You can use any of the chois here. This is a versatile condiment–hot and spicy, yet cooling at the same time. Use on grains, baked potatoes, on steamed veggies or wilted greens, on burgers, in soups…

2 T plain yogurt
1/2 t prepared Dijon or Chinese mustard
1/8 t ground black pepper
1 scallion, thinly sliced
1/2 to 1 t finely chopped hot chile pepper (seeded) or 1/4 t hot red pepper flakes, or to taste
1 to 1-1/2 c finely chopped choi–stems and leaves

1. Combine the yogurt, mustard, black pepper, and scallion in a medium-sized bowl. Add 1/2 teaspoon chile pepper, or more, if you prefer a hotter relish.

2. Stir in the choi. Serve immediately or store in the refrigerator for up to 8 hours.