All this time I've been posting main dishes, desserts, and appetizers. Now I'm gonna post some vegetable side dishes.
First I'm gonna introduce Yu Choy, Chinese flowering vegetable, has fairly thick but tender stalks and yellow flowers. It is easy to confuse Chinese broccoli and Yu choy since they look similar. The two main distinguishing features are Yu choy has yellow flowers (Chinese broccoli has white flowers) and Yu choy has a thinner stem. Yu Choy is heat tolerant but not cold tolerant. So it's very good to have for a side dish and eat with plain rice.



Next, is Iceberg lettuce. you can fine this easily in the market, it's the best enjoyed when it fresh and crisp. This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Vitamin B6, Iron and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese (www.nutritiondata.com). Every time I saw this veggie it reminds me to Jin-jin (Anita's rabbit), I used to buy this to feed him Hehehe.. however, last week I went to my friend's place, she cook this veggie and it turn out very nice. She cook it on the non stick pan until soft without oil but still crispy when you bite it.

Yu Choy

Ingredients:
Yu choy
Beef/ chicken/ shrimp/ squid (optional)
1 tbs minced garlic
2 tbs oyster sauce
1/2 tsp Salt
1 tsp Chicken stock
2 tbs vegetable oil

How to:
Clean yu choi and cut into 3-4 inch long. Heat up oil and stir fry minced garlic, add meat and cook until done. Add Yu choy, oyster sauce, salt, chicken stock and little bit water then cook it until done.

Iceberg lettuce with fried onion

Ingredients:
1/2 Iceberg Lettuce
1/4 tsp salt
1/2 tsp chicken stock
1 tbs soy sauce/ oyster sauce
1-2 tbs fried shallots

How to:
heat up non stick pan and put iceberg lettuce, add 1 tbs water, soy sauce or oyster sauce, salt, chicken stock then cook it until soft. when it done sprinkle some fried shallots on top and ready to serve