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Fruit Veg Fact
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 | DESCRIPTION |
See Variety down below
| HISTORY AND ORIGIN |
Not Available.
| BUYING AND STORAGE |
Look for Chinese Vegetable with firm, healthy clean stalks and crisp, fresh leaves. Refrigerate Chinese vegetable wrapped in plastic and will keep up to 2 days.
| PREPARATION AND USE |
Rinse and pull stalks apart. Slice or chop the stalks and shred the leaves. Can be used in stir-fry with garlic and oyster sauce, fried noodles, soups and serve with rice.
| NUTRITIONAL INFORMATION |
An excellent source of vitamin C and a good source of dietary fibre and folic acid.
| VARIETY |
CHOY SUM: Long light green stalks with green leaves.
BOK CHOY: Small white to pale green stalks with dark green leaves.
KAI CHOY: See under Chinese Mustard Cabbage.
PAK CHOY: Medium white stalks with green leaves.
TAI CHOY: Similar to Bok Choy, but the stalks are thinner and dark green in colour.
KAI LAN: See under Chinese Broccoli.
| RECIPE click here |
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