Yu choy (also known as choy sum), is a leafy green vegetable used often in Chinese cuisine. It’s high in calcium, iron, and vitamins A & B!
At Chinese restaurants, you’ll typically see yu choy on the menu as an alternative to gailan, and they’re most commonly served blanched with oyster sauce sauce drizzled on top. Gailan has thicker stems, firmer texture, and just a hint of bitterness, while yu choy is skinnier, typically a bit sweeter, and retains a refreshing light crunch when cooked well.
Did you know that steaming vegetables is one of the best ways to retain the nutrients during cooking? I like to save some of the steaming liquid to make the garlic sauce to retain even more nutrients that leech out.
Instead of the usual oyster sauce dressing you’d get at restaurants (or even make at home), I wanted to do a different — but still super easy — take on yu choy by making a quick garlic sauce. I hope you like it!
Please note: I get commissions for purchases made through links in this post.