Yu Choy with Walnuts

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From Elizabeth Schnneider's Vegetables from Amaranth to Zucchini. This book is an excellent source for information about vegetables that covers everything from how the vegetable got its name to serving suggestions from well-know professional chefs.
Recipe By: Elizabeth Schnneider Vegetables from Amaranth to Zucchini
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 1/2 cup walnuts
    • 1 - 1 1/4 lbs yu choi
    • 1 teaspoon kosher salt
    • 1 1/2 tablespoons walnut oil (or peanut)
    • 1 small clove garlic, minced
    • Pepper


Heat oven or toaster oven to 350 degrees.  Spread walnuts in pan and take until crisp and toasted about 8 - 10 minutes.  Chop coarse.
Trim the base of the yu choy stalks slightly; rinse.  Arrange in a single layer in large skillet.  Add water to barely cover and salt.  Bring water to a boil over highest heat and cook until the yu choy is not quite tender, about 2 minutes.
Drain.  Set the yu choy on a cutting board.  Squeeze the leaves to remove water. Cut the stalks and leaves into bite-sized pieces. 
Return the yu choy to the the skillet set over moderate heat.  Add walnut oil and garlic and toss for a moment until the garlic is fragrant but not browned.  Add the yu choy and toss to finish cooking, about 2 minutes.  Add nuts and toss another 30 seconds.  Season with kosher salt and pepper. 
Serve hot or room temperature.


About Yu Choy
 A type of Chinese cabbage with a delicate sweet flavor. Yu choy or yau choy is a pretty dark green leaf with small yellow flowers. At maturity the green is up to 12" long. To prepare, large leaves can be cut into smaller pieces but if the plant is young and small just trim away any brown material around the base. To cook, blanch the greens briefly then stir-fry or saute.
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