Vegetable

Choy Sum

A tier

Choy sum (cai xin) is a flowering brassica with slender stems, thin leaves, and edible yellow flower buds—sweeter and more delicate than chunky pak choi. Often sold as “flowering cabbage.” The buds and tender stems are the prize; over-flowered stems turn stringy. Classic Cantonese preparations: blanched and dressed with oyster sauce, or quick-fried with garlic. Keep cooking brief to preserve the sweet snap. Not interchangeable with large bok choy heads when a fine stem vegetable is intended.