Choi sum

Choi sum is a leafy vegetable commonly used in Chinese cuisine. It is a member of the Brassica family, which also includes vegetables like broccoli, cabbage, and kale. The name "choi sum" translates to "vegetable heart" in Cantonese, and it is also known as "Chinese flowering cabbage" in English.

Description

Choi sum is characterized by its vibrant green leaves, small yellow flowers, and slender, light green stalks. The entire plant is edible, including the flowers. It has a slightly bitter taste, similar to mustard greens, but with a sweeter undertone. The texture of the stalks is crisp and juicy, while the leaves are tender.

Cultivation

Choi sum is a cool-season crop, preferring temperatures between 15 and 20 degrees Celsius. It is typically grown in the winter in subtropical regions, and in the spring and fall in temperate regions. The plant matures quickly, usually within 30 to 60 days of planting, and is harvested when the first flowers start to open.

Culinary Uses

In Chinese cuisine, choi sum is often used in stir-fries, soups, and steamed dishes. It can be cooked with garlic, ginger, and oyster sauce for a simple side dish, or combined with meat, tofu, and other vegetables for a more substantial meal. Choi sum is also a popular ingredient in dim sum dishes, such as steamed dumplings and rice noodle rolls.

Nutritional Value

Choi sum is rich in vitamin A, vitamin C, and calcium. It also contains significant amounts of iron, potassium, and dietary fiber. Like other leafy green vegetables, it is low in calories and fat, making it a healthy choice for those on a diet.

See Also

• Bok choy
• Gai lan
• Chinese cuisine
• Dim sum