Recipe Yu Choy

How to make Yu Choy. Yu Choy is a kind of green vegetable that produces plump stalks 20-30 cm high with oval-formed leaves.

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4 garlic cloves finely chopped or mashed.

Recipe yu choy. Perhaps one of the best ways to savor this succulent vegetable is to lightly blanch and season with oil and soy sauce known simply as Yu Choy Sum with the word yu or yau meaning oil. Wash and drain the yu choi to remove grit and dirt. 400g Yu Choy weighted about 1 pound Seasoning.

Stir in Yu Choy Stems if separate and fry stirring about 2 minutes then stir in Leaves until wilted coated with oil. 2 cloves of garlic chopped or replaced by garlic sauce. 00 Hour 10 Min.

1 teaspoon of salt. 1½ tablespoon of edible oil divided into two parts the 1 tablespoon and the ½ tablespoon. Quickly add yu choy and mix it with the garlic and oil.

1 small Pinch of salt. Add in a drizzle of oil and a pinch of salt then bring the water to a rolling boil. Yu choy pairs well with garlic sesame lemon chicken stock soy sauce oyster sauce white pepper mushrooms onions squash and meats such as poultry and pork.

Yu Choy Recipe Ingredients. Remove the lid and season with sesame oil. It has a sweet green taste like spinach with inconspicuous bitter and peppery notes.

Bring a pot of water to a rolling boil. 1 tablespoon soy sauce light soy sauce 1 tablespoon oyster sauce. In a hot pan over medium heat add oil and garlic.

300 g Yu Choy also known as Yu Chai tough skin removed and cut into stalks if necessary. Place YuChoy on a. Drain and set aside.

Cook for 2 minutes. Heat the oil in your wok until hot. Simmer covered turning now and then until Yu Choy stems are crisp tender about 4 minutes.

Stir in Sauce Mix and bring to a boil. Baby bok choy stir fried with sliced yellow bell peppers green onions and sesame oil. Dish out and shake off excess water.

Choy sum can be steamed blanched or stir fried. Add the Yu Choy. Once the water boils again and the yu choy turns a brighter shade of green start testing to see if it is crispy and tender to your liking.

Then add soy sauce dry sherry wine and cover with a lid. Stir up the Cornstarch mix and stir into the pan until well distributed. Turn the heat to medium.

12 teaspoon of white sugar. Sometimes it is also added to soups. Salt generously and add the yu choy.

Blanch YuChoy until the stems turn darker color. The stalks and leaves will keep 3-5 days when stored unwashed in the crisper drawer of the refrigerator. Add the garlic cloves to the oil and fry until the cloves are golden brown be careful not to burn them or else they will taste bitter.

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