Yu choy (also called yalla choy or choy sum) is a leafy green vegetable from the Brassica family, closely related to bok choy and broccoli. This Asian vegetable features tender green leaves, crisp stems, and small yellow flowers. The mild, slightly sweet flavor makes it versatile for stir-fries, soups, and steamed dishes.
Yu choy contains vitamins A, C, and K, plus calcium and iron. You can eat both the leaves and stems, though stems require slightly longer cooking. Store unwashed yu choy in the refrigerator for 3-5 days wrapped in a damp paper towel.
What Is Yalla Choy? Clearing Up the Confusion
Search for “Yalla Choy” and you’ll find two completely different things: a vegetable and a slang phrase.
The vegetable yu choy (油菜) goes by several names—choy sum, you cai, or yalla choy in some regions. This Asian leafy green has been a cooking staple for centuries across China, Vietnam, and Thailand.
The phrase “yalla choy” emerged recently as internet slang, combining Arabic “yalla” (let’s go) with “choy” (vegetable in Cantonese). People use it in social media captions and gaming contexts.
This guide focuses on the vegetable. If you’re looking for cooking instructions, nutritional information, or buying tips for yu choy, you’re in the right place.
Yu Choy Basics: Identification and Characteristics
Yu choy literally translates to “oil vegetable” because of its relation to rapeseed, the plant grown for canola oil. The vegetable grows on slender green stems ranging from 15-20 cm tall, topped with oval leaves and distinctive yellow flowers.
The entire plant is edible—leaves, stems, and flowers. Fresh yu choy has a mild, slightly sweet taste with a hint of mustard-like peppery notes. The texture combines the tenderness of bok choy leaves with the crispness of broccoli stems.
When you buy yu choy, look for vibrant green coloring throughout. The stems should stand upright and feel firm, not limp. Small yellow buds are fine, but fully bloomed flowers indicate the vegetable has aged and may taste more bitter.
How Yu Choy Differs from Bok Choy and Gai Lan
These three vegetables often get confused because they’re all Asian greens from the Brassica family. Here’s how they compare:
| Vegetable | Stem Thickness | Leaf Shape | Flavor Profile | Best Cooking Method |
|---|---|---|---|---|
| Yu Choy | Thin, 0.5-1 cm | Oval with serrated edges | Mild, slightly sweet | Stir-fry (2-3 min) |
| Bok Choy | Wide, white base | Spoon-shaped, dark green | Mild, cabbage-like | Stir-fry (3-4 min) |
| Gai Lan | Thick, 1-2 cm | Broad, flat | Slightly bitter | Blanch + stir-fry (4-5 min) |
Yu choy cooks faster than both bok choy and gai lan because of its thinner stems. You can substitute one for another in most recipes, but adjust cooking times to prevent mushiness.
Nutritional Profile and Health Benefits
A 100-gram serving of raw yu choy provides approximately:
- 20 calories
- 3 grams of carbohydrates
- 2 grams of protein
- 2 grams of fiber
- 120% daily value of vitamin A
- 75% daily value of vitamin C
- 140% daily value of vitamin K
Vitamin A supports eye health and immune function. Vitamin C acts as an antioxidant and helps your body absorb iron from plant sources. Vitamin K plays a role in blood clotting and bone health.
Yu choy also contains glucosinolates, sulfur-containing compounds found in cruciferous vegetables. Research suggests these compounds may have anti-inflammatory properties, though most studies focus on broccoli and Brussels sprouts rather than yu choy specifically.
The fiber content promotes digestive health and helps maintain steady blood sugar levels. For vegetarians seeking plant-based protein sources, yu choy offers a modest amount alongside its other nutrients.
Buying Yu Choy: Selection and Quality Indicators
You’ll find yu choy at Asian grocery stores and farmers’ markets specializing in Asian produce. Most American supermarket chains don’t stock it regularly, though some stores in areas with large Asian communities carry it.
When selecting yu choy, check these four things:
- Stem condition: Stems should feel crisp and snap easily when bent. Limp, bendable stems indicate dehydration or age.
- Leaf appearance: Look for smooth, glossy leaves in a uniform dark green color. Avoid bunches with yellow spots or brown edges.
- Flower stage: Small yellow buds are acceptable. Fully opened flowers suggest the vegetable is past its prime—the stems will taste more fibrous, and the flavor turns slightly bitter.
- Cut ends: Fresh yu choy has white to pale green cut ends. Dark brown or dried-out ends mean it’s been sitting too long.
Expect to pay $2-4 per pound, depending on your region and season. Spring and fall typically offer better prices because yu choy thrives in cooler weather.
Storage and Shelf Life
Don’t wash yu choy before storing—moisture speeds up decay. Instead, shake off any dirt and wrap the unwashed bunch loosely in a damp paper towel. Place it in a perforated plastic bag or container with a slightly open lid.
Store in the refrigerator’s crisper drawer, where it will stay fresh for 3-5 days. The leaves will start wilting first, followed by the stems becoming soft and discolored.
Can you freeze yu choy? Yes, but blanch it first. Boil water, submerge the yu choy for 30 seconds, then immediately transfer to ice water. Drain well, pat dry, and freeze in airtight bags for up to 3 months. Frozen yu choy works best in soups and cooked dishes—the texture won’t hold up for stir-fries.
If you notice a strong sulfurous smell, throw it out. That indicates bacterial growth, and the vegetable is no longer safe to eat.
How to Prepare Yu Choy for Cooking
Preparing yu choy takes about 2 minutes:
- Fill a large bowl with cold water. Submerge the yu choy and swish it around to dislodge dirt and debris. Drain and repeat if needed.
- Trim the bottom 1 cm off the stems—these dry ends won’t soften during cooking.
- For even cooking, separate thick stems from thin stems and leaves. Thick stems need 30-60 seconds more cooking time than leaves.
- Cut into 2-3-inch pieces if you want uniform sizes. Some cooks prefer keeping the yu choy whole for presentation.
You can eat yu choy raw in salads, though most people prefer it cooked. Raw yu choy has a sharper, more peppery taste similar to arugula. The stems stay quite fibrous when raw.
Cooking Methods That Work Best
Yu choy’s thin stems and tender leaves cook quickly. Overcooking turns everything mushy and dull green—you want bright green color and a slight crunch in the stems.
Stir-Frying (Most Common Method)
Heat 1-2 tablespoons of oil in a wok or large skillet over high heat. Add minced garlic and cook for 15-20 seconds until fragrant. Don’t let it burn.
Add thick yu choy stems first. Stir-fry for 30 seconds, keeping everything moving. Add the thinner stems and leaves. Continue stir-frying for 1.5-2 minutes total.
Season with a splash of soy sauce, oyster sauce, or just salt. The vegetable should look bright green with slightly wilted leaves, but still-crisp stems.
Drop the yu choy into the hot oil quickly to minimize oil splatter—water from wet vegetables hits hot oil and pops. Spread the greens across the pan surface to shield yourself from flying oil droplets.
Steaming and Blanching
Steaming preserves more nutrients than stir-frying but requires careful timing. Bring water to a rolling boil in a steamer basket. Add yu choy and steam for 2-3 minutes until the leaves wilt and stems turn bright green.
For blanching, boil a large pot of water. Add yu choy and cook for 1-2 minutes. Drain immediately and drizzle with oyster sauce and sesame oil. This method works well when you want to prep yu choy ahead—blanch it, shock it in ice water, then reheat later in a stir-fry.
Soup applications are forgiving. Add yu choy during the last 2-3 minutes of cooking. The leaves break down faster than stems, so cut stems into smaller pieces if you want everything to finish simultaneously.
Common Mistakes and How to Avoid Them
Mistake 1: Cooking everything at once
Stems need more time than leaves. Add stems first, then leaves 30-60 seconds later. This prevents soggy leaves while stems stay undercooked.
Mistake 2: Overcrowding the pan
Too much yu choy in a small pan creates steam instead of a stir-fry. The vegetable steams in its own moisture and turns mushy. Cook in batches if needed, or use a larger pan.
Mistake 3: Low heat
High heat is necessary for proper stir-frying. Low or medium heat makes yu choy release water and lose its crisp texture. Your pan should be hot enough that vegetables sizzle immediately when added.
Mistake 4: Washing and storing together
Wet yu choy rots faster in the refrigerator. Always store it dry and wash right before cooking.
Mistake 5: Using only young or only mature yu choy
Young yu choy (smaller stems, no flowers) has the mildest flavor but less substance. Mature yu choy (thicker stems, small flower buds) offers more texture. A mix of both gives you balanced flavor and texture in one dish.
Recipe Ideas and Flavor Pairings
Yu choy’s mild taste makes it a blank canvas for bold flavors. It pairs well with:
- Garlic and ginger (classic combination)
- Oyster sauce and sesame oil (Cantonese style)
- Soy sauce and rice vinegar (simple and bright)
- Chili oil and Sichuan peppercorns (spicy option)
- Miso and dashi (Japanese adaptation)
Quick Garlic Yu Choy (10 minutes)
Heat 2 tablespoons of vegetable oil over high heat. Add 3-4 minced garlic cloves and cook for 20 seconds. Add 1 pound yu choy (stems first, then leaves). Stir-fry for 2 minutes. Season with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Serve immediately over rice.
Yu Choy and Mushroom Miso Soup (15 minutes)
Simmer 4 cups of vegetable broth with sliced shiitake mushrooms for 5 minutes. Add yu choy stems and cook 2 minutes. Add leaves and cubed tofu, cook 2 more minutes. Remove from heat and whisk in 2 tablespoons white miso paste.
Raw Yu Choy Salad (5 minutes)
Tear tender yu choy leaves into bite-sized pieces. Toss with thinly sliced radishes, chopped cilantro, and crushed peanuts. Dress with lime juice, fish sauce, sugar, and chili flakes. Let it sit for 5 minutes before serving.
Yu choy works as a side dish for most Asian proteins—stir-fried chicken, soy-glazed salmon, or marinated tofu. It also goes well with noodle dishes like lo mein or pad see ew.
The vegetable’s quick cooking time makes it perfect for weeknight meals when you need something nutritious on the table fast. Most preparations take under 10 minutes from start to finish.
