Gai Choy
Estimated Inventory, 30 lbs : 2.50
This item was last sold on : 05/20/25
Description/Taste
Gai Choy varies in size and shape depending on the specific type of mustard green. Most types sold under the Gai Choy general descriptor are comprised of thick, fleshy stems with leaves attached to a shared base. Each pale green stem is lightly striated or ribbed and has a broad, crunchy, succulent consistency. Some types of Gai Choy will have a wider, flat to curved stem, while other varieties are straighter and narrower. The matte green leaves are deeply veined with smooth to serrated edges and have a crisp, tender texture. It is important to note that Gai Choy is sometimes sold in markets with the leaves trimmed, showcasing only the fleshy stems for pickling. Fresh Gai Choy is edible raw or cooked, but cooking is preferred to mellow its flavor. The stems and leaves have a green, bitter, and slightly peppery taste with mustard nuances. Young greens will have a milder flavor, while mature greens will be more pungent.
Seasons/Availability
Gai Choy is available year-round, with a peak season in the winter and early spring.
Current Facts
Gai Choy, botanically classified as Brassica juncea, is a general category of different types of mustard greens belonging to the Brassicaceae family. Several varieties of mustard greens are collectively sold under this name, and each region worldwide has its own definition of what is considered Gai Choy. The name Gai Choy is the Cantonese descriptor for mustard greens, and they are also known as Jie Cai in Mandarin, Cai Be Xanh in Vietnamese, Phak Kat Khiao in Thai, and Chinese mustard in English. The two most common mustard greens found in markets under the name Gai Choy are large-stemmed mustard greens and swatow mustard greens, also called head mustard. Both types are called Dai Gai Choy and are known for their thicker, fleshier stems. Swatow mustard greens are slightly smaller in size and have a stubbier nature. Most mustard greens sold under Gai Choy are prized for their larger stems versus their leaves and are harvested 40 to 65 days after sowing. Gai Choy is a versatile ingredient sold fresh and pickled in markets worldwide, especially in Asia, as a nutritious culinary green.
Nutritional Value
Gai Choy encompasses several types of mustard greens that vary in vitamin and mineral content. Mustard greens, in general, are sources of vitamins A, B, C, E, and K to aid faster wound healing, guard cells against free radical damage, maintain healthy organs, and strengthen the immune system. Mustard greens also provide fiber to improve digestion and minerals like calcium, phosphorus, iron, copper, potassium, and magnesium. Calcium and phosphorus support bone and teeth health, while iron develops the protein hemoglobin for oxygen transport through the bloodstream. Copper assists the body in building connective tissues, potassium balances fluid levels within the body, while magnesium helps regulate nerve functions. In Traditional Chinese Medicine, mustard greens are a warming ingredient consumed to boost circulation and expel cold from the body. It is also believed to help clear the lungs and improve appetite.
Applications
Gai Choy has a bitter, green, and slightly pungent taste suited for raw and cooked preparations. Most mustard greens sold under Gai Choy are preferred after cooking to lessen their bitter flavor, but young and tender versions are sometimes consumed raw in Asia as a salad green. Gai Choy is primarily blanched, stir-fried, simmered, or braised. The fleshy stems are the most prized portion of the plant and are often cooked with aromatics like garlic and ginger or salt, sugar, and soy sauce to balance their flavor. Across Asia, stir-frying is the most popular preparation method. The cooked greens can be served hot or cold and are utilized as a side dish or ingredient in main dishes with meat or seafood. Gai Choy is also commonly added to soups throughout Asia. In China, mustard greens are cooked in a savory broth with salted eggs, pork bones, carrots, and dried scallops, called Gai Choy Tong. The greens are also occasionally used in noodle soups in Thailand and coconut-milk-based curries in Indonesia. Beyond soups, Gai Choy is fermented into variations of kimchi in Korea and tossed with chili pastes in Malaysia and Indonesia as a spicy, simple side dish. In the provinces of Fujian and Sichuan in Southern China, Gai Choy is shredded into noodles, served with boiled, steamed, or stewed fish, or made into mustard green rice, a well-known dish from Fujian with dried oyster, pickled mustard greens, and pork belly. Pickled Gai Choy is a method of preservation believed to enhance flavor, adding subtly sweet and salty, fermented nuances. Pickled Gai Choy is called Ham or Haam Choy in Cantonese and is added to soups, stir-fries, or served as a stand-alone dish. Gai Choy pairs well with meats such as pork, lamb, and beef, tofu, seafood including crab, fish, oyster, and squid, and herbs including cilantro, dill, and fennel. Whole, fresh Gai Choy will keep for 3 to 6 days when stored lightly wrapped in the crisper drawer of the refrigerator. Thicker-stemmed types will last longer than leafier varieties.
Ethnic/Cultural Info
Gai Choy is known in Taiwan as the “longevity” or “long-lasting” vegetable and is a traditional ingredient served during the Lunar New Year. Mustard green stems and leaves are customarily left intact in dishes and eaten in their entirety to symbolize welcoming a blessing of long life and health. In the 1930s and 40s in Taiwan, mustard greens were grown specifically for the Lunar New Year celebration. During this time, family members were often spread across the country working as farmhands. It is said that the farmhands would watch the growth of the mustard greens and know how close they were to returning home for the Lunar New Year, as the harvest correlated with the annual holiday. Serving mustard greens over the Lunar New Year is also called “reunion dinner.” The greens initially have a bitter taste followed by a subtle sweetness, a flavor change symbolic of the hardships of life. Working away from the family as a farmhand was challenging, but the ability to reunite with family each year during the Lunar New Year was seen as a sweet gift amid the suffering of working apart. These bittersweet emotions are said to be embodied in the flavor of mustard greens.
Geography/History
Gai Choy is a part of the Brassica juncea species and is a descendant of ancient plants native to Asia. The exact center of origin of the species is heavily debated among scientists, with varying theories pointing to different spots within Asia. Regardless of the center of origin, early types of Brassica were spread across Asia in ancient times and were selectively bred for specific traits, creating many varieties varying in appearance. Brassica juncea was thought to have been cultivated in China since at least the time of the Western Han Dynasty, from 206 BCE to 9 CE, and over time, new types were created collectively called mustard greens. Today, mustard greens are grown worldwide, and the varieties sold under the name Gai Choy have centralized cultivation in Asia. They are also produced on a smaller scale as a specialty green worldwide and are a cool-season crop thriving in areas with humid conditions. Fresh Gai Choy is found through local fresh markets in Asia and specialty grocers and Asian markets worldwide.
Recipe Ideas
Recipes that include Gai Choy. One
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