As much as I love my downtown St. Paul farmers’ market, I also like the satellite markets in the ‘burbs or other parts of St. Paul. I’ve consistently found new and exciting things at the Andover satellite market, like zucchini blossoms and now this yu choy/yu choy sum. I’ve been enjoying it in sinigang broth, stir-fried with veggie oyster sauce, or simply fried with garlic, a splash of veggie broth or water, and a sprinkle of sugar.
By the way, this slideshow inspired me to try keeping the yu choy on the counter, like cut flowers. I think I’m on to something here - the greens have kept really well, and it gives me the added benefit of remembering to cook/eat them instead of forgetting they’re buried in the crisper. And the flowers are pretty, to boot!