What is choy then?

Then Choy is a vegetable that has been grown in China for thousands of years. In addition to being widely used in Chinese cuisine, this vegetable is also very popular in other parts of Asia. Many English speakers know Choy like a side of Choy or Choi, because of the disagreement of how the Chinese word for this vegetable should be rewritten. Whatever you call it, it is very versatile, tender and tasty vegetables that can be used in a wide range of meals. Brassicas are also members of the mustard family and, as a result, have a distinctive spicy, somewhat spicy taste. Brassica chinensis , because Choy is formally known, thanks to the development of specific cultivars in a wide range of sizes and colors.

Classic then Choy has white, crispy stems and dark green leaves that are edible. In China, the smaller the vegetables, the more favorable it is perceived because smaller plants tend to be softer. Outside China, some chefs are looking for larger versions because they have the impression that bigger is better but if you canGet smaller vegetables, maybe you will find that they are much tastier; Many markets sell Young then Choy as "baby then choy" and it is easier to find them. The big choy bunches tend to be woody and lacking taste.

Tender Young then Choy needs to be brewed very briefly and the leaves take even less time to cook than stems. Most chefs separate the leaves and stems, plunging the leaves into the bowl at the last minute to cook them lightly before serving. The stems may be allowed to cook a little longer than the leaves, although many people prefer a short cooking period to leave the stems of crunchy and tender, and the rank allows them to soften.

Many cooks like to use this vegetable in fries and can also be used in soups, curry, spring roles and many other meals. Its flavor is very mild, with a touch of spicy bite, which betrays its place in a mustard family and this vegetable is also very healthy. It has a high calcium content as well as other brassicas, and also has high levels of vitamins A and C.