Antoni Uni, el primero UniCo de l'Escala | YU CHOY, PAK KWANG TUNG DOK
Created 31-Aug-14
3 photos

This is the commonly available variety of this family of plants, now available in most Asian markets. It is an excellent vegetable, particularly for stir fries because it cooks quickly and the stems, if not large, don't need to be separated from the leaves.
Flower heads are normal. Unlike Western broccoli they are not bitter and do not indicate the plant is past its prime. They are cooked right along with the leaves and stems. It doesn not keep long, larger leaves will start to yellow in a few days.
Some refer to Yu Choy as "Chinese Spinach", but that's not very accurate. Yu Choy does have a touch of sharpness but very much milder, and the flavor is definitely of the mustard family. The Thai name means vegetable from Guangdong, China, with Dok as a qualifier - there may be sub-qualifiers to that.



CLOVEGARDEN



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YU CHOY, PAK KWANG TUNG DOKYU CHOY, PAK KWANG TUNG DOKYU CHOY, PAK KWANG TUNG DOK

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