Gai choy cabbage has a strong, peppery flavor with slight undertones of wasabi mustard.
Gai choy can be eaten cooked or raw. It can be added to a salad for a kick of flavor. When cooked, the flavor is slightly muted and works well in meat dishes.
Ingredients (serves 4)
2 bunches gai choy
2 teaspoons canola oil
1 teaspoon dark sesame oil
½ small onion, thinly sliced
1 teaspoon garlic, minced
1 tablespoon fish sauce
¼ teaspoon sugar
Directions
Trim stems and slice into thin, long strips. Coarsely chop leaves separately from stalks.
Add oil to a hot skillet over medium-high heat, then add sesame oil, onion, and garlic. Stir and cook for 1 minute.
Add stalks and cook 2-3 minutes until crisp but tender. Stir in sugar and fish sauce.
Stir in leaves and cook for 1 minute or just until just wilted.
