5.0 from 3 votes
Yu Choy Sum
Yu choy is a popular Chinese side dish. Cooked up in minutes and topped with a savory sauce, this recipe is the perfect vegetable dish to serve with any Asian meal!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 95 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 1 tbsp vegetable oil
- 1 lb yu choy washed thoroughly
- 1 tbsp sesame oil
- 2 tsp garlic minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ¼ tsp white pepper
Instructions
- Bring a large pot of water to a boil and add 1 tbsp of vegetable oil into the pot.
- Once the water is boiling, add the pound of yu choy and blanch. Remove the yu choy from the pot after 30 seconds - 1 minute depending on desired doneness.
- Place the cooked choy sum in a large, cold bowl of water to stop the cooking process. Once it is cooled off, transfer it again to a colander and allow it to drain off any extra water. Set aside.
- In a small pot, add 1 tbsp sesame oil over medium heat. Once warmed, add the 2 tsp minced garlic and saute for a few minutes until the garlic is fragrant.
- Add the 1 tbsp oyster sauce, 1 tbsp soy sauce, and ¼ tsp white pepper and whisk to combine. Stir until the sauce begins to simmer, then remove it from the heat.
- Place the choy sum on a serving platter. Pour the sauce over it and enjoy!
Cup of Yum
Notes
- Copyright The Foreign Fork. For personal or educational use only.
- Yu choy: You can usually find these leafy greens at any Asian grocery store in the produce section. See above for how to pick the highest quality available.
- Sesame Oil: Fresh sesame oil will add the best flavor. If you’re unsure if your sesame oil is still good, read this article.
- Oyster Sauce: Oyster sauce provides great flavor to this recipe. You can substitute hoisin sauce to make the recipe vegan.
- For the best results, wash the leaves several times before cooking to rid the stems of any dirt
- Be careful not to overcook your yu choy! As the leaves cook they will turn dark green. Cooking too long will cause them to lose the vibrant color.
- Prepare your ice bath before blanching so that you can very easily add the blanched vegetables into the water ASAP.
Nutrition Information
Serving
1serving
Calories
95kcal
(5%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
401mg
(17%)
Potassium
18mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
11IU
(0%)
Vitamin C
145mg
(161%)
Calcium
272mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 95
% Daily Value*
| Serving | 1serving | |
| Calories | 95kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 401mg | 17% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 145mg | 161% |
| Calcium | 272mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.