Sautéed Yu Choy with Oyster Sauce

Yu Choy is one of the green leafy vegetables I love to cook. Sautéed Yu Choy is commonly served at Chinese restaurants as a side dish. It is a very simple dish that could complete a meal on a busy night. It is perfectly paired with juicy roast duck as my meat of choice, but you could also pair it with other kinds of meat.  Whenever I go to the Asian food mart, I do not want to forget getting a bunch of Yu Choy to cook for my pre packed lunch for work or for a quick and easy side dish for dinner.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Serves: 4

Ingredients:

• 1 lbs Yu Choy (choy sum or yu cai)
• 1 tbsp cooking oil
• 6 cloves garlic
• 4 whole dried chili
• 1 inch ginger

     Sauce mixture:

• 1/3 cup water
• 1 tsp. corn starch
• 1 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tsp. Chinese rice wine

Instructions:

1. Wash and drain the vegetables. Shake off excess water. Pat dry using paper towel or kitchen towel. Set aside.
2. In a small bowl of water, add soy sauce, oyster sauce, Chinese rice wine and corn starch. Mix well.
3. Heat oil in medium high heat in a pan. Turn the heat to medium and add minced garlic to the hot oil. Stir until the garlic turns golden brown then add minced ginger and whole dried chilies. These spices will give that pleasant aroma and flavor to the oil.
4. Add the Yu Choy and stir until each stalk is covered with flavored oil. Add the sauce mixture and immediately cover it with the lid. Let the vegetable steam for about 2 to 3 minutes until tender. Stir the vegetables again to fully coat with sauce. The steaming time also depends on how thick the stalks are. The vegetable should be soft and have a bit of a crunch to it.
5. Serve hot and enjoy!