Yu Choy Sum


Yu Choy is leafy vegetable used in Chinese and South-east Asian cooking. It has some dark green leaves and yellow flower heads. Yu choy is related to bok choy and broccoli.


Translations: Yu choy, ユチョイ, J. Choy, تشوي يو, 유 초이, יו צ 'וי, Иу Цхои, यू Choy, Ю. Чой, 于财, Ю. Чой, Ю Choy

Physical Description

Big oval shaped breen leaves in bunches on firm stalks with flowers in the center.

Colors: Green leaves, yellow flowers

Tasting Notes

Flavors: Sweet, herbacious, slight hint of spice and bitters
Mouthfeel: Crunchy, Stringy
Wine complements: Chardonnay, Reisling, Pinot grigio
Substitutes: Broccoli rabe

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for bright green leaves that are not wilted. Yu choy starts to turn yellow when it goes bad.
Buying: Available in many Asian markets and increasingly in regular supermarkets.

Preparation and Use

Yu choy can be cooked similar to broccoli, steamed or stir fried. It's also very good raw especially when chilled. Can be used for wrapping grilled meats or as a way of cooling off the palate when eating very spicy foods.

Cleaning: Wash and dry like salad greens.

Conserving and Storing

Keep refrigerated, will last up to 10 days.


Popular throughout North China.



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