This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Yu choy is a leafy vegetable that produces fleshy stalks 20-30 cm high with oval-shaped leaves. The branching stems are slender, crisp, smooth, and pale green, and attached to the stems are broad and flat, dark green leaves that have prominent veining spanning across the surface. There are also small, bright yellow flowers that first appear as green buds in loosely compacted clusters of 10-20 buds. The leaves, stems, and flowers of Yu choy are all edible and have a crunchy, tender consistency. Yu choy has a sweet, green taste similar to baby spinach, with subtle bitter and peppery notes.
Seasons/Availability
Yu choy is available year-round, with a peak season in the spring through fall.
Current Facts
Yu choy is botanically a member of the Brassicaceae family, also known as the cabbage or mustard family, and is a flowering vegetable favored for its sweet, green taste. Many different varieties are labeled generally under Yu choy, including Mongolian, Wa Wa choy, Humon, Red Stem, and Mui, and these varieties vary in size, color, and leaf shape. Yu choy is also harvested at many different stages, giving it a varying appearance when sold at fresh markets. Known by many different names including Yau choy, Yu chai, Green choy sum, and Choy sum, Yu choy is cultivated for its edible leaves, stalks, and flowers and is predominately utilized in Asian cuisine as a lightly cooked side dish.
Nutritional Value
Yu choy is an excellent source of vitamins A and C, which are antioxidants that help repair damage within the skin and fight against free radicals. The greens are also a good source of calcium and contain some potassium and iron.
Applications
Yu choy is best suited for raw or lightly cooked applications such as sautéing, blanching, steaming, or stir-frying. When fresh, the greens can be added raw into salads, and the young leaves and sprouts are mainly used. Though the greens can be used fresh, Yu choy is predominately utilized in cooked dishes, especially in Asian cuisine, and can be mixed into soups, steamed or sautéed and added into noodle dishes, or stir-fried with light sauces or chicken broth for a crisp and tender side dish. Yu choy is also increasing in popularity in Asian fusion dishes and is roasted and blended into pesto, served with potatoes and American wagyu, or mixed into flavored rice dishes with gremolata, pickled onions, and other unique ingredients. Yu choy pairs well with garlic, sesame, lemon, chicken stock, soy sauce, oyster sauce, white pepper, mushrooms, onions, squash, and meats such as poultry and pork. The stalks and leaves will keep 3-5 days when stored unwashed in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Yu choy translates from Chinese to mean “oil vegetable” in English and earns this name from its close relation to rapeseed, which is cultivated to make canola oil. In China, Yu choy is a common, everyday vegetable used as a fresh, nutritious side dish and is also served as a part of dim sum, which is a Cantonese style meal consisting of many small shared plates. The leafy green has also increased in popularity in the United States as chefs are modernizing menus to include Asian fusion dishes, utilizing traditional Chinese greens with unconventional flavors and ingredients.
Geography/History
Yu choy is believed to be native to China and has been cultivated since ancient times. As cultivation increased, non-heading cabbages were heavily grown in China, and many new varieties were created and introduced into neighboring countries in Asia. Today Yu choy is one of the most popular vegetables found at local markets across Asia and Southeast Asia, and it can also be found at specialty grocers and Asian markets in Europe, Australia, and the United States.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Yu choy is a versatile vegetable with slender, pale green branching stems and broad, dark green leaves marked by prominent veining. Its sweet, green taste is reminiscent of baby spinach, accented with subtle bitter and peppery notes. All parts of the plant are edible, including its small, bright yellow flowers, which appear in compact clusters and contribute to its crunchy, tender texture.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Yu choy is highly versatile and can be used in various culinary applications. It works well in raw salads with its young leaves and sprouts, but it is primarily featured in cooked dishes. Common preparations include stir-frying with light sauces, steaming, or blanching. It pairs exceptionally with garlic, soy sauce, sesame, and poultry. For storage, unwashed stalks and leaves last 3-5 days in the refrigerator’s crisper drawer, maintaining their crisp texture and freshness.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Yu choy belongs to the Brassicaceae family, which also includes cabbage and mustard plants. Various types of Yu choy exist, such as Mongolian, Wa Wa choy, and Red Stem, and each varies in size, color, and leaf shape. It is rich in vitamins A and C, both crucial for skin repair and combating free radicals, and also provides calcium, potassium, and iron. Known by names like Green choy sum, Yu choy is prized in Asian cuisine for its versatility and sweet, green flavor.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Yu choy originates from China and has been cultivated for centuries. It is part of the group of non-heading cabbages that were widely grown as cultivation expanded. Over time, many varieties were developed and shared across neighboring countries in Asia. Today, Yu choy is a staple vegetable commonly sold at markets throughout Asia and Southeast Asia, as well as at specialty grocers in Europe, Australia, and the United States.
Fresno Evergreen
Yu choy translates to “oil vegetable” in English, reflecting its close relation to rapeseed, which is used to produce canola oil. In China, Yu choy is an everyday vegetable frequently served as a fresh, healthy side dish or as part of dim sum, a Cantonese meal of small shared plates. Its popularity in the United States has been rising as chefs explore Asian fusion cuisine, blending traditional Chinese greens with unexpected flavors and ingredients.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Yu Choy from Fresno Evergreen.. Yu Choy's bright yellow flowers first appear as green buds and form in loosely compacted clusters of 10-20. The stalks grow between 20-30 cm tall and are slender, crisp, and pale green. Its oval-shaped, dark green leaves display prominent veining across the surface. The entire plant—leaves, stems, and flowers—is edible, offering a sweet green flavor reminiscent of baby spinach, enhanced with mild bitter and peppery notes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Yu Choy from Fresno Evergreen. Yu choy is versatile and often featured in Asian cuisines. It can be enjoyed raw in salads or lightly cooked by sautéing, steaming, or stir-frying. This green pairs wonderfully with flavors like garlic, sesame, soy sauce, and poultry. It also appears in Asian fusion dishes, such as blended into pesto or served with flavored rice. For freshness, store unwashed in the crisper drawer, where it lasts 3-5 days.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Yu Choy from Fresno Evergreen.Yu choy is a versatile green often featured in Asian cuisine. While it can be enjoyed raw in salads using young leaves and sprouts, it is primarily cooked in dishes such as soups, stir-fries, and noodle recipes. Popular pairings include garlic, sesame, soy sauce, and chicken stock. Yu choy can also be found in fusion dishes, like roasted pesto or flavored rice creations. To maintain freshness, store unwashed stalks and leaves in your refrigerator's crisper drawer for 3-5 days.
The Garden Of
Yu Choy from The Garden Of..Yu Choy: Yu choy has deep roots in Chinese agriculture and has been cultivated since ancient times. Over time, it became a prominent non-heading cabbage heavily grown in China, leading to the creation of many new varieties. Today, it is widely enjoyed in local markets across Asia, Southeast Asia, and even in specialty grocers and Asian markets in Europe, Australia, and the United States.
Garden fresh Yu Choy at Ifresh Market Brooklyn New York..Yu Choy: This leafy green vegetable, whose name translates to "oil vegetable" in English, is closely related to rapeseed, the source of canola oil. It's a staple in China, often served as a fresh side dish or as part of dim sum meals. Its popularity in the United States is growing, with chefs incorporating it into Asian fusion dishes, blending its traditional flavor with innovative, modern ingredients.
is easiest, three is harder.
