Hi everyone! I’m excited to share a super simple recipe that’s a staple in my kitchen: Simple Blanched Yu Choy. Growing up in a Korean household, we always emphasized fresh, healthy vegetables at every meal. Yu Choy, with its sweet and slightly bitter taste, reminds me of the greens my family used to prepare back home.
This recipe is all about simplicity and health. Blanched quickly to keep its crunch and vibrant green color, Yu Choy is perfect with just a splash of soy sauce and a sprinkle of sesame seeds. It’s a great side dish that pairs wonderfully with more robust flavors like grilled meat or spicy tofu. Plus, it’s packed with vitamins!
Whether you’re new to Korean cooking or just looking for a quick veggie side, this blanched Yu Choy recipe is a tasty introduction to the freshness and simplicity of our cuisine. Let’s get cooking and bring a bit of Korean tradition to your table!
Table of Contents
Chef’s Notes – Simple Blanched Yu Choy
- Cleaning Yu Choy: Make sure to wash the yu choy thoroughly, ideally three times, to remove any dirt or grit. This ensures a clean and pleasant eating experience.
- Blanching Tips: Blanching the yu choy for about 30 seconds keeps it crisp and vibrant green. If you prefer softer stems or are using thicker stems, blanch for up to 1 minute.
- Sauce Preparation: Simmering the sauce ingredients ensures the flavors meld together perfectly. Don’t let it boil vigorously; a gentle simmer is enough.
- Serving: Arrange the blanched yu choy lengthwise on the serving dish for a neat presentation. Pour off any excess water to prevent the sauce from diluting.
- Flavor Enhancements: Sprinkle toasted sesame seeds on top for added texture and a nutty flavor. A splash of rice vinegar or a pinch of chili flakes in the sauce can add an extra kick.
- Serving Suggestions: This dish pairs well with steamed rice and can complement a variety of main courses. It’s also great as a healthy side for meal prepping.
Simple Blanched Yu Choy
4
servings10
minutes10
minutes80
kcal20
minutesDive into the delightful simplicity of this Blanched Yu Choy recipe! Perfect as a side dish, this healthy and tasty vegetable dish has been a staple in many households for years. With minimal ingredients and a quick cooking time, it’s an effortless way to add some greens to your meal. Inspired by the flavors of Chinese cuisine, this dish is sure to become a favorite in your weekly rotation.
Ingredients
- Yu Choy
1 pound yu choy (about 450g)
2 tablespoons vegetable oil (divided)
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper
Directions
- Preparing the Yu Choy – Begin by thoroughly washing the yu choy to remove any dirt or sand. It’s best to wash leafy greens three times for optimal cleanliness.
- Making the Sauce – In a small saucepan over low heat, warm 1 tablespoon of vegetable oil for about 30 seconds. Add the oyster sauce, light soy sauce, sesame oil, and ground white pepper. Stir and bring to a gentle simmer before turning off the heat and setting aside.
- Blanching the Yu Choy – Bring a large pot of water to a rolling boil. Add the remaining tablespoon of vegetable oil to the boiling water. Carefully add the yu choy and stir gently. Blanch for about 30 seconds until the leaves turn dark green. If you prefer more tender stems or have thicker stems, blanch for up to 1 minute.
- Plating and Serving – Using tongs or chopsticks, remove the blanched yu choy from the pot and arrange them lengthwise on a serving dish. Pour off any excess water that may have collected on the platter to prevent the sauce from becoming diluted. Optionally, cut the yu choy in half with kitchen scissors for easier serving. Drizzle the warm sauce over the yu choy and serve immediately.
Equipment
- Chef’s Knife
- Cutting Board
- colander
- large pot
- small saucepan
- tongs
Nutrition Facts
- Calories: 80kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 4g
- Fiber: 2g
- Sugar: 1g
- Protein: 2g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 50mg
- Iron: 1mg
FAQ – Simple Blanched Yu Choy
How do I clean yu choy properly?
To clean yu choy, rinse it thoroughly under cold running water. It’s best to wash it three times to ensure all dirt and sand are removed. You can soak it in a bowl of water, swish it around, and then drain it, repeating this process to get it fully clean.
Can I use other vegetables instead of yu choy?
Yes, you can substitute yu choy with bok choy or baby bok choy. These alternatives offer a similar texture and flavor profile.
What can I use if I don’t have oyster sauce?
If you don’t have oyster sauce, you can use hoisin sauce or mushroom sauce as a vegetarian option. These substitutes will still provide a rich umami flavor.
Is there a gluten-free alternative to light soy sauce?
Yes, you can use tamari or coconut aminos as a gluten-free alternative to light soy sauce. Both options will provide the necessary salty flavor without gluten.
How do I know when the yu choy is blanched perfectly?
Yu choy is perfectly blanched when the leaves turn a vibrant dark green. This usually takes about 30 seconds. If you prefer softer stems or are using thicker stems, you can blanch them for up to 1 minute.
Can I add other seasonings to the sauce?
Absolutely! You can add a splash of rice vinegar or a pinch of chili flakes to the sauce for an extra kick. Experimenting with flavors can make the dish more exciting and suited to your taste.
