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.
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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