Cantonese Yu Choy with Crispy Shallots & Garlic

5
(4)
Photo by ‘Chef Jona Won’ [insta]

Cantonese Yu Choy with Crispy Shallots & Garlic

Growing up, it was hard not envisioning a large bowl of white rice with every meal. And for a lot of Chinese families out there, pairing those elaborate meals without one or two leafy green veggies was considered blasphemous.

Chinese “Yu Choy” is one of the sweetest-tasting Chinese leafy green vegetables, differentiating it from other Chinese leafy greens, which can tend to be a bit more bitter. The best part of this dish is how easy it comes together!

NO MORE EXCUSES. EAT YOUR VEGGIES!

Here are a few tips to keep in mind!

✅ I edited my recipe to include a water kettle to quickly boil water and pour over your washed and rinsed leafy greens! Heartier stemmed greens (like these) need to be blanched and par-cooked in water to ensure tenderness.

✅ Salt this water and have an ice bath ready, so you can maintain that vibrant green during the cooking process. And make sure you dry  (salad spinner, anyone?)

✅ The crispy shallots, garlic, and ginger give you a great infused oil you will use to finish cooking your Yu Choy.

Course
Cuisine
Keyword
Prep Time
Total Time
Servings

Difficulty

Side
Chinese
Yu Choy
10 minutes
15 minutes
1 serving

Easy

Ingredients

Instructions

Tools Needed

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 4

No votes so far! Be the first to rate this post.