- 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
- 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.