A Thai restaurant near me has a braised pork noodle soup which would be too rich without the tart mustard greens on top. The leaves are delicate and may freeze. Mustard Greens (Brassica juncea variety rugosa) also known as Indian Mustard, Chinese Mustard and Leaf Mustard is a type of mustard plant with edible leaves, stem and seeds. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. While the new trending is to eat the leaves as well, mainly used as a green vegetable stir fry. You can pre-blanch them and cook them with ginger and/or a little sugar to balance the bitterness. Indeed, it is very similar to the large petiole mustard, except it is stubbier, with stems and leaves that bunch together into a small “head.” Think of them as the stubbier version of the large-petiole mustard. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Things can get confusing, however, as there are many different types, each with different uses in the kitchen. Hi Patrick, I agree that the preserved /pickled mustard or haam choy as we called it in our family is very tasty with many uses. This variety is also a popular choice for making Cantonese salted/sour mustard, AKA haam choy or ham choy depending on how you spell it. https://www.allrecipes.com/article/how-to-cook-mustard-greens This variety is not as common. We’d hear an old saying often from our Chinese elders. In a 100-gram (3 1⁄2-ounce) reference serving, raw bok choy provides 54 kilojoules (13 kilocalories) of food energy and is a rich source (20% or more of the Daily Value, DV) of vitamin A (30% DV), vitamin C (54% DV) and vitamin K (44% DV), while providing folate, vitamin B6 and calcium in moderate amounts (10–17% DV) (see table). Plants were brought to California by the Italian immigrants. Chinensis varieties are popular in southern China and Southeast Asia. Well, when your grandma comes to your house for Thanksgiving dinner, and she brings her own food (this dish) it’s pretty convincing. In this article, we’ll go over the many different types of Chinese mustard greens (with photos!) Also be sure to give them some space and avoid piling other items on top of them, or they may bruise. [4][5], What is labelled Bok Choy may come in 2 forms: traditional true bok choy (Chinese: 小白菜; lit. While many Cantonese kids grew up with gai choy and its pickled equivalent (haam choy), Chinese mustard greens have many other varieties and names. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. Things can get confusing, however, as there are many different types, each with different uses in the kitchen. It is an old heirloom variety of mustard leaf from South China, with green serrated leaves, & is prized locally for the texture and flavour of the greens. Gai choi or gai cai (芥菜) is a Chinese mustard greens. Names can vary depending on where the growers or store staff are from. The plant appears in some form in African, Bangladeshi, Chinese, Italian, Indian, Japanese, Nepali, Pakistani, Korean, and African-American (soul food) cuisines. Mustard greens may be found year-round with peak season fall through spring. Gai Lan. Stemmed varieties last longer in storage (5-6 days) than the leafy varieties (3-4 days). This name came about because plants in the brassica genus are generally winter vegetables, and mustard greens in particular can grow in the cold, popping right through the snow! Mustard greens are actually the leaves of the mustard plant and is considered to have originated from Himalayan region of India and has been consumed for more than … The seeds of Chinese mustard greens … Store these greens in the plastic bags they came in (or reusable produce bags) in the crisper drawer of your refrigerator. These compounds have been reported to prevent cancer[citation needed] in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. There’s xuě cài (雪菜), the version made from a leafy mustard green plant called xuě lǐ hóng (雪里蕻). They’re leafier, with more tender stems, making them a good candidate for stir-fries. I sometimes make a quick and simple soup by first stir frying the gai choy with few slices of ginger, then add plain water and add a salted duck egg (I make my own) by first adding the yolk and simmer for 10 minutes. However, like its related cultivars, these leafy mustard greens are also salted and preserved. The variety we use in this recipe is the Chinese mustard greens—called xuelihong in … They can sometimes be labeled “preserved cabbage” or “pickled cabbage,” which can get confusing. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Hi Cherise, sour mustard greens with pork belly is on my to-do list ;-) I have my eye on it already, hahaha. Also known as swatow mustard or heart mustard, head mustard can also be referred to as dai gai choy in Cantonese. It is a brassica juncea species of mustard plant. Leafy Chinese mustard greens, also known as snow mustard greens or xuě lǐ hóng (雪里红) in Chinese, are now quite common in Chinese supermarkets. Mustard greens are another great fall vegetable. chinensis) is a type of Chinese cabbage. It can also be spelled pak choi, bok choi, and pak choy. Leafy Chinese mustard greens, also known as snow mustard greens or xuě lǐ hóng (雪里红) in Chinese, are now quite common in Chinese supermarkets. While Brassicaceae has become the most commonly used science name for this plant family, it was better known in earlier years as the Crucifereae family. Mustard Greens. Spicy sour mustard greens (酸辣菜尾) is a very popular Malaysian-style Chinese dish especially when you have plenty of leftover meat but have no idea what to do with them. Bok choy contains glucosinolates. Maybe it’s more of a Guandong style or my village Toisan? Regular bok choy is usually more expensive and has a dark crinkly colored leaves and stem portions that are white and crisp texture that is more suitable to Cantonese style cooking, stir fries, and simple or raw preparations. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Look for fresh, bright green leaves and avoid any dry or wilted leaves. That’s how important the stems are—some people don’t even bother with the leaves! In 2009, an elderly diabetic woman who had been consuming 1 to 1.5 kilograms (2 lb 3 oz to 3 lb 5 oz) of raw bok choy per day in an attempt to treat her diabetes developed hypothyroidism for reasons relating to her diabetes,[citation needed] resulting in myxedema coma. Finish off with drizzling the egg white in just before serving. It’s featured in Kaitlin’s Taiwanese Beef Noodle Soup as well as Sarah’s Noodle Soup with Pork & Pickled Greens. The most famous in the Indian peninsula is sarsoon da saag made using mustard greens. What is Kai Choy? Look for these characters on the label: 雪菜 (xuě cài). Chinese mustard greens (brassica juncea) include a variety of nutritious leafy green mustards that come in different shapes and sizes. Homemade pickled mustard greens recipe: This suan cai recipe is a very simple and … I’m looking forward to seeing your recipe for homemade preserved mustard. Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is simply bok choy (Cantonese for "white vegetable") or siu bok choy (Cantonese, for "small white vegetable"; as opposed to dai bok choy meaning "big white vegetable" which refers to the larger Napa cabbage). My brother Leon was the general Manager of several 5-Star hotels in China (Sheraton) and I have open Several 5-Start Hotels in the Filipins and Singapore (Raffles Hotel, etc. ) It is a generic name that is applied to many different varieties, including white, green and red varieties. They’re such a versatile ingredient for so many dishes. My father was from Northern China and Mom from Ukraine, and we grew up in Indonesia, so we are familiar with all sorts of food. Sun and Temperature Requirements. Properly salting the greens and adding a pinch of sugar is another easy way soften that bitter edge and enjoy the true flavor of this healthy Chinese leafy green. Current Facts Mustard greens are also commonly referred to as Indian mustard, Chinese mustard, or leaf mustard, and botanically classified as Brassica juncea. Also known as Chai Buey (菜尾) which literally means ‘leftovers”, this humble spicy and sour stew is so comforting and incredibly easy to prepare. 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