Gai Choy Baby | Young Mustard Greens (芥菜苗) - Organic / Boluo County Agricultural Cooperative, Guangdong / 1 portion 250g
Share
Gai Choy Baby | Young Mustard Greens (芥菜苗) - Organic / Boluo County Agricultural Cooperative, Guangdong / 1 portion 250g
The organic vegetable production base for Hong Kong in Futian Town is one of the vegetable basket production bases in the Guangdong-Hong Kong-Macao Greater Bay Area. It covers an area of 331 acres and grows vegetables such as Chinese cabbage, pakchoi, and potato leaves.
🔆 Free shipping for fresh products (2-4 Day delivery over $500) on order
🔆 Free shipping for take-points (over HK$400) on order
*Healthy Express Complimentary Gift 2025* on order
🔆 Delivery on public holidays (surcharge waived for orders over $500) on order
❄️ Free Shipping for Temperature Controlled Foods (17-22°c, 4°c, -18°c, over $380) on order
⛴ Discounted delivery fees for outlying islands (Cheung Chau, Lamma Island, Peng Chau, etc.) on order
The organic vegetable production base for Hong Kong in Futian Town is one of the vegetable basket production bases in the Guangdong-Hong Kong-Macao Greater Bay Area. It covers an area of 331 acres and grows vegetables such as Chinese cabbage, pakchoi, and potato leaves. Organic production methods are used in all processes from breeding, fertilization, weeding and pest control, and the land is rotated. After planting two varieties, deep digging is carried out using the traditional method of iron plow and ox plowing to ensure the nutritional value of the land and the quality of the vegetables.
🛍 Product Information :
Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
Brassica juncea is rich in various nutrients, including glycosides, flavonoids, phenolic compounds, sterols and triterpenoids, proteins and carbohydrates. In addition, mustard can also provide humans with various vitamins and minerals.
🥘 Recipe：
The leaves, seeds, and stems of this mustard plant are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Tripurian, Italian, Indian, Japanese, Okinawan, Nepalese, Pakistani, Korean, Southern, Taiwanese, and African-American (soul food) cuisines.
Its leaves are used in African cooking, while all parts of the plant are used in Nepalese cooking, especially in the mountainous regions of Nepal, and in Punjabi cooking in the north of the Indian subcontinent, with a dish called sarson da saag (mustard greens). Brassica juncea subsp. The tatsai has particularly thick stems and is used to make Nepalese pickles (called achar) and Chinese pickles (called zha cai). This plant is called "lai xaak" in Assamese and is grown in large quantities during winters. In Assam and the Northeast, people eat it in any form, cooked or raw in salads, alone or with pork.
On New Year's Eve in Taiwan, Taiwanese people eat mustard greens (Chinese: 長年菜, pinyin: cháng nián cài ) as part of their reunion dinner, symbolizing longevity.
In India and Nepal, pork is cooked with mustard greens (also called rayo in Nepali). It is usually served with condiments and steamed rice, but can also be eaten with roti canai (toasted bread). It is also common in Nepal to cook these vegetables along with various meats, especially goat; this is usually cooked in a pressure cooker and with minimal spices to highlight the flavor of the vegetables and dried chilies. Mustard greens (especially the seeds) have a stronger flavor than their collard cousins (kale, broccoli, and collard greens), so they are often mixed with these milder leafy greens to create "mixed greens" dishes.
Japanese takana
Chinese and Japanese cuisine also use mustard greens. In Japanese cuisine, it is called takana and is often pickled and used as a filling or condiment for rice balls. There are many varieties of mustard used, including zhacai, mizuna, takacai (var. integrifolia), bamboo mustard, and shelihong. Asian mustard greens are often stir-fried or pickled. (See pickled mustard) The Southeast Asian dish asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing with mustard greens, tamarind, dry chilies, and leftover bone-in meat. Mustard greens are also known as mustard greens, young mustard greens, small mustard greens, small mustard greens, Chinese leaf mustard, or mostaza.
The Hokkien people in southern Taiwan and the Hakka people in southern Taiwan eat mustard greens as their long-term vegetable, just like the Hakka people in central and northern Taiwan. This is probably because the Hakka people are good at making various pickles with mustard greens. The Hakka people use mustard greens to make sauerkraut (called "xiancai" in both Taiwanese Hokkien and Hakka, and divided into dry and wet types), fu cai (called fu cai in Hakka), and pickled mustard greens (called dried pickled vegetables in Hakka). Mustard greens and chicken soup is an extended Taiwanese dish.
🔅Notes:
As we strive to create products that retain most of their nutritional value, they may not look like the “highly processed” foods that can sit on supermarket shelves for more than two years.
Our products may...
Goes bad faster - because we don't use preservatives, Hypochlorous acid water
The colors may not look as bright - because we don't use any artificial colors
The flavour is a little different every time - because every batch is grown in organic way, just like no apples are the same on the tree.
