This vegetable dish might not sounds so appealing to some people but if you like full umami flavor, you will love this dish.
Yu Choy is widely used in Thailand. It's usually steamed or quick boiled to accompany many 'one dish meal', both noodle and rice dishes. It is also stir fried to serve as a side dish. When stir fried, the vegetable must be completely cooked but still has crunchy texture. Stir frying with fermented bean curd gives yu choy creamy and umami flavors. It's easy, fast, and delicious.
The secret to successful stir fries is to have every thing ready. Once the oil is smoking hot, cooking will take no time.
You can buy yu choy at any Asian grocery stores. It has clean tasting with no bitter after taste often associated with Chinese broccoli. Take about 4-5 yu choy, remove tough ends and old leaves, then cut into 2 inch long. If the stems are thick, cut them in half, lengthwise, for even cooking. You should have about 2 cups. Soak cut vegetables in cold water to remove all dirt, drain well and put it in a bowl. Smash one clove of garlic, remove garlic peel, chop it finely and add it to the vegetable. The secret ingredient here is fermented bean curd, available at Asian grocery stores, which gives yu choy creamy and unctuous flavor. Add about 1/2 teaspoon of bean curd (mashed well) on top of the vegetable. Now we can start cooking.
Set a 12" saute pan on high heat, add a couple of tablespoon of oil (extra virgin coconut or refined coconut oil if you don't want coconut flavor). When the oil is smoking hot, add the vegetable mixture into the pan all at once and stir well. Once the vegetable turns bright green, which should take less than a minute, remove it from the heat. Taste it, if it's not salty enough, add a little more of mashed bean curd. You don't need any salt for this dish.
Serve this as a side dish (enough for two). With a bowl of rice, it's also a very satisfying vegan dish. I hope you will give it a try!