Did you know?
This great green is also known as Chinese flower- ing cabbage, choy sum, tsai chim, or bok choy sum. Its name literally translated means “oil vegetable” and its seeds produce an oil similar to canolaoil, which was used for lamps and sometimes for cooking in ancient China. The greens are closely related to bok choy, but yu choy is distinguished by its narrow stems, long leaves, and flowers (usually yellow). When compared to other varieties of Chinese cabbage, yu choy has a slightly bitter taste.
Best used in stir fries, braises, soups, stews, or steamed
Can be paired cooked with soy sauce, simple spices, or broth to
High in vitamins A, C, and Calcium
Also a good source of minerals such as potassium, magnesium, and iron
Ginger Soy Yu Choy
2 tsp. sesame oil
2 cloves garlic, minced
1” nub of ginger, grated or microplaned
2 tsp. rice wine vinegar
2 tsp. tamari (or soy sauce)
1/2 pound Yu Choy (or other dark, leafy greens)
1. Cut the Yu Choy greens into 2′′ chunks, and keep thick stems in a separate pile.
2. In a large pan or wok, heat sesame oil, garlic, and ginger. Add rice wine vinegar and tamari.
3. Add thick stems of the Yu Choy to the pan and stir-fry for a minute, until the stems begin to soften. Add the leaves and thinner stems, and continue to stir-fry for another 1-2 minutes, until the greens are tender, bright green and munchable!
4. Remove from heat, and serve right away.
Super delicious when topped with your favorite chili garlic sauce!