Properties

The Hin Choi and Choi Po contienne large amounts of Vitamin A, calcium and iron. Orientals eat in summer, because they believe it reduces body heat. The roots are used to relieve colds and are diuretic. It also relieves stomach pain, ulcers, inflammation of the throat and bee stings. Preparation

You can eat the stems and entire leaves. They are cooked like spinach. The thick stems are cooked about 8-10 minutes and have a taste reminiscent of artichoke. To retain most of the calcium and iron to steam 9 minutes and add butter or olive oil. Can also be prepared in a skillet, sauté a little garlic and pork tenderloin. They are used in Indian curries, or simply with ricotta cheese, 1 beaten egg, Parmesan and baked 30 minutes at 350 º.

Recipe: Sauteed with coconut Hin choi

250 g hin choi, 30 gr. Sesame oil, 50ml. white wine 1 onion, 2 ½ garlic finely chopped ginger root, spicy pepper taste 200 gr. shredded coconut. Preparation: Roll hinchoi sheets and cut into long strips and thin. Fry the garlic, onion and ginger until golden. Add the chili and the hin choy and saute 1 minute. Pour the wine and coconut. Cook until wine evaporates and correct for salt. Serve with white rice.