The Washington Post, January 7, 2009
Also known as oil vegetable because of its oil-producing seeds, yow choy is sold in attractive bunches that are enlivened by the plant's bright yellow flower -- which, alas, dulls with cooking. The long, thin stems and oval leaves of this healthful green have a slightly bitter, mustardy tang that is perfectly complemented here by the Chinese black vinegar. The yow choy and vinegar are widely available in Asian markets.
Because vinegar tends to dull and darken the color of green vegetables as they sit, serve this dish immediately after cooking.
6 servings
Ingredients:
Directions:
Cut off and discard the bottom 1 or 2 inches of the tough stems of the yow choy, then cut the remainder of the plant, both stems and leaves, into 2-inch lengths.
Combine the vinegar, sugar, salt, wine and water in a small bowl; stir to dissolve the sugar.
Heat a wok or large pot over high heat, then add the oil. When it is hot, add the ginger and yow choy. Stir-fry for about 4 minutes, until the greens have wilted.
Add the vinegar mixture and stir to coat evenly. Cover the wok or pot; reduce the heat to medium-high and cook undisturbed for 1 to 2 minutes, then uncover, increase the heat to high and cook for 3 to 5 minutes, stirring, until most of the liquid has evaporated. (If after 5 minutes quite a bit of liquid remains, use a slotted spoon to transfer the greens to a serving bowl and boil the remaining liquid until it most of it has evaporated. Return the greens to the wok or pot to coat evenly.)
Add the ham, stirring to mix well. Serve immediately.
Adapted from "Bruce Cost's Asian Ingredients" (William Morrow, 1988).
89 calories, 7g fat, 1g saturated fat, 1mg cholesterol, 532mg sodium, 6g carbohydrates, 2g dietary fiber, n/a sugar, 2g protein.
