You want tender, flavorful greens for dinner. This easy Chinese garlic yu choy recipe comes together in just 10 minutes and works well as a vegetable side dish. Expect silky leaves and crisp, juicy stems coated in a savory garlic sauce.
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With roots in 15th-century China, Yu Choy Sum (油菜心) has become a weekly staple in my kitchen. I love its neutral flavor and tender stalks, especially compared with the stronger, slightly bitter taste of gai lan. To preserve its sweet flavor and crisp texture, remove the stalks from the boiling water the moment they turn vibrant green-this stops the cooking process while keeping the leaves silky and the stems crisp.
Why My Recipe Works
- Pre-mixed sauce base: Combining the sauce components in a bowl beforehand lowers the pan temperature instantly and keeps minced garlic from scorching.
- Oil in blanching water: Adding a tablespoon of oil to the boiling pot creates a protective barrier that seals in chlorophyll for a vibrant green color.
- Sauce added after plating: Pouring the warm glaze directly over the plated stalks prevents the delicate leaves from overcooking in residual pan heat.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Yu Choy: Use mature yu choy for a more earthy, slightly bitter flavor, trimming the stalks before cooking. For a sweeter, more tender result and faster blanching, choose young yu choy with thinner stalks. (Sub: baby bok choy or young gai lan)
- Vegetable Oil: Use a neutral, high smoke point oil for cooking. (Sub: avocado or canola oil)
Garlic Sauce
- Garlic: Use fresh, finely minced garlic for the best flavor.
- Regular Soy Sauce: Adds the salty, savory base of the glaze. (Sub: low-sodium or light soy sauce)
- Oyster Sauce: Creates a rich, savory umami flavor and glossy texture. (Sub: vegetarian stir-fry sauce)
- Shaoxing Wine: Adds depth and aroma while balancing vegetable flavors. (Sub: dry sherry or dry white wine)
- Sugar: Balances the salty sauces for a well-rounded glaze. (Sub: cane sugar)
- Toasted Sesame Oil: Adds a nutty finish and an aroma.
- Cornstarch: Thickens the sauce into a glossy coating. (Sub: potato or tapioca starch)
- Water: Loosens the sauce for even mixing. Use room temperature water.
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
Below are step-by-step instructions on how to make garlic yu choy:
- Wash the greens: Rinse the trimmed yu choy under cold running water to remove dirt and insects hidden between the leaves, then drain well.
- Whisk the sauce: Combine the listed garlic sauce ingredients in a small bowl and whisk until the cornstarch dissolves completely. Set aside.
- Blanch the stalks: Bring a wok or a large pot of water mixed with vegetable oil to a rolling boil over medium-high heat, then blanch the yu choy for 1.5 to 2 minutes until the leaves turn vibrant green.
- Drain the yu choy: Transfer the blanched greens to a colander and drain thoroughly to prevent excess water from thinning the glaze, then arrange them on a large serving plate.
- Simmer the glaze: Pour the pre-mixed garlic sauce into a pan over medium heat and stir constantly for 30 seconds, until the liquid bubbles and thickens.
- Drizzle the dish: Pour the thickened garlic sauce directly over the center of the plated yu choy.
Expert Tips
- Buy young yu choy for sweeter flavor profiles and faster boiling times.
- Select slender stalks to ensure a tender texture without any woody fibers.
- Measure out all ingredients into small bowls before turning on the stove.
- Shake excess water completely from the blanched greens before plating.
- Stir the sauce mixture thoroughly right before pouring to prevent cornstarch settling.
Variations
- Gluten-free adaptation: Swap regular soy sauce for tamari and use certified gluten-free oyster sauce. Replace the Shaoxing wine with dry sherry.
- Spicy twist: Whisk 1 teaspoon of chili crisp or red pepper flakes into the garlic sauce before simmering.
- Ginger aromatic boost: Sauté 1 teaspoon of freshly grated ginger with the garlic to add a sharp, warming note to the glaze.
Pairing Suggestions
Garlic yu choy pairs well with:
- Egg fried rice: The savory, seasoned grains soak up the leftover garlic sauce from the plate.
- String bean chicken: Tender chicken adds a hearty protein element that complements the greens' sweet crunch.
- Egg drop soup: This delicate, silky starter warms the palate before the rich garlic glaze.
Storage & Reheating
- Refrigerator: Store leftover greens and sauce in an airtight container for up to 4 days.
- Freezer Warning: Avoid freezing this dish, as the delicate leaves can break down and become mushy after thawing.
- Reheating Methods: Warm leftovers in a pan over medium heat for 3 minutes or microwave on high for 2 minutes.
FAQ
What is the difference between yu choy and bok choy?
Yu choy has long, slender stems, dark green leaves, and edible yellow flowers with a naturally sweet flavor. Bok choy has thicker white or light green stalks, rounder leaves, and a milder, slightly earthy taste.
Can I eat the yellow flowers on yu choy?
Yes. Yu choy flowers are completely edible and have a delicate, slightly sweet flavor. There is no need to remove them before blanching.
Why is my yu choy bitter?
Yu choy can taste slightly bitter when the plant is mature or when it is overcooked. Choosing young yu choy with thinner stalks gives a sweeter, milder flavor.
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📖 Recipe
10-min. Easy Chinese Garlic Yu Choy
You want tender, flavorful greens for dinner. This easy Chinese garlic yu choy recipe comes together in just 10 minutes and works well as a vegetable side dish. Expect silky leaves and crisp, juicy stems coated in a savory garlic sauce.
Ingredients
- 1 lb yu choy sum ends trimmed
- 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 room temp
Instructions
- Rinse the trimmed yu choy under cold running water to remove dirt and insects hidden between the leaves, then drain well.
- Combine the listed garlic sauce ingredients in a small bowl and whisk until the cornstarch dissolves completely. Set aside.
- Bring a wok or a large pot of water mixed with vegetable oil to a rolling boil over medium-high heat, then blanch the yu choy for 1.5 to 2 minutes until the leaves turn vibrant green.
- Transfer the blanched greens to a colander and drain thoroughly to prevent excess water from thinning the glaze, then arrange them on a large serving plate.
- Pour the pre-mixed garlic sauce into a pan over medium heat and stir constantly for 30 seconds, until the liquid bubbles and thickens.
- Pour the thickened garlic sauce directly over the center of the plated yu choy.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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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
Holly Honig
This was delicious! It came out perfect. I added a little bit of ginger too. I'll be making this all the time from now on.
Christie Lai
Thanks so much for making my recipe and for leaving this positive review, Holly 🙂 Ginger always makes a great addition.
Darcy
I have a new favorite veggie recipe.
Christie Lai
Fantastic! Thank you so much for the kind and positive review 🙂 So glad you enjoyed it, Darcy!
MJ Strong
Perfect and quick!
christieathome
Thanks so much for making my recipe!
Ron
We love the Korean market we found years ago near us. Yu choy is one of our favorites and this recipe is a simple starting point. You can do so much with Asian vegetables.
christieathome
Yes absolutely! Yu choy is such a great and delicious way to get in our greens. Thanks for your review and so glad you enjoyed it!
Heidi | The Frugal Girls
This is such a fabulous way to incorporate more veggies into weeknight dinners with just a few easy ingredients!
Nancy Stassinopoulos
I’ve never made yu choy before. It was in my CSA box, so I searched for recipes and found this one. Even my husband liked it, and he is picky about greens. I’ll look for yu choy and make it again. I served it over rice with air fryer tofu.
christieathome
Thank you so much for your kind review Nancy! I’m so glad you enjoyed this recipe of mine!
Kyla
This looks incredibly delicious! I've never tried Yu Choy, but now I definitely need to. Always looking for delicious ways to eat more green veggies. Thanks for sharing!
Rosemary
I love learning about different veggies! I have heard of bok choy and baby bok choy, but I have never heard of this one before!
Alex
I just love green veggie side dishes - especially those with garlic! How tasty!
Sherri
Love the flavors in this 10-minute side dish! I haven't had yu choy before so I better get to it! 🙂