Asian Greens Yu Choy and Kai Lan
Our family has to have a side of greens or salad for dinner. Preparing Asian greens is one of the easiest specially during a school weeknight. One of the Asian greens I regularly serve my family is Kai Lan or Chinese Broccoli. I just usually serve this steamed without any sauce or any kind of seasoning. My girls like it simply prepared. I am fortunate that they are not picky eaters.
Last night I decided to jazz it a up a bit. I took a bunch of chinese broccoli and washed it thoroughly. Then I got a pot big enough to hold my greens and added water. Let this come to a boil. Then lower the heat to a simmer before adding your vegetables. I just blanch it for 1-2 minutes or until it turns bright green then I take it out of the pot. Place this in a serving plate and set aside. Take 2-3 pieces of lap cheong or Chinese sausage and cut it at a bias. Then fry this in a non stick pan until brown. No need to add oil as it will release it’s own grease when you fry it. When done place it on top of your greens and serve.
Another Asian greens we love is Yu Choy or Choy Sum, it is similar to bok choy but has a slightly bitter taste. Again I usually just serve this steamed. Sometimes I stir fry this with garlic. To prepare, thoroughly wash your vegetable. Then blanch this until the leaves turn bright green and immediately take it out of pot. Heat a pan and add 1-2 tablespoons of vegetable oil. Then add 2-3 cloves finely minced garlic. Cook until fragrant and then add your yu-choy. Gently toss until everything is coated with oil and garlic. You can season this with a little salt before serving.