Lemony Yu Choy

Lemony Yu Choy


• 1 onion of choice, sliced or diced or minced

• A few garlic cloves, minced

• 8 oz mushrooms of choice, sliced

• 2 carrots, peeled and sliced

• A handful of grape tomatoes, sliced in half — optional

• Any choy variety such as bok or shanghai or yu, stalk ends thinly sliced, leaf ends thickly sliced

• Juice of 1 fresh lemon

• Splashes of water as needed to deglaze the pan

• Optional accompaniment: cooked brown jasmine rice or cooked brown rice noodles


1. Heat skillet over medium high heat; add onion, cover and lower heat to medium; cook 2-3 minutes

2. Remove lid, stir the onion, add garlic and a small splash of water if needed to deglaze the pan; cover and cook another minute

3. Remove lid, stir in remaining veg and if needed another splash of water to deglaze the pan; cover and cook, checking for doneness every few minutes

4. Stir in lemon juice, cook for another minute before plating & enjoying

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