Yu Choy – Chinese Greens

• 1 bunch Yu Choy
• 1/2 Tablespoons Olive Oil
• 2 cloves Garlic, Chopped
• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Water
• 1 pinch Cracked Black Pepper

1. Begin by cleaning your yu choy by running it under water. Spin in a salad spinner to dry, or blot it with a towel. Cut into thirds.
2. Get a large nonstick skillet onto the stove on medium heat. Once it is hot, add in the oil. Toss in the garlic and cook for about 20 seconds. Toss in the yu choy. Give the skillet a toss, or use some tongs and gently toss the yu choy.
3. Add in the oyster sauce, tossing to incorporate the thick sauce. Add in the water, and pepper, tossing along the way.
4. The yu choy will wilt down a bit. It will only take about 5 minutes, if that. The goal is to have tender stalks and retain a nice, bright green color.
5. When you are ready to eat, simply plate on your serving dish, and dig in.
6. The flavor is everything you would expect from great Chinese greens. They are tender, fresh, and go perfect with pretty much anything.

choy, olive oil, garlic, oyster sauce, water, pepper

Taken from tastykitchen.com/recipes/sidedishes/yu-choy-chinese-greens/ (may not work)