A A Choy, no it’s not the Name of an Artist, it’s the Name of a Chinese Vegetable.

IMG_6625Last week I posted this picture above asking if anyone knew what it was.  Dennis and Natan both were able to answer this quandary in a way that had left me stumped: the above is AA Choy.

The leaves are like Romaine only with a slight bitterness and the stalks need to be peeled first before you stir fry or pickle them.  Stir frying seems to be the preferred use for this unusual vegetable that is also known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosun

Stir frying is not the only way to prepare AA Choy. In looking for a good recipe for AA Choy I found one on YouTube for a Salad that looks worth trying.  The seasoning seems SE Asian to me and the lettering at the start of the video is I believe Burmese? So maybe it’s a Burmese dish (or do I now need to say Myanmar dish?)

Anyway, it looks like a tasty salad, I’m tempted to buy some AA Choy and try it.  Be forewarned: this video has a kind of meditative quality 😉

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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6 Responses to A A Choy, no it’s not the Name of an Artist, it’s the Name of a Chinese Vegetable.

  1. cbcreates says:

    Glad you found out. I looked it up a couple times. I will look for some at Dekalb Farmers Market in Atlanta this week. http://www.dekalbfarmersmarket.com/ Going to make that salad, but I’ll be using a BIGGER micing bowl!

  2. Michael says:

    Sort of a cross between papaya salad & crispy duck salad. YUM.

  3. amandashin says:

    Yes this is a Burmese recipe. I can tell from the font and the music! My parents would get a kick out of this. I’m Burmese and I’ve actually never had this at home growing up. Thanks for sharing! I saw the account also has recipe’s for other Burmese dishes.

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