Best 3 Gai Choy Recipes

Gai choy is a green, leafy vegetable that is a common ingredient in Chinese cuisine. It has a slightly bitter taste and a crunchy texture. Gai choy can be cooked in various ways, including stir-frying, steaming, and braising. It is often served as a side dish or added to soups and stews. This article will provide you with some of the best recipes for cooking gai choy, so that you can enjoy this delicious and versatile vegetable in all its glory.

Let's cook with our recipes!

GAI CHOY

Gai Choy image

Make and share this Gai Choy recipe from Food.com.

Provided by Ambervim

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 bunches gai choy (Chinese mustard greens, Could use broccoli raab or other veggie)
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/2 onion, small thinly sliced
1 teaspoon garlic, minced
1 tablespoon fish sauce
1/4 teaspoon sugar

Steps:

Trim stems and slice thin and long. Coarsely chop leaves separately from stalks.
Add oil to hot skillet over medium high heat then add sesame oil, onion and garlic. Stir and cook 1 minute.
Stir in sugar and fish sauce. Add stalks and cook 2-3 minutes until crisp-tender.
Stir in leaves and cook and stir 1 minute or just until they wilt.

MOO GOO GAI PAN II

Moo Goo Gai Pan II image

While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

Provided by Bao Le

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
¼ pound sliced fresh mushrooms
¼ pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
¼ pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
¾ cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
¼ teaspoon white sugar
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Steps:

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 13.2 g, Cholesterol 25.5 mg, Fat 8.4 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 48.2 mg, Sugar 3.6 g

ADRIENNE'S TOM KA GAI

Adrienne's Tom Ka Gai image

Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.

Provided by Adrienne Barnett

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
¼ cup chopped lemon grass
2 teaspoons crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 skinless, boneless chicken breast halves - cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
1 (10 ounce) can coconut milk
¼ cup fish sauce
¼ cup chopped fresh cilantro

Steps:

In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 9.3 g, Cholesterol 34.2 mg, Fat 17.9 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.3 g, Sodium 1157.7 mg, Sugar 2.4 g

Tips:

Prep your gai choy properly: Before cooking, wash the gai choy thoroughly and remove any tough ends or stems. Cut the gai choy into smaller pieces for easier cooking.
Use high heat for stir-fries: When stir-frying gai choy, use high heat to quickly cook the vegetable and maintain its crisp texture.
Don't overcook: Gai choy cooks quickly, so be careful not to overcook it. Overcooked gai choy will become limp and lose its flavor.
Add aromatics for extra flavor: To enhance the flavor of your gai choy dish, add aromatics like garlic, ginger, or shallots.
Use a variety of sauces and seasonings: Gai choy is a versatile vegetable that can be cooked in a variety of sauces and seasonings. Try experimenting with different flavors to find your favorite way to enjoy it.

Conclusion:

Gai choy is a delicious and nutritious leafy green vegetable that can be enjoyed in a variety of dishes. Whether you're stir-frying, steaming, or adding it to soups or salads, gai choy is a great way to add flavor and nutrition to your meals. With its mild flavor and versatility, gai choy is a perfect vegetable for both everyday meals and special occasions.