Joi Choi's stalks and leaves have quite different textures and cooking times,
it's like getting two vegetables for the price of one!

Basic Stir-fry with Peanut Oil and Garlic

1 pound joi choi (or a mixture of different chois)
2 Tb peanut oil
1 tsp sugar
1 tsp minced garlic
salt or soy sauce to taste

Cut stems into 1-inch pieces and slice leaves coarsely.
Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.
Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve. (Yield: 2 servings)

Warm Glazed Endive and Joi Choi

2 Heads of Joi Choi leaves
1 tbsp of sesame oil
1 head of open belgian andive
1 tbsp of caster sugar
3 tbsp of dark rich soy sauce
1 tbsp of sake wine
1/4 tsp of salt
1/4 tsp of pepper
2 tsp of honey

Heat a wok and add oil and sugar and dissolve.
Add the leaves quickly, followed by the soy sauce, sake wine, salt, pepper, and honey. Stir fry over a high heat. Serve warm with the marinaded fish.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com

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