YO CHOI RECIPES
YU CHOY STIR FRY | CHINA SICHUAN FOOD
Easy and healthy Chinese green (Yu Choy) stir fry with minced garlic
Provided by Elaine
Categories stir fry
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 6
Steps:
- In a small bowl, mix water, salt with oyster sauce.
- Heat oil in wok until hot. Slow down the fire and add minced garlic to fry until aroma. Place in the mixed sauce in the first step.
- In a large pot, bring enough water to boil. Add around 1/8 teaspoon of salt and several drops of sesame oil after boiling. Place the Yu Choy in. Heat until the water boils again.
- Transfer out and place in serving plate.
- Pour the hot garlic oyster mixture on top of the vegetables. Serve hot.
Nutrition Facts : Calories 131 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, FatContent 9 g, SodiumContent 990 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving
EASY BOK CHOY | ALLRECIPES
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Provided by Frantic Cook
Categories Side Dish Vegetables
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
- Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Nutrition Facts : Calories 150.4 calories, CarbohydrateContent 20.3 g, FatContent 5.2 g, FiberContent 9.1 g, ProteinContent 13.7 g, SaturatedFatContent 0.8 g, SodiumContent 629.2 mg, SugarContent 10.7 g
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A staple dish from the Shaanxi Province in China’s central northwest, yo po mian literally means “oil sprinkled noodles.” It’s traditionally made with biang biang, or hand-torn flat noodles, but wide wheat noodles are used here for a quick weeknight meal. (In a pinch, any dried noodles will work.) This dish packs a lot of flavor, but its preparation is deceptively simple: Noodles and greens are topped with raw garlic and chiles, then hot oil is poured over the top, which coaxes the flavor out of the aromatics. Yo po mian is typically very garlicky, but that’s been dialed back here with just four cloves. (Use more or less, depending upon your personal preference.) You could add ground Sichuan peppercorns for tangy spice, and if you have dark soy sauce, you can substitute it for half of the soy sauce in this recipe, as it will add deep sweetness and rich caramel flavor.
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