Put the choy sum stem into the boiling water first, wait 30 seconds, and then add the rest of the leafy parts.Bring some salt to a pot of boiling water.Notes: Choy Sum | Growing and Cooking, The tastiest way to cook choy sum is to stir-fry the stems (with flowers and leaves attached) in a bit of peanut oil, with garlic, ginger and fish/soy sauce. (Note 5) Add sesame oil and oyster sauce (if using). Mix about half way through (for even cooking). Add water or broth, cover, and turn the heat down to medium. Cook for another 30 seconds, stirring well.(Notes 2 and 3) Once you've added all the yu choy, add a pinch of salt, soy sauce, and sugar. The leaves will start to wilt right away, making room for more yu choy. Flip the leaves and coat them between each batch. Put the yu choy in the wok in three or four batches.Add minced garlic and toss until fragrant, about 20 seconds. (Note 1) If you don't want to use garlic, skip to the next step. On medium or high heat, heat the oil in the wok until it starts to smoke.Then do it again and put the beans back in the colander. Take handfuls and shake each one out before putting it in the wok cover. After you wash yu choy, shake it to get rid of as much water as you can.(Note 4) Serve with a side of oyster sauce for dipping. (Note 5) When the yu choy is done cooking, put it on a plate. When the water boils again, cook for 2 to 4 minutes.Make sure the water covers all the leaves and stems. Put the water, oil, sugar, and salt in a large stockpot.Shake the leaves and stems to get rid of dirt, paying close attention to where the leaves and stems meet. Yu choy needs to be washed and rinsed two or three times in a bowl of water.Add the chicken broth and immediately cover. Notes: Chinese Greens (Yu Choy) Stir Fry, Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil.
Pour the warm sauce over the vegetables, and it's ready to eat!
#YOU CHOY FREE#
If the vegetables are long, feel free to cut them in half with kitchen scissors.Be careful when you pour this off, or your sauce might be too watery. After you put the hot vegetables on a plate, some of the water may have dripped onto the plate. Once they are done, take them out of the pot with a pair of tongs or chopsticks and place them lengthwise on a dish.If you're not sure, you can pull out a piece and taste it, like you would when cooking pasta. The blanching process only takes 30 seconds, but if your yu choy has thick stems or you like your vegetables to be more tender, you may want to cook them for a little longer, up to a minute or so. The color of the yu choy will change to dark green. Once the water has come to a boil, add 1 tablespoon of oil to it.Bring the mixture to a boil, then turn off the heat and put it to the side. Mix in the oyster sauce, soy sauce, sesame oil, and white pepper. While that is going on, heat 1 tablespoon of oil in a small saucepan for 30 seconds over low heat.Once the vegetables have been washed and put in a colander to drain, bring a big pot of water to a boil. We suggest washing yu choy and other leafy green vegetables three times to get rid of dirt and sand that might be hiding in the leaves and stems.
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