Yow Choy With Black Vinegar

1 day ago 3

Democracy Dies successful Darkness

Also known arsenic lipid rootlike due to the fact that of its oil-producing seeds, yow choy is sold successful charismatic bunches that are enlivened by the plant's agleam yellowish angiosperm -- which, alas, dulls with cooking. The long, bladed stems and oval leaves of this healthful greenish person a somewhat bitter, mustardy tang that is perfectly complemented present by the Chinese achromatic vinegar. The yow choy and vinegar are wide disposable successful Asian markets.

Because vinegar tends to dull and darken the colour of greenish vegetables arsenic they sit, service this crockery instantly aft cooking.

Adapted from "Bruce Cost's Asian Ingredients" (William Morrow, 1988).

Ingredients

2 pounds yow choy (see headnote)
1 1/2 tablespoons Chinese achromatic vinegar
1 1/2 teaspoons sugar
1 spoon to 2 teaspoons salt
1 tablespoonful Shaoxing wine
1 tablespoonful water
1-inch portion peeled ginger root, chopped into bladed slivers (about 1/2 tablespoon)
3 tablespoons peanut lipid (may substitute caller lard)
1/2 ounce cooked ham, chopped into bladed slivers (about 1 tablespoon)

Nutritional Facts

Per serving

Calories
89
Fat
7 g
Saturated Fat
1 g
Carbohydrates
6 g
Sodium
532 mg
Cholesterol
1 mg
Protein
2 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Bruce Cost's Asian Ingredients" (William Morrow, 1988).

Tested by Jane Touzalin.

Published March 12, 2026