Tag Archives: Oyster

Yu Choi Oyster Sauce Stir Fry Recipe

Yu choi is probably the most common Chinese greens served in any Chinese restaurant the world over, and this recipe for yu choi oyster sauce stir fry is truly a classic. Simply master the sauce recipe, and the world of wonderful Chinese greens stir fry will be yours.

Yu Choi Oyster Sauce Stir Fry

A trip down memory lane

Many years ago, me and my then boyfriend (now husband) took a trip to New York City. Armed with a Lonely Planet (Yelp wasn’t even a thing yet!), we hunted down this one tiny Chinese restaurant in New York Chinatown. It was almost closing time and we hunkered down and ordered a plate of their Chinese greens and another dish. Two minutes later, out come this one plate of yu choi stir fry, and we inhaled the whole thing before the other dish was out! We declared that the best Chinese greens ever. Looking back, hunting down a restaurant in NY Chinatown when every store was close to closing time was definitely not the safest thing to do, but boy, that one plate is truly worth the risk. We still remember that one dish after all these years!

Yu Choi Oyster Sauce Stir Fry

Yu Choi Oyster Sauce Stir Fry

Not exactly stir fry

You know the biggest secret of preparing Chinese greens stir fry? You don’t even need to stir fry! The best and most reliable method is actually by blanching your greens. Each greens needs slightly different blanching time. Over time you will learn and memorize which one needs a shorter time, and which one needs a longer time. The best analogy is like when you prepare a pot of pasta. Your angel hair will take a much shorter boiling time compared to your fettucinne. And just like pasta, stop blanching your greens when they are al dente.

Yu Choi Oyster Sauce Stir Fry

Yu Choi Oyster Sauce Stir Fry

Other greens to try

If you love this recipe, definitely play around with other greens, such as bok choy, broccoli, or broccolini. You can even add some protein to your greens, try adding some fried tofu or thinly sliced chicken breast.

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Bok Choy Stir Fry with Oyster Sauce and Garlic Oil Recipe

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Walk into any Chinese restaurant in the world and it is almost guaranteed the menu will include a simple vegetables stir fry dish with oyster sauce (and garlic oil).

This iconic dish looks and sounds very simple, and should be very easy to recreate at home, but can be deceptively tricky to replicate. This is the recipe that makes me finally able to reliably recreate this in my own kitchen. ♥

Baby bok choy, and other Chinese greens

Although this particular recipe calls for baby bok choy, you can use other vegetables too. Some of my favorite include yu choi, gai lan, chai sim, napa cabbage, and broccolini.

You can even use vegetables that rarely appear in a Chinese menu, such as broccoli, green beans, iceberg lettuce, asparagus, celery, and even mushrooms.

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

The trick lies in blanching

As weird as it sounds, the key to this bok choy stir fry dish is not in stir frying, but in blanching. And by blanching, I mean learn how to boil your vegetables properly.

The most straightforward method would be to bring a pot of water to a boil and salt it. Add vegetables and cook until either crisp-tender or tender (your preference, I prefer mine to be crispy still). Drain.

You can do two things after draining. Either just plate them and drizzle with sauce straightaway. Or, you can shock the vegetables by dropping them in ice or cold water, drain again, then drizzle with the sauce.

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

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