Chinese lettuce is mainly grown for its stem. We prepare our own stir-fried xuelihong at home often. Raw bok choy is 95% water, 2% carbohydrates, 1% protein and less than 1% fat (table). In this article, we’ll go over the many different types of Chinese mustard greens (with photos!) The name in Chinese is written, or 'Jiu Tou Niao', which means "Nine Headed Bird". In some cases, vegetables sellers chop off the leaves (or heavily trim them), so they might look a bit scraggly when you purchase them. At their peak from January through April, mustard greens may also be referred to as Gai Choy or Chinese mustard. Mustard requires 30 to 40 days to reach harvest. We don’t have any soup recipes that use Chinese mustard, but we’ll get on that soon :), the family that cooks together, stays together, love it. Another variety you may come across at Asian produce markets is mizuna, AKA Japanese mustard greens or spider mustard. Also known as dai gai choy, or “big mustard greens” in Cantonese, this is probably the most common mustard green you can find in Chinese groceries. Light, delicious and quick. “If it’s bitter, then it’s probably good for you.” They would tell us that they were beneficial to digestion and packed with vitamins. Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. The seeds of Chinese mustard greens … And of course my childhood favourite of canned mustard greens with pork over rice noodles – one of my ultimate comfort food! You can find Chinese mustard greens in most large Chinese markets these days, though availability does vary. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Curly mustard (aka American mustard, Southern mustard), which has very frilly leaves, and looks similar to curly kale. \"Mustard greens\" is a common name that is often used to describe a wide variety of different plants in the mustard family. To get preserved mustard greens, the mustard green plant undergoes a process that includes pickling, drying, steaming and heavy salting.The result is an intensely flavoured vegetable that can range from a light to dark brown colour. Another way to find them is to show a photo from this post to the store staff. These compounds have been reported to prevent cancer[citation needed] in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Chinese Mustard Greens (芥菜) Chinese mustard greens or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, sometimes called Indian mustard, leaf mustard, or mustard cabbage, is a very healthy vegetable. Using aromatics like garlic, ginger and spicy dried chilis is a great start. and talk more about how to use them in Chinese cooking. The most famous in the Indian peninsula is sarsoon da saag made using mustard greens. We have a variety grown mainly for the stem. This site uses Akismet to reduce spam. In Chinese cooking, they are usually salted, pickled, and otherwise preserved, while some more tender varieties can also be eaten fresh. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Pickled Mustard Greens: Grandma’s Homemade Haam Choy. They’re such a versatile ingredient for so many dishes. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Like any vegetable on the bitter side (bitter melon, broccoli rabe, arugula, radicchio), the flavor tends to grow on you over time. 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