Dinner

10-min. Easy Chinese Garlic Yu Choy Recipe

Name: 10-min. Easy Chinese Garlic Yu Choy Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 1 lb yu choy sum (ends trimmed); 1 tbsp vegetable oil (or any neutral oil); 5 garlic cloves (minced); 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp oyster sauce; 1 tbsp Shaoxing wine (or dry sherry wine); 2 tsp white granulated sugar; 1 tsp sesame oil (toasted kind); 1 tsp cornstarch; 1/4 cup water (room temp)

Bylina moretti August 16, 2026August 16, 2026

Jump to Recipe

Introduction

This easy Chinese garlic yu choy recipe is a vibrant and flavorful way to enjoy leafy greens. Ready in just 10 minutes, it makes a perfect side dish that’s both quick and satisfying. The garlicky sauce adds a delicious savory touch to the fresh yu choy.

A white oval plate holds a neat pile of bright green cooked leafy vegetables arranged in a small stack, with the broad leafy ends folded over each other and stems aligned. On top of the greens, there is a thick, glossy dark brown sauce scattered with small chopped bits, likely garlic or nuts, draped generously over the center and spilling slightly onto the plate, creating a contrast between the fresh green leaves and the rich sauce. The scene is set on a white marbled surface, enhancing the fresh and clean look of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb yu choy sum (ends trimmed)
1 tbsp vegetable oil (or any neutral oil)
5 garlic cloves (minced)
1 tbsp regular soy sauce (or light soy sauce)
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry wine)
2 tsp white granulated sugar
1 tsp sesame oil (toasted kind)
1 tsp cornstarch
1/4 cup water (room temperature)

Instructions

Step 1: Rinse the trimmed yu choy under cold running water to remove dirt and insects hidden between the leaves, then drain well.
Step 2: Combine the garlic, soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, cornstarch, and water in a small bowl. Whisk until the cornstarch dissolves completely. Set aside.
Step 3: Bring a wok or large pot of water mixed with vegetable oil to a rolling boil over medium-high heat. Blanch the yu choy for 1.5 to 2 minutes, until the leaves turn vibrant green.
Step 4: Transfer the blanched greens to a colander and drain thoroughly to prevent excess water from thinning the sauce. Arrange the yu choy on a large serving plate.
Step 5: Pour the pre-mixed garlic sauce into a pan over medium heat. Stir constantly for about 30 seconds, until the liquid bubbles and thickens.
Step 6: Pour the thickened garlic sauce directly over the center of the plated yu choy. Serve immediately.

Tips & Variations

Use light soy sauce for a less salty and lighter color sauce.
Try substituting yu choy with baby bok choy or gai lan (Chinese broccoli) for a different texture.
Adjust the garlic amount to your preference for a milder or stronger flavor.
To make it vegetarian, replace oyster sauce with mushroom sauce or hoisin sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the greens and thinning the sauce. For best texture, it’s recommended to enjoy the dish fresh.

How to Serve

A white plate holds one layer of bright green steamed leafy greens arranged neatly, with visible long stems extending from one side. The greens have a fresh and soft texture, slightly wilted from cooking. On top, there is a thick dark brown sauce with a shiny surface that spreads over the middle portion of the leaves, containing small chunks of pale garlic or nuts adding rough texture and contrast. Some sauce gently flows off the side of the greens onto the white plate, highlighting the dish's rich and savory appearance. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen yu choy for this recipe?

Fresh yu choy is best for this dish because it retains its crisp texture and vibrant color. Frozen yu choy may become soggy and lose flavor after blanching.

What can I substitute for Shaoxing wine?

You can use dry sherry or a splash of white wine or chicken broth as a substitute if you don’t have Shaoxing wine. Each will slightly alter the flavor but keep the dish tasty.