(Yu Choy) Chinese Green Casserole

 Yu-Choy is very tender Chinese vegetable and it tastes very much like spinach but it is actually mustard family.  Since we intended to use green vegetables more in Asia I substitute almost any broad leave vegetable with spinach.

These are very crispy vegetables spoil easily; therefore I think we can’t find them outside of China. So spinach is the best replacement if you don’t grow in your garden. It can be harvested in 50 days after planting. Tender leaves are common to use in Chinese stir fry dishes.

I did rather use Yu Choy for my spinach casserole recipe and it was delicious.

Recipe serves 2 people

Making time: 20 minutes

Ingredients:
1 Lb. Yu Choy (Spinach)
1 small Onion (sliced)
1 Cup cooked chickpeas
1 Tbsp. Olive oil
5 cherry tomatoes
1 tsp. salt
1 tsp. turmeric
1 clove garlic (minced)
1 red dried chili pepper (crushed)

Making:
Wash the vegetables really well

And drain

Sauté onion in olive oil until translucent

Add chickpeas, tomatoes stirring and garlic.

Add seasonings

Add greens

Continue sautéing 10 more minutes.

Take off the heat before greens lose the green color.

Serve with plain yogurt and quinoa rice. Enjoy

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