This purple stemmed green is cold tolerant (the purple color intensifies with the cold!). Toss with a little olive oil and it’s great in stir fries. But remember, it is a tender green, so be sure not to overcook it!

Purple or red choy, which can be cooked like bok choy. This vegetable is very common throughout Asia, and is great in stir fries and soups. Below is a simple stir fry you can do. I love eating this for breakfast. You can add any protein you’d like to this dish. It’s easy to cook up some pork, chicken, egg, or tofu to add in. All Asian greens can be chopped up, crunchy stems and all, and cooked sauteed or stir-fried. They are tasty with garlic, ginger, and chilies in a stir-frycurried with coconut, or cooked in broth. If you'd rather not go in an Asian direction, then just pretend they're raab or spinach and make this green panini or this go-to pasta with greens and garlic

PRO TIP- If you’re stir frying meat, slice it beforehand, and mix it with some tapioca starch. It helps break it down, and make it softer. You only need about 1 teaspoon per cup of meat.

STORAGE: Store Asian greens in an open bag in your refrigerator for several days or up to one week. 


Cooking with Purple Choy - A super simple stir fry for Purple Choy

Author: Transplanting Traditions


Preheat a wok to medium/high heat. Add the tablespoon of oil.
If you are adding a protein, cook that first. You’ll want to put garlic into the hot oil. Stir it until it starts to smell really good- it should take 30 seconds. Then add sliced meat or tofu. You might need to add a little bit of water if it gets too dry in the wok.
When cooking the Purple Choy, add oil to the hot pan and let it heat up.
Add the garlic to the pan. Cook it until it smells good (about 30 seconds).
Add the Purple choy. Then add the oyster sauce, water, and sugar. Mix it until the purple choy wilts.
Serve it with steamed white rice, and add as much salt as you want.

We hope you enjoy the recipe. Let us know what you think in the comments!

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