Yu choy is such an underappreciated vegetable in the US. It’s usually very inexpensive, available at asian groceries all over, and stands in well for other greens. We use it as a 1/2 price (or cheaper) alternative to broccoli rabe in Italian dishes.
I guess there’s always something lost when moving from one place to another, but man… the scarcity of Asian groceries (from tiny shops to warehouse size places) around here is a serious, serious bummer.
The typical SE Asian selection at the local supermarket is laughably WASP-y in variety, and the prices are typically 5x-10x what I was spoilt with, back East.
I agree with everything you said except using it in place of broccoli rabe, which has a delightfully bitter taste unlike either broccoli or yu choy. Broccoli rabe would overpower a mac & cheese dish, but yu choy feels just right.
That’s almost what my dinner is going to be: boxed mac with sliced up smoky links, extra cheddar, and chopped up yu choy (chinese broccoli).
Yu choy is such an underappreciated vegetable in the US. It’s usually very inexpensive, available at asian groceries all over, and stands in well for other greens. We use it as a 1/2 price (or cheaper) alternative to broccoli rabe in Italian dishes.
I guess there’s always something lost when moving from one place to another, but man… the scarcity of Asian groceries (from tiny shops to warehouse size places) around here is a serious, serious bummer.
The typical SE Asian selection at the local supermarket is laughably WASP-y in variety, and the prices are typically 5x-10x what I was spoilt with, back East.
I agree with everything you said except using it in place of broccoli rabe, which has a delightfully bitter taste unlike either broccoli or yu choy. Broccoli rabe would overpower a mac & cheese dish, but yu choy feels just right.
Yeah, fair enough. Definitely not as strong flavored.