Yu Choy Delivery or Pickup

Make your stir-fries bright and sweet when you add tender yu choy to them. Similar to Chinese broccoli but with thinner stems and sweeter leaves, yu choy has a taste similar to spinach with spicy, peppery notes. When picked young, the leaves and stem have a very sweet flavor, and many chefs consider yu choy as one of the sweetest-tasting Chinese leafy greens available.

Yu choy is best used in stir-fried dishes, steamed as you would spinach, or sauteed with garlic, chilies, and sesame oil for a zesty Asian side dish. In China, yu choy is eaten nearly every day and often served blanched with oyster sauce alongside dim sum. As Asian fusion cuisine gains popularity in the United States, more and more chefs integrate yu choy into their dishes. One popular way for chefs to prepare yu choy is to lightly roast the greens, then blend them with garlic and sesame oil to make a type of pesto. The yu choy pesto is then served with potatoes and Wagyu beef.

Yu choy is a green leafy vegetable with slender stalks and small yellow flowers, all of which are edible. The leaves have a similar appearance to bok choy and sometimes go by the name gai gui choy or choy sum. Yu choy is in the  Brassicaceae family, which includes cabbage, broccoli, mustard, and kale. Yu choy has been cultivated in China for thousands of years. The leafy green was introduced into other parts of Asia and the rest of the world, and today is one of the most desirable leafy greens to use in Asian-style cuisine.

When picking out yu choy, choose small leaves with slender stems. It's ok if the bunches of greens and stems have small yellow flowers as they can go into dishes that use yu choy. Look for leaves that are bright green without any yellowing in them. If the leaves look wilted, yellowed, or have a pungent aroma, avoid those bunches.

Yu choy is easy to care for and store. Ideally, you want to use fresh yu choy as soon as possible to enjoy the high nutritional value and flavor that yu choy provides. If you want to keep the greens for a few days, simply put the unwashed stalks and leaves in a plastic bag in the crisper drawer, where they'll keep for up to five days. When you're ready to cook the yu choy, wash the leaves and add them to your dishes.

You can also freeze yu choy for future use. Wash the greens and stems and blanch in boiling water for about two minutes. Rinse the yu choy in cold water and let air-dry for a couple of minutes. Put the greens inside an airtight bag or vacuum seal them and keep them in the freezer for up to six months.

Whether you want yu choy to add to a stir-fry, saute with oyster sauce and garlic, or chop raw and add to salads, save time and make your day a bit easier when you order yu choy through Instacart. Simply place your order for yu choy using the Instacart app, and a shopper will pick out a fresh bunch of yu choy and deliver it to you in as little as 2 hours!