Choy sum is an excellent source of calcium, iron, and vitamins A and C, which are antioxidants that can help boost the immune system and protect the body against cell damage. It also contains fiber to help increase digestion and contains folic acid and potassium.
Choy sum is best suited for both raw and cooked applications such as stir-frying, blanching, and boiling. When fresh, Choy sum is utilized for its young leaves and stems and can be sliced and added to green salads or lightly tossed in dressing and sauces for a crisp side dish. The greens are more popularly cooked and are predominately used in Asian cuisine, lightly stir-fried with other vegetables and served with cooked meats, blanched and seasoned with oils and aromatics, or traditionally combined with other greens and used in soups and stews. The greens are also being increasingly used in fusion dishes and in new twists on classics such as pizza or casseroles. Choy sum pairs well with garlic, shallots, ginger, chiles, citrus, anchovies, bacon, duck, shellfish, legumes, potatoes, mushrooms, broccoli, carrots, snow peas, quinoa, cashews, peanuts, and vinaigrettes.
Information Source: https://specialtyproduce.com/produce/Choy_Sum_958
