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Recipe & Guide - Gai Choy
Add gai choy to your favourite stir-fries for delicious taste and colour. Also called: Chinese mustard cabbage or gui choy Gai choy is among the earliest cultivated greens known to man. Many varieties are raised to be preserved (as pickles) or chopped and salted. Gai choy has piquant, pleasantly bitter taste much like Chinese cabbage, or bok choy. Selection and Storage Look for fresh, crisp greens with no wilting or bruises. The colour should be bright and lime green. Use gai choy as soon as possible after purchase. To store, place it unwashed in the lowest part of your refrigerator, or in the crisper drawer. Preparation and Eating Tips Before preparing, wash gently and thoroughly under running water, drain and pat dry with paper towel. Gai choy is a classic in stir-fries, and particularly complements the flavour of pork. It is also popular in many Thai dishes. A few leaves in an ordinary salad can transform it from “ho-hum” to “heavenly”. Try cutting gai choy into strips and stir-fry briefly until crisp and translucent, then use as a colourful bed for seafood of all kinds.
Shred the leaves and toss into soups and stews just before serving to add a dash of taste, colour and texture. TURNIPS WITH GAI CHOY – 25 minutes 2 turnips, each about 2-1/2 inches in diameter, peeled and cut into 1/8-inch julienne strips
3 tablespoons each- distilled white wine vinegar, water and sugar
2 teaspoons toasted sesame seeds
1-1/2 tablespoon salad oil
4 cups lightly packed gai choy
1 small red bell pepper, seeded and diced In a wide frying pan, combine turnips, vinegar, water and sugar. Cover and bring to boil over high heat; boil just until turnips are tender-crisp to bite (about 3 minute). Uncover quickly, mix in sesame seeds, oil and gai choy. Stir just until greens are slightly wilted.
Pour into shallow serving dish and sprinkle with bell pepper. Makes 8 servings. Nutrient Analysis per serving
Calories-59
Fat-3g
Protein-1g
Carbohydrates-8g
Dietary Fibre-2g
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Recipe & Guide - Gai Choy
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