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Wok Stirred or Sauteed Yau Choy
2 pounds yau choy (1 large bunch) aka yow choy, yu choy or yu choy sum
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 tablespoons julienned Yunnan cured ham or Virginia ham (optional)
1/4 cup chicken or vegetable stock
Pinch of salt
Pinch of freshly ground white pepper
1 teaspoon of cornstarch slurry (cornstarch mixed with water), (optional)
1 teaspoon Asian sesame oil
Wash yau choy thoroughly and trim off the tough ends and outer leaves.
Add 1 tablespoon of the oil to a pot of boiling water, then add the greens and blanch for about 1 minute. Drain and set aside.
Place a wok or cast-iron skillet over high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to distribute the oil. When the oil is hot, add the garlic and optional ham. Stir fry briefly, until aromas release then immediately add the yau choy and half the stock to the wok and stir gently until the leaves start to soften and fold. Add more stock if needed, season with salt and white pepper to taste. Sauce should be slightly thick and cling to the leaves, if not thicken a little with cornstarch. Sprinkle with sesame oil, remove from heat and serve immediately. Serves 4
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