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Sauteed Yu Choy with Mushrooms, Onions and Squash

Jessica Fisher · October 12, 2011 · 5 Comments

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yu choy and other vegetables on a cutting board

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.

A plate of chicken with sautéed yu choy

yu choy on a wooden cutting board
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Sauteed Yu Choy with Mushrooms, Onions and Squash

Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Course: Side Dish
Cuisine: American
Keyword: sauteed vegetables, sauteed yu choy, yu choy
Servings: 4
Calories: 132kcal
Author: Jessica Fisher

Ingredients

  • 2 tbsp neutral oil
  • 1/2 onion chopped
  • 8 oz mushrooms (sliced)
  • 3 zucchini or patty pan squash, sliced
  • 1 bunch yu choy leaves chopped into 1-inch pieces
  • soy sauce to taste
  • black pepper
US Customary - Metric

Instructions

  • In a large skillet over medium high heat, heat the oil until shimmering.
  • Add the onion and mushrooms and cook over medium high heat until the onions start to turn clear and the mushrooms lose their liquid.
  • Add the squash and continue cooking until tender.
  • Add the yu choy leaves and cooking, stirring until they start to wilt.
  • Season to taste with soy sauce and black pepper.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 2 days.
Nutritional values are approximate and based on 1/4 the recipe.

Nutrition

Calories: 132kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 1113mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9677IU | Vitamin C: 123mg | Calcium: 247mg | Iron: 3mg

Filed Under: Recipe, Side Dishes Tagged With: 30-minute meals, Veggies Most, whole 30

Reader Interactions

Comments

  1. Liz@PocketChangeGourmet says

    October 12, 2011 at

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

    Reply
  2. Beth at Mother by Design says

    October 12, 2011 at

    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! 🙂

    Reply
  3. Morsels of Life says

    October 12, 2011 at

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

    Reply
  4. Jen Blacker says

    October 13, 2011 at

    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.

    Reply
  5. DawnJoy says

    October 13, 2011 at

    That looks delicious. Thanks for sharing.

    Reply

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