Yu Cai or Yu Choy Sum is a common vegetable used in Chinese Cuisine. It has a bitter sweet kind of taste not quite as bitter as Chinese Broccoli. They are rich in iron like any dark leafy greens. They go well with sliced beef as well.
2 pounds of Sliced Red Snapper with bones removed
1/2 a Clove of Garlic, chopped or sliced
1 bundle of Yu Cai or Yu Choy Sum, cut off ends, cut into two inch long pieces, wash, rinse and repeat three times
White Ground Pepper
Chinese Rice Wine/ Shaoxing Jiu
Cook the fish and the vegetables separately. I usually cook the vegetables first so the fish can go on top of them.
Heat up about 1 tablespoon of oil. Add chopped garlic and fry until garlic is slightly golden brown. Add the vegetables, a teaspoon of oyster sauce and a little water. Cover the frying pan for a few seconds. Then stir fry the vegetables quickly with a pair of chopsticks until cooked. Turn off the heat when they looks like a deep jade green. Do not overcook them
Dish up the vegetables onto a bowl or platter.
Heat up another tablespoon of oil. Add fish. Add white ground pepper over fish, add no more than a tablespoon of oyster sauce and add 1/3 cup of Chinese rice wine/ Shaoxing Jiu. Flip fish over to make sure both sides are cooked. Then made a cornstarch mix of about 1 tablespoon of cornstarch and 1 cup of water to thicken the gravy.
When fish is cooked, place fish and the gravy on top of the bed of Yu Cai.
Copyright 2012 From the Kitchen of Eloise