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Blanched Yu Choy with Oyster Sauce

Yu Choy

Even though I made a New Year’s resolution to cook more, truth is, I think I already broke it. I’ve cooked exactly twice (counting tonight) since the year started, terrible! And both weren’t anything new, two chicken dishes since it was on sale last week! I even got a couple new cookbooks for Christmas to keep me inspired. Some resolution.

But anyway, this post isn’t about something new or creative at all. Simply vegetables blanched or stir-fried quickly and drizzled with oil and sauce. Not too much to it =)

Blanched or stir-fried Asian veggies are a staple in your average multi-course Chinese meal. They’re easy and quick to prepare, making it a breeze to cook in parallel to all of the other dishes. Usually, I save this until the end because it takes such little time. I typically like to use any of the following : Bok Choy, Shanghai Greens, Mustard Greens, Yu Choy, or Chinese Broccoli. There are plenty of others I just haven’t tried using yet, like Pea Pod Stems, I’ll get to them eventually.

I almost feel bad putting a “recipe” online for this. But hey, it’s a dish worth serving! For something so simple, it adds character to an otherwise vegetable-scarce meal (Read : Most of my cooking). This recipe can be also used with most of the veggies listed above too.

Yu Choy with Oyster Sauce

Time : 10 minutes
Serves : 4 with 2-3 other dishes

Ingredients:
- 1/2 to 3/4 lb Yu Choy, rinsed
- 2 tbsp oyster sauce
- 1 tbsp canola oil

Method:
1. Bring a stock pot of water to boil over high heat. Add 1 tbsp or so of salt to the water.
2. After the pot reaches a boil, blanch the Yu Choy for about 2 minutes.
3. Remove from heat and drain. Place Yu Choy on a serving plate and drizzle with canola oil and oyster sauce.

2 Comments

  1. karen says:

    dave, have you tried “steaming” your veggies instead? it saves a lot of water and time for that water to boil. and i believe it’s more nutritious because the nutrients don’t get lost in all that water. i usually just put a half-inch or so of water into the pan/pot, toss the veggies in, cover it, and when the water boils, turn down or off the heat. still keeps the bright green color as long as you keep it covered and don’t overcook!

  2. dave says:

    I’ll have to give it a shot. I’ll let you know how it goes!

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