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Also call: Kai Choy, Gai
Choy,
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 | DESCRIPTION |
Has a thick pale green curving stems with a small fin of deeper green leaves along the edges and across the top of the stems.
| HISTORY AND ORIGIN |
Grow well and cultivated in China. The Chinese Mustard Cabbage is rarely eaten fresh but being made in salty pickled vegetable in China.
| BUYING AND STORAGE |
Available in most Asian food store. Select Chinese Mustard Cabbage which is firm and crisp. Avoid limpy and dried leaves. Store in the refrigerator and will last for 4 days.
| PREPARATION AND USE |
Remove and throw outer leaves. Wash and chop into reasonable size and use in braised and soups. Can be used in stir-fry with garlic and oyster sauce.
| NUTRITIONAL INFORMATION |
Not Available.
| MAJOR NUTRIENTS |
SERVING SIZE: 100 grm
| * ENERGY: | 130 | kj | * IRON: | 1 | mg |
| * PROTEIN: | 3 | grm | * POTASSIUM: | 380 | mg |
| * FAT: | grm | * CALCIUM: | 180 | mg | |
| * CARBOHYDRATE: | 6 | grm | * VITAMIN A: | 2100 | ug |
| * DIETARY FIBRE: | grm | * VITAMIN B: | mg | ||
| * SODIUM: | 30 | grm | * VITAMIN C: | 97 | mg |
| RECIPE click here |
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