Yu Choi or yo choy
Yo choy sum, or Yu Choi sum is one of my staple vegetables, similar to Gailaan (Chinese broccoli) but, it’s a tad sweeter + with a light mustardy flavor.
available at almost all Asian markets, it belongs to the brassica family, and is related to other Choi type vegetables. It’s characteristics closely resemble gailaan. A stalk around 6″ a few leaves, and a tiny brassica floret. Yu Choi is usually harvested once one or two flowers pop. So you may see a few little flowers!
Most of the the vegetables that hail from Asia, are the products of centuries of remarkable breeding. Taking up much less space in a garden plot, they typically mature at a much faster rate, giving the farmer opportunity for higher turnover. Thus, producing more tender and often sweeter varieties than Thier distant brassica relatives in Europe. The produce sections of Asian Groceries are usually swimming in all kind of lesser known, but totally valuable veggies. Yu Choi is one of the most popular. And with good reason.
flavor is one, with it’s slightly sweet and lightly mustard undertones. Slide it right into a soup, add a handful to a stir-fry, tasty side dish or prepare it with garlic and serve with noodles.
Being a mustard family member, a good starting recommendation for how to season Yu Choi would be all the alliums you can throw at it. The flavors of garlic and mustards are always a mutually supportive pairing. Other things to consider would be toasted sesame oil, toasted sesame seeds, Korean red pepper flakes, rice vinegar, shoyu sauce and garlic chives. Ałl available at Asian grocery stores. Be aware that Yu Choi cooks fast. Only a minute or two of steaming or boiling, and three minutes in a pan. A little more time than that won’t ruin it, but experiment and be cautious! I’ll be adding recipes soon, in the meantime, if these things sound good and give you some ideas, experiment away!