The choy of cooking
The farmers’ market table is buried in shades of green. Questions ― “What’s that?” “How do you cook it?” ― punctuate conversation
as customers spot unfamiliar, leafy Asian greens, called choy in Chinese. In California, many come from the San Joaquin Valley,
where Hmong immigrants from Laos settled after the Vietnam War. These farmers, struggling to grow the vegetables of their
homeland, have created a bonanza for those in the know, a mystery for the uninitiated.
The most familiar of the greens, such as bok choy, are now sold in supermarkets, but farmers' markets and Asian groceries
offer a wonderful range.
Recipes:
Pan-Steamed Asian Greens
Pan-Steamed Asian Greens with Shiitake Sauce
Stir-Fried Asian Greens
Stir-Fried Chicken and Asian Greens
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