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    Home » Recipes » Pantry

    Yu Choy Stir Fry

    Last Modified: January 19, 2019 by Elaine| 10 Comments

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    Super easy and healthy Chinese green (Yu Choy) stir fry with garlic. 蒜蓉菜心

    Chinese style Yu Choy |chinasichuanfood.com

    Yu Choy has become one of my favorite Chinese evergreen vegetables. Chinese greens like boy choy, gan lian, Yu Choy and cabbage appears on almost typical Chinese meals. I cook this Yu Choy at least twice a week.  The Chinese name of Yu Choy is 菜心 in Chinese, literally means “vegetable heart”. We have lots of vegetable hearts in China. For example Hubei style vegetable heart has purple and red skins. This Yu Choy is popular in Guangdong province. So we call it as Cantonese vegetable hearts.

    Chinese Yu Choy |chinasichuanfood.com

    Yu Choy looks quite similar to Chinese broccoli. So the two are confused frequently. Chinese broccoli tastes slightly bitter and has darker green leaves and white flowers. However Yu Choy is more tender and sweeter. And the flower of Yu Choy is yellow. You can choose smaller stalks but I just like the stalk so usually I choose middle size ones and peel the tough skins off.

    Chinese yu choy stir fry|chinasichuanfood.com

    Chinese style Yu Choy |chinasichuanfood.com

    Other Chinese vegetable stir fry

    1. Chinese water spinach stir fry
    2. Garlic snow peas stir fry
    3. Radish green stir fry
    Chinese style Yu Choy |chinasichuanfood.com

    Yu Choy Stir Fry

    Elaine
    Easy and healthy Chinese green (Yu Choy) stir fry with minced garlic
    No ratings yet
    Print Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course stir fry
    Cuisine Chinese
    Servings 2
    Calories 131 kcal

    Ingredients
      

    • 300 g Yu Choy also known as Yu Chai , tough skin removed and cut into stalks if necessary
    • 1 tbsp. cooking oil
    • 4 garlic cloves , finely chopped or mashed
    • 1 small Pinch of salt
    • 2 tbsp. water , optional
    • 1 tbsp. oyster sauce

    Instructions
     

    • In a small bowl, mix water, salt with oyster sauce.
    • Heat oil in wok until hot. Slow down the fire and add minced garlic to fry until aroma. Place in the mixed sauce in the first step. 
    • In a large pot, bring enough water to boil. Add around ⅛ teaspoon of salt and several drops of sesame oil after boiling. Place the Yu Choy in. Heat until the water boils again.
    • Transfer out and place in serving plate. 
    • Pour the hot garlic oyster mixture on top of the vegetables. Serve hot.

    Notes

    Keep high fire during the stir fry process and control the time to keep the green leaves green.

    Nutrition

    Calories: 131kcalCarbohydrates: 9gProtein: 3gFat: 9gSodium: 990mgPotassium: 569mgFiber: 2gSugar: 3gVitamin A: 720IUVitamin C: 63.6mgCalcium: 188mgIron: 0.8mg
    Keyword Yu Choy
    Tried this recipe?Mention @ChinaSichuanFood

     

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    Reader Interactions

    Comments

    1. Kim | Mom, Can I Have That?

      March 18, 2015 at 8:54 pm

      Oh, I love this. I always order it when we go out for Chinese food - actually I am not sure if it is yu choy or Chinese broccoli that I order because they look similar to me. I just know it is garlicky and great! So glad to have the recipe!
      -Kim

      Reply
      • Elaine Luo

        March 18, 2015 at 8:59 pm

        Haha Kim, yes Chinese broccoli and yu Choy are very similar but they taste slightly different. I love both and they are super healthy.

        Reply
        • Elizabeth

          January 15, 2016 at 8:53 pm

          I would like to know if yu choy and choy sum are the same vegetable?

          Sometimes I see the vegetable listed as
          "Yu choy sum".

          Reply
          • Elaine

            January 24, 2016 at 10:26 pm

            Yes, it is sometimes named as Yu Choy Sum too.

            Reply
    2. Bea

      April 21, 2015 at 10:24 pm

      Wow, this looks delicious! I lived in China last year, and now that I am back in America, I miss the food so much. The recipes you have on this site look fantastic, and I am excited to try them out! I also love the pictures you include with the recipes. I will be sure to visit your site often. Thank you!

      Reply
      • Elaine Luo

        April 23, 2015 at 8:11 pm

        Thanks so much for your kind word Bea! Glad to know you here.

        Reply
    3. Magnus

      April 22, 2015 at 2:44 am

      Hey there,

      Love your site and the recipes, and especially the thorough explanations of ingredients (that are, unfortunately, often very hard to find).

      I was hoping you could write a post about oils, however. Sometimes you refer to cooking oil, other times to vegetable oil - but which oils are they specifically? I would like to use oils that are as healthy as possible, but at the same time gives the right flavor. Would, for example, rapeseed oil be a good choice all-round?

      Reply
      • Elaine Luo

        April 23, 2015 at 8:10 pm

        Thanks Magnus for your suggestion. Traditionally Chinese people eat lard. However now peanut oil, corn oil, rapeseed oil, flaxseed oil olive oil are used in daily Chinese cooking. If you are trying to avoid lard or animal fat, rapeseed oil is an excellent choice for most of the Chinese dishes. I use rapeseed oil, flaxseed oil, olive oil and animal fat myself.

        Reply
    4. Magnus

      April 22, 2015 at 2:46 am

      ..and a follow up: when your recipes call for sesame oil, is this the dark, toasted variety?

      Reply
      • Elaine Luo

        April 23, 2015 at 8:07 pm

        Yes Magnus, mostly the sesame oil are made from roasted sesame seeds.

        Reply

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