Gai choy is a popular East Asian pickling vegetable with thick leaf ribs coming off a central stalk and strongly-veined leaves. It is high in vitamins B2 and C, fibre, calcium, and iron. Gai choy is used in “Szechuan pickled cabbage” and is available in the summer months in southern states. You can pick it up all year round from warmer areas. Gai choy is either eaten pickled or simmered in any pork-based soup. This leafy vegetable does not last for more than 5 days, so store it in the crisper section of your refrigerator.
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