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.
Sauteed Yu Choy with Mushrooms, Onions and Squash
- 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
- 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.
Nutritional values are approximate and based on 1/4 the recipe.