My Healthy + Quick 5-minute Breakfast | Stir Fry Yu Choy & Eggs Recipe
Today, I’m sharing one of my favorite meals to eat for breakfast. It’s healthy and easy to make, and if I could have this for breakfast every day, I would! I typically use kang kung (water spinach) with this recipe, but when it is unavailable, I like to use yu choy. Chinese vegetables are so delicious! I highly recommend you pick some up the next time you are at an asian market.
If you haven’t had yu choy yet, it has a mild flavor, so it soaks in all the flavors of a dish really well. Typically, I stick to a few main ingredients when I season asian vegetables. The ingredients in this recipe are what I use for literally all of my vegetable dishes. You can use the same ingredients to experiment with other vegetables as well.
Now, let’s get into the recipe! Watch the full video below first, then refer to the specific measurements and ingredients within this article. Happy cooking!
Stir Fry Yu Choy & Eggs
January 15, 2019
- 6 stalks yu choy
- 2 eggs
- 3 garlic cloves, minced
- 2 stalks green onion
- 2 Tbsp yellow onions
- 2 Tbsp fried shallots
- 1 tsp chicken bouillon
- 2 Tbsp butter
- 2 Tbsp water
- garlic powder
- black pepper
- Heat wok or skillet on high. Add 1 Tbsp butter to pan, and add garlic, onions, and green onions. Saute for a minute until transparent and slightly golden on the edges.
- Add vegetables and water, then stir fry for several minutes. Add garlic powder, black pepper, and fried shallots. Stir fry until vegetables are a bright green and slightly cooked through until crisp, but not overcooked. Remove from heat, and set aside.
- With the same pan, add 1 Tbsp butter and pour in scrambled eggs. Lightly move eggs around until cooked through, but not overcooked.
- Assemble plate with vegetables and eggs, and enjoy!
- Substitute yu choy with other vegetables such as kang kung (water spinach), bok choy, or other vegetables of choice.