Choy sum

The everyday Cantonese green: yellow-flowered, sweet-stemmed, blanched with a pour of soy or stir-fried with beef, on the table all year. Every Australian supermarket and Asian grocer sells it as choy sum; baby choy sum is the thin-stemmed one that cooks in half the time.

Preparation

Trim the tough ends and cut into lengths; thick stems go in first.

Origin

Southern China. At Coles, Woolworths, every Asian grocer and every market, year round; sweetest and thinnest in the cool months, and it bolts and goes fibrous in high summer. Gai lan or broccolini stand in.

Availability in Australia

Easy to find

Pairs well with