Choy sum, also called Chinese flowering cabbage, flowering buk choy or buk choi sum, has small yellow flowers which are eaten with the slightly mustard-tasting leaves and the green stems. It is delicious stir-fried with other vegetables, or stir-fried alone with garlic and oyster sauce. Asian greens are at their best if steamed just until they wilt, or stir-fried in a little oil over high heat, again only until they wilt and change colour. If you are stir-frying a variety of vegetables, greens like these go into the wok last and by the time you have tossed the ingredients two or three times, they will be cooked. Add last to soups. To Store: Greens should be stored enclosed in a paper bag then in a plastic bag and store in the fridge for up to 2 days.
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