Start by washing the yu choy thoroughly under cold water, ensuring all dirt and residues are washed away. Trim the ends of the stems for a cleaner presentation.

In a large skillet, heat one tablespoon of vegetable oil over medium heat. A good rule of thumb is to use a non-stick or cast-iron skillet, which will make the cooking process smoother.

Add the minced garlic to the skillet. Sauté it for about 30 seconds, just until it becomes golden and fragrant. Be cautious not to let it burn; burnt garlic can ruin the dish's flavor.

Once the garlic is ready, add the prepared yu choy to the skillet. Stir-fry it for about 3 to 4 minutes, or until it starts to wilt but still retains a bright green color.

In this step, pour in the light soy sauce, oyster sauce, and toasted sesame oil. Stir everything together until the sauce evenly coats the yu choy. Allow it to cook for another minute so it can absorb those delicious flavors.

Sprinkle in the freshly ground white pepper. Stir again and cook for an additional 30 seconds. This will add a lovely hint of heat to the dish.

Transfer the beautifully sautéed yu choy to a serving dish. Enjoy it hot as a side or incorporate it into your main dish. Either way, it will be a vibrant addition to your table.