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Yu Choy Sum
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Yu Choy Sum has been used as a vegetable in Asian cuisine since ancient times. Available year-round, Yu Choy Sum is a unique source of many essential vitamins, minerals and trace elements.
Used throughout northern China, Yu Choy Sum is commonly found in Chinese restaurants in the United States as well. Similar to Choy Sum (another Asian cabbage), Yu Choy Sum has smaller yellow or purple edible flowers. The stalks are quite narrow and are topped off by long, oval-shaped, dark green leaves. Yu Choy Sum has a pleasantly bitter taste and can be steamed, boiled, or sautéed and topped with a little butter and salt and a squeeze of lemon.
Yu Choy Sum from Melissa’s is hand-selected for excellent quality. Choose firm stalks with fresh looking leaves. Avoid brown spots. Store unwashed in the vegetable crisper of the refrigerator for up to 3 days.
Trim leaves. Cut younger stems in half. Thicker stems should be peeled. Wash thoroughly and rinse several times in cold water. In recipes, both the stems and leaves may be used. Flowers are edible.
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