10-Min. Easy Chinese Garlic Yu Choy Recipe

Name: 10-min. Easy Chinese Garlic Yu Choy
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Ingredients: 1 lb yu choy sum; 1 tbsp vegetable oil (or any neutral oil); 5 garlic cloves (minced); 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp oyster sauce; 1 tbsp Shaoxing wine (or dry sherry wine); 2 tsp white granulated sugar; 1 tsp sesame oil (toasted kind); 1 tsp cornstarch; 1/4 cup water (cold)

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Silky yu choy leaves and crisp, juicy stems are coated in a savory garlic sauce. This easy Chinese garlic yu choy recipe is ready in just 10 minutes. It makes a quick vegetable side dish for dinner or lunch.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Garlic Yu Choy Sum (油菜心) features blanched Chinese leafy greens topped with a savory brown garlic sauce. It's often served at Chinese restaurants but isn't as commonly known as Garlic Bok Choy.

Yu choy sum (aka yu choy) has tender stems and dark green leaves with a naturally mild, slightly sweet flavor, making it a weekly staple in my kitchen.

The key to cooking yu choy so the leaves stay silky and the stems crisp-tender is removing it from the boiling water as soon as it turns vibrant green. I also add neutral oil to the cooking water to help it stay glossy.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for Chinese garlic yu choy including yu choy, garlic, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch.

Yu Choy (Yu Choy Sum): Use young yu choy with slender stalks for a sweeter flavor and more tender texture. Mature yu choy has thicker stalks and a stronger, slightly bitter flavor, but both work for this recipe. Find it at most Asian grocery stores.
Vegetable Oil: Use a neutral, high-smoke-point oil. Canola or refined avocado oil also work.

Garlic Sauce

Garlic: Use fresh, finely minced garlic for the best flavor.
Regular Soy Sauce: Light soy sauce also works. If using low-sodium soy sauce, the sauce will be less salty.
Oyster Sauce: Vegetarian stir-fry sauce works as a substitute.
Shaoxing Wine: Dry sherry works as a substitute.
White Granulated Sugar: Cane sugar also works.
Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
Cornstarch: Thickens the sauce into a glossy coating. Potato starch also works.
Cold Water

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Trim the stalk ends to remove any bruised, dried, or discolored portions.
Don't overcook the yu choy or the leaves and stems will become too soft.
Drain the yu choy thoroughly so excess water doesn't dilute the garlic sauce.

Instructions

Below are step-by-step instructions on how to make garlic yu choy:

Yu choy washed in cold water to remove dirt between the leaves.

Trim and wash the yu choy: Trim the stalk ends, then place the yu choy in a large bowl and cover with cold water. Wash between the leaves to remove any dirt or insects, then drain. Repeat with fresh water until the water runs clear. Drain well.

Garlic sauce ingredients whisked together in a small bowl.

Whisk the sauce: Combine the garlic sauce ingredients in a small bowl and whisk until the cornstarch and sugar completely dissolve. Set aside.

Yu choy blanching in a large pot of boiling water.

Blanch the yu choy: Fill a wok or large pot with enough water to fully submerge the yu choy, then add the vegetable oil. Bring to a rolling boil over medium-high heat. Add the yu choy and blanch until the leaves turn vibrant green and the stems are crisp-tender, about 1-2 minutes.

Blanched vibrant green yu choy drained and transferred to a serving plate.

Drain the yu choy: Drain the yu choy thoroughly in a colander so excess water doesn't thin the garlic sauce. Transfer to a large serving plate.

Garlic sauce simmering until glossy and slightly thickened.

Simmer the sauce: Re-whisk the sauce mixture, then pour it into a dry pan over medium heat. Stir constantly for about 30-45 seconds, until glossy and thick enough to coat the back of a spoon.

Blanched yu choy topped with glossy savory garlic sauce.

Pour over the yu choy: Pour the garlic sauce over the plated yu choy and serve immediately.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: I don't recommend freezing because the yu choy can become soft and mushy after thawing.
Reheating: Microwave for 30-60 seconds until warm or reheat briefly in a pan over medium heat.

Variations

Gluten-Free: Use gluten-free soy sauce and oyster sauce, and replace the Shaoxing wine with dry sherry.
Spicy: Add 1 teaspoon chili crisp or red pepper flakes to the garlic sauce for some heat.

Pairing Suggestions

Serve this simple garlic yu choy with:

Egg Fried Rice: The savory rice complements the crisp greens and garlic sauce.
String Bean Chicken: Tender chicken adds a hearty protein to round out the meal.
Egg Drop Soup: The light, silky soup balances the savory garlic sauce.

FAQ

What is the difference between yu choy and bok choy?

Yu choy has slender green stems, dark green leaves, and sometimes yellow flowers, with a mild, slightly sweet flavor. Bok choy has thicker white or light green stalks, rounder leaves, and a mild flavor.

Can I eat the yellow flowers on yu choy?

Yes. The yellow flowers are edible and don't need to be removed before cooking.

Why does my yu choy taste bitter?

Mature yu choy can have a stronger, slightly bitter flavor. For a sweeter, milder flavor, choose young yu choy with slender stalks.

More Like This

Check out my other vegetable side dishes:

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