Yu Choy Salad Recipes
BOK CHOY SALAD
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
YU CHOY SALAD
I wasn't able to find a recipe using Yu Choy that I liked, so I created this salad!
Provided by Kaelyn Lauren
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.
- Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 14.1 g, Cholesterol 171.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 5.7 g, Sodium 353.7 mg, Sugar 3.8 g
SUEY CHOY SALAD
I started using suey choy (very similar to bok choy, but lighter in colour) in salads because it lasted much longer than lettuce in my fridge! This salad also tastes good with sunflower seeds, pine nuts, almonds, or anything crunchy you want to throw in. The salad dressing is from the Company Coming's Japanese Cabbage Salad recipe. Experienced cooks may be able to make this in less time than I've allotted.
Provided by Mctet
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
- Open the package and take out the seasoning package.
- Mix together Dressing ingredients in a small bowl, and set aside.
- Rinse and dry suey choy and chop into bite sized pieces.
- Put into large salad bowl.
- Rinse and dry bean sprouts and green onion.
- Add to bowl with suey choy.
- Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
- Add dressing and toss together.
- It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.
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4.8/5 (26)Total Time 40 minsCategory VegetablesCalories 98 per serving
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- First, wash your yu choy. We recommend that yu choy and all leafy green vegetables be washed three times to rid the leaves and stems of hidden dirt and sand. Once the veggies are cleaned and draining in a colander, bring a large pot of water to a boil.
- While that’s happening, heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.
- Once the water is boiled, add 1 tablespoon of oil to the boiling water. Add in the yu choy and stir gently. The yu choy will turn dark green in color. The blanching process takes only 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so. Feel free to fish out a piece to taste (like you'd do when cooking pasta) if you're unsure.
- Once they are ready, use a pair of tongs or chopsticks to remove them from the pot and arrange on a dish lengthwise. After you have plated the hot vegetables, some water may have drained off onto your platter. Be sure to carefully pour this off, or your sauce may be watery.
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