Yu choy chinese how to#

The Chinese broccoli with thinner stems and greener structure is classified as Yu Choy. So, you can easily use this information to differentiate between Yu Choy and Bok Choy in the market. It maintains a lighter shade of green throughout the body and doesn’t bring the same contrast of white and green to your dish. Yu Choy vs Bok Choy Yu ChoyĪs far as the appearance of this vegetable is concerned, it has significantly thinner stems when compared with the Bok Choy. If you’re also interested in these vegetables, then the following information should give you a better understanding. Recently there have been many requests regarding Yu Choy and Bok Choy. So, make sure to put in the time, and it will help you grow as a cook. It is true that the first few dishes won’t be perfect, but with time you will increase your control over the final flavors of your recipes. This is why you should occasionally experiment with different ingredients to get a better understanding of the substitutes. They just soaked the vegetables in water for an hour or so to loosen the sand and then gave them a massive shake.Picking the perfect substitute can be quite challenging when you’re not familiar with the flavor variations of different items. My Grandfather use to own a restaurant in Chinatown, NY, and my mom told me the restaurant didn’t have time to follow a process like my Grandmother’s to clean the vegetables.

I think one of the worst experiences at a Chinese restaurant is chewing sand when you eat Chinese leafy green vegetables. There is effort to this cleaning process but your leafy green vegetables will be very clean and there will be no sand left on the leaves or hiding in the creases. Do it a third time if your vegetables are very dirty and you still see a lot of sand at the bottom of the pot after the second washing. Repeat the steps of pulling back the leaves and rubbing out the sand and shaking each vegetable at least a second time. Empty the water and rinse out any remaining sand on the bottom, put all of the vegetables back in, and fill it with enough water to cover all of the leaves. After the shake, place the vegetable on a plate or bowl.Īfter you have finished pulling back the leaves and shaking each vegetable, you will see the water will have sand on the bottom and might be a tint of brown depending on how dirty the vegetables were. Grab the bottom of the stem, submerge the vegetable into the water and give it a shake to remove any remaining sand. I use gloves to wash my vegetables because I have dyshidrotic eczema on my hands so water triggers the eczema. (Here comes the big effort.) Take each stem, peal back where the leaves meet the stems, and use your fingers to rub out the sand. Use your hands to mix the vinegar with the water. Add white vinegar using the measurements, 6 parts water to 1 part vinegar (6:1), to remove bacteria and pesticides. Put the vegetables in a large pot or bowl and fill it with enough water to cover all of the leaves. Once you have removed all of the imperfections from the leafy green vegetables, you are ready to clean them. I usually cut up to a 1/4 inch off the ends because the ends are dirty from being so close to the ground. Depending on when the vegetables are harvested, the ends could be dry. You want to prepare the best tasting leafy green vegetables so remove all imperfections such as, yellow leaves and leaves with holes. I won’t buy vegetables with a lot of sand because it is too hard to remove all of it. Do your best to pick the ones with the least amount of sand. The vegetables will have sand stuck to them because they grow so close to the ground.

Always try your best to pick the vegetables that have the best looking and healthiest leaves (ex: not yellow, no holes). When you buy your leafy green vegetables, especially if they are sold pre-packaged, you will have some leaves that are discolored or have holes. It might be more effort then your current cleaning process but I guarantee you will never chew sand when eating your vegetables. This is her method of cleaning vegetables. Everything was washed thoroughly to minimize germs. She grew up in a small village in China where there wasn’t running water or modern sanitation. Everything from her home, to her hands, and even her vegetables are very clean.

Yu choy chinese how to#

My Grandmother taught me how to clean leafy green vegetables, like bok choy, choy sum, or yu choy.