Description/Taste Yu choy is a leafy vegetable that produces fleshy stalks20-30 cm high with oval-shapedleaves. The branching stems are slender, crisp, smooth, and pale green, andattached to the stems are broad and flat, dark green leaves that have prominentveining spanning across the surface. There are also small, bright yellowflowers that first appear as green buds in loosely compacted clusters of 10-20buds. The leaves, stems, and flowers of Yu choy are all edible and have acrunchy, tender consistency. Yu choy has a sweet, green taste similar to babyspinach, with subtle bitter and peppery notes. Seasons/Availability Yu choy is available year-round, with a peak season inthe spring through fall. Current Facts Yu choy is botanically a member of the Brassicaceaefamily, also known as the cabbage or mustard family, and is a floweringvegetable favored for its sweet, green taste. Many different varieties arelabeled generally under Yu choy, including Mongolian, Wa Wa choy, Humon, RedStem, and Mui, and these varieties vary in size, color, and leaf shape. Yu choyis also harvested at many different stages, giving it a varying appearance whensold at fresh markets. Known by many different names including Yau choy, Yuchai, Green choy sum, and Choy sum, Yu choy is cultivated for its edibleleaves, stalks, and flowers and is predominately utilized in Asian cuisine as alightly cooked side dish. Nutritional Value Yu choy is an excellent source of vitamins A and C, whichare antioxidants that help repair damage within the skin and fight against freeradicals. The greens are also a good source of calcium and contain somepotassium and iron. Applications Yu choy is best suited for raw or lightly cookedapplications such as sautéing, blanching, steaming, or stir-frying. When fresh,the greens can be added raw into salads, and the young leaves and sprouts aremainly used. Though the greens can be used fresh, Yu choy is predominatelyutilized in cooked dishes, especially in Asian cuisine, and can be mixed intosoups, steamed or sautéed and added into noodle dishes, or stir-fried withlight sauces or chicken broth for a crisp and tender side dish. Yu choy is alsoincreasing in popularity in Asian fusion dishes and is roasted and blended intopesto, served with potatoes and American wagyu, or mixed into flavored ricedishes with gremolata, pickled onions, and other unique ingredients. Yu choypairs well with garlic, sesame, lemon, chicken stock, soy sauce, oyster sauce,white pepper, mushrooms, onions, squash, and meats such as poultry and pork.The stalks and leaves will keep 3-5 days when stored unwashed in the crisperdrawer of the refrigerator.