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.
- 2 tablespoons oil
- 1/2 medium onion chopped
- 8 ounces sliced mushrooms
- 3 small zucchini or patty pan squash sliced
- 1 bunch yu choy leaves chopped into 1-inch pieces
- soy sauce to taste
- freshly ground black pepper
- 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.
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.
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Looks like another yummy week! Thanks for hosting!
~Liz
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! 🙂
Thanks for hosting again! I linked up with my interpretation on your Garlic Parmesan Swirl Biscuits this week. 🙂
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.
That looks delicious. Thanks for sharing.