Go Back Email Link
–+ servings
A shallow yellow bowl filled with stir-fried yu choy with garlic, accompanied by chopsticks on the side.
print recipe pin recipe
no ratings yet

easy stir-fried yu choy 蒜炒油菜

Make this delicious yu choy recipe (choy sum) your go-to easy side dish! In just 10 minutes, you can transform this leafy green into a flavorful and tender-crisp stir-fried dish that pairs perfectly with any meal.
prep time5 minutes
cook time5 minutes
total time10 minutes
servings: 4 servings
author: cindy chou

ingredients

  • 12 ounces yu choy also called choy sum, dried well after washing with a clean kitchen towel if needed *see note
  • 1 tablespoon canola oil
  • 3 cloves garlic peeled and thinly sliced
  • ½ teaspoon Diamond Crystal kosher salt use half the amount if using sea salt
  • 1 pinch ground white pepper optional
  • ¼ teaspoon sea salt flakes optional

instructions

  • Cut the yu choy into 2-inch (5 cm) sections starting from the bottom (stem) end. Keep the stems, thinner stems (mid-section), and leaves separate.
    12 ounces yu choy
  • Heat a 14-inch seasoned wok or cast iron pan over medium-high heat until the pan is hot and just starts to smoke (about 15 seconds for a wok or 3 minutes for a cast iron pan).
  • Add the canola oil, tilt the pan to evenly coat the cooking surface, and add the sliced garlic. Stir for 5 seconds until the garlic is fragrant. Add the yu choy stems, toss with a spatula, then increase the heat to high. Cook for 30 seconds, tossing continuously, and then add the thinner stems (mid-section of the stalk).
    1 tablespoon canola oil, 3 cloves garlic
  • Stir-fry the contents in the pan by constantly flipping and moving the vegetables with your spatula to prevent burning. Add the leaves and continue to stir-fry. Season with salt and ground white pepper while you continue to toss the yu choy with your spatula. Stir-fry until the stems and leaves turn brighter green (about 2 minutes), then immediately turn off the heat.
    ½ teaspoon Diamond Crystal kosher salt, 1 pinch ground white pepper
  • Transfer to a serving platter, top with optional flakey sea salt (if using), and serve hot as a side dish.
    ¼ teaspoon sea salt flakes

equipment and highlighted ingredients

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
washing yu choy – Allow the washed yu choy to drain well so there's minimal excess water. Otherwise, you won't get the "breadth of the wok" 鑊氣 flavor and the vegetables will steam in the pan. Dry with a clean kitchen towel if needed.
salt – this recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.
variations & additions:
boost of flavor – Add 1 tablespoon of Bull Head BBQ Sauce, aka sacha sauce (Taiwanese / Chinese bbq sauce), for a quick boost of umami flavor. To use, add 1 tablespoon of sacha sauce when you add the yu choy leaves to the pan. You can also find vegetarian versions of this sauce.
spicy – Add ¼ teaspoon of thinly sliced thai chili pepper for a spicy kick (for spicy food lovers like me).
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.