Sauteed Yu Choy with Mushrooms, Onions and Squash

As you know, most of my produce is coming from an organic produce co-op. For about $38 each week, I get a huge delivery of fresh fruits and vegetables. While I don’t have a ton of “choice,” the amounts are generous and have made for some fun meals in the month or so that we’ve been doing it. I also love it that I’m finally able to work organics into our budget at a fair price.

Since I don’t have a lot of choice as to what comes in my basket, I’ve been experimenting a lot. Lately, it’s been bok choy and yu choy, two greens previously unknown to me.

The other night, I needed not only to clean out the fridge in anticipation of a vacation but also to cook up a large bundle of yu choy. In my  investigations of the inner fridge depths, I found half an onion, some baby squash, and a package of mushrooms to add to the yu choy.

I was stunned at what a delicious pan of veggies I ended up with. Sauteed quickly with oil and some soy sauce, seasoned with pepper, and served with grilled Mustard Chicken, this was a fabulous, nutritious dinner. The spicy chicken was a perfect accent.

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Comments

  1. Looks like another yummy week! Thanks for hosting!
    ~Liz

  2. Yum! I have never seen Yu Choy before – I’ll have to look for it.

    One of our favorite veggie sautees is Brocolli Rabe and Leeks. I clean the leeks and slice them thinly, then sautee them in a little butter. Meanwhile, I steam brocolli rabe that I’ve cut into 2-3 inch pieces. After it is all cooked, I toss them together. It’s good cold as leftovers, too! :-)

  3. Thanks for hosting again! I linked up with my interpretation on your Garlic Parmesan Swirl Biscuits this week. :)

  4. Thank you for hosting. I shared my pan roasted chicken breasts (bone in) with herb and cheese mashed potatoes. I’ve been hanging on to this for awhile, a bit afraid to make it, but I finally did.

  5. That looks delicious. Thanks for sharing.

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