Properties

The po hin choi and choi contains 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.

Preparedness

You can eat the stems and whole leaves. They are cooked like spinach. The thick stems are cooked about 8-10 minutes and have a flavor 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, hot pepper to taste 200 gr. shredded coconut.

Preparation:

Roll up the leaves and cut into strips hinchoi long 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.