It’s always a good idea to give the whole vegetables a wash and rinse before cutting them. It’s sometimes eaten alone with congee but is most often used for cooking dishes like pickled mustard cabbage with squid or pickled mustard cabbage with chicken. These white bok choy haveare a bit stubbier, and the dark green leaves are distinctively curly and sweet tasting! In China, these beautiful Shanghai baby bok choy vegetables are arranged neatly in the grocery stores and wet markets. We’ve rarely found this here in the US, but there are a handful of Amazon sellers offering live plants and seeds, which you can find via the links below. This vegetable is in the same family as brassica chinensi, which includes various kinds of bok choy. It has a really unique flavor, and, although it’s available fresh in China, it’s usually only available frozen in the U.S (which is just as well, because we’ve found that these delicate leaves are very sandy and a pain in the neck to clean!). Sometimes called Chinese spinach, pronounced in Cantonese as hin choy and in Mandarin as xian cai (苋菜), this leafy green vegetable is best stir-fried simply with garlic and salt, as it’s similar in flavor to spinach. They are hairy but glistening (almost like they’d been frozen). This list is definitely not comprehensive, but this is a great go-to reference for some of the more popular Chinese leafy greens out there. Bring a large pot of salted water to a boil over high heat. If you can’t find it in your local Asian market and you have a garden, buy some Shepherd’s purse seeds and grow it yourself! 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves. Cookies help us deliver our services. 2. Make sure to pick cabbages that feel firm and are pure in color (i.e. Jì cài can be added to soups and porridges, but it’s probably most popular as a filling for dumplings, won tons, and steamed buns alongside ground pork. Like any leafy green, these are typically pretty sandy, so be sure to wash thoroughly! Young leaves and stems are collected in early spring and are considered a delicacy because of the special flavor, which may remind you of tong ho (茼蒿), edible chrysanthemum leaves. Cantonese people prefer seasonal food. Thank you! We had these vegetables for the first time at a restaurant in Shanghai. Packed with the goodness of vegetables cooked in a … If making a stir-fry, you can then then cut them at an angle or in slices. A little more recently, we found watercress in Sedona, AZ while on a family trip. Here’s a picture and link to reference fresh Shepard’s purse! These dwarf bok choy look like a miniature version of the classic white bok choy you find in supermarkets but they are actually a special variety or hybrid of bok choy. These come in two sizes, regular (the aforementioned “medium”) and the small size. We encountered in a local supermarket packaged and ready for purchase. ⅓ pound (1 1/2 cups) snow or sugar … Whatever the origin, we do know that the flavor of savoy cabbage is less harsh than your standard cabbage yet has much less water content than napa cabbage so it’s great for stir fries and egg rolls. I like all three varieties of broccoli, but Chinese broccoli is a key ingredient in dishes like the simple Chicken with Chinese Broccoli . When shopping for this leafy green, try not to select stalks that are too thick, have too many open flowers, or have yellow leaves. These vegetables are generally grown until the plant just begins to show signs of shooting and flowering, but these days, they are also picked early as young plants–about 3 to 4 inches high. Sarah came up with a unique Creamy Roasted Choy Sum Pesto Pasta that is definitely worth checking out! Braised Chinese Mushrooms with Baby Bok Choy. 1. Get started with these 9 words. Crush the ginger or garlic flat but DO NOT chop it. Large or broad leaf tóng hāo (茼蒿) has rounded and wider leaves with much shorter stems. It sounds like a lot of work, but it’s definitely a worthwhile effort. without any tiny brown or black spots, which means they’re not fresh). Go figure. This site uses Akismet to reduce spam. The best part of the Tatsoi are the leaves which have a tender sweet flavor. Even though it shares the same family as regular broccoli (which is known as xī lán huā, 西兰花 or literally western broccoli), Chinese broccoli has long green stems and dark, thick leaves. They have very tender stem (the best part of the vegetable in my opion), but you will need to peel off the skin. Cook the ginger or garlic for a while. Just give it a quick rinse–no trimming is needed since everything is tender and edible. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. And an extra fun fact–ever see those expensive bunches of “broccolini” in your local supermarket? The taste of choy sum is much sweeter and more tender than the Chinese broccoli. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. However, Chinese broccoli is sweeter and much less bitter than broccoli rabe. We love these because they are mild in flavor and go great as a side dish or addition to tons of different dishes. Add the beans and carrots and cook for 1 minute. “The queen of vegetables!” “The longevity vegetable!” “The anti-cancer vegetable!” Yam leaves have a shape like a heart with long stems and have a very mild flavor and although they are not considered one of the more common Chinese vegetables, this healthy leafy green is very popular among Chinese people. This means the veggie is old, tough, or simply not fresh. Perhaps the quickest yet most satisfying home cooked dish is our Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai). You can see the bottom of the chrysanthemum vegetable here. Just do you part to eat them and we won’t have a problem! Be picky about what you purchase! They grow easily like weeds but because they do look like weeds, be sure to keep a picture handy! The vendor displaying these vegetables in a small market in Beijing called them Chrysanthemum vegetables or jú huā cài (菊花菜), a very much appropriate name given that they do look a bit like a Chrysanthemum flower. Even the most tender batch of Chinese celery can be a little tough and pack a ton of fiber and celery flavor. China's most popular vegetable, bok choy, has a light, sweet flavor and crisp texture. There are two varieties: one with a deep magenta color in the center of the leaves, and the other a light green. One variety is small or medium leaf tong ho pictured below with small and deeply serrated leaves. Prepare to be astounded by the mouthwatering flavors and texture of the Cantonese Vegetables. A very filling and tasty vegetable dish, Cantonese Vegetables can be served for a party at home or simply enjoyed at a family dinner. Add water if it is too dry. Plus, we use the water for our potted plants! The leaves and stems are super tender, and you will find them served in China stir fried in garlic, salt in lots of oil. We love the smaller, tender and slightly sweet green bok choy vegetables for cooking at home. Vegetables in hot garlic sauce is a delicious vegan Chinese vegetable recipe, perfect to be served with any Asian noodle or rice dish. Make sure that you are eating sweet potato leaves and NOT potato leaves in the nightshade family that contain solanine, which is toxic to humans. The texture of these is a bit closer to bok choy. 4. An organism that is not an animal, especially an organism capable of photosynthesis. 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