Choy sum

Brassica rapa subsp. chinensis

vegetable · leaf

Thin, tender stems, leaves and small yellow flowers of a Chinese cabbage of the bok choy family, stir-fried or blanched; an everyday green in southern China. It provides beta-carotene and lutein.

Origin

Southern China

Season (United States)

all year round · grows in your region

Preparation

Stems, leaves and flowers are all eaten: the stem ends are trimmed, rinsed, then stir-fried or blanched for two to three minutes, served with a drizzle of oyster or garlic sauce.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Pungent glucosinolates · Insoluble fibers · Chlorophyll

Did you know?

Its Cantonese name, 菜心, means “heart of the vegetable”: it is the flowering stem that is picked.