aa choy

A Choy, or AA Choy, cooks up quickly, and the combination of garlic and oyster sauce never fails. Even your picky eaters will be helping themselves to more veggies!

A Choy with Garlic and Oyster Sauce (炒油麦菜)

AA choy (油麦菜, yóumài cài)

water

oyster sauce ((or vegetarian oyster sauce))

salt

white pepper

sesame oil

neutral oil

garlic ((minced; about 2 tablespoons))

Remove the leaves from the center stem. Take the time to soak and wash them a few times. Shake off the excess water.

For the center stem, peel the skin and eat them as is (tossed with a little salt and sesame oil to make a nice salad), or slice them thinly and cook them along with the rest of the dish. Cut the long leaves into 3-inch (8cm) sections. Spin the leaves in a salad spinner until they’re nice and dry.

In a small bowl, mix the water, oyster sauce (or vegetarian oyster sauce), salt, white pepper, and sesame oil. Set aside.

Heat the wok over medium heat until it’s just starting to smoke. Add the oil and garlic. Let it cook for a few seconds, then immediately turn up the heat to high, and add the AA choy.

Stir the vegetables a few times. When the vegetables are about 50% wilted, add the prepared sauce. Mix everything well, and once the leaves have just started to wilt, turn off the heat. Serve immediately.

To add one more name into the pot, it’s called Chinese Lettuce here. Which is the fastest way to confuse everyone I think, with endless possibilities for what one could substitute in place of A Choy. 

I LOVE this vegetable! It’s my new fave leafy green. We are having this recipe for supper again, tonight. 

Just realized the directions are a bit confusing. Add the sauce when the veggies are half wilted and then after turn the heat off when they start to wilt. 

We wilted them for 1 minute, added sauce, plated after 1 more additional minute. 

Delicious!

What a great vegetable &amp; technique. I had made AA Choy before but this way cutting it into relatively long pieces &amp; using the core thinly sliced gives a great texture with lots of crunch.  I added MSG &amp; a bit more salt - can't have leafy green vegetables without MSG - chicken essence.

PERFECT timing!  I picked up AA Choy this weekend at 99 Ranch and made this last night.  I tossed in some shrimp for a full meal.

Hi Judy,
Thank you for this recipe. It sounds wonderful, but I haven't seen it in local Asian store. My question is would this work with Chinese broccoli? I love the flavor of it stirfried.

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A Choy with Garlic and Oyster Sauce...

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