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Bring 2 quarts water and salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Using tongs, hold yu choy upright so stems are submerged in boiling water and leaves are above water, and cook until stems are vibrant green, 45 seconds to 1 minute. Submerge yu choy fully (including leaves), and cook until leaves turn bright green and stems are crisp-tender, 20 to 30 seconds. Drain yu choy; immediately place in ice bath. Let stand until cool, about 2 minutes. Drain and pat dry.
Whisk together oyster sauce, sesame oil, and rice vinegar in a small bowl. Heat a large wok or skillet over medium-high. Add peanut oil; swirl pan to coat. Add garlic, ginger, and chile; cook, stirring often, until ginger is lightly browned and fragrant, about 1 minute. Add yu choy and oyster sauce mixture; cook, tossing often, until yu choy is thoroughly heated and coated in sauce, 1 to 2 minutes.
Arrange yu choy on a platter; drizzle remaining sauce evenly over top. Serve with rice, if desired.