Choy sum
Choy sum is a Chinese leafy vegetable in the mustard family, cultivated for its tender stems, leaves, and small yellow flowers.
Brassica rapa: A species of flowering plant that includes several vegetables cultivated for leaves, stems, roots, or seeds. Choy sum belongs to this variable species, alongside turnips, napa cabbage, and other crops.
Chinese cuisine: The diverse culinary traditions of China, encompassing regional ingredients, techniques, and dishes. Choy sum is a familiar vegetable in meals across several Chinese culinary traditions.
Bok choy: A leafy vegetable in the mustard family with spoon-shaped leaves and thick, pale stalks. Bok choy is harvested mainly for its leaves and stalks, rather than flowering shoots.
Cantonese language: A major Chinese language variety spoken in Guangdong, Hong Kong, Macau, and diaspora communities. The English name choy sum is based on the Cantonese name for the vegetable.
Brassicaceae: The mustard family, a large family of flowering plants that includes many vegetables and oilseed crops. Choy sum is a member of this family, whose plants often have four-petaled flowers.
Stir-frying: A cooking method that quickly cooks small pieces of food in a hot pan with a little oil. Quick cooking preserves choy sum’s tender stems and bright leaves.
Gai lan: A Chinese Brassica vegetable with thick stems, broad leaves, and small flower buds. Gai lan has sturdier stems and a stronger flavor than tender choy sum.
Guangdong: A coastal province in southern China with a major role in Cantonese language and cuisine. Choy sum is strongly associated with the region’s Cantonese food traditions.
Flowering shoot: A plant stem bearing flowers or developing flower buds. Choy sum is often harvested as its tender flowering shoots emerge.
Blanching: A cooking technique that briefly immerses food in boiling water, often followed by cooling. Brief blanching softens choy sum before it is served with sauces or added to dishes.