A hearty, crunchy green with a mustardy, peppery bite that becomes milder with cooking, Gai Choy is also known as Chinese mustard greens, large-leafed mustard greens or mustard cabbage. Some would describe the flavor as a cross between broccoli rabe, arugula, Belgian endive and cabbage, with the pungency of mustard greens. Traditional in a soup, both the stems and leaves are edible. With slow cooking, it becomes meltingly tender, much like collards or mustard greens do. Stir-fried, it is often paired with garlic, ginger or black bean sauce. It can be used in salads, similar to cabbage slaws, and is also preserved by pickling.
Very popular in soups or in stir-fries, paired with garlic, ginger or black bean sauce. It is also often preserved by pickling. It can also be used in salads, similar to cabbage slaws.
Stir-fry: 5 minutes
Steam: 10 minutes
Sauté: 8 minutes
Vit. A, C, E, K; high in folate, calcium, iron, lutein, beta-carotene, protein and fiber
Fats and Carbs: Fat free, 1 carb per serving