Yu Choi and the One-Handed Cook
Yu Choi with Walnut and Garlic sauce
1 or 2 bunches yu choi or other tender greens
1 cup shelled walnuts
1 bunch parsley (about 1 cup minced leaves)
3-7 coves garlic
Wash the greens and trim the bottoms if they are a bit rough, but otherwise leave the vegetables whole. Cook them for about 7 minutes in boiling salted water. If you will be making pasta as well, you can cook it in the pot-liquor.
Toast the walnuts in a moderate oven (350 F) for fifteen minutes. Grind the walnuts in a grinder or processor with the peeled garlic cloves and chopped parsley leaves. Add salt to taste and enough pot liquor to reach the desired consistency. Toss the yu choi with the walnut sauce. Serve this on its own or over or alongside some wonderful noodles to catch every drop of the nut sauce. I encourage you to eat the yu choi with your fingers so that your one-handed hostess will feel at ease eating with hers.
See Sweetnicks for more choices for variously-abled vegetable-lovers.