Description
A quick and flavorful Yu choy with garlic sauce recipe that features tender blanched yu choy drizzled with a savory garlic oyster sauce. Perfect as a nutritious side dish, this recipe balances delicate greens with a punch of garlic and umami from oyster sauce and soy sauce, all ready in just 20 minutes.
Ingredients
Vegetables
- 0.6 lb Yu choy
Sauce
- 0.7 oz garlic cloves (finely minced, about 4 large cloves)
- 1 tbsp oyster sauce (or Vegetarian oyster sauce)
- 0.5 tbsp light soy sauce (or coconut aminos)
- ¼ cup chicken stock (or vegetable stock, or water)
- 1 tsp toasted sesame oil
- 1 tsp garlic chili sauce (optional)
- 0.5 tbsp avocado oil
Instructions
- Boil water: Fill a medium saucepan with water and bring it to a rolling boil on the stovetop.
- Trim yu choy: Trim a small amount (just under a quarter inch) off the bottom ends of the yu choy to remove dry tips.
- Clean yu choy: Rinse yu choy thoroughly by plunging into a bowl of cold water several times, separating layers gently to remove any hidden dirt. Set aside to drain.
- Prepare sauce: Finely mince the garlic cloves. In a small bowl, combine oyster sauce, light soy sauce, chicken stock, toasted sesame oil, garlic chili sauce (if using), and the minced garlic. Stir well to mix.
- Blanch stems: Once the water boils, reduce heat to medium-high. Gather the yu choy into a large bundle with stems facing downward and place it stem-side down standing in the boiling water. Blanch the stems for 45 seconds. If stems are thick (more than 0.5 inch), blanch for around 1 minute.
- Blanch leaves: Submerge the entire bundle including leafy parts into the boiling water and blanch for an additional 30 seconds.
- Shock in cold water: Immediately remove the yu choy and place it into cold water to stop the cooking process. Gently squeeze out excess water and transfer to a large serving plate.
- Sauté garlic: Heat a medium pan over medium heat until warm. Add avocado oil and swirl to coat. Add minced garlic and sauté quickly for about 10 seconds without burning.
- Add sauce: Pour the prepared sauce mixture into the pan with garlic. Gently stir with a wooden spoon for 30 seconds to warm and infuse the flavors without reducing the sauce. Turn off heat.
- Serve: Pour the garlic sauce evenly over the blanched yu choy. Serve immediately, warm or at room temperature.
Notes
- Be careful not to overcook the yu choy; it should remain crisp-tender after blanching.
- Adjust garlic chili sauce to taste or omit if you prefer no spice.
- Vegetarian oyster sauce substitutes work well for a vegetarian version.
- Shocking the yu choy in cold water stops cooking and preserves the vibrant green color.
- Use a wooden spoon to gently stir the sauce to avoid scratching your cookware.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
