| A-choy | |
|---|---|
 An image of an A-Choy in November 2022 | |
| Genus | Lactuca |
| Species | Lactuca sativa |
A-choy (also known asaa choy, sword choy, oryau mak choy[1] in English) is a leafy green vegetable that is a variety oflettuce, scientifically classified underLactuca sativa, a species in theAsteraceae family.[2] Native to SouthernTaiwan,[3] the a-choy is a staple ofTaiwanese cuisine that is well known for its crisp stalks, tender leaves, and slightly sweet, mild flavor. The stem portion of the a-choy is known as theceltuce or stem lettuce, and is often used as a vegetable in its own right.[4]
Common pests that affect the a-choy plant includeaphids,cabbage worms,slugs,snails, andflea beetles.
The A-Choy exhibits an upright growth habit, with mature plants typically reaching heights of 12 to 18 inches (30 to 45 centimeters) and spreading 12 to 24 inches (30 to 60 centimeters) in width. The plant features a thin root with a short, thick, and pale green stem that is approximately 0.2 to 0.4 inches (0.5 to 1 centimeter) in diameter at the base. Clusters of alternating, elongated, and slightly ruffled leaves grow from the top of the stem, each leaf measuring about 6 to 12 inches (15 to 30 centimeters) in length and 3 to 5 inches (7.5 to 12.5 centimeters) in width. The leaves resemble those ofromaine lettuce but are typically longer and narrower, offering a crunch similar to that of broccoli stalks orkohlrabi.[5]
| A-choy | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 油麥菜 A 菜 | ||||||||||||
| Simplified Chinese | 油麦菜 A 菜 | ||||||||||||
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| Alternative Hokkien name | |||||||||||||
| Traditional Chinese | 萵仔菜 | ||||||||||||
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The term "A-Choy" originates from theTaiwanese Hokkien pronunciation of e-á-tshài (萵仔菜), in which the beginning sound of the word sounds similar to the letter "A" inEnglish, creating the common colloquial Taiwanese Chinese term for A-Choy, "A 菜". When the term was translated into English, the Chinese word for vegetable, "菜" (read as cài in Mandarin, and "choy" in Cantonese) was added at the end of the name, thus coining the term "A-Choy".
InCantonese speaking areas such asGuangdong Province andHong Kong, A-Choy is known as Yau Mak Choy (油麥菜), whereas in the rest ofMainland China, the vegetable is simply known as You Mai or Xiang Shui Sheng Cai. In Taiwan, the term "You Mai Cai" may instead refer toRomaine lettuce.
A-Choy thrives in various climates, particularly excelling in tropical, subtropical, and monsoonal environments. Cultivation during cooler months is advisable to prevent prematurebolting. It grows best in well-drained soil rich inorganic matter, with a pH range of 6.0 to 7.5. Regular watering is essential to maintain soil moisture, but care should be taken to avoid over-watering, which can lead toroot rot. Temperatures between 15 °C to 20 °C (59 °F to 68 °F) are preferable for the plant and the plant thrives in small gardens and is suitable for corner cultivation. The plant reaches maturity in approximately 30 to 45 days from sowing. Harvesting is typically done when the plant reaches 12 to 18 inches (30 to 45 centimeters) in height, with both the stem (celtuce) and leaves (A-Choy) being edible.[6]
Per 100 grams, it provides approximately 18 kilocalories, making it a low-calorie food option.[7] It contains 3.65 grams of carbohydrates (about 2.8% of the recommended daily allowance), 0.85 grams ofprotein (1.5% RDA), and 0.30 grams of total fat (1% RDA). Dietary fiber content is notable at 1.7 grams (4.5% RDA), aiding digestive health.[8]
A-Choy can be prepared bystir-frying with ingredients such asgarlic andfermented black beans, or byblanching and dressing withoyster sauce. The stems are often peeled and sliced for use in pickles, stir-fries, and soups.[9]
