Start by washing the Yu Choy thoroughly. Trim the ends of the thicker stems.

Bring a large pot of water to a boil and add the Yu Choy. Add a little salt and cooking oil to the boiling water, and blanch for about 30 seconds until the greens turn bright green. Drain and immediately transfer them to a bowl of cold water to stop the cooking process. This will make sure they retain their vibrant green color and crisp texture. Set them on a plate and set aside.

In a small bowl, mix together the oyster sauce, soy sauce, and a pinch of sugar. Mix cornstarch with the same amount of water in a separate bowl.

In a pan over medium heat, add the vegetable oil and minced garlic, green onion slices, and red chilis. Sauté until fragrant, which should take just a couple of minutes. Pour the pre-made sauce into the wok and cook for 1 minute, then slowly pour the cornstarch water and cook until it starts to simmer. Turn off the heat and pour the sauce into a measuring cup.

Gently drizzle the sauce over the blanched yu choy. This delicious sauce will elevate the flavor of your Yu Choy.

Serve immediacy and enjoy!