Chinese green mustard, also known as gai choy, swatow mustard greens, and mustard cabbage, is a true member of the mustard family. Gai choy has a deep and robust flavor that is savory and aromatic with a pleasant bitterness. Gai choy has a deep cultural history in many countries as a traditional vegetable. Young mustard greens are often used raw in salads while mature mustard, such as these, are best eaten cooked. Chinese mustard is fragrant and works well as a potherb. It pairs very well with rich meats, other vegetables, acid, and herbs.
Uses: Braise gai choy with rich meats such as pork belly and with the addition of other aromatics such as leeks, garlic, star anise, and ginger. Add gai choy to your stir-fry dishes as you would any other vegetable.