Choi Sum
Choi sum (Chinese flowering cabbage) offers tender stems, mild leaves, and edible yellow flowers. Learn how to store, prep, and cook this versatile green.
Storage
Wrap unwashed choi sum loosely in a damp paper towel and store in a plastic bag in the crisper drawer. Keep the stems facing the same direction to prevent bruising.
Keeps For
Farm-fresh choi sum keeps 2–3 weeks depending on the life stage of the plants at harvest. Store-bought is more like 5–7 days.
Flavor Profile
Choi sum is sweeter and more tender than bok choy or gai lan. The thin, crisp stems have a mild peppery-mustard note, while the broad leaves are delicate with a slight green bitterness. The small yellow flowers add a subtle peppery kick.
How to Prep
Trim just the very bottom of the stems. No need to separate stems from leaves—young choi sum cooks evenly as a whole. Give it a thorough wash in three changes of water to remove hidden grit. Pat dry before cooking.
Ways to Cook
- 1 Blanch briefly and dress with oyster sauce and garlic
- 2 Stir-fry with ginger, garlic, and a splash of rice wine
- 3 Add to noodle soups for color and crunch
- 4 Steam and drizzle with sesame oil and soy sauce
- 5 Sauté quickly to keep the stems crisp-tender
- 6 Add to hot pot or shabu shabu at the last minute