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5
from 1 vote
Sauteed Yu Choy with Mushrooms, Onions and Squash
Sautéed quickly with oil and some soy sauce, seasoned with pepper, this yu choy dish is accented with mushrooms, onions, and squash.
Prep Time
5
minutes
mins
Cook Time
11
minutes
mins
Total Time
16
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
4
Calories:
132
kcal
Author:
Jessica Fisher
Cost:
$3
Ingredients
2
tablespoon
neutral oil
½
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 ¼ the recipe.
Nutrition
Calories:
132
kcal
|
Carbohydrates:
12
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
152
mg
|
Potassium:
1113
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
9677
IU
|
Vitamin C:
123
mg
|
Calcium:
247
mg
|
Iron:
3
mg