Asian Choy Sum

Asian Choy sum is a leafy green vegetable that is commonly used in Chinese cuisine, especially in stir-fries or soups. It is also known as Chinese mustard greens and Chinese flowering cabbage ¹. Choy sum is a member of the genus Brassica of the mustard family, Brassicaceae (Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis) ². It is a dark green leafy vegetable very similar to bok choy, baby bok choy, Pak Choy, and Chinese broccoli (Kai Lan) ¹. Choy sum does not form heads but instead forms bunches of long, thick stalks ³. It grows in cool, frost-free climates and has a sweet, sometimes bitter taste ⁴.

Cooking Preparation: 

Asian Choy sum is rich in nutrients such as vitamins A and C, and fiber ⁵⁶. It is typically grown in the spring and fall ⁵. To prepare choy sum, wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings. Trim away any tough ends. Larger, thicker choy sum stems can get tough at the bottom of the stalk. Trim a ¼-inch off the ends. Then use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus ⁴.

There are many ways to cook choy sum. One way is to blanch it in boiling water for 30 seconds and then serve it with oyster sauce ⁷. Another way is to stir-fry it with garlic and oyster sauce ⁸. Choy sum can also be used in soups such as wonton soup or hot and sour soup ⁴.

Nurtients:

In conclusion, choy sum is a versatile leafy green vegetable that is rich in nutrients such as vitamins A and C, and fiber. It is commonly used in Chinese cuisine, especially in stir-fries or soups. Choy sum can be prepared by washing them thoroughly and trimming away any tough ends. There are many ways to cook choy sum such as blanching it in boiling water or stir-frying it with garlic and oyster sauce.