by Grace Young
Here is a delightfully quick, tasty side dish that would go great with just about anything. I chose to serve it alongside spinach and Gruyère stuffed tilapia.
I'm not sure just how to describe the flavor of yau choi. Raw - it has a slight sweetness, like spinach - and what comes to mind, is also a very slight flavor of arugula - without the peppery bitterness - make sense? Not to me either really. You'll just have to give it a try yourself. Cooked - it was delicious!
Yau Choi (aka You-Choy Sum or Choi Sum)
Bowl 1: Garlic
Bowl 2: Yau Choi
Bowl 3: Ground pepper (the recipe calls for white pepper)
Bowl 4: Oyster sauce and fish sauce
I had a huge bag of yau choi, so I made it again a couple days later for a quick lunch. This time I chopped the stems, rather than leaving them whole (makes for easier eating) and added an extra teaspoon of minced garlic.
We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 196 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.
The recipe can also be found here at Whyy.org
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