This purple stemmed green is cold tolerant (the purple color intensifies with the cold!). Toss with a little olive oil and it’s great in stir fries. But remember, it is a tender green, so be sure not to overcook it!

One of the items you saw in your CSA box is Purple Choy, which can be cooked like bok choy. This vegetable is very common throughout Asia, and is great in stir fries and soups. Here’s a simple stir fry you can do. I love eating this for breakfast. You can add any protein you’d like to this dish. It’s easy to cook up some pork, chicken, egg, or tofu to add in.

PRO TIP- If you’re stir frying meat, slice it beforehand, and mix it with some tapioca starch. It helps break it down, and make it softer. You only need about 1 teaspoon per cup of meat.

Cooking with Purple Choy

Cuisine: Asian
Author: Transplanting Traditions
A super simple stir fry for Purple Choy
1 tablespoon vegetable oil
2 cloves of garlic, minced
3 cups purple choy, sliced into 2 inch pieces
1 tablespoon oyster sauce
2 tablespoons water
1 tsp sugar (or to taste)
salt source (salt, fish sauce, or soy sauce- to taste)
Preheat a wok to medium/high heat. Add the tablespoon of oil.
If you are adding a protein, cook that first. You’ll want to put garlic into the hot oil. Stir it until it starts to smell really good- it should take 30 seconds. Then add sliced meat or tofu. You might need to add a little bit of water if it gets too dry in the wok.
When cooking the Purple Choy, add oil to the hot pan and let it heat up.
Add the garlic to the pan. Cook it until it smells good (about 30 seconds).
Add the Purple choy. Then add the oyster sauce, water, and sugar. Mix it until the purple choy wilts.
Serve it with steamed white rice, and add as much salt as you want.

We hope you enjoy the recipe. Let us know what you think in the comments!

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