Gai Choy Recipes
CHINESE MUSTARD GREEN RECIPE
Steps:
- Bring a large pot of water to boil. In the meantime, dice Chinese mustard greens to roughly about 1-inch sections. Rinse well. If the mustard green comes with leafy parts, separate the stems and the leaves. Prepare garlic and ginger. Set aside ready to use.
- Hot water blanch the stems with a pinch of salt for about 30 seconds. If the mustard greens come with leaves, blanch for 10 seconds. Plunge them in cold water to stop cooking. Set aside and drain well.
- In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies with a pinch of salt over medium-heat for 20 seconds.
- Add blanched Chinese mustard greens and the remaining ½ tbsp cooking oil. Quickly toss and saute for 30 seconds. Season with salt to taste. The texture of the greens should be crunchy and in vibrant green color.
- Off heat, drizzle with sesame oil, if using. Serve warm or cold.
Nutrition Facts : ServingSize 1 serving, Calories 115 kcal, Carbohydrate 6 g, Protein 5 g, Fat 8 g, Sodium 34 mg, Fiber 5 g, Sugar 2 g
PICKLED MUSTARD GREENS
Fermented or pickled mustard greens is a classic Chinese sauerkraut. This pickled mustard greens recipe is a simple and easy way to make delicious homemade suan choi.
Provided by Tracy O.
Categories Side Dish
Number Of Ingredients 3
Steps:
- First, put some rice in a bowl and pour some cold boiled water to wash the rice. Try to rub the rice and make milky colored water. Only need the washed rice water later.
- Wash and soak gai choi very well to remove sand and dirt. Boil a pot of water, wait until it's boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don't need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterilize the vegetables because I washed the vegetables and did not put them under the sun.
- After that, put the boiled gai choy in a bowl to drain excess water.
- Next, rub some kosher salt on boiled gai choy. This step is very important to rub salt on every leaf.
- Next, put the salted gai choi into a glass container. Then, pour washed rice water and fill it up. Make sure the liquid covers all the vegetables. If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar. Let it ferment for 21 days or 3 weeks. Put them in a shade area.
Nutrition Facts : Calories 31 kcal, Carbohydrate 5 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 23 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GAI CHOY
Make and share this Gai Choy recipe from Food.com.
Provided by Ambervim
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim stems and slice thin and long. Coarsely chop leaves separately from stalks.
- Add oil to hot skillet over medium high heat then add sesame oil, onion and garlic. Stir and cook 1 minute.
- Stir in sugar and fish sauce. Add stalks and cook 2-3 minutes until crisp-tender.
- Stir in leaves and cook and stir 1 minute or just until they wilt.
More about "gai choy recipes"
EASY CHINESE YU CHOY SUM - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (20)Total Time 40 minsCategory VegetablesCalories 98 per serving
- First, wash your yu choy. We recommend that yu choy and all leafy green vegetables be washed three times to rid the leaves and stems of hidden dirt and sand. Once the veggies are cleaned and draining in a colander, bring a large pot of water to a boil.
- While that’s happening, heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.
- Once the water is boiled, add 1 tablespoon of oil to the boiling water. Add in the yu choy and stir gently. The yu choy will turn dark green in color. The blanching process takes only 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so. Feel free to fish out a piece to taste (like you'd do when cooking pasta) if you're unsure.
- Once they are ready, use a pair of tongs or chopsticks to remove them from the pot and arrange on a dish lengthwise. After you have plated the hot vegetables, some water may have drained off onto your platter. Be sure to carefully pour this off, or your sauce may be watery.
WAT TAN GAI CHOY (STIR FRY MUSTARD GREENS IN SILKY EGG ...
From malaysianchinesekitchen.com
Category VegetablesCalories 164 per servingTotal Time 25 mins
- Wash and drain Chinese mustard greens thoroughly. Trim ½ inch off the end of the stalks. Cut the leaves into 2 or 3 bite size pieces, about 2 to 3 inches in length. Cut the stem pieces into half lengthwise. Stems and leaves should preferably be separated.
- Bring a large pot of water to boil. Scald stems for about a minute. Remove and drain with a metal strainer. Scald the leaves for a shorter period of time. Remove and drain as soon as they turn a bright green color. Press out as much water as possible from the vegetables.
- Heat a wok or large pan. When it is hot, add vegetable oil. Sauté garlic for 30 seconds. Add imitation crab meat and fry for 1 to 2 minutes.
CHINESE GREENS (YU CHOY) STIR FRY • STEAMY KITCHEN RECIPES ...
From steamykitchen.com
Reviews 20Category Side DishCuisine ChineseTotal Time 8 mins
- Heat the oil in your wok until hot. Turn the heat to medium. Add the garlic cloves to the oil and fry until the cloves are golden brown (but not burnt!). This will flavor the oil.
- Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil. Add the chicken broth and immediately cover. Let the vegetable steam for 3 1/2 minutes until tender. The Yu Choy should still be bright green, the stalks should be soft and still have a nice bite to it.
10 BEST GAI CHOY RECIPES | YUMMLY
From yummly.com
5/5 (1)
A VISUAL GUIDE TO 10 VARIETIES OF ASIAN GREENS | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Napa Cabbage. Also known as: Chinese cabbage. Napa cabbage is probably the most well-known, as it’s also available in non-Asian supermarkets. It’s a large vegetable with white stalks and pale green leaves arranged cruciferously.
- Gai Lan. Also known as: Chinese broccoli, kai lan. Gai lan is a dark-green vegetable with thick, glossy stalks, large leaves, and small yellow flower heads in the center.
- Pea Shoots. Also known as: Snow pea shoots, snow pea tips, snow pea leaves, pea tendrils. Snow pea shoots have hollow stems with tender leaves, and thin, wispy tendrils.
- Bok Choy. Also known as: Pok choy, bok choi, Chinese white cabbage. Bok choy is a vegetable sold in either mature or baby form and is easy to find now in conventional grocery stores.
- Yau Choy. Also known as: Yu choy sum, yu choy, yao choy, Chinese oil vegetable, sometimes labeled choy sum or choi sum (although that can technically refer to any variety of baby Chinese greens)
- Gai Choy. Also known as: Chinese mustard greens, Chinese mustard, Indian mustard. Gai choy is a large vegetable that is a dark yellowish-green color. Usually some of the stems and leaves are ruffly and curled.
- Water Spinach. Also known as: Water spinach, Chinese water spinach, ong choy, river spinach. This tall, leafy green has hollow stems and tender leaves with a mild, sweet flavor.
- Chinese Celery. Chinese celery looks like traditional celery, but has much thinner stalks and usually has the leafy tops attached. It has the same aroma and flavor of celery, although some say it is more intense in flavor than traditional celery.
- Shanghai Bok Choy. This version of bok choy has light-green leaves and pale yellow-green stalks. It has a sweet, delicate flavor and can be used in much the same way as baby bok choy.
- Amaranth Greens. You’re probably more familiar with amaranth seeds and flour, but the beautiful greens, which used to be seen as weeds, are edible both raw and cooked.
11 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Garlic Bok Choy With Chili Paste. On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy.
- Stir-Fry Baby Bok Choy. Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
- Shrimp With Chinese Greens. As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens."
- Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
- Lion's Head Meatballs. For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
- Bok Choy Chicken Soup. Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
- Chicken Stir-Fry With Bok Choy and Garlic Sauce. A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
- Rice With Bok Choy and Gammon. Simple is often best when it comes to bok choy recipes and this is another perfect example. This is a simple rice dish that will be ready before you know it.
- Five-Spice Pork With Bok Choy and Green Onions. Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry. When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
- Bok Choy and Shiitake Mushroom Stir-Fry. The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
GAI CHOY INFORMATION, RECIPES AND FACTS - SPECIALTY PRODUCE
From specialtyproduce.com
Estimated Reading Time 3 mins
GROWING CHINESE GAI CHOY MUSTARD GREENS - EVERGREEN SEEDS
From evergreenseeds.com
Ratings 23
10 BEST GAI CHOY RECIPES | YUMMLY
From yummly.co.uk
5/5 (1)
RECIPE: SPICY SOUR MUSTARD GREENS (CHAI BUEY/CHOY KEOK/菜尾)
From beyondnorm.com
Estimated Reading Time 3 mins
GAI CHOY - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
From recipetips.com
Estimated Reading Time 2 mins
RICE COOKER MUSTARD GREEN RICE (GAI CHOY FAN 芥菜饭) | MKL
From minikitchenlab.com
Servings 2Estimated Reading Time 2 mins
PORK RIBS WITH CHINESE MUSTARD (GAI CHOY) SOUP
From simplybeautifulhealthyliving.blogspot.com
Estimated Reading Time 1 min
CHINESE MUSTARD GREENS (芥菜) - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 38Estimated Reading Time 7 mins
KITCHEN FLAVOURS: STIR-FRIED PORK WITH GAI CHOY
From mycookinggallery.blogspot.com
Author Kitchen FlavoursEstimated Reading Time 5 mins
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