Gai Choy

Asian Mustard Greens

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.  


Cooking Tips and Times

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

Try This Recipe

Quick Tips

Slaw: Gai choy can be cut into fine strips, like cabbage, to make slaw salads.

Pickle it: Gai Choy makes great pickled vegetables (roughly slice it and make a solution of vinegar, salt, sugar and spice), and used as a condiment for sandwiches or sausage. 

Raw: Chop Gai Choy and toss it with the other greens in your next salad



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