Yu Choy Stir Fry

When my mother was a teenager, she went to a gypsy fortune teller, who promised that she would have three sons (which she did!) and that one of them would travel often (that would be me!).  In the last 60 days, I have spent nearly three weeks in Italy (Puglia, Calabria and Rome), two weeks on Long Island, NY, finishing up a course I was teaching, two weeks on Nantucket for vacation, five days in San Francisco for the wedding of our son’s best friend, and a few days at home in MA, to refuel and do laundry.

Now I am home for almost three weeks in a row, and I am enjoying the chance to shop for good ingredients and to cook again.  Today I went to the farmer’s market in Acton and got some marvelous Asian greens from the Hmong gardeners who sell there.  Thus, tonight’s meal and blog are about Yu Choy — one of the best of those greens.

Barbara is the stir-fry expert, so I called to get a few tips from her (she’s back at our summer home at the beach).  The recipe is my own.  I was very pleased with the dish.

in the bowl Yu Choy Stir Fry Recipe

mushrooms and jalapeño pressed tofu Yu Choi stems Yu Choi leaves scallion burnt lemons in the wok

I wasn’t sure about the wine, so I pulled a beer out of the refrigerator.  Before I opened it, I tried the wine I had for lunch, Le Fief du Breil — one of my favorite Muscadets.  It turned out to be a perfect match.

Fief du Breil

This entry was posted in Vegan, Wine. Bookmark the permalink.

1 Response to Yu Choy Stir Fry

  1. The Smiling Pilgrim says:

    That looks really good 🙂

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