![]() ![]() In a bowl of water, dissolve 1 teaspoon of salt. What you need for the recipe.Ģ tbsp seasoned soy sauce (or 1 tbsp light soy sauce and 1 tbsp Chinese black vinegar as an alternative) Yu Choy Recipe Instructions: prepare the yu choy Once dry, the yu choy is ready to be used in your desired recipe. Shake off any excess water and gently pat dry the yu choy with paper towels or a clean kitchen towel. This helps to remove any remaining dirt or impurities.Īfter soaking, rinse the yu choy thoroughly under running water to ensure all the salt and dirt are removed. Place the yu choy stems and leaves into the saltwater mixture and let them soak for about 5-10 minutes. Add a teaspoon of salt to the water and stir to dissolve. Rinse them under running water to remove any dirt or debris.įill a clean sink or bowl with water. You can also remove any damaged or wilted leaves. Trim off any tough or discolored parts of the yu choy stems using a sharp knife. It’s a simple and satisfying dish that you can easily prepare in your own kitchen. With this recipe, you can enjoy the tender and flavorful Choy Sum just like the one served in dim sum restaurants. Now you can recreate the delightful Choy Sum with garlic sauce right in the comfort of your own home. The combination of the vibrant Choy Sum and aromatic garlic sauce is a perfect pairing that will satisfy your taste buds. One of my personal favorites is Choy Sum with garlic sauce, which adds a delightful savory flavor to the tender greens. A staple vegetable in dim sum restaurantsĬhoy Sum, a popular vegetable in dim sum restaurants, is a must-try when dining there. Yu Choy is highly nutritious and is valued for its rich vitamin and mineral content. It is often stir-fried, blanched, or used in soup recipes. Yu Choy has a mild and slightly bitter taste, and its tender stems and leaves are commonly used in Asian cuisine, particularly in Chinese and Cantonese dishes. It is similar in appearance to Chinese broccoli, with long, slender stalks and vibrant green leaves. Yu Choy, also known as choy sum in Cantonese or you cai in Mandarin, is a leafy vegetable that belongs to the Brassica family. It’s a delicious and nutritious option for those following a vegan diet or looking for plant-based meal ideas. This dish is a wonderful addition to your dining table, offering a harmonious blend of flavors and a vibrant burst of freshness. In just 10 minutes, you can enjoy tender and sweet Yu Choy perfectly seasoned with aromatic garlic. Often sold without the greens, but some grocers store the removed greens in the back, and will provide them upon request.Indulge in the delightful flavors of restaurant-style Yu Choy with this quick and easy recipe. Where to find: Most Asian groceries, farmers' markets, some supermarkets. ![]() Available: Year-round, best during the winter. The radish can be pickled, served raw in salads or slaws, simmered in soups, or braised with meats. Best cooked: In Western cooking, daikon greens are often just used as a garnish, but in Asian cooking, they are often sauteéd, added to salads for flavor, or even pickled in kimchi. Texture: The leaves are tender but crisp. Flavor varies throughout different parts of the radish: the top part is sweet, while the bottom is more peppery and pungent. Flavor: The leaves are mild, but somewhat peppery and a little spicy, given the mustard-like oil that the plant naturally produces. longipinnatus Also known as: Mooli, Oriental radish, Japanese radish, Chinese radish, Korean radish, lo bok, bai luobo. Larger, mature varieties available at many supermarkets. Where to find: Available at most Asian markets, especially Chinese groceries. Recipes: Bok Choy and Kale Fried Rice with Fried Garlic, Shanghai Baby Bok Choy with Black Bean Sauce, Grilled Bok Choy with Sweet Soy Sauce Glaze, Stir-Fried Bok ChoyĪvailable: Year-round, though the peak season is winter. One of the most versatile and widely-used greens listed here. Both are tender, but the baby variety is especially so.īest cooked: Stir fried, braised, steamed, sauteéd, or simmered in soups. Depending on the cultivar, the leaves are dark green or yellow-green and the stalks yellow-green or off-white. Texture: Bok choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. Also known as: Chinese cabbage, pok choi, yóu cài ("oil vegetable" in Mandarin), qīng cài (blue-green vegetable" in Shanghainese).įlavor: Very mellow, with its own unique mild, peppery spice.
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