yu choy stir fry

Quick, simple and easy. 

4 ingredient yu-choy stir fry
makes 4 servings

1/2 lb (450 g) yu choy
2 cloves garlic, coarsely chopped
1 Tbsp vegetable oil
1/4 tsp salt (or to taste)

Cut off the stems of yu choy. Cut into small bite-size pieces and then cut the leaves into large bit-size pieces. Keep the stems and leaves separate. 

Heat oil in a large skillet over high heat until hot. Add the garlic. Stir a few times to release fragrance. 

Add the yu choy stems. Stir and cook for 30 secs. Add the leaves. Stir a few times to coat with oil. Sprinkle the salt evenly. Keep stirring until the leaves are just withered and the stems turn tender. Turn to low heat and taste to adjust seasoning. 

furikake chex mix

 furikake chex mix
12 servings

1/4 cup unsalted butter (1/2 of a stick)
1/4 cup canola oil
1/4 cup light corn syrup / agave nectar or sugar
1 tbsp dark soy sauce
8 cups (1 box) crisp cereal (chex or crispix)
4 cups pretzels
21/2 - 3 cups almonds
1/2 bottle of nori furikake

Preheat oven to 225 degrees. 

Heat butter, oil, syrup, sugar and soy sauce in a pot on stove. Stir until sugar is dissolved. Remove from heat. 

Pour cereal, pretzels and nuts into a large bowl. Drizzel syrup on top and stir to combine. Sprinkle half the bottle of nori furikake over the cereal and mix. 

Pour mixture onto two lined or greased jelly roll pans. 

Bake cereal mix for one hour, stirring every 15 mins. Let cool and serve. Store in an air-tight container at room temperature.