Easy and Flawless Yu Choy

Easy and Flawless Yu Choy

Easy and Flawless Yu Choy

Adapted from The Woks of Life:  http://thewoksoflife.com/2016/01/yu-choy-recipe/

One of my absolute favorite things in the world is going out for dim sum with my family. When my parents, sisters, nieces, nephews, brothers-in-law, husband, and sons, and I are all together we are a happy and hungry table of 14. (Seriously? There are FOURTEEN of us?)

We point to what we want as the carts are traveling around with cute, little dumplings of shu mai (dumplings with a combination of shrimp and pork), har gow (shrimp dumplings), and my son, Will’s, favorite, siopau or cha siu bao (baked bbq pork roast buns). I sometimes feel like Michael Jackson in Martin Bashir’s “Living with Michael Jackson” interview when he was shopping in Las Vegas for artwork and furniture. MJ was pointing at everything he wanted. “I want these. I want this one. This one. This one. Can we get those? I like those! Why don’t we order those? Yeah, I like those!” (I looked up the actual scene on YouTube and these are his exact quotes. He was so talented and maybe a little misunderstood. Aren’t the great ones that go against the flow always “misunderstood”? Even though it’s been seven years, I STILL can’t believe MJ is gone.)

Green goodness…

One of the things that I like to order that isn’t a dumpling is the yu choy, which is a Chinese leafy green with a broccoli-like stalk. It’s crowned with a dollop of oyster sauce (which sometimes isn’t made with actual oysters. More on that below). I like to think that by eating this delicious vegetable I’m cancelling out the eighth shu mai I’ve eaten. OK, eight might be an exaggeration. Six. All right, seven.

When The Woks of Life first posted this on their blog back in January, I was so excited. I didn’t care that the temperature was in the single digits that day. I walked to Chinatown during my lunch break and bought a package of yu choy, all excited to make it when I got home. The cold walk was worth it and it did not disappoint.

It’s called Easy Yu Choy because it actually is so incredibly easy to make. I renamed it Easy and Flawless Yu Choy because it’s perfect. It tastes just like what I would order at dim sum or any authentic Chinese restaurant in Chinatown. Plus, I’m in love with Beyoncé’s new album (and everything about her) and when I think “flawless” I think of Beyoncé (doesn’t everybody?). And now I also think of this delicious Yu Choy.

Ready to enjoy!

The seasoning ingredients are easy to find in any well-stocked grocery store – or my little piece of heaven, Trader Joe’s (well, minus the oyster sauce, at least). The ingredients are also available at any Asian grocery store and on-line. If you can’t find Yu Choy you can use broccoli or broccolini. Even though the yu choy is definitely a vegetable, this dish can’t be considered vegetarian because of the oyster sauce. But – and this is a good but (restraining from saying something juvenile here) – there are vegetarian oyster sauce options available. Mushrooms replace the oysters. I’ve tried it before and it tastes just like non-vegetarian oyster sauce.

Easy and Flawless Yu Choy is perfect on its own or accompanied with cauliflower fried rice (http://www.thetastypage.com/?s=cauliflower+fried+rice). It’s also perfect while listening to a mix tape that includes Michael Jackson and Beyoncé.

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Easy and Flawless Yu Choy

Ingredients

• 1 lb yu choy
• 2 tablespoons grapeseed oil, divided
• 1 tablespoon oyster sauce (use Panda Brand Green Label for gluten-free)
• 1 tablespoon light soy sauce, or coconut aminos or gluten-free tamari
• 1/2 teaspoon sesame oil
• pinch of ground white pepper

Instructions

1. Wash the yu choy about three times to remove any hidden dirt and sand from the leaves and stems. Once the yu choy is cleaned, drain in a colander. Then bring a large pot of water to a boil.
2. While you wait for the water to boil, heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.
3. Once the water is boiled, add 1 tablespoon of oil to the boiling water. Add in the yu choy and stir gently. The yu choy will turn dark green in color. Blanch for 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so.
4. Once they are ready, use a pair of tongs or chopsticks to remove them from the pot and arrange on a dish lengthwise. After you have plated the hot vegetables, some water may have drained off onto your platter. Be sure to carefully pour this off, or your sauce may be watery.
5. If the vegetables are long, you can take kitchen scissors and cut them in half. But you can also leave them as is. Pour the warm sauce over the yu choy and enjoy!

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