— VEGETABLES – CHINESE VEGETABLES
Amchoi
Amchoi, also known as amsoi, is a leafy green with elongated dark green leaves and a slightly bitter, spicy flavor. It is widely used in Surinamese and Chinese cuisine, where it is often added to stir-fries, soups, and stews. During cooking, the leaves remain firm, providing a pleasant texture in various dishes. Amchoi is often paired with rice, noodles, or roti and is appreciated for its versatility and distinctive flavor.
Availability choisam
Origin
Due to the growing interest in diverse cuisines, including Surinamese and Asian cuisines, the demand for amchoi is increasing. The plant thrives in a temperate climate, although it is primarily grown during the warmer months. Amchoi requires well-drained, nutrient-rich soil and adequate sunlight.
BELGIUM
How to store
Amchoi can be kept in the fridge for a couple of days, prefereably in the vegetable drawer.
How to eat
Amchoi is easy to prepare by washing the leaves and stems and cutting them into pieces. For a milder flavor, you can briefly blanch them. Heat some oil in a pan, add garlic and onion, and stir-fry until fragrant. Add the amchoi and stir-fry over high heat for 3-5 minutes until the leaves are wilted and the stems are tender but crisp. Season with salt, soy sauce, or sesame oil. Amchoi can also be added to soups and stews towards the end of cooking.
