A Choy with Garlic and Oyster Sauce

A Choy (AA Choy/油麦菜) cooks up quickly in this simple stir-fry. The combination of garlic and oyster sauce never fails and appeals to even picky eaters.

IngredientsClear All

• 1 lb AA choy (油麦菜, yóumài cài)
• 3 tbsp neutral oil (vegetable, peanut, or avocado)
• 4-5 cloves garlic, minced (about 2 tbsp)
• 3 tbsp water
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• ¼ tsp salt
• ¼ tsp white pepper
• 1 tsp sesame oil

Instructions

1. Prep the A Choy: Separate the leaves from the center stem and wash thoroughly multiple times. Remove excess water. Peel the stem's outer layer - you can either enjoy it plain with salt and sesame oil, or slice it thinly to cook with the dish. Cut long leaves into 3-inch sections and spin-dry in a salad spinner.

2. Make the sauce: Mix together the water, oyster sauce, salt, white pepper, and sesame oil in a small bowl. Set aside.

3. Start the stir-fry: Heat the wok over medium heat until lightly smoking. Add the oil and garlic, cooking briefly until fragrant.

4. Cook the A Choy: Increase heat to high and add the AA choy. Stir several times. When the vegetables reach about 50% wilting, add the prepared sauce.

5. Finish and serve: Mix thoroughly, then turn off the heat once the leaves begin wilting. Serve immediately.

Notes

About A Choy:

• Also called AA Choy or 油麦菜 (yóumài cài)
• Similar to romaine lettuce but with a more delicate texture
• Available at Asian grocery stores

Tips:

• The key is high heat and quick cooking to prevent the greens from getting soggy
• Don't overcook - the greens should still have some texture
• The stems can be eaten separately or cooked with the dish

Storage: Best served immediately

Source

From The Woks of Life