10-min. Easy Chinese Garlic Yu Choy Recipe
This easy Chinese Garlic Yu Choy recipe delivers a vibrant and flavorful vegetable dish in just 10 minutes. Featuring tender blanched yu choy greens topped with a rich, garlicky sauce made from soy, oyster sauce, Shaoxing wine, and toasted sesame oil, it’s a quick and nutritious side perfect for any meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
Scale
Yu Choy
- 1 lb yu choy sum (ends trimmed)
Garlic Sauce
- 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)
Instructions
- Rinse Yu Choy: Rinse the trimmed yu choy under cold running water to remove any dirt or insects trapped between the leaves, then drain thoroughly.
- Prepare Garlic Sauce: In a small bowl, combine the minced garlic, vegetable oil, soy sauce, oyster sauce, Shaoxing wine, white sugar, toasted sesame oil, cornstarch, and water. Whisk well until the cornstarch fully dissolves. Set aside.
- Blanch Yu Choy: Bring a wok or large pot filled with water and vegetable oil to a rolling boil over medium-high heat. Add the yu choy and blanch for 1.5 to 2 minutes until the leaves turn a vibrant green color.
- Drain Greens: Transfer the yu choy to a colander and drain thoroughly to remove excess water, which helps prevent thinning the garlic glaze. Arrange the drained yu choy on a large serving plate.
- Cook Sauce: Pour the pre-mixed garlic sauce into a pan over medium heat. Stir constantly for about 30 seconds until the sauce bubbles and thickens.
- Serve: Pour the thickened garlic sauce directly over the center of the plated yu choy. Serve immediately.
Notes
- Yu choy sum is a type of Chinese leafy green; if unavailable, substitute with baby bok choy or gai lan.
- Blanching quickly preserves the bright green color and crisp-tender texture.
- Add vegetable oil to the boiling water to keep the yu choy from sticking and to help maintain its vibrant color.
- Adjust the amount of sugar and soy sauce to taste depending on your preference for sweetness and saltiness.
- Serve this dish immediately to enjoy the sauce’s texture and fresh flavors.
Keywords: Chinese Garlic Yu Choy, Easy Chinese Vegetable Recipe, Blanched Yu Choy, Garlic Sauce, Quick Chinese Side Dish
