I prefer more tender a cool a bit longer. I put the yu choy sum in the pot stems first so they can cook a bit longer, then slide the leaves in and cook for a couple more minutes. The sauce is quick and easy to prepare. You can use jarred garlic, but freshly minced is better. I use a few extra cloves. While prettier left while, it is much easier to eat cut into 2-3 inch pieces. I cut them up after cooking.
