Mmmm, I have a new favourite food: Yu Choy.
“What is this Yu Choy?” I hear you ask.
Well, its English name is Edible Rape (like the rape we grow for rape seed, but a different plant), and it’s a glorious Chinese green veggie. Also known as Choy Sum (Flowering Chinese Cabbage), which is a generic name for any cabbage stem, it’s a member of the brassica family and therefore related to cabbage, broccoli, cauliflower, brussel sprouts, mustard greens, and rapini.
With tiny, edible, yellow flowers:
And when you stir-fry it with ginger, garlic, and soy sauce (I used tamari), it tastes how I imagine broccoli leaves would taste. Just cooked enough so that it’s bright green, I could eat plates of this stuff every day and never get sick of it.
I think it would be a glorious addition to a Brown Rice Congee with Shitakes & Cilantro meal. We had it tonight alongside some steamed veggie dumplings. So satisfying and light at the same time — a perfect dinner for a summer’s evening when you’re contemplating going out for gelato after you eat.
If you can’t get your hands on Yu Choy, this would also be a great way to prepare other greens, including: bok choy, swiss chard, or even spinach!
Ginger Soy Yu Choy
Adapted from Easy Stir-Fried Leafy Greens from Veganomicon
- 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)
Cut the Yu Choy greens into 2″ chunks, and keep thick stems in a separate pile.
In a large pan or wok, heat sesame oil, garlic, and ginger. Add rice wine vinegar and tamari.
Add thick stems of the Yu Choy to the pan and stir-fry for a minute, until the stems begin to soften. Add the Yu Choy’s leaves and thinner stems, and continue to stir-fry for another 1-2 minutes, until the greens are tender and bright green and munchable!
Remove from heat, and serve right away. Super delicious when topped with your favourite chili garlic sauce!
Submitted to Amy’s fabulous roundup of healthy meals: Simply Indulgent Tuesday.
Kitchen Operas 
the photographs are stunning………
as well as everything else!
Fran
My mom liked to stir this vegetable with tofu or chicken. It tasted so good. Looking at those pictures makes me feel so hungry.
I was debating a yu choy, asparagus, tofu, black bean stir-fry, and might just do that with the greens I have left.
Thanks for the inspiration!
I LOVE choi sum/yu choy. I often boil them lightly in some garlic and ginger infused stock, or stir fry them and spread over either teriyaki, hoi-sin or sweet chilli sauce depending on what i have to hand.
I’ve never done anything more sophisticated with them so this recipe is very timely.
Great pix too!
I’m not sure if I’d call them sophisticated, but they sure are delicious and quick. I’ve done them again this way, and what I’d say is to just be aware of cooking time and don’t walk away from the stove at the crucial moment — or you may get sloppy greens…
Must try the stock idea, sounds divine. Although I adore anything ginger!