bunch choy sum
Choy sum is rich in vitamins A, C, and K, and provides fiber and minerals including iron and calcium. It is low in calories and contains beneficial glucosinolates, compounds characteristic of the Brassica family.
About
Choy sum (Brassica rapa subsp. parachinensis), also known as Chinese broccoli or yu choy, is a leafy cruciferous vegetable native to Southeast Asia. This plant is characterized by its slender, hollow green stems topped with small clusters of edible flowering buds and tender leaves. The entire plant—stems, leaves, and unopened flower heads—is consumed, distinguishing it from Western broccoli, which emphasizes the florets. Choy sum has a mild, slightly sweet flavor with a tender-crisp texture and subtle mustard-like undertones. The edible buds resemble diminutive broccoli florets and contain a delicate, almost nutty taste when steamed or stir-fried.
Culinary Uses
Choy sum is a staple in Cantonese and broader Southeast Asian cuisines, where it is most commonly prepared through quick stir-frying with garlic, oil, and light seasonings—a preparation that preserves its tender crispness and sweet flavor. It is also popular steamed, blanched, or briefly boiled as an accompaniment to rice dishes or noodle soups. The vegetable pairs well with oyster sauce, soy sauce, sesame oil, and ginger. Choy sum requires minimal cooking; excessive heat results in a mushy texture and diminished flavor. The entire plant is edible, and it is particularly valued in Asian cuisine for its versatility and quick cooking time, making it ideal for weeknight meals and restaurant service.