Yu Choy Recipe

Delicious and simple leafy greens garlic yu choy sum is a classic Cantonese Chinese dish at home and Chinese restaurants like gai lan, baby bok choy, ong choy and sweet potato leaves stir fry. Yu choy sum is the best to serve as a side dish, stir fry, blanches or go along with claypot rice and char siu. This yu choy recipe is quick and simple. It takes around 10 minutes. Let’s learn how to cook yu choy sum like the restaurant's style. 

Love Chinese food? Check out these braised Chinese mushrooms, hairy gourd vermicelli, steamed fish, crab stir fry, salt & pepper squid, lobster yee mein, pork knuckles ginger stew and pan fried buns recipes.

What is yu choy?

Yu choy (油菜) is a Chinese flowering cabbage. It belongs to the Brassica rapa family. Also, it is related to other vegetables like baby bok choy and gai lan (Chinese broccoli). In Cantonese, we often call it choi sum (菜心) or yu choy sum (油菜心). In mandrina, it calls cài xīn (菜心) or yóu cài (油菜).

The word choy sum in Chinese literally translates as "heart of the vegetable". It refers to the heart or tender core of a vegetable which emphasizes the tender nature of the leaves and stems of yu choy.

Yu choy sum is a leafy green vegetable that is popular in Chinese cuisine like gai lan, baby bok choy, ong choy, Chinese spinach amaranth and sweet potato leaves stir fry. Besides, choy sum is characterized by its dark green leaves, thin stalks and tender texture. The vegetable has a mild and slightly sweet flavor which makes it a versatile ingredient in various dishes or as a side dish. 

What to serve with these Chinese leafy greens?

In Chinese cooking, choy sum is usually used for stir fry, blanches, claypot rice , char siu rice box and hot pot dishes. It pairs well with garlic, ginger, and various sauces. It adds a nutritious and flavorful element to the meal. 

You can cook the leaves and stem together or separate it. It depends on the desired texture and preparation method. Yu choy is not only valued for its taste but also for its nutritional content such as high in vitamins A and C, minerals like calcium and iron. Often, it is available in Asian grocery stores and stores particularly with a focus on Asian produce.

When I grew up, my mom always had at least one vegetable for dinner. And, garlic yu choy sum was one of the vegetable dishes. Most of the Chinese restaurants serve yu choy sum as a dim sum item like steamed meatballs, siu mai, lo mai gai and turnip cake. In addition, it is a very common vegetable dish that you can make from home with lower price, healthy and a tasty side dish like restaurant’s style. 

What does yu choy sum taste like?

Choy sum has a mild, slightly sweet flavor with a hint of earthiness. The taste is not as robust or bitter as some other leafy greens like gai lan. The tender stems and dark green leaves contribute to its delicate texture.

When you cook choy sum, it retains a mild taste and tends to absorb the flavors of the seasonings or sauces used in the dish. It pairs well with garlic, ginger, soy sauce, oyster sauce, and other complementary flavors commonly found in Chinese cuisine. The subtle taste of yu choy sum can enhance the overall dish without overpowering other ingredients. Therefore, it makes it quite versatile in various dishes.

Yu choy vs gai lan:

Yu choy sum and gai lan are both leafy green vegetables and commonly used in Chinese cuisine. However, they have distinct characteristics that set them apart:

Yu choy:

Choy sum(菜心) belongs to the Brassica rapa family. It has thin stems and dark green leaves. Also, it has a mild, slightly sweet flavor. The texture is tender. The leaves are narrower, stems are thin and delicate compared to gai lan. Both the leaves and stems are edible. Often, it is used for stir fry, blanches, side dishes along with char siu, claypot rice and hot pot dishes.

Gai lan : 

Gai lan (芥蘭) is known as Chinese broccoli and belongs to the Brassica oleracea family. It has thick stems and broad leaves, the leaves resemble traditional broccoli leaves. Also, it has a slightly bitter and more robust flavor compared to yu choy. But, the stems are thick and crunchy, while the leaves are tender. Often, it is used for stir fry, blanches and served with oyster sauce.

How to pick choy sum?

Selecting fresh and high quality yu choy sum is essential to ensure a delicious and flavorful dish. Look for vibrant, dark green leaves. Avoid bunches with yellowing or wilting leaves, as this may indicate aging or poor quality. Also, look for stems that are firm and crisp. Avoid bunches with limp or rubbery stems.

Besides, choose bunches with medium sized leaves and stems. Overly large or mature leaves may be tough and bitter. If the vegetable has started to flower, it might be past its prime, and the texture may be tougher. Always check for any signs of wilting or dehydration, as this could indicate that the vegetable is not at its peak.

Consider the season. Choy sum is often more readily available and at its best during the cooler months, but it can be found year round. When you store it properly in the refrigerator, fresh choy sum can last for a few days, maintaining its flavor and texture.

Where can I buy choi sum?

You can find choi sum in Asian grocery stores, farmers' markets, and some well-stocked supermarkets.

What is the best way to cook yu choy sum?  

The best and simplest way to cook yu choy is stir fry with garlic. The wonderful aroma of garlic, tender and crisp leafy green yu choy sum is the best to serve with rice, noodles, claypot rice, char siu and much more. Some will boil choy sum and serve with noodles like wonton noodle soup. 

Cooking tips for how to make garlic yu choy sum: 

• Remember to wash and soak choy sum for at least 15 minutes to get rid of dirt. 
• Wash and rinse choy sum at least 3 times.
• Stir fry the garlic until it's golden brown. Let the garlic release the aroma flavor. 
• Add washed and soaked yu choi sum into a pan and add 1 cup of water. Then, cover a lid and let it cook for 1-2 minutes. Then, stir it or flip the other side to cook for another 1-2 minutes. 
• When the vegetable is ready to serve, pour the sauce over. 

How to store choy sum?

You can store the fresh and uncooked choy sum in the refrigerator. Place them in a plastic bag and store it in the refrigerator for a few days for the best flavor and texture.

When you have leftover yu choy sum, cover it with a plastic wrap and place in the refrigerator for 1-2 days. The best is to consume it the same day. 

How to reheat garlic yu choy sum?

Take out the yu choy sum from the refrigerator, warm it up in the microwave for 1-2 minutes. 

FAQs:

Instructions for how to cook garlic yu choy sum:

1. Add 1 tablespoon vegetable oil in a pan and turn on medium to high fire. Then, add 4 cloves of garlic. 

2. Stir fry the garlic until it's golden brown.

3. Put the washed and soaked ½ pound yu choi sum into a pan and add 1 cup of water. Next, cover a lid and let it cook for 1-2 minutes. Then, stir it or flip the other side to cook for another 1-2 minutes. 

4. While cooking yu choy sum, add 1 tablespoon oyster sauce, 1 tablespoon soy sauce and 1 teaspoon sesame oil in a small container and mix it. 

5. When yu choy sum is ready, pour the sauce over and serve.

Enjoy this simple and tasty garlic yu choy sum recipe! Also, check out these Chinese eggplant & pork, beef & broccoli, steamed pork ribs, mapo tofu, pork patty, beef ho fun noodle soup and mushrooms chicken recipes. 

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