Produce of China.
The name “Choy Sum” is translated from Cantonese which means “vegetable heart”. Hong Kong Sawi is probably the most popular vegetable in Hong Kong and commonly used in Chinese cuisine. It has small flowering stalks in the center of the green stalks and also large flat oval-shaped leaves. It is juicy and tender with a mild and slightly mustard-green flavour.
Suggested Cooking Method / Recipe :
Stir-fry KaiLan with Roasted Pork
Clean the dirt from the Sawi before storing. Then place a piece of kitchen towel at the bottom of an airtight container that is just the size of the vegetable. Place the Sawi on top of the kitchen towel before placing another piece of kitchen towel on top of the vegetable. The box will help to keep moisture in and excess moisture out, while the kitchen towels will help to absorb excess moisture.
1. What’s the difference between Hong Kong Sawi and Local Sawi (Cameron Sawi)?
Hong Kong sawi is much smaller than Cameron sawi. It has a shorter, thicker and darker green stalks and stem and also smaller leaves, while Cameron sawi has thinner, longer leaves. Hong Kong sawi has stalks connected to a thick stem, while Cameron sawi stems are connected at a base.
2. What’s the difference between Hong Kong Sawi and Hong Kong Kai Lan?
They are very similar in appearance but there are some differences between them. The stems of HK sawi are softer, thinner. Other than that, HK sawi is much sweeter and more tender than kai lan.
3. Can you eat the flowers of Hong Kong Choy Sum?
Yes, all parts of the HK choy sum are edible!