Asian Vegetables

There are many varieties of Asian vegetables which aren’t used often in the western kitchen but you’ve probably had them in Chinese restaurants or seen them in the super markets. Here’s an overview of the most commonly used and readily available for use in your own kitchen.Chinese broccoli is probably the most well know Asian vegetable. By the name of it, you’d think it’s similar to a regular broccoli, but not even close. It looks different, and tastes different. Chinese broccoli has long leafs and a thick stem. Best way to cook them is to boil them and serve with oyster sauce, or stir-fry with garlic.Chinese cabbage is also called sui choi and isn’t like the regular cabbage either. It has light green leaves and thick, white stems and is used in soups and stir-frying.Yu Choy is relatively unknown and unused in the west. It has large green leaves and long green stems. Best for stir-frying with dry chilies.Bok Choy is well known around the world, and there are many types including baby bok choy, and Shanghai bok choy. Baby and Shanghai bok choy are relatively small – only about 4 to 5 inches long. They’re best used for making soups, stir-fry, and stewing.Chinese Lettuce is known as sang choy in Cantonese and sheng cai in mandarin.Chinese spinach is also known as amaranth, yeen choy, and xian cai.Daikon is the Japanese name for the big white radish which is a tuber that looks like a carrot except it is white in color. It is called luo bo in mandarin.Bamboo shoot is crunchy in texture with a subtle refreshing taste.Winged Bean bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner.