Don't forget kim chee! First salt the choy liberally and let sit and drain for 24 hours. Rinse and squeeze dry. take your favorite chili product (I like a vietnamese one), some sliced garlic, a bunch of green onions, coarsely chopped. Let it all sit together for at least another day. You may wish to give high-spice warnings to the unknowing, as it is difficult to control the heat. You can use just about any vegetable in making kim chee, I think the most popular everywhere I've lived was Napa cabbage, but I like most versions. Some make kim chee with fish paste or sauce, I take a pass on those. And I prefer mine to be what hubby calls "summer kim chee", not the version that is aged until it sizzles.