Choy Sum (Chinese Flowering Cabbage, Yu Choy)
Choy Sum is related to the Pak Choy cabbage family. It’s very similar to Bok Choy, with long white or light green stems and large flat leaves, though Choy Sum stems are much thinner and more tender. It is known as a flowering choy, as it is often harvested when its tiny yellow flower buds are just beginning to open.
Prepping & Eating Tips
– Always wash your choi sum well before using
– Trim a bit off the bottom section off the cut stalk.
– Choy sum is great as a stir fry, steamed, blanched, and in soups.
– Choy sum is often cooked just until its stems are tender, so that it will still retains its fresh and crisp juiciness.
– Flowers are edible.
Selecting & Storing Tips
Look for firm stalks, avoid any brown spots or wilt.
Store unwashed, in plastic bag in veggie bin of the refrigerator for up to 3 days.