Start by preparing the yu choy. Trim off any tough stems.

In a bowl of water, dissolve 1 teaspoon of salt. Soak the yu choy in the saltwater for about 5 minutes. This helps remove any impurities.

Meanwhile, bring a pot of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of cooking oil to the water. Stir well.

Carefully add the soaked yu choy to the boiling water. Blanch for 1 minute until the leaves are slightly wilted but still crisp. Remove the yu choy from the boiling water and drain.

In a separate bowl, combine the minced garlic and julienned chili pepper.

Heat the remaining 1 tablespoons of cooking oil in a small saucepan until hot. Pour the hot oil over the garlic and chili mixture, allowing it to sizzle and release its aroma.

Drizzle the seasoned soy sauce (or the combination of light soy sauce and Chinese black vinegar) over the blanched yu choy.

Finally, pour the garlic and soy sauce mixture over the yu choy.

Toss the yu choy gently to evenly coat it with the flavorful sauce and oil.