Here is a plate of Shanghai Bok Choy and another Asian Green that you might be less familiar with called Yu Choy. Honest these greens only take around a minute to prepare once you have your water boiling. Yu Choy are quicker and even easier to cook than bok choy. For both vegetables clean them extra well. I sliced the bok choy in halves and let them soak 10 minutes in water and rinsed them twice after that. The yu choy got the ends trimmed off and I also rinsed them twice. The yu choy are very similar to spinach but have a nicer texture and are a little sweeter. Serving sizes may differ.

Ingredients for around 4 servings

2 lbs Bok Choy or Yu Choy or 1/2 and 1/2 – cleaned up – Bok Choy cut in half, yu choy with stem end trimmed

1 Tablespoon toasted sesame oil

1 Tablespoon soy sauce

1 Tablespoon hoisen sauce

Directions

in the bowl that you are serving your vegetables in add the soy sauce and hoisin and mix well. Set to the side.

Bring pot of water to boil with one Tablespoon of toasted sesame oil in it.

For Yu Choy – about 30 seconds in the water and drain. Add to bowl with sauce and mix well and serve immediately.

For Bok Choy – lad up a steamer basket with the Bok Choy bulb sides down and leaves up. Boil the bulbs till tender. (about 2 minutes) Then let the rest boil about 30 seconds. Lift out and drain. Mix in bowl with the soy and hoisin sauce. Serve immediately.

Everyone will enjoy!