{"id":37581,"date":"2024-03-16T15:13:27","date_gmt":"2024-03-16T19:13:27","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=37581"},"modified":"2024-03-16T15:13:28","modified_gmt":"2024-03-16T19:13:28","slug":"yu-choy-stir-fry","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/yu-choy-stir-fry\/","title":{"rendered":"4-Ingredient Yu Choy Stir Fry (\u6e05\u7092\u83dc\u5fc3)"},"content":{"rendered":"\n

This simple yu choy stir fry requires only 4 ingredients and 10 minutes to put together. It\u2019s a quick side dish you can throw together in a rush to add nutrition to your dinner. {Gluten-Free, Vegan}<\/p>\n\n\n\n

\"Qing<\/figure>\n\n\n\n

Chinese greens, such as yu choy, gai lan<\/a>, water spinach<\/a> and baby bok choy<\/a> are perfect vegetables for making side dishes. They taste great and are quick to cook, so you don\u2019t need a ton of seasoning to make a great tasting dish that is full of vitamins and minerals. Today I want to share with you how to cook yu choy stir fry, one of my favorite Chinese vegetable stir fry recipes<\/a> that you can put together super quickly for dinner.<\/p>\n\n\n\n

Yu choy stir fry ingredients<\/h2>\n\n\n\n

What is yu choy<\/h3>\n\n\n\n

Yu choy (\u6cb9\u83dc, You Cai), also known as choy sum (\u83dc\u5fc3, Cai Xin), or yu choy sum (\u6cb9\u83dc\u5fc3, You Cai Xin), is a popular green veggie in Cantonese cooking<\/a>.<\/p>\n\n\n\n

Yu choy has slender stems, tender leaves, and small yellow flowers. It has a mild, earthy flavor with a hint of sweetness. Its taste is often described as similar to spinach or mustard greens, but milder. When cooked, yu choy retains its crispness and tends to have a tender texture. The grassiness is not overpowering but adds depth to dishes, especially when stir-fried with garlic or seasoned with soy sauce or oyster sauce. <\/p>\n\n\n\n

\"Yu<\/figure>\n\n\n\n

The best way to buy and prepare yu choy<\/h3>\n\n\n\n

When you\u2019re shopping at an Asian grocery store or Chinese market, you might see yu choy (or choy sum) presented in several different forms. Some of them are longer and bigger (about 15\u201d \/ 40 cm long), some are smaller (9\u201d \/ 20 cm long). I like to use yu choy sum, which is the tender part of the yu choy before it grows into a mature plant. It is more expensive than the full grown choy sum, but it has a better texture and flavor.<\/p>\n\n\n\n

To prepare both mature and young yu choy:<\/p>\n\n\n\n

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  1. Cut off and discard the tough ends, usually about 1\/2\u201d to 1\u201d (1 to 2.5 cm) long. <\/li>\n\n\n\n
  2. Slice the stem part into small bite-size pieces. <\/li>\n\n\n\n
  3. If using mature yu choy, cut the leaves into large bite-size pieces. If using young yu choy, leave the leaf part without cutting.<\/li>\n<\/ol>\n\n\n\n

    I also separate the stem part and cook it first, to get it to a more tender texture.<\/p>\n\n\n\n

    \"How<\/figure>\n\n\n\n

    Ingredients<\/h3>\n\n\n\n

    Today I want to introduce yu choy stir fry (\u6e05\u7092\u6cb9\u83dc), or Qing Chao Yu Choy. Qing Chao literally means clear stir fry, which requires very simple ingredients to bring out the taste of the veggies without overpowering the main ingredient. <\/p>\n\n\n\n

    This yu choy stir fry only requires:<\/p>\n\n\n\n