![]() ![]() Stir frying creates a lovely smoky sweet flavour. Cleaning and PreparationĬover and steam for 3-5 minutes. If I am unlucky to choose a bad bunch, I end up overcooking them to make it more palatable. Unfortunately, yu choy sum picked past its prime is stringy and not that fun to eat. The entire plant looks fresh and not wilting/drooping.Stems are firm with no dry, yellowing or browning ends.Leaves are green, vibrant and without any damage marks or yellowing. ![]() The following is my checklist when picking out the best stems and leaves: I usually peel the lower part of the stem in this case to help make them more tender. Unfortunately, when they start to flower the stems get tougher. Yu choy sum is also called “flowering cabbage” because as they grow larger (and older) they produce yellow flowers. Don’t be fooled though, when picked at the right time, the stems are incredibly tender and sweet too! My kids and I prefer the stems over the leaves so this is where knowing how to pick them comes in handy. The regular ones have much longer thicker stems. They have much smaller, skinnier stems and are sweet and tender when cooked. These are the same variety just picked at different times, the sprouts are picked much earlier and are usually no longer than 5 inches. Most grocery stores sell regular and sprouts (a.k.a. regular yu choy (right) How to pick yu choy Yu choy, on the other hand, doesn’t need it, especially the young tender stalks. I would always recommend cooking gai lan with some ginger to balance out the bitterness. Gai lan stems should also be peeled at the ends and cooked separately from the leaves.ĭespite these differences, gai lan makes a great substitute in most Chinese dishes. Gai lan, also known as Chinese broccoli, is not as tender with thicker stalks and a more bitter taste. Adding this leafy vegetable to any meal means you amped up your nutrition! Did I mention that it also tastes absolutely delicious? Yu Choy vs. Yu choy is a low fat healthy vegetable rich in vitamin A, vitamin C and folate. It’s sweet and mild in flavour and has a texture in between spinach and rapini. In Asian grocery stores, these two names are often used interchangeably. It directly translates to “oil vegetable” and in Cantonese, we also refer to it as “choy sum” (菜心). Yu choy (油菜) is a classic Chinese vegetable that’s part of the mustard family.
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