuse the broth.

Stir in 1 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt. Taste and adjust seasoning; add a little more soy sauce if you want it saltier. Keep the broth at a bare simmer while you prepare the vegetables.

Yu Choy and Vegetables

Prepare the yu choy: trim any tough ends and separate stalks if large. Rinse well under cold water to remove grit. If using baby bok choy, halve lengthwise. Slice shiitake mushrooms and carrots as noted.

Bring the broth back to a gentle simmer. Add the carrots and sliced shiitake first and simmer for 2–3 minutes until the carrots begin to soften.

Add the yu choy (and halved baby bok choy if using) to the simmering broth. Use tongs to gently push the greens into the liquid so stems are submerged. Simmer 2–3 minutes more, until stems are tender-crisp and leaves are bright green.

Taste the broth and adjust seasoning with additional light soy sauce or salt if needed.

Finish & Garnish

Ladle the yu choy and broth into individual bowls, ensuring a mix of stems, leaves and mushrooms in each serving.

Scatter sliced green onions and cilantro leaves over each bowl. Sprinkle toasted sesame seeds if using. Drizzle a few drops of sesame oil or a splash of light soy sauce to taste.

Serve immediately while hot as a light soup or a vegetable side.