Sang choy, or Chinese lettuce is a bright-green leafy vegetable originally from the Middle East. It is now common in the lowland areas of South East Asia, especially in Indonesia and Malaysia. It is the preferred lettuce in Vietnamese cuisine and it is rich in vitamin C, calcium and iron. The sang choy leaves should be separated and washed several times before use. This leafy vegetable is available all year round and is mostly eaten in raw salads. The best way to prepare sang choy is to cook it over high heat quickly to retain its original flavour. It can be stir-fried with meat and seafood or simply par-boiled and drizzled with sauce. It can also be used for making soups and stews, or served with spring rolls. To keep the leaves fresh, store it in a newspaper or in an open plastic bag in the refrigerator.
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