Gai choy with nam yu

Gai choy with nam yu

Have You Eaten
Billy Law

Gai choy — also known as Chinese mustard greens or mustard cabbage — is not everyone’s cup of tea, as it can be very peppery and tends to look a bit sad and dull green once cooked. But it is extremely nutritious and one cupful can provide the entire recommended daily requirement of vitamin C.

Surprisingly, the mustardy taste of the gai choy goes really well with other strongly flavoured ingredients, such as the salty fermented nam yu used in this recipe.


Quantity Ingredient
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
4 bunches gai choy, stalks trimmed, separated and washed
2 tablespoons light soy sauce
3 cubes nam yu, plus 1 extra cube


  1. Heat the vegetable oil in a wok, add the garlic and fry until golden, then add the gai choy and stir-fry for 1 further minute. Add the soy sauce and nam yu cubes and use a spatula to squash the nam yu into crumbs. Toss to combine well, then stir-fry for a further 30 seconds.
  2. Transfer the gai choy to a serving plate. Crumble the extra cube of nam yu and sprinkle it over the top.

Asian greens

  • A huge variety of Asian vegetables are available in the supermarket these days. They are easy to cook, healthy and full of flavour, and I think they are totally underrated; many people shy away from them simply because they don’t know what to do with them. Keep it simple is the key — less is more. All you need is a wok and a few ingredients, and the vegetables only need a quick stir-fry, so they stay crunchy and retain all their nutrients.

    The Asian greens used in this recipe are interchangeable with others, so mix and match however you like. A good tip is to soak them in a sink filled with tap water, with a tablespoon of salt. Any dirt or soil will get washed out and fall to the bottom of the sink, and the salt will kill any slugs or bugs hidden in the leaves.
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