#Yu choy chinese how to#

Do not pick the ones that are dry, yellow, or brown. When picking out yu choy, choose the ones with fresh green leaves and firm stems. You can always choose regular yu choy without flowers since these are usually smaller and have thinner stems. You don’t want to overcook the leaves, so I suggest peeling the lower stems of yu choy with flowers to cook faster.

Yu choy with flowers tends to have a thicker stem, which takes longer to cook than its leaves.

Try to find the ones with little flowering or no flowers.

Yu choy: Yu choy comes in a variety of sizes.

Read this section first before cooking the dish. Listed below are some of my suggestions when picking out the best yu choy in the market, cooking techniques, and possible alternatives to an ingredient. Have the most delicious and freshest yu choy sum by following my tips and recommendations. However, expect reheated yu choy sum to be much softer and less crispy. You can reheat it in the microwave for a few minutes. You also don’t want it to become too dry, so make sure to wrap it well while making sure it is not exposed in the fridge.įor leftover cooked yu choy sum, store it in the fridge in an airtight container for up to 3 days. Moist or wet vegetables tend to rot fast and make the leaves soft and slimy.

#Yu choy chinese how to#

How To Store And Reheat Yu Choy Sumįor uncooked and unwashed yu choy, store it in the fridge for up to 5 days while wrapped in a paper bag or paper towel to keep it from moisture. The sauce is also a breeze to prepare by just mixing and simmering it until it thickens. Plus, the cooking method is easy since you only have to boil and leave it until the vegetables are cooked. Yu choy is a power vegetable packed with Vitamins A, B, and C, as well as an excellent source of iron, magnesium, fiber, and calcium.Īside from its health benefits, you will also love that it is super quick to cook and takes about 10 to 15 minutes to prepare. It is a healthy and delicious side dish best paired with other Chinese dishes, such as Tofu With Minced Pork & Mushrooms, Black Pepper Beef Stir-fry, and Homemade Ham Sui Gok. Yu choy sum is a great addition to any meal plan for various reasons. I made the sauce with garlic, light soy sauce, oyster sauce, cornstarch, salt, chicken bouillon powder, and water. Then, you pour a savory sauce all over the cooked yu choy. In my recipe, yu choy is prepared by boiling until cooked. These vegetables are great alternatives to this recipe if you don’t have yu choy. Yu choy is quite similar to bok choy and Chinese broccoli gai la in terms of taste and appearance. It has a sweet and mildly bitter taste and a firm and crunchy texture. All parts of yu choy, including the flowers, are edible. You can identify yu choy with its small green leaves and green stalks, sometimes with yellow flowers still attached. Yu choy or choy sum is a green leafy vegetable known as Chinese flowering cabbage.

Cooking Tools And Ingredients For Yu Choy Sum.

Expert Tips For A Successful Yu Choy Sum.

Start making this dish with my easy-to-follow recipe. Serve Yu Choy Sum with any main dish to have a hearty meal. No frying or tedious preparation – just boil the yu choy, pour the savory sauce, and you’re done! It’s a quick and easy dish you can make at home. Yu Choy Sum is a popular Chinese side dish commonly served at dim sum restaurants. Transfer to a platter drizzle with sate oil, including the crispy bits.Jump to Recipe Jump to Video Print Recipe Grill, turning occasionally, until lightly browned and crisp-tender, about 4 minutes. Drizzle with vegetable oil, season with salt, and toss to coat. Prepare a grill for medium-high heat oil grate. Transfer to an airtight container cover and chill. Step 4ĭo Ahead: Sate oil can be made 2 months ahead. Remove sate oil from heat stir in sugar, mushroom powder, and remaining ½ cup oil (this will help cool it down).

Meanwhile, grind mushrooms, if using, in spice mill or with mortar and pestle to a powder. Add red pepper flakes and cook, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until oil is very deep red and aromatics are very lightly browned, 45–60 minutes. Reduce heat to low and simmer gently until aromatics are softened, 8–10 minutes. Bring garlic, shallots, ginger, salt, and 2 cups oil to a simmer in a medium saucepan over medium heat.