I found some beautiful Yu Choy at my local asian market, and decided to make it Tamil (south Indian) style. Keerai simply translates to greens, and this Keerai perattal or stir fried greens, takes under 10 minutes to make! The flavor however, is incredible!

Yu Choy is a type of chinese green that has tender and delicate spinach like leaves, with stems that are firmer and more vivid and assertive in flavor. It’s taste could be compared to Arai Keerai, a nutrition dense Indian green used commonly in Southern India. So these flavor combinations work beautifully with Yu Choy.

This recipe is such comfort food for me; served hot with some rice, millets, or any grain of your choice along with indian pickles; it is love on a plate! Do try!

Ingredients:
Serves 2
1 bunch of yu choy, washed and stems trimmed about an inch from the bottom
2 tbsp plant based butter (or you could use oil)
1/2 tsp black mustard seeds
1/2 tsp asafetida powder
1 tsp coarse salt
1 sprig curry leaves, about 10
2 dried red chillies (I use an indian variety available in most indian grocers, but use whichever you have and adjust quantity based on its heat)

Prep the Yu Choy:
Wash them thoroughly. Make sure you separate them individually and wash. Cut about an inch from the bottom and discard. This section tends to be a bit thick and fibrous.

Chop the yu choy finely into small shreds, and set aside.

Method:
Heat a large saute pan and add 2 tbsp vegan/plant based butter. Melt over medium heat, and just when it starts to foam, add mustard seeds.

Once the mustard seeds start spluttering, add in the curry leaves, dried red chillies (broken into half) and asafetida. Fry for about 30 seconds.

Now add in all the chopped yu choy, and sprinkle a tsp of coarse salt evenly all over. Toss together gently until all mustard seeds and spiced butter is mixed through evenly.

Cook this on medium flame for about 5-7 minutes, while you keep stirring every couple of minutes. The greens will wilt and substantially reduce in quantity.

Check if its done, the greens should be firm, but tender.

Remove from heat, and serve hot!