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.