Properties

Mustards (am kai choi and choi) are an excellent source of Vitamin C and minerals. The Cantonese use them to make soup, (boil 15 kai choi minutes the fine-cut) with that remove the flu.

Preparedness

They are popular in soups and stir-fry. The fresh choi kai is very tender and has a strong mustard flavor. Traditionally preserved in brine and marinated even today is the main ingredient of the Chinese salad. Combines well with garlic, ginger or black bean sauce.

Recipe: Sauteed Beef and Kai choi

500gr. veal cut into strips, 50 gr. soy sauce, 30 gr. corn flour, 50 ml. brandy, 30 gr.azucar brown, 20 gr. sesame oil, 1 root of ginger cut into thin slices, 300g. of kai choi, 250 gr. chives, 300 gr. of kai lan, 200 gr. pepper.

Preparedness

Combine first 8 ingredients in a bowl and marinate 4 hours in refrigerator. Kai lan Boil 2 minutes, dry and saute along with kai choy, peppers, and chives. Book. Fry the marinated beef with 3 minutes, finally add the vegetables. Allow sauce to reduce a minute and serve.