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Gai Choy

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Tips

  • 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

  1. Trim stems and slice into thin, long strips. Coarsely chop leaves separately from stalks.
  2. Add oil to a hot skillet over medium-high heat, then add sesame oil, onion, and garlic. Stir and cook for 1 minute.
  3. Add stalks and cook 2-3 minutes until crisp but tender. Stir in sugar and fish sauce.
  4. Stir in leaves and cook for 1 minute or just until just wilted.
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Gai Choy
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