Choy Sum

Choy Sum is recognizable by its small yellow flowers and medium green leaves. It has a sweet, mustard flavour. Nutritionally, it is rich in calcium. While the stems of Choy Sum are generally preferred, you can eat the leaves as well. Choy Sum makes a nice alternative to broccoli. Choy Sum is also known as Chinese flowering cabbage in some recipe books. Choy sum is a Chinese phrase meaning “ stems and flowers.” It is used to refer to a flowering vegetable closely related to Buk Choy which produces thick, crunchy stalks, yellow flowers, and lush green leaves. It is used in a variety of Chinese foods, usually in a stir-fry or soups, Unlike other leafy green relatives, Choy Sum is cultivated specifically for the tender, crunchy stems and flavourful flowers, which have a hint of a mustard-like bite. Choy Sum produces greenish to yellow stalks and leaves with yellow flowers. All of the parts of the plant are edible. As Choy Sum is delicate, it is usually added to recipes at the last minute, so that the flavour is not lost. When selecting Choy Sum in the store, consumers should look for crisp specimens with upright leaves. Choy sum should not have any discolorations or soft spots, and smaller vegetables are actually better, since they will be more tender and flavourful. Once selected, the choy sum can be kept wrapped in the produce drawer for several days, after which it should be used. To use choy sum quickly, try steaming it and serving it over rice with satay sauce and stir fried tofu or chicken to make a version of pra ram, a popular Thai dish.