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| Fruit,
Vegetables and Gourds |
Choi What |
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This vegetable is a sort of thick leaved
open cabbage that is quite common in both restaurants
and home cooking.
It has a delicate and interesting taste similar to that
of any normal cabbage. However, occasionally one may
have quite a strong and slightly bitter flavour, which
usually means it has be picked and stored for a while. |
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Ordering
This vegetable requires specific intonation in
Cantonese, with 'choi' being simple. 'what' is
like the sound of a duck's quack.
Buying
Purchase ones that have healthy leaves, no drooping.
The body can be 6 or more inches in diameter and
should be firm. These are more likely to be local
produce in wet markets.
Preparation |
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Cut or pinch of the leaves from the base and discard
anything you don't like the look of. Wash the leaves
well under the tap.
Chinese usually cook the leaves whole, although you
can chop them crosswise or longitudinally if you prefer. |
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Method
Cook as a standard Cantonese stir fry vegetable:
1. Throw into a heated wok a cup of water and bring
to a hearty simmer.
2. Add the leaves, and a pinch of salt.
3. Simmer for 5 minutes, or until the thicker centre
of the leaves is cooked and easy to eat. A bit like
potatoes really.
4. That's it! Serve to table in a suitable dish.
Recipes
We do not have any defined recipes for this vegetable,
although you can always add: some crushed garlic, ginger,
and a teaspoon of chicken bouillon to make a healthy
gravy.
Otherwise Cantonese chefs tend to mix this with other
dishes as a base upon which to present onother dish
to table, such as chicken or pork. |
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals. |
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