Petite yu choy is a young Chinese leafy green with slender, tender stems, dark green leaves, and sometimes a few small yellow buds, and every part of it is edible. Yu choy is one of the sweetest of the Chinese cooking greens, milder compared to bok choy and less bitter compared to Chinese broccoli, with a fresh, grassy flavor that soaks up whatever sauce it meets. Harvested small, the stems are especially tender and cook as quickly as the leaves, with no trimming needed beyond the ends. Cook it hot and fast: stir-fry it with garlic and a splash of soy, blanch it and finish with oyster sauce the way noodle shops serve it, tuck it into brothy soups and hot pot, or steam it alongside fish. It pairs especially well with garlic, ginger, sesame oil, and oyster sauce.