Baby mustard greens work well in salads.Available: Best during the winter through early spring.Where to find: Readily available at most Asian markets, especially Chinese groceries, and some specialty supermarkets. The turnips are delicately sweet.Texture: The leaves are bushy, soft, and tender. Choy sum is a name commonly used to refer other types of Asian greens such as edible rape, yow choy sum, choy sum, yu choy, Chinese flowering cabbage, flowering white cabbage, or green choy sum, which are all names that may be associated with this vegetable. Choy Sum. rapaAlso known as: Japanese white turnip, white salad turnip.Flavor: The leaves are bitter, not unlike mustard greens, but noticeably milder. parachinensisAlso known as: Chinese oil vegetable, you cai, yao choy; younger varieties often labeled choy sum.Flavor: Slightly bitter, earthy, mustardy stems. If you're cooking the stalks, peel the outer skin first.Available: Year-round, but best around late spring/early summer.Where to find: Chinese and Taiwanese groceries. Reply. In this video lets stir-fry some choy sum also called yu choy. Most of the Chinese restaurants serve yu choy sum. Tn Japanese cuisine, they're often added to soups or cooked tempura-styleRecipes: Chrysanthemum Greens with Sesame Seed DressingAvailable: Spring to autumn.Where to find: Most Asian markets: Chinese, Japanese, Korean, and Southeast Asian. January 24, 2016 at 10:26 pm. Latin name: Brassica rapa ssp. If you see something not so nice, please, report an inappropriate comment. Flavor varies throughout different parts of the radish: the top part is sweet, while the bottom is more peppery and pungent. purpurea), yu choy (similar to bok choy except it is more delicate and sweeter), gai choy (B. juncea), and tai cai (B. chinesis) are all closely related to … Add the chicken broth and immediately cover. chinesis): All are non-heading types of cabbage.Bok choy (pak choi), choy sum (var. pekinensisAlso known as: Chinese cabbage, Chinese white cabbage, wombok (especially in Australia), baechu, wongbok, hakusai. Larger, mature varieties available at many supermarkets. The flavor is sweet. April 21, 2015 at 10:24 pm. Yu choy may be a confusing green since it has so many other names, some of which often refer to other types of greens. Stir to combine.Bring a large pot of water to boil. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. Choy sum (also spelled choi sum or "cai xin" using Pinyin) is a leafy vegetable commonly used in Chinese cuisine.It is a member of the genus Brassica of the mustard family, Brassicaceae (Brassica rapa var. When added to stir-fries, it goes well with mushrooms, meats, fish or shellfish. Despite the confusion, the choy sum family of greens are all members of the cabbage family … longipinnatusAlso known as: Mooli, Oriental radish, Japanese radish, Chinese radish, Korean radish, lo bok, bai luobo.Flavor: The leaves are mild, but somewhat peppery and a little spicy, given the mustard-like oil that the plant naturally produces. Latin name: Chrysanthemum coronariumAlso known as: Garland chrysanthemum, edible chrysanthemum, chop suey green, crown daisy, Japanese green, tong hao, shungiku, ssukgat, ải cúc, tần ô.Flavor: A wild but subtle mix of tangy, bitter, herbal, cooling, and grassy. En choy is related to beetroot, and its color comes from antioxidants called betalains.Texture: Crisp leaves and crunchy stalks.Best cooked: Lightly steamed, stir-fried, or used raw in salad.Recipes: Spinach Salad with Beets and WalnutsAvailable: Spring through autumn.Where to find: Asian supermarkets, Chinese groceries. Bok choy sum, which also may be referred to as choy sum, is not the same as yu choy, although both bok choy sum and yu choy may be referred to as choy sum. Latin name: Lactuca sativaAlso known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosunFlavor: The leaves are similar to romaine, while the stalks taste a little like cucumber. parachinensis Also known as: Chinese oil vegetable, you cai, yao choy; younger varieties often labeled choy sum. Do not overcook these leafy greens. Yu choy, or edible rape, is another Eastern member of the Brassica family. We both liked some choy sum that I bought at an Asian supermarket. Yu choy or choy sum is very common in Chinese cuisine. One of the most versatile and widely-used greens listed here. The yu choy sum will turn dark green in color. Yu Choy and choy sum. Choy sum is a name commonly used to refer other types of Asian greens such as yow choy sum, choy sum, yu choy, Chinese flowering cabbage, flowering white cabbage, or green choy sum… Both are tender, but the baby variety is especially so.Best cooked: Stir fried, braised, steamed, sauteéd, or simmered in soups. Complements aggressive flavors well when stir-fried.Texture: Thin, crunchy, tender stalks.Best cooked: Can be used in many recipes in place of bok choy. Also good raw and shredded fine, especially in salads, slaws, and wraps.Recipes: Braised Napa Cabbage with Mushrooms and Gorgonzola; Kimchi Chicken and Cabbage Stir-Fry; Kale and Cabbage GratinAvailable: Year-round.Where to find: Readily available at most supermarkets and Asian groceries. Looking at it reminds you of Rapini (which it is milder than.) Post whatever you want, just keep it seriously about eats, seriously.

This Do not overcook these leafy greens. Choy sum, also known as choi sum / cai xin / Chinese flowering cabbage / gunsho, is a leafy green stir-fry vegetable that's kind of like a cross between bok choy and rapini. Bok choy sum has a broader stalk with an appearance that looks the same as bok choy, except it contains smaller flowering stalks in the center of the green. Let the vegetable steam for 3 1/2 minutes until tender. I lived in China last year, and now that I am back in America, I miss the food so much. Available: Year-round, best from autumn until late spring.Where to find: Japanese groceries. When the plant is young, tender and flowering, the stalk and green leaf are harvested to be used in stir-fry dishes, soups and salads, similar Chinese mustard greens. Texture: The leaves are tender but crisp.Best cooked: In Western cooking, daikon greens are often just used as a garnish, but in Asian cooking, they are often sauteéd, added to salads for flavor, or even pickled in kimchi. Yu choy is also harvested at many different stages, giving it a varying appearance when sold at fresh markets. Yu choy may be a confusing green since it has so many other names, some of which often refer to other types of greens. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Flavor: Slightly bitter, earthy, mustardy stems. It is also a green that is harvested for the seeds which are used to produce cooking oil and lamp oil. Depending on the cultivar, the leaves are dark green or yellow-green and the stalks yellow-green or off-white. Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil. Available in markets from early autumn through early summer.Where to find: Japanese groceries. The feathery leaves are used just as much as the stalks.Best cooked: Often added to stir-fries and soups, but usually for its flavor rather than its texture.Recipes: Crispy Kung Pao Tofu, Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage; Spicy Warm Silken Tofu with Celery and Cilantro SaladAvailable: Best from summer through early autumn.Where to find: Chinese groceries. The difference between choy sum and yu choy Choy Sum has slender stems that are pale green and firm with flat, and lightly serrated, green leaves. Choy sum seeds -- sometimes spelled "choi sum" -- grow well in U.S. Department of Agriculture hardiness zones 4 to 10, where it does best as a spring or fall crop. The whole plant is edible. Latin name: Ipomoea aquaticaAlso known as: Kangkong, ong choy, river spinach, water morning glory, water convolvulus.Flavor: Very mild and slightly grassy, with some nutty undertones.Texture: Distinctively crunchy, which holds up remarkably well even when cooked. Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop), Chinese Broccoli With Oyster Sauce and Fried Garlic, Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage, Spicy Warm Silken Tofu with Celery and Cilantro Salad, Chrysanthemum Greens with Sesame Seed Dressing, Braised Napa Cabbage with Mushrooms and Gorgonzola, Photograph: Jessica and Lon Binder (lonbinder)/Flickr, Steamed Walleye with Tatsoi, Ginger, and Scallions, Photograph: Kuya Raycoy (hulagway)/Flickr, Slow-roasted prime rib with a rich red wine, The Case for Conservas: A Guide to Iberian Canned Fish and Seafood, How to Stock a Chinese Pantry: Essential Staples to Keep on Hand, From AP to 00: A Guide to Common Wheat Flours. chinensis) is a type of Chinese cabbage. There's a mild bitterness as well.Texture: The leaves and inner stalk are tender like lettuce; discard the outer stalk.Best cooked: Stir fry the leaves. There currently aren't any reviews or comments for this term. This vegetable has subtle flavour to it. The Yu Choy should still be bright green, the stalks should be soft and still have a nice bite to it. Latin name: Brassica narinosaAlso known as: Spinach mustard, spoon mustard, rosette bok choy, Japanese spinach.Flavor: Slightly bitter, like mustard greens, but milder.Texture: Thick, dark green leaves with crisp, juicy stalks, not unlike bok choy.Best cooked: Added to soups, stir-fried, or sauteéd. NEW VARIETY TO REVIEW! However, other greens are also referred to as flowering greens and cabbage greens, so it becomes difficult at times to determine which green may be required in a recipe when so many names exist. Same for the stalks, or you can pickle them. Generally, the standard response is Chinese broccoli, choy sum (aka yu choy), spinach, and/or Shanghai bok choy. Latin name: Pisum sativum var. Bok Choy and other Choys - (Brassica rapa var. frutescens [Photograph: Chichi Wang]. Bok choy sum, which also may be referred to as choy sum, is not the same as yu choy, although both bok choy sum and yu choy may be referred to as choy sum. Bok Choy Sum is closely related to Bok Choy, but its stems are narrower, the leaves are more oval than broad-spoon shaped, and it produces small yellow flowers. Latin name: Amaranthus tricolourAlso known as: Bayam, Chinese spinach, Amaranth, phak khom suan, rau dên, red honchoy.Flavor: Similar to spinach. Subscribe to our newsletter to get the latest recipes and tips! Leaves and small yellow flowers are also edible. Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. Bok choy is a cruciferous vegetable that has a variety of beneficial properties. As for the vegetable seeds, Choy sum prefers fertile well-drained soil. To store, place in a plastic bag and refrigerate. Its green leaves are juicy and tender. Terms of Use | Privacy Policy | Advertise | Licensing. Given their small size, they're often served whole.Available: Can be easily grown from early spring through autumn. chinensisAlso known as: Chinese cabbage, pok choi, yóu cài ("oil vegetable" in Mandarin), qīng cài (blue-green vegetable" in Shanghainese).Flavor: Very mellow, with its own unique mild, peppery spice. Suitable for anyone who enjoys chrysanthemum tea.Texture: Soft and feathery, with flat, serrated leaves, and slightly crunchy stalks.Best cooked: Young greens can be eaten raw, but most sold in markets will be too mature and bitter, and should be lightly steamed or blanched. Some comments may be held for manual review. In this simple stir-fry dish, the choy sum is briefly blanched before hitting the pan at high heat with an easy garlic sauce. Latin name: Brassica rapa var. Yu Choy Yu choy (choy sum) can be used as an alternative to bok choy. Other names for this Asian vegetable... China: hon tsai tai, hong tsoi sum, hong cai tai, yu choy, zi cai tai, cai tai, cai tsai, cai xin, choy sum, pak tsoi sum, pei choy sum, tsai hsin, tsoi sum, yintsai sum, you cai, yu choy, yu choy sum, yui tsai Japan: beninabana, kosaitai, saishin Korea: yuchaeip Malaysia: sawi bunga, sawi manis Thailand: pakaukeo, pakauyai

For centuries it was grown for the oil in its well-developed seeds which were used in cooking and lamps. Bea says. [Photograph: Jessica and Lon Binder (lonbinder)/Flickr]. Gai Lan. The strong flavor (and red mustard's distinctive color) are lost if overcooked.Texture: The crunchy leaves have a frilly, ruffled texture. Stir-Frying. Latin name: Brassica rapa ssp. The turnips can be served in salads and soups, steamed, or pickled. And, garlic yu choy sum was one of the vegetable dishes. To prepare, yu choy can be blanched for several minutes and served with a sauce such as oyster sauce or black vinegar. Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. Bok choy sum has a broader stalk with an appearance that looks the same as bok choy, except it contains smaller flowering stalks in the center of the green. My husband tends not to like cabbage-y or mustard type greens. The radish can be pickled, served raw in salads or slaws, simmered in soups, or braised with meats.Available: Year-round, best during the winter.Where to find: Most Asian groceries, farmers' markets, some supermarkets. 3. Similar to cabbage.Texture: Bok choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. Yu choy sum more closely resembles mustard greensor rabe, and has a slightly different flavor. “Yu choy sum”. Moderately tender.Best cooked: Steamed, braised, sauteéd, or stir-fried. Latin name: Brassica rapa ssp. A bright green Chinese vegetable, it's super delicate and tasty. Young tatsoi works well raw in salads.Recipes: Steamed Walleye with Tatsoi, Ginger, and ScallionsAvailable: Year-round.Where to find: Farmers' markets and Asian groceries. Latin name: Brassica oleracaea, Alboglabra GroupAlso known as: Gai lan, kai lan, Chinese kaleFlavor: Similar to broccoli, but stronger and slightly more bitter.Texture: Wide, flat leaves like collards and thick, crisp-tender stalks.Best cooked: Blanched or steamed (served with oyster sauce), or blanched and stir-fried.Recipes: Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop); Chinese Broccoli With Oyster Sauce and Fried GarlicAvailable: Year-round.Where to find: Chinese groceries. Latin name: Vicia fabaAlso known as: Broad bean, field bean, bell bean, tic bean.Flavor: Sweet, buttery, and earthy—similar to fava beans.Texture: Tender, smooth, buttery.Best cooked: In Asian cooking, fava greens are commonly used to wrap seafood before cooking, but they also make a great addition to salads and pastas when raw, slightly wilted, or sauteéd.Available: Late spring through summer, peaking around July.Where to find: Farmers' markets and well-stocked Chinese groceries. Known by many different names including Yau choy, Yu chai, Green choy sum, and Choy sum, Yu choy is cultivated for its edible leaves, stalks, and flowers and is predominately utilized in Asian cuisine as a lightly cooked side dish. Tsoi sum (Hong Kong Chinese) and cai xin (Mandarin Chinese), cai ngot (Vietnamese), pakauyai or pakaukeo (Thai), saishin (Japanese), Chinese soup green, white flowering cabbage, mosk pak choy (English), Yau Choy, Yu Cai (Yeou Tsai), Chinese flowering cabbage oil greens, Yu … Additionally, it also acts as a taste enhancer. Longer, narrower variety sometimes known as Michihili.Flavor: Delicate, mild, and somewhat sweeter that common green cabbage.Texture: Watery, firm, and crunchy, with fat stalks. choy sum from Food Network. Bok choy comes in mature and baby sizes. When harvested for greens only, it is called “yu choy”. Leaves can be eaten raw in a salad.Recipes: A whole list for you.Available: Year-round, though the peak season is winter.Where to find: Available at most Asian markets, especially Chinese groceries. Leaves and small yellow flowers are also edible. When allowed to produce flower buds prior to harvest (which takes approximately 40 days from seed), it is called "yu choy sum". Despite the confusion, the choy sum family of greens are all members of the cabbage family and all provide greens that can be very tasty in a variety of foods. Comments can take a minute to appear—please be patient! That's why we highlighted the most common varieties you'll find in Asian groceries with notes on what they are, how they taste, and most importantly, what to do with your haul. It is relatively mild and tender, with a slightly sweet flavour. The hollow stems drink up cooking liquid.Best cooked: Steamed and topped with oyster sauce, stir-fried, cooked into soup, eaten raw in salad, or sometimes in curries.Available: Best during the summer.Where to find: Southeast Asian or Chinese groceries. Garlic Yu Choy Sum. We may earn a commission on purchases, as described in our affiliate policy. these veggies are usually used in stir fries. The soil should be moist, and for optimum development, fertilizer is needed. CHOI SUM (Brassica parachinensis) Choi Sum (Brassica parachinensis) is a member of the Mustard family is also referred to as a flowering pak choy or choy sum. Latin name: Brassica junceaAlso known as: Gai choy, Chinese mustard, Indian mustard, leaf mustard.Flavor: Mustard greens have a distinctively sharp, pungent bite, while red mustard's flavor is reminiscent of wasabi. Elaine says. An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes. Latin name: Apium graveolens var. Both plants are milder and more sweet than their more pungent relatives, especially when cooked. Be the first! Tall and light with a crisp shell and a lightly chewy center. Japan: beninabana, kosaitai, saishin. parachinensis).Choy sum is a transliteration of the Cantonese name (Chinese: 菜心), which can be literally translated as "heart of the vegetable". It comes together quickly in 10 minutes! [Photograph: Kuya Raycoy (hulagway)/Flickr]. White choy sum is sometimes called bok choy sum, while the green type is also known as yu choy sum. This green may be referred to as edible rape, yow choy sum, choy sum, yow choy, Chinese flowering cabbage, or green choy sum. Some HTML is OK: link, strong, em. [Photographs: Ben Jay, unless otherwise noted]. Most of what is sold as choy sum is in fact yu choy sum, but there can be some confusion at times. Blanching before cooking mellows the strong flavor. The best cooking method for the most tender cut of meat around. When substituting bok choy with yu choy do remember to add a few drops of lemon to kill its mild bitter taste. Complements aggressive flavors well when stir-fried. The specific food items compared are: OR - You may also use collard greens although the flavor is not as good, OR - Use Yu choy (choy sum) which is similar in size and flavor. The turnips have thin skins and are generally small, tender, and finely textured, Best cooked: Once blanched, the leaves work well in cold vegetable dishes, or as a soup garnish. Leaves are spoon-shaped and apparently flavor is best when the plant puts out flower buds. Latin name: Raphanus sativus var. The blanching process takes only 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so. Reply. Yes, it is sometimes named as Yu Choy Sum too. Mustard Green (Brassica juncea) Chinese:daai gaai choi, chuk gaai choi, jiu la choi, jie cai, gai cai, kaai tsoi, gai choy, hsueh lay hung The name choy sum translates into "flowering green" which it is. Choy sum is a leafy vegetable that is very popular in Malaysia. parachinensis or Brassica chinensis var. These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Often, you see them serves as a dim sum … My mom had at least a dish of vegetable for dinner when I was growing up. Fig 46. When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. nipponsinica var. We reserve the right to delete off-topic or inflammatory comments. Also called flowering (white) cabbage and Chinese flowering cabbage, this vegetable is, as one might guess, a member of the cabbage family. As the plant ages the stalks become fiberous and somewhat bitter or tangy tasting. There is a slightly bitter tang to the stalks and leaves, and an almost s Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group ().. Also known as: Chinese broccoli, kai lan. Tender and juicy when slow cooked.Best cooked: Stir-fried, wilted in soup, boiled in hot pot, pickled in kimchi, and minced as a filling for Chinese dumplings. It prefers mild temperatures between 60 and 80 degrees for optimal growth. The name choy sum translates into "flowering green" or "cabbage heart" which it is. laciniataAlso known as: Shui cai, water greens, Japanese mustard, kyona, potherb mustard, Japanese greens, California peppergrass, spider mustard.Flavor: Bitter, peppery, and piquant, but milder than comparable greens, like arugula, mustard greens, or frisée.Texture: Feathery leaves with crispy, juicy stalks.Best cooked: Raw in salads, stir-fried, pickled, lightly sautéed, or cooked in nabemono, Japanese hot pot. The best greens for stir-frying: gai lan, choy sum, bok choy, yam leaves, napa cabbage, … Latin name: Basella albaAlso known as: Vine spinach, buffalo spinach, creeping spinach, climbing spinach, Ceylon spinach, red-tipped spinach, poi choy, chancai.Flavor: Pepper and citrus when raw, like spinach when cooked.Texture: Juicy and crisp, with thick, fleshy leaves when raw, smooth like spinach when cooked.Best cooked: Eat them raw in salads, stir fry them, or wilt them in soup or curries.Available: Grows best during the summer.Where to find: Mainly Indian groceries, but also some East Asian markets. I have seen some people use the white part of bok choy stem as slaw but usually the Chinese even Japanese use cabbage, jicama , fennel, raddicole, radish, or daikon . Stems look a little like pak choy/bok choy … If allowed to mature and bolt, yellow flowers will shoot and the plant becomes sweeter and more succulent. The name choy sum translates into "flowering green" or "cabbage heart" which it is. But lately, it seems that ong choy or “kōng xīn cài” (空心菜) in Mandarin has made it onto the list of “basics!” Kong xin cai, which translates to “hollow … Wow, this looks delicious! Plant Choy Sum Seeds; Learn more on our Terms of Use page. The leaves are thinner than green cabbage but thicker than savoy. Pak Choy vs Bok Choy Not many people are aware of the fact that both Pak Choy and Bok Choy stand for the same leaf vegetable, the Chinese cabbage scientifically known as Brassica rapa.Chinese cabbage, used widely in Chinese cuisine, there are two distinctly different subspecies that are known in the culinary world today, namely Pekinensis or Napa Cabbage or Chinensis, popularly … P. frutescens var. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Add choy sum stalks for 10 seconds followed by the leaves. secalinumAlso known as: Oriental celeryFlavor: Aromatic and grassy, but stronger than common celery.Texture: Stems are thin, hollow and crispy, but smaller and more delicate than common celery. Gai lan is a dark-green vegetable with thick, glossy … Find out how bok choy might help fight cancer, maintain bone health, boost the … Thick stems should be peeled and trimmed.Available: Year-round, grows spring through autumn.Where to find: Chinese groceries. All products linked here have been independently selected by our editors. Often sold without the greens, but some grocers store the removed greens in the back, and will provide them upon request. saccharatumAlso known as: Snow pea tips, snow pea shoots.Flavor: Refreshing like snow pea pods, but grassier, fresher, and flavorful enough to be cooked without aromatics.Texture: The stalks are crisp and hollow, while the leaves are tender.Best cooked: Stir-fried, steamed, or added to soups.Recipes: Stir-Fried Snow Pea TipsAvailable: Year-round, best from early spring to early summer.Where to find: Chinese groceries. It is related to Yu Choy and broccoli. Both kale and bok choy are high in Vitamin C - kale has 93.4mg of Vitamin C per 100 grams and bok choy has 45mg of Vitamin C. Latin name: Brassica rapa var. It is a leafy green with a stalk. The term 'choy sum' means (and refers to) the tender inner heart of a young vegetable, while yu choy (meaning oil vegetable) refers to this plant in particular. Choy sum or yu choy even gai lan will taste weird even bitter for making slaw or salad. Latin name: Brassica rapa ssp. Grow the vegetable seeds in a sunny location. Japan: beninabana, kosaitai, saishin.