Garlicky Stir Fried Yu Choy Sum
This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. As an Amazon Affiliate I earn from qualifying purchases.
We all need an easy, fast, back-pocket veggie recipe for lazy meals and quick meals. For when we’re about to sit down at the table and realize there is no fiber in sight. For when we’ve got ton of greens but realize we have no idea what to do with them. For when we need an unfussy accompaniment to our meaty main.
And for when we just. can’t. even. This week, as I watched 2021 out-crazy 2020, I just could not. I could not look away. I could not calm down. I could not think about cooking while I watched the insanity of people breaking into the Capitol.
Ironically, I had planned on cooking and photographing this very so-easy-it’s-not-even-a-recipe recipe to share with you this week. It was exactly what I needed, exactly when I needed it. And I hope it can be exactly that for you someday too.
The beauty of this recipe is how well the flavors and cooking method go with pretty much any leafy type green. Traditionally, this dish is made with Chinese veggies — sometimes yu choy sum, other times bok choy, and most often in restaurants gai lan (Chinese broccoli). At home, I swap in chopped green cabbage, Napa cabbage, Swiss chard, kale, broccoli, you name it. It’s always tasty and it’s always easy.
If you’re unfamiliar with yu choy sum and like bok choy (or cabbages in general), yu choy sum would be a great new vegetable to try. It has a mild flavor like bok choy, crispy stalks like mature spinach, and leaves that cook like Swiss chard. Unfortunately, you probably won’t be able to find them at an American grocery store, but you’ll find yu choy sum in Chinatown or at your local asian grocery.
Whether you have yu choy sum or a head of romaine in the fridge, I hope you enjoy every garlicky bite!
The Recipe
Serves 3-4 as a side veggie
Ingredients
1 lb yu choy sum, washed (🔥Choy Sumthing Different)
Olive oil
2-3 cloves of garlic, thinly sliced
1-2 tablespoons oyster sauce (optional but highly recommended)
1 tablespoon asian sesame oil (🔥Open Sesame)
Instructions
Stir fry the veggies
In a large skillet, heat 1-2 tablespoons of olive oil over medium high heat. Once hot, add the garlic then stir to prevent burning. Cook for 30 seconds or until the garlic oil smells fragrant
(🎩Prevent Oily Explosions) Take a big handful of yu choy sum and quickly drop it into the skillet — try to spread the yu choy sum across the pan as best you can. Drop the remaining yu choy sum on top, it should be a big ol’ heap at this point.
Using tongs, every 15 seconds rotate the yu choy sum from the bottom of pile to the top. Continue rotating the leaves until they are all wilted and the veggie stalks have turned bright green.
For crunchy veggies, turn off the heat once all the leaves are wilted and the stalks have started to soften. You should be able to pick up the veggies without too much bend in the stalks.
For soft veggies, allow the veggies to cook until the stalks are limp when lifted.
Turn off the heat. Pour out or spoon away the excess liquid pooling at the bottom of the pan. Drizzle about 1 tablespoon of oyster sauce, if using, then use the tongs to toss the veggies to lightly coat.
Serve and garnish
Transfer to a serving dish then drizzle with sesame oil and an additional drizzle of oyster sauce.
Enjoy!
Hot Tips 🔥
CHOY SUMTHING DIFFERENT — This recipe works with any leafy green. My favorite swaps include romaine (don’t knock it until you try it), curly kale, green cabbage, boy choy, and gai lan.
OPEN SESAME — If possible, use Asian sesame oils which are made using toasted sesame seeds. Toasted seeds produce more fragrant and flavorful oils so look for darker sesame oil for maximum flavor. If you do not have asian sesame oil, regular sesame oil will do! The dish will just have a less pronounced sesame flavor in the end.
Tricks 🎩
PREVENT OILY EXPLOSION — Beware! When water from your veggies touches the hot oil it WILL explode. To best protect yourself from spewing oil drops, drop the veggies in fast AND spread the veggies WIDE in the pan — like you’re trying to cover the entire pan surface with leafy greens. That way, when the oil spews upwards, it hits the veggies and gets blocked rather than flying toward your face!