Downtown Toronto has one of the largest Chinatowns in North America, which makes it very convenient for those of us who like to eat or make food from that culture.
One of my favourite places to stock up on ingredients while in Chinatown is Lucky Moose Food Mart. I bring home bags of fresh fruit and vegetables and bottles of various sauces and noodles and tofu any time I’m in the area.
The low cost of the produce there makes it easy to take a chance on some previously unknown-to-me vegetable, which is what happened last time I visited.
Thank goodness I had the receipt as a reminder of what I bought so I could look online to figure out what the vegetable was and what to do with it when I got home. This time, the new ingredient was Yu choy miu, whose stalks, leaves and flowers are all edible and can be stir fried, which is what I did.
It goes like this.
Get the yu choy miu. Rinse, then chop so it’s ready to go.
Mix together the oyster sauce, water, fish sauce and sugar.
Put the oil in the hot fry pan, then add the minced garlic.
Then add the previously chopped chinese greens.
Get the sauce into the fry pan too.
Stir, toss and 5 minutes later: Thai Stir-Fried Greens.
Very tasty! Yu choy miu is a great new-to-me vegetable.
Thai Stir-Fried Greens
Makes 2-3 servings
1 bunch Chinese broccoli, rapini or other sturdy green
3 tablespoons oyster sauce
2 tablespoons water
1 teaspoon fish sauce
1 teaspoon sugar
1 tablespoon oil
3 cloves garlic, minced
Wash the broccoli and shake off excess water. (You want some water still clinging to the leaves, as that will help with the cooking process.) Chop the stalks into 1-inch pieces and set aside. Chop the leaves into bite-size pieces.
In a small bowl, mix the oyster sauce, water, fish sauce and sugar.
Heat a wok or large skillet over a high flame. Swirl in the oil. Add the garlic and stir briefly, until sizzling and fragrant. If the stalks are very thick, add them to the pan first, stirring for 1-2 minutes before adding the leaves. Otherwise, add both stalks and leaves to the pan, followed by the sauce. Stir and toss the vegetables frequently until the leaves are wilted and the stalks are tender, about 3-5 minutes.
• You can add a protein like shrimp, chicken or tofu to the stir-fry. Increase the amount of sauce and stir-fry the protein for a few minutes before adding the garlic.
• Although I like this recipe best with dark green, leafy, slightly bitter vegetables, the sauce will work with virtually any sturdy vegetable (cauliflower, carrots, celery, etc.), so feel free to mix it up.