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)
Mise en place.
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.
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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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Yau Choi, I never heard of it before but you've got me very intrigued. And this dish looks fantastic!
ReplyDeleteCathleen, what a vibrant and utterly delicious sounding Asian side dish - I often serve boy choy but I will keep my eyes open for yau choi next time I am at my Asian market, I am intrigued to know how it tastes like.
ReplyDeleteWonderful photography too - the color of the veg is amazing!
New and unique recipe every country has different cooking style. In Asia, China has totally different cooking style and I think it is typical
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