Inventory, 30 lbs : 22.18
This item was last sold on : 12/01/23
Yu choy is a leafy vegetable that produces fleshy stalks 20-30 cm high with oval-shaped leaves. The branching stems are slender, crisp, smooth, and pale green, and attached to the stems are broad and flat, dark green leaves that have prominent veining spanning across the surface. There are also small, bright yellow flowers that first appear as green buds in loosely compacted clusters of 10-20 buds. The leaves, stems, and flowers of Yu choy are all edible and have a crunchy, tender consistency. Yu choy has a sweet, green taste similar to baby spinach, with subtle bitter and peppery notes.
Yu choy is available year-round, with a peak season in the spring through fall.
Yu choy is botanically a member of the Brassicaceae family, also known as the cabbage or mustard family, and is a flowering vegetable favored for its sweet, green taste. Many different varieties are labeled generally under Yu choy, including Mongolian, Wa Wa choy, Humon, Red Stem, and Mui, and these varieties vary in size, color, and leaf shape. Yu choy is also harvested at many different stages, giving it a varying appearance when sold at fresh markets. Known by many different names including Yau choy, Yu chai, Green choy sum, and Choy sum, Yu choy is cultivated for its edible leaves, stalks, and flowers and is predominately utilized in Asian cuisine as a lightly cooked side dish.
Yu choy is an excellent source of vitamins A and C, which are antioxidants that help repair damage within the skin and fight against free radicals. The greens are also a good source of calcium and contain some potassium and iron.
Yu choy is best suited for raw or lightly cooked applications such as sautéing, blanching, steaming, or stir-frying. When fresh, the greens can be added raw into salads, and the young leaves and sprouts are mainly used. Though the greens can be used fresh, Yu choy is predominately utilized in cooked dishes, especially in Asian cuisine, and can be mixed into soups, steamed or sautéed and added into noodle dishes, or stir-fried with light sauces or chicken broth for a crisp and tender side dish. Yu choy is also increasing in popularity in Asian fusion dishes and is roasted and blended into pesto, served with potatoes and American wagyu, or mixed into flavored rice dishes with gremolata, pickled onions, and other unique ingredients. Yu choy pairs well with garlic, sesame, lemon, chicken stock, soy sauce, oyster sauce, white pepper, mushrooms, onions, squash, and meats such as poultry and pork. The stalks and leaves will keep 3-5 days when stored unwashed in the crisper drawer of the refrigerator.
Yu choy translates from Chinese to mean “oil vegetable” in English and earns this name from its close relation to rapeseed, which is cultivated to make canola oil. In China, Yu choy is a common, everyday vegetable used as a fresh, nutritious side dish and is also served as a part of dim sum, which is a Cantonese style meal consisting of many small shared plates. The leafy green has also increased in popularity in the United States as chefs are modernizing menus to include Asian fusion dishes, utilizing traditional Chinese greens with unconventional flavors and ingredients.
Yu choy is believed to be native to China and has been cultivated since ancient times. As cultivation increased, non-heading cabbages were heavily grown in China, and many new varieties were created and introduced into neighboring countries in Asia. Today Yu choy is one of the most popular vegetables found at local markets across Asia and Southeast Asia, and it can also be found at specialty grocers and Asian markets in Europe, Australia, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Yu Choy. One is easiest, three is harder.
|Good Cheap Eats||Sauteed Yu Choy with Mushrooms, Onions and Squash|
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