What is the side of Choy?
Bok Choy is a dark leaf green in a family of cabbage. It is generally associated with Chinese cuisine and often appears in chips, soups and steamed dishes. The plant has a slightly spicy taste that indicates the relationship to mustard and in many parts of the world outside China is growing easily, although it is not used in other regional kitchens. It is also available in many food stores and is sometimes identified as Chinese cabbage or Chinese white cabbage. The side of Choy should not be confused with Napa cabbage, which is sometimes also marked as Chinese cabbage in grocery stores.
The formal name for the side of Choy is brassica rapa ssp. Chinensis . The plant has dark green, fresh leaves and crispy white stems that have a tall calcium along with vitamins A and C. Speurs, side Choy vaguely resembles the head of celery with bundles of dark green leaves and in some parts of the world is called celery. Look for evenly colored sample with sharp leaves and without softh stains. When you are ready to use the side of Choy, chop the bottom and rinse it under cold running water to remove the collected dirt. It can be stored in a fridge in an airtight container for three to five days after purchase.
The growing side of Choy is also very easy, because it thrives in all USDA zones, although it can be sensitive to frost if it is planted too early. The side of Choy can be planted in containers or beds, approximately eight inches (20 centimeters) apart and will be ready to harvest in about two months. Gardeners can start sowing Bok Choy in April and gradually plant it during the summer. However, if immature plants are exposed to frost or extreme weather, they will quickly go to the seed.
Because the side of Choy has a high water content, it changes quickly and mash. For this reason, it is usually added to the recipe at the end or very briefly cooked. The stems last more time cookedthan the leaves and many chefs separate the stems and leaves so that the stems can be thrown approximately a minute before the leaves, allowing them to cook more time. The chust taste and crisis are an excellent accessory to Chinese food, but delicious vegetables can also be thrown with pasta or added to the roasted vegetable mixture.