I wasn’t able to find a recipe using Yu Choy that I liked, so I created this salad!
Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.
Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.
Per Serving: 271 calories; protein 13.6g; carbohydrates 14.1g; fat 18.2g; cholesterol 171.5mg; sodium 353.7mg.