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Fruit, Vegetables and Gourds
Hai Choi
This Chinese vegetable looks like dandelion leaves, and probably are!

It would be unusual to find these in a restaurant, except one that offers hotpot cook in the pot. However, they are popular at home and very cheap.
Simply say 'high choy' and you will be very close.

Purchase ones that have healthy leaves, no drooping or cracked leaves and should be firm and without blemishes, excepting those due to organic farming methods of course. These are more likely to be local produce in wet markets.

Remove any unsightly leaves and rip off any blemishes. Cut off the leaves at the base and wash well under the tap. Place on a chopping board and cut into lengths between 4 and 6 inches long = up to you.

Cook as a standard Cantonese stir fry vegetable:
1. Throw into a heated wok a cup of water and bring to a hearty simmer.
2. Add the leaves, and a pinch of salt.
3. Simmer for 5 minutes, or until the leaves turn a darker colour and are droopy.
4. That's it! Serve to table in a suitable dish.
Image: hai choi fresh from the market - Click to Enlarge

Image: hai choi prepared for cooking - Click to Enlarge
We do not have any defined recipes for this vegetable, although you can always add: some crushed garlic, ginger, and a teaspoon of chicken bouillon to make a healthy gravy.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.
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