Common Name: Choy Sum
Botanical Name : Brassica Chinensis
var. parachinensis
Chinese Choy sum , Choi sam in cantonese is a variety of pak
choi that is grown for the sake of it thick -stemmed flowering
shoots which are cut for the markets as the flower begin to
open. An annual having basal leaves with ovate-rounded blades
and long, clean petioles of a fresh green color. Mainly grown
in Asia.
Choose leaves that are not wilted or yellow, stalk are not
hollow. The flower make a nice color when cooked. Image are
hong kong choy sum, smaller the the bigger variety.
Uses, For stir-fry with other vegetables like carrots, bamboo
shoot mixed with seafood. Can be used in soup and noodles. This
vegetables must not be overcooked to retain its crispiness.
Storage, wrap in paper towel and store in fridge (vegetable
compartment) consumed in 2-3 days.
