Yu Choy is an edible green rape, similar in form to Bok Choy but generally smaller and uniformly darker green. It may be referred to as edible rape, yow choy sum, choy sum, yow choy, Chinese flowering cabbage, or green choy sum. The name choy sum translates into "flowering green" or "cabbage heart" which it is.
Kabocha is commonly called Japanese pumpkin and kabocha squash in North America. Kabocha is hard, has knobbly-looking skin, shaped like a squatty pumpkin, and has a dull colored deep green skin with some celadon-to white-colored stripes, and an intense yellow-orange color on the inside.
Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms.
Heat oil in large nonstick skillet over medium-high heat.
Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
The mildly bitter flavor of yu choy plays nicely against the sweet curry sauce and kabocha squash. Chinese broccoli or broccoli rabe (rapini) can be used instead. Serve with white rice.
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 4 | ||
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Calories: 532 | ||
Calories from Fat: 407 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 37.5g | 188 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163.8mg | 50 % | |
Sodium 1087.8mg | 38 % | |
Potassium 974.5mg | 26 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 13.3g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 532
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