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LYL – Stir-Fried Yau Choi with Oyster Sauce

This week’s recipe utilized one of my favorite Chinese vegetables, yau choi. A fairly simple preparation, I’ve served this stir-fry alongside flank steak, pork chops, or even had it as an afternoon snack. What did you think? Were you able to find yau choi or did you have to substitute?

Leave your thoughts and/or a link to your blog post below.

Yau Choi. Photo by Cathy Hagin.


6 responses »

  1. Cathy, I’ve certainly had the experience of taking a bite of yau choi and feeling like the vegetable was hanging out of my mouth. 🙂 It is the Chinese tradition to leave it whole but I agree with you that cutting the stems makes more sense.

  2. This is our favorite vegetable; eaten at least once a week. The kids (ages 11 and 9) prefer it with flowers on it – they get a kick out of eating the flowers. They’ll eat any leftover greens (rare in our house!) cold in their lunch boxes the next day. I have a new Samsung stove, which has one high-power burner with 16,000 BTU. I tried this recipe on Saturday night with yu choy (the usual spelling in our local Asian groceries) which had been spun in the salad spinner, but it was too dry for the kids’ taste. Made another batch on Sunday night with unspun greens, and it was a hit.


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