That being said, they are not generally available on a large commercial scale, though you may find them at some farmers’ markets and Chinese markets. Second, it’s worth noting that you may encounter other green plants grown or sold under the name ‘edible rape’ or ‘oil vegetable.’ These are very close relatives (or even the same plant), and can stand in readily. No other cruciferous vegetable has quite the same combination of flavour and texture, but there are some good alternatives.įirst and foremost, it should be pointed out that yu choy and yu choy sum are already somewhat different, but can substitute for one another. Braising can yield good results as well, but make sure not to overcook the stalks, as this will reduce them to mush. For both yu choy and yu choy sum methods like blanching or stir-frying will often yield the best results. by adding them to a stir fry first) in order to avoid over-cooking the leaves.
With older yu choy, you may want to cook the stems separately (e.g. Yu choy sum stems tend to be tender enough that they can be cooked along with the leaves. As with many other Chinese vegetables, quicker cooking methods tend to be preferred. Yu choy (sum) can be cooked in a variety of ways. If you know of any traditional dishes that use raw yu choy, please get in touch! If you're cooking with older yu choy, the larger, firmer stems may require separation from the leaves and trimming to size or longer cooking.Ĭooking - Yu choy and yu choy sum can apparently be eaten raw, however this seems to be a particularly unpopular choice with the exception of a few rare, sweet, thick-stemmed cultivars (which may or may not be of Mongolian origin). If desired, choy sum stalks and leaves can be separated for individual cooking. As such, the stalks are often cooked without trimming or cutting into smaller pieces. Yu choy sum, while similar to gai lan in many respects, tends to be more tender. You may wish to trim the ends of the stems off if they’ve become a little dry.
Make sure to wash around the base of the stems carefully, getting in between the stalks where dirt can build up. Simply wash the leaves and stems gently in cold water. Preparation - Yu choy sum is extremely easy to prepare. These plants are cooked longer and tend to have a more pronounced mustard-like taste, so you want to be aware of the difference. If the plants are small and tender, it's yu choy sum, but larger, tougher plants are also sold. If you find a vegetable labeled yu choy (油菜) take note of the size. That being said, if a vegetable is labeled choy sum, it's generally (but not always) yu choy sum, rather than another related cabbage species. The character 油 (yu/y óu) means 'oil,' and when added to the beginning of the term signifies this plant in particular. The characters 菜心 (choy sum/ cài xīn) translate to vegetable (or cabbage) heart - meaning the tender young heart of the plant. Name - While 'choy sum' is probably the most commonly used term in English, it's also potentially confusing.
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