Yue Choy is a leafy vegetable that produces fleshy stalks 20-30 cm high with oval-shaped leaves. The branching stems are slender, crisp, smooth, and pale green, and attached to the stems are broad and flat, dark green leaves that have prominent veining spanning across the surface. There are also small, bright yellow flowers that first appear as green buds in loosely compacted clusters of 10-20 buds. The leaves, stems, and flowers of Yue Choy are all edible and have a crunchy, tender consistency. Yue Choy has a sweet, green taste similar to baby spinach, with subtle bitter and peppery notes.
Yue Choy is an excellent source of vitamins A and C, which are antioxidants that help repair damage within the skin and fight against free radicals. The greens are also a good source of calcium and contain some potassium and iron.
Yue Choy is best suited for raw or lightly cooked applications such as saut?ing, blanching, steaming, or stir-frying. When fresh, the greens can be added raw into salads, and the young leaves and sprouts are mainly used. Though the greens can be used fresh, Yue Choy is predominately utilized in cooked dishes, especially in Asian cuisine, and can be mixed into soups, steamed or saut?ed and added into noodle dishes, or stir-fried with light sauces or chicken broth for a crisp and tender side dish. Yue Choy is also increasing in popularity in Asian fusion dishes and is roasted and blended into pesto, served with potatoes and American wagyu, or mixed into flavored rice dishes with gremolata, pickled onions, and other unique ingredients. Yue Choy pairs well with garlic, sesame, lemon, chicken stock, soy sauce, oyster sauce, white pepper, mushrooms, onions, squash, and meats such as poultry and pork. The stalks and leaves will keep 3-5 days when stored unwashed in the crisper drawer of the refrigerator.