Yu Choy - Regular - [Oilseed Rape, Chinese
Spinach; Pak Kwang Tung Dok (Thai); Yu Choy, Yau Choy (China);
Nanohana (Japan); Brassica napus]
Yu Choy - Regular - [Oilseed Rape, Chinese
Spinach; Pak Kwang Tung Dok (Thai); Yu Choy, Yau Choy (China);
Nanohana (Japan); Brassica napus]
This is an edible variety of the same plant Canola Oil and Rapeseed Oil are produced from (Canola is a non-toxic low erucic acid rapeseed oil). While most rape grown worldwide is used to produce oil and animal feed, the edible variety is used as a vegetable and is now widely available in North American markets serving Asian communities. It is particularly noted for the sweetness and tenderness of its stems.
Some refer to Yu Choy as "Chinese Spinach", but that's not very accurate. Yu Choy does have a touch of the oxalic sharpness of spinach, but very much milder, and the flavor is definitely of the mustard family. The Thai name means vegetable from Guangdong, China, with Dok as a qualifier - there may be sub-qualifiers to that. Photo © cg1
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Yu Choy - Mongolian - [Oilseed Rape;
Yu Choy, Yau Choy (China); Brassica napus]
I don't know if they actually grow this in Mongolia, but it's definitely a less civilized cultivar than regular Yu Choy. Regular Yu Choy is quite sweet, but this is even sweeter - the stems are practically like candy. Unfortunately it is not yet common even in Los Angeles. The photo specimens were 25 inches tall with stems about 3/4 inch diameter at the base. They were obtained from an Asian grower in Los Angeles, and he's the one who told me it was called Mongolian Yu Choy. Photo © cg1
More on Asian Greens.
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Buying & Storing: This choy is now fairly common in markets serving East and Southeast Asian communities and at farmer's markets which include an Asian grower. If fresh, it will keep about 6 days in the fridge, loosely bagged in plastic. The yellow flower heads do not become bitter and are perfectly edible. If slightly wilted when purchased, just cut the bottom 1/2 inch off the stems and stand in cold water for 1/2 hour or so. Yu choy recovers very well. Prep: As with other choys, wash thoroughly, particularly at the base of the stems. Separating leaves from stems so the stems can start cooking first is not as necessary with this choy and it is often steamed whole. Generally I do separate leaves from stems because I use the thicker parts of the stem as well as the thin. I then cut the stems diagonally shorter at the thick end and longer at the thin end. The Mongolian variety has thicker, more fibrous stems. Any over 1/4 inch should be cut into relatively short lengths and any over 1/2 inch should not be cooked, but can be eaten raw as a snack. Cooking: This choy cooks very quickly when steamed or in stir fries, so be careful you don't overcook it. |
cb_yuchz 091229
©Andrew Grygus
- ajg@aaxnet.com - Linking and non-commercial use permitted
Cooked Yu Choy is a lot "stemmier" than other choys because the broad leaves
are very thin, but the stems are very tender, slightly sweet and good eating.