10-min. Easy Chinese Garlic Yu Choy
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.
Ingredients
- 1 lb yu choy sum
- 1 tablespoon vegetable oil or any neutral oil
Garlic Sauce
- 5 garlic cloves minced
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry wine
- 2 teaspoon white granulated sugar
- 1 teaspoon sesame oil toasted kind
- 1 teaspoon cornstarch
- ¼ cup water cold
Instructions
- 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.
- Combine the garlic sauce ingredients in a small bowl and whisk until the cornstarch and sugar completely dissolve. Set aside.
- 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.
- Drain the yu choy thoroughly in a colander so excess water doesn't thin the garlic sauce. Transfer to a large serving plate.
- 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.
- Pour the garlic sauce over the plated yu choy and serve immediately.
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Nutrition
Calories: 61kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 402mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 145mg | Calcium: 277mg | Iron: 2mg