Choy Sum
There are many different kinds of Asian greens and they all can be substituted for others in most recipes. Asian green belong to the same species (brassica) as European cabbages. This is perhaps the most common Asian greens and is distinguished by small, yellow-flowering heads protruding from oval-shaped leaves. All Asian greens can be cut into small pieces for steaming, stir-frying, adding to simmered dishes near the end of cooking, adding to soups or adding to stir-fry noodles. Choy sum is mild in flavour and the crispiness of choy sum is best preserved by lightly stir-frying it briefly on a hot wok for no more than 2 minutes. Flavoured with aromatics such as ginger, garlic, chilli,onions and fragrant liquids such as soy sauce, oyster sauce, sesame oil, sherry, Shaoshing wine, rice wine and rose wine. Simply boiled and dressed with oyster sauce and garnished with fried onion flakes or garlic oil.
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