This simple yu choy stir fry requires only 4 ingredients and 10 minutes to put together. It’s a quick side dish you can throw together in a rush to add nutrition to your dinner. {Gluten-Free, Vegan}
Chinese greens, such as yu choy, gai lan, water spinach and baby bok choy are perfect vegetables for making side dishes. They taste great and are quick to cook, so you don’t need a ton of seasoning to make a great tasting dish that is full of vitamins and minerals. Today I want to share with you how to cook yu choy stir fry, a super quick dish you can put together for dinner.
Yu choy stir fry ingredients
What is yu choy
Yu choy (油菜, You Cai), also known as choy sum (菜心, Cai Xin), or yu choy sum (油菜心, You Cai Xin), is a popular green veggie in Cantonese cooking.
Yu choy has slender stems, tender leaves, and small yellow flowers. It has a mild, earthy flavor with a hint of sweetness. Its taste is often described as similar to spinach or mustard greens, but milder. When cooked, yu choy retains its crispness and tends to have a tender texture. The grassiness is not overpowering but adds depth to dishes, especially when stir-fried with garlic or seasoned with soy sauce or oyster sauce.
The best way to buy and prepare yu choy
When you’re shopping at an Asian grocery store or Chinese market, you might see yu choy (or choy sum) presented in several different forms. Some of them are longer and bigger (about 15” / 40 cm long), some are smaller (9” / 20 cm long). I like to use yu choy sum, which is the tender part of the yu choy before it grows into a mature plant. It is more expensive than the full grown choy sum, but it has a better texture and flavor.
To prepare both mature and young yu choy:
- Cut off and discard the tough ends, usually about 1/2” to 1” (1 to 2.5 cm) long.
- Slice the stem part into small bite-size pieces.
- If using mature yu choy, cut the leaves into large bite-size pieces. If using young yu choy, leave the leaf part without cutting.
I also separate the stem part and cook it first, to get it to a more tender texture.
Ingredients
Today I want to introduce yu choy stir fry (清炒油菜), or Qing Chao Yu Choy. Qing Chao literally means clear stir fry, which requires very simple ingredients to bring out the taste of the veggies without overpowering the main ingredient.
This yu choy stir fry only requires:
- Yu choy (stem and leafy parts separated)
- Garlic
- Salt
- Peanut oil (or any neutral oil)
Trust me, you only need these few ingredients to bring out the delicious taste of the yu choy.
How to make yu choy stir fry
- Gently cook garlic in oil to release fragrance
- Add the yu choy stem and cook briefly
- Add the yu choy leaves and sprinkle with salt
- Cook until the leaves have withered
By separating the stem and the leafy parts, the stem will be cooked until tender without overcooking the leaves, which keep their crisp texture.
Do I need a wok?
It’s not necessary to cook yu choy stir fry in a wok, as I’ve explained in my Wok vs Frying Pan post. However, when it comes to simple dishes like this one, I do think wok cooking enhances the flavor by adding a layer of smokiness.
No matter whether you’re using a wok or frying pan, the most important thing is to heat the pan very hot and do not crowd the pan. You should sear the yu choy with a very hot pan for a brief amount of time, so it will be seared properly without releasing liquid and getting steamed.
My recipe calls for 1 lb (450 g) of yu choy, which can be cooked in an 18” wok or 12” skillet. But if you’re using a smaller pan (such as a 9” skillet), you should halve the recipe or cook the yu choy in two batches.
How to serve yu choy stir fry
Yu choy stir fry is a versatile and simple side dish that goes with many types of mains.
For example, you can serve it with Char Siu Pork, Roast Chicken, or Sausage Rice for a Cantonese style meal.
You can also serve it with spicy dishes such as Mapo Tofu, La Zi Ji (Sichuan Mala Chicken) and Cumin Lamb to balance out the spiciness and cleanse your palate.
For a vegetarian meal, you can serve it with Pan Fried Tofu, Eggplant with Garlic Sauce, or Mushroom Fried Rice.
Other delicious and quick side dishes
- Watercress Stir Fry (炒西洋菜)
- Cabbage Glass Noodle Stir Fry
- Broccoli and Mushroom Stir Fry
- Air Fryer Garlic Green Beans
- An Easy Chinese Greens Recipe
4-Ingredient Yu Choy Stir Fry (清炒菜心)
Ingredients
- 1 lb (450 g) yu choy
- 3 cloves garlic , coarsely chopped
- 1 tablespoon peanut oil (vegetable oil)
- 1/4 teaspoon salt (or to taste)
Instructions
- Remove the tough ends of the yu choy. Slice the stem into small bite-size pieces, and cut the leaves into large bite-size pieces. Separate the stems and leaves.
- Heat oil in a large skillet (or wok) over high heat until hot. Add the garlic. Stir a few times to release fragrance.
- Add the yu choy stems. Stir and cook for 30 seconds. Add the leaves. Stir a few times to coat with oil. Sprinkle the salt evenly. Keep stirring until the leaves are just withered and the stems turn tender. Turn to low heat and taste the yu choy carefully. Adjust seasoning by adding more salt, if needed. Transfer everything to a plate and serve hot as a side dish.
