I like to keep things simple when I cook yu choy sum, to retain the vegetable’s mild flavor and spinach-taste. I usually stir-fry it with a little oil (vegetable, sesame, or olive), salt, and whole garlic cloves. (You may have noticed I use this cooking method a lot for Asian vegetables. It’s because I’m not a very adventuresome cook, and it just works well for me.) Yu choy sum’s leaves and stalks are thin, so it cooks pretty quickly. Simply cook until the stalks are tender and the leaves wilted.

Another cooking method I’ve read about that sounds delicious is to stir-fry it with a little butter and salt, and squeeze a bit of lemon juice over it at the end.

“Choy sum,” the edible yellow flowers.