Choy Joy

Posted by on Oct 5, 2012 in Asian and Vegetarian | 0 comments

Choy Joy

My fascination for Chinese greens is elementary.  The Asian farmer at the Saturday market has the longest line. The bright leafy greens are stacked up on long tables overflowing with the fresh vegetables.

I marvel at the giant bags stuffed with what I overheard were “bitter” greens.  The idea of bitter waved me off—so I have stuck with purchases I recognize.

Last week I was surprised how many of you asked for the recipe for a wok dish I created.  Being that I made it up as I went along I set out to create a similar dish.

yu choi at market

Yu Choy (related to mustard greens) at the market have slender tight stalks which are tender enough to eat.  The tiny flowers gracing the leaves are yellow.

Boc choy

I love the flavor of baby Bok Choy.  I prefer to cook them cut in half lengthwise to maintain the formation of the heart.

These two photos courtesy of








On Wednesday I composed the greens and other vegetables with dried Shiitake mushrooms which I keep in the pantry.








The Sichuan Peppercorns are new territory.  They are tiny dried fruit unrelated to black or chili pepper.








Imparting a lemony flavor I toasted the peppercorns in the wok with the aromatics.








I have begun using coconut oil to stir-fry.








After adding the peppers








I tossed in the Yu stalks and cooked  it a few more minutes.








I piled the Bok Choy








and Yu Choy leaves into the wok.








I poured the mushroom soaking liquid over the vegetables and covered the wok  simmering the vegetables for 5 minutes before adding








the mushrooms and soy sauce mixture.








I finished the dish with fresh red heirloom tomato wedges to add color and freshness...








OH MY!!!

Is there any other word but delicious to portray the juxtaposition of the nippy scented sauteed almost bitter greens ?








A sweet and juicy Asian pear became the perfect foil...

Bok and Yu Choy Stir Fry


  • ½ ounce dried Shiitake mushrooms,
  • 1 cup boiling water
  • 1 bunch fresh Yu Choy, washed and cut into thirds
  • 4-5 baby Bok Choy, washed, stem ends removed and cut in half lengthwise
  • 2 bell peppers (1 yellow and 1 orange) cut into strips
  • 1 Tablespoon coconut oil
  • 1 bunch of scallions, trimmed and thinly sliced
  • 1-2 inch piece fresh ginger peeled and finely minced
  • 2 cloves of garlic, minced
  • ½ teaspoon Sichuan Peppercorns
  • 2 Tablespoons less sodium soy sauce
  • 2 Tablespoons water
  • Hot pepper sauce to taste
  • 2 teaspoons cornstarch
  • 1 large fresh tomato, cut into wedges


  1. Pour boiling water over dried mushrooms to rehydrate; set aside.
  2. Prepare and assemble vegetables.
  3. Combine soy sauce with water, hot sauce, and cornstarch; set aside.
  4. Heat the oil in a large wok or skillet over high heat. Begin by adding scallions, ginger, garlic, and peppercorns. Saute until softened being careful not to burn the garlic.
  5. Add the sliced pepper strips and then the stalks of the Yu Choy; continue to stir-fry for 2-3 minutes longer. Add the Bok Choy and Yu Choy leaves and toss with the vegetables. Pour the mushroom soaking liquid over the vegetables reduce the heat; cover and cook 5 minutes.
  6. Stir in reserved mushrooms. Stir the soy sauce mixture. Make a well in the center of the vegetables and pour in the soy sauce mixture. Quickly stir until vegetables arecoated and the sauce is slightly thickened.
  7. Add the fresh tomatoes before serving.
  8. Serves 2-4
  9. © Copyright 2012 Peggy Barrett Lunde
  10. All Rights Reserved




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