Sauteed Yu Choy with Mushrooms, Onions and Squash

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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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Sauteed Yu Choy with Mushrooms, Onions and Squash
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
Course: Side Dish
Cuisine: American
Keyword: sauteed vegetables, sauteed yu choy, yu choy
Servings: 4
Calories: 132 kcal
Author: Jessica Fisher
  • 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
  1. In a large skillet over medium high heat, heat the oil until shimmering.
  2. Add the onion and mushrooms and cook over medium high heat until the onions start to turn clear and the mushrooms lose their liquid.
  3. Add the squash and continue cooking until tender.
  4. Add the yu choy leaves and cooking, stirring until they start to wilt.
  5. Season to taste with soy sauce and black pepper.
Recipe 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 Facts
Sauteed Yu Choy with Mushrooms, Onions and Squash
Amount Per Serving
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 152mg7%
Potassium 1113mg32%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 8g9%
Protein 7g14%
Vitamin A 9677IU194%
Vitamin C 123mg149%
Calcium 247mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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

  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. DawnJoy says

    That looks delicious. Thanks for sharing.

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