Stir-fried Choy Sum / Yu Choy Recipe

Choy sum: A leafy green vegetable with tender stems and small yellow flowers, commonly used in Asian cooking.

Vegetable oil: Used for stir-frying the ingredients, providing a neutral flavor.

Garlic: Adds a fragrant and savory note to the dish.

Oyster sauce: A thick, savory sauce made from oysters, adding depth and umami to the dish.

Soy sauce: A salty and savory sauce made from fermented soybeans, enhancing the overall flavor.

Sugar: Balances the savory flavors with a hint of sweetness.

Water: Helps to steam the greens and create a light sauce.

When stir-frying choy sum, make sure to wash and dry the greens thoroughly before cooking. Excess water can cause the oil to splatter and may result in steaming rather than stir-frying. Additionally, cutting the stems and leaves into uniform 2-inch pieces ensures even cooking.

• choy sum - Substitute with bok choy: Bok choy has a similar texture and mild flavor, making it a great alternative in stir-fry dishes.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for stir-frying.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish similarly to garlic.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and savory flavor profile that can mimic the umami of oyster sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar salty and savory taste.

• sugar - Substitute with honey: Honey adds a natural sweetness and can dissolve easily in the stir-fry sauce.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the dish, enhancing the overall taste.

• Allow the stir-fried choy sum to cool down to room temperature before storing. This prevents condensation, which can make the vegetables soggy.
• Transfer the cooled choy sum into an airtight container. If you plan to consume it within a few days, store it in the refrigerator.
• For longer storage, place the stir-fried choy sum in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the choy sum in the refrigerator overnight if frozen.
• Reheat the stir-fried choy sum in a wok or skillet over medium heat. Add a splash of water or vegetable oil to help revive its texture.
• Stir-fry for a few minutes until heated through, ensuring the greens are evenly warmed.
• Avoid microwaving as it can make the vegetables mushy and unevenly heated.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a few tablespoons of water to the pan.
  3. Once the oil is hot or the water is simmering, add the leftover stir-fried choy sum.
  4. Stir-fry for 2-3 minutes, ensuring the greens are evenly heated.
  5. Serve immediately while hot.

• Microwave Method:

  1. Place the leftover choy sum in a microwave-safe dish.
  2. Add a tablespoon of water to keep the greens moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the greens are heated through; if not, microwave for an additional 30 seconds.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover choy sum in the steamer basket.
  3. Cover and steam for 3-4 minutes until the greens are heated through.
  4. Remove from the steamer and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover choy sum evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, checking halfway through to ensure even heating.
  5. Remove from the oven and serve hot.

• Wok: A versatile, round-bottomed cooking vessel ideal for stir-frying, which allows for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for stirring and flipping ingredients in the wok to ensure even cooking.

• Knife: Essential for mincing garlic and cutting choy sum into 2-inch pieces.

• Cutting board: A sturdy surface to safely chop and prepare the choy sum and garlic.

• Measuring spoons: Used to accurately measure the vegetable oil, oyster sauce, soy sauce, and sugar.

• Measuring cup: Necessary for measuring the ¼ cup of water to be added to the dish.

• Lid: Used to cover the wok and allow the choy sum to steam properly.

• Serving dish: A plate or bowl to serve the hot stir-fried choy sum once it is cooked.

Prep ingredients in advance: Wash and cut the choy sum ahead of time and store it in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic.

Measure sauces beforehand: Pre-measure the oyster sauce, soy sauce, and sugar to streamline the cooking process.

High heat efficiency: Ensure your wok is hot before adding ingredients to reduce cooking time.

Batch cooking: Double the recipe and store leftovers for quick meals later.