Choy sum

Choy sum (also spelled choi sum or "cai xin") is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, which also includes similar Asian greens such as bok choy and gai lan.

Description

Choy sum is a green, leafy vegetable featuring thick, flat, glossy blue-green leaves with lighter bulbous bottoms ending in small yellow flowers. The entire plant is edible and has a slightly bitter, mustardy flavor.

Cultivation

Choy sum is a cool season annual vegetable, which grows best in the early spring and late fall. The plant prefers full sun, but can tolerate partial shade. It is relatively easy to grow, and is ready to harvest in 30 to 60 days from planting.

Culinary uses

In Chinese cuisine, choy sum is often used in stir-fries, soups, and dumplings. It can be cooked in a variety of ways, including boiling, steaming, stir-frying, and braising. Choy sum is also commonly used in Cantonese cuisine, where it is often blanched and served with oyster sauce.

Nutritional value

Choy sum is rich in vitamin A, vitamin C, and calcium. It also contains significant amounts of dietary fiber, iron, and potassium.

See also

• Chinese broccoli
• Chinese cabbage
• Pak choi
• Tatsoi

   This article is a Leaf vegetable-related stub. You can help WikiMD by expanding it!

```

This template is designed for use in marking articles related to leaf vegetables as stubs, which are articles that are too short to provide more than rudimentary information about a subject. By including this template in an article, it automatically adds the article to the "Leaf vegetable stubs" category, making it easier for contributors to find and expand short articles on this topic.

This Chinese cuisine related article is a stub. You can help WikiMD by expanding it.

This article is a stub related to food. You can help WikiMD by expanding it!