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This is another vegetable where I am at a loss how to pronounce in Cantonese so best to use the Mandarin name and pronunciation. Tatsoi has dark green round leaves that are wrinkly and dense which form a thick rosette. Chinese leafy green vegetables grow in sandy soil, and like any other vegetable have to be washed thoroughly. Another family favorite that uses Shepherd’s purse is the Shanghai Sticky Rice Cake Stir-Fry. We let them soak for 5 minutes or so to loosen the dirt. AA choy is a refreshing leafy green that tastes a lot like romaine lettuce (not quite as crunchy) and is usually stir fried with fresh chopped garlic or blanched and served with an oyster sauce topping (similar to yu choy sum). And so with that I present Stir-Frying – the first of three “Universal” methods for cooking Chinese greens. We’ve done a little reorganizing to give Chinese vegetables its own page, so you can quickly access and identify your favorites! Our Easy Chinese Yu Choy Sum vegetable side dish is done in 5 minutes! Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. 1. Taiwanese spinach tastes similar to common spinach we usually see in supermarkets, but it is milder in flavor. Try this variety of cabbage for your stir fry dishes, and trust me, you’ll never look back! Like the name suggests, it is an aquatic vegetable that thrives in cold water and is quite commonly found in the wild. Edible clover or cǎo tóu (草头) has a sweet and light grassy flavor, and cooks very quickly. Other recipes we have that use pickled or preserved mustard greens include Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens) and Noodle Soup with Pork and Pickled Greens. It tastes super good when simply stir fried with garlic and salt. Often, you’ll find the gigantic ones with white stalks and large, dark green leaves. Although it looks similar, it should not be confused with Chinese broccoli. The best part of the Tatsoi are the leaves which have a tender sweet flavor. Please do not use only images without prior permission. I always stop by grocery stores and markets in China when I can and I ask the vendors what these vegetables are called locally. You can see a nice picture of the trimming job in our simple yet favorite Chinese Broccoli with Oyster Sauce. Garlic is usually included when cooking this particular green. This Chinese vegetable, called bok choy, bái cài (白菜) and literally “white vegetable” has many different varieties that have made their way into everyday grocery stores. Your email address will not be published. Perhaps the quickest yet most satisfying home cooked dish is our Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai). Our theory on this is that during the spring and summer, farmers are growing beans and peas for the beans and peas! Besides nuts & seeds like almonds and chia seeds, many leafy greens are also high in calcium. ... Chinese broccoli is a very strong-tasting green vegetable that belongs to the same family as broccoli. Here’s a picture and link to reference fresh Shepard’s purse! And an extra fun fact–ever see those expensive bunches of “broccolini” in your local supermarket? 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. leafy-greens. From our experience, the broad leaf variety has a stronger aromatic flavor than the smaller leaf variety. We love these because they are mild in flavor and go great as a side dish or addition to tons of different dishes. Enjoy this vegetable is a quick and easy stir fry using our recipe for Healthy Stir Fried Watercress with Garlic recipe. Make sure there’s no sand or dirt between the layers of each bunch. Amaranth greens perhaps have the highest concentrations of vitamin-K of all the edible green-leafy vegetables. It is a common misconception that calcium can only be obtained from dairy, but this is simply not true. Being the hunters and gatherers we are, we had a fine side dish that night to go with the grilled chicken and steaks at the timeshare where we stayed. Bring a pot of water to a boil, add a pinch of salt and several drops of vegetable oil (so that the … We had these vegetables for the first time at a restaurant in Shanghai. In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. These are older and a little bit tougher, but still quite tender as leafy greens go. Chinese families that lived in Sullivan county, NY, and the women of these families would make periodic drives to pick bunches and bunches of fresh, wild-grown watercress together. The texture of these is a bit closer to bok choy. Check out these Amazon links for seeds to grow your own “white bok choy” and “green bok choy” in in your garden this summer! We may try planting them in our garden next season so we can enjoy both flowers and a harvest of vegetables! They’re leafier, with more tender stems, making them a good candidate for stir-fries. This place got to be quite well-known amongst the four (or was it five?) 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. Little bok choy 小白菜 pronounced xiǎo bái cài in Mandarin is a vegetable that I have not see in the US anywhere. AA Choy is the leafy portion of celtuce or wo shun and is a common leafy green vegetable that is very popular in both Taiwan and China. 7. They are also known as Indian mustard and leaf mustard. This versatile dark green, leafy vegetable can be sautéed, added to soups, stir-fried, or blanched alone. Savoy cabbage is similar to everyday white cabbage found in most supermarkets but has subtle differences. Wash, wash, and wash again! You can see how we prepared and used this dwarf bok choy in our quick and easy beef vegetable stir fry. 15 Minute Chinese Hot Oil Noodles (You Po Mian), Pan Fried Noodles with Chicken (Gai See Chow Mein), Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai), The ONLY Dumpling Recipe You’ll Ever Need, Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens), Healthy Stir Fried Watercress with Garlic. A little more recently, we found watercress in Sedona, AZ while on a family trip. 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. Dec 24, 2015 - Learn more about Chinese vegetables varieties by perusing through our collection of common leafy green Chinese vegetables and how to use them in our recipes Leafy Greens Café & Shop is now open 7 days a week from 8:30am to 5pm. These days, it’s quite easy to find Chinese broccoli in certain supermarkets that stock Asian produce. Collard greens are loose leaf greens, related to kale and spring greens. Flavor agents include soy or oyster sauce, ginger, and garlic. What is Kai Choy? The smaller of the two is quite common today and our preferred. As soon as the sauce heats up and blends well, transfer … This variety is commonly offered in Chinese restaurants as a stir-fried leafy green vegetable. Another member of the Brassica family, a cup of cooked mustard greens gives you 10% of your daily value of calcium. The veggies should be young and tender, have a vibrant green color without any wilted or yellow leaves or dark spots. It’s commonly known as Kang Kung in Southeast Asia, but in our family it’s known as the “hollow veggie,”a name given to it long ago by two young Chinese girls trying to order some good food at a restaurant without a lick of Chinese under their belts (yah, that’s Sarah and Kaitlin!). This basic recipe features tatsoi (or bok … 100 Kalimeris Indica Natural Wild Vegetable Seeds. You can even grow these at home if you like to garden by purchasing your own extra dwarf bok choy seeds! All images & content are copyright protected. The leaves and stems are super tender, and you will find them served in China stir fried in garlic, salt in lots of oil. Sweet yam leaves, or sweet potato leaves, have a long string of nicknames in other parts of the world. When we asked locals at the restaurant, they said it was called bing cao 冰草––the translation is “ice grass” or “frozen grass.”. Shepherd’s purse or jì cài (荠菜) is a leafy green wild vegetable that’s eaten most commonly in and around the Shanghai area. Ma lan tou (马兰头), also known as kalimeris indica, Indian aster or Indian kalimeris, is a flowering perennial and one of the many favorite vegetables of the Shanghainese. Once you have tried it, especially in wontons or dumplings and potstickers, you will know why it’s worth the trouble! She called it “horse poop vegetables” or in the Hakka dialect, “ma see hen tsoy” because in China, these veggies thrived growing in horse poop! 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. (If you’re lucky, you can find baby Chinese broccoli, also called Chinese broccoli tips, in certain Asian grocery stores.) Next, we transfer the veggies to a large colander, refresh the water, and repeat the process another two times. Make another cut to separate stems from leafy parts. If making a stir-fry, you can then then cut them at an angle or in slices. Generally, the vegetable leaves are cut off close to the stem and the stem is discarded. Chinese Vegetables: Leafy Greens ... Chinese Vegetables: Leafy Greens. After the final washing, let the vegetables drain thoroughly since overly soaked veggies make for subpar stir-fries. PEOPLE LOVE LEAFY GREENS. Sometimes called Nanjing cabbage, ji mao cai is thin and gangly and resembles bok choy, if it were picked when very young. I do not know the variety or family of vegetable it belongs to but it is a clean tasting leafy green vegetable a delicious stir fried in garlic, salt and oil. There … Napa cabbage is used in soups, stir-fries, slaws, and many noodle and dumpling dishes. Malabar spinach tastes similar to spinach and is used often in soups and in hot pot, but like almost every vegetable on this list can be simply stir-fried with garlic, salt, and oil. Although ma lan tou can be found across eastern Asian countries, we discovered it in a wet market in Shanghai during our visit in spring of 2016. Chinese mustard greens are also used to make picked vegetables, which we DO eat fairly often. Although some types of clover are edible, there are different varieties––some of which can be toxic. The catch is that I have only seen them sold in Shanghai vegetable markets and only in spring which is why we would classify this as a Chinese vegetable! Dòu miáo has become fairly popular recently, but the big season is during the fall and winter when you can get them more readily and for more reasonable prices (at least here in the US Northeast). Chinese and western celery 芹菜, pronounced qín cài in Mandarin and “kun choy” in Cantonese both have the same name even though they are quite different. This vegetable is in the same family as brassica chinensi, which includes various kinds of bok choy. Green vegetables have a good amount of dirt in them and you definitely don’t want any in your final dish. We don’t use it much because it is kind of bitter … Bok choy is an attractive plant with deep green leaves, thick white stalks and bright yellow flowers typical of broccoli. They are also rich in vitamin A and C and supposedly enhance immune function, boost metabolism, lower blood sugar, improve eyesight, and act as an anti-inflammatory. Three soaks in cool water should do it. It has long leaves and hollow stems so we name it “空(kōng)心(xīn)菜(cài)”, literally translated as hallow heart vegetable. Disconnect from your emails and messages and reconnect with your taste buds with a breakfast or lunch at Leafy Greens Café. Three of the most popular greens you'll find in Chinese restaurants and in Asian markets are Chinese broccoli, choy sum, and bok choy. Last updated by Wes Radez on October 19th, 2015 | 0. Cutting them in half or in quarters lengthwise prior to washing helps things along. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies … Bing Cao or scientifically named mesembryanthemum crystallinum is an unusual vegetable we encountered in China. Kai Choy or Gai Choy is the Cantonese name for Chinese mustard, a pungent vegetable from the mustard plant species that is slightly bitter tasting. Recently, we saw young and tender water spinach in the market which is a delight to prepare and eat. Green leafy vegetables are a great addition to raw salads, raw soups or for use as wraps for nut pates, tacos or our raw hummus. Stir-frying greens is a delicious way to get nutrient-rich veggies into your family's meal. So there’s no reason to harvest the leaves; during this time pea leaves may sell for as high as $6.49 a pound. Look for it in the frozen vegetable section of your Asian grocery. Tong ho has a unique, aromatic, and bitter flavor when harvested early. 2-3 bunches is usually the optimal amount for a nice side dish. Home gardeners frequently cut the tips off to let the rest of the plant grow more between trimmings. 2. Give it a try if you can get your hands on some of these tender leaves! :) We have a very early post on preparing Stir-Fried Water spinach, but if you prefer a fancier dish from Hong Kong, then try our Stir fried Ong Choy with XO Sauce! They’re similar in texture to kale and cabbage. It sounds like a lot of work, but it’s definitely a worthwhile effort. Chinese mustard greens or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, sometimes called Indian mustard, leaf mustard, or mustard cabbage, is a very healthy vegetable. On the bright side, most, if not all bitter vegetables, including these mustard green Chinese vegetables are very healthy! The water content of this vegetable is quite high, and, when cooked, it has a pleasantly sweet and juicy taste to it. One preparation tip that many of you have asked about in the comments is how to deal with those thick stems. Check out our Basic Stir-Fried Bok Choy Recipe that uses the large white bok choy variety pictured on the left below. Similar to the western variety, the stalks are mostly consumed since the leaves are usually way too bitter. When buying these, look for bunches that don’t have any budding flowers, which is an indication that they’re too mature and may be tough. Some compare it to broccoli rabe, and sometimes jie lan will be harvested with edible flower buds in small bunches. If you are blanching and serving them whole with oil and oyster sauce, just trim the base of the stem where they are tough until you reach the tender portions and you’re ready to go! This means the veggie is old, tough, or simply not fresh. Kaitlin likes chopping it up for salads, as it’s surprisingly sweet and mild tasting. 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. From this wrinkled look, one could speculate that they are a cross between your standard cabbage and a napa cabbage. Chinese Water Spinach is sold in large bunches at the market. Start with the best fresh Chinese vegetables. A well-stocked Chinese or Asian market should have many bok choy varieties for you to choose from! But Shanghai or not, if you have access to this tasty green veggie, then you must try it! 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. The texture was crunchy, fresh and full of moisture, and they had a very mild flavor. Yes, they are light in weight but $6.49 a pound is starting to approach close to the price of a good cut of beef! Edible Chrysanthemum or tóng hāo (茼蒿) or simply “tong ho” in Cantonese, comes in two main varieties. There are two varieties: one with a deep magenta color in the center of the leaves, and the other a light green. And, as always let us know if you have any questions or request in the comments! Make sure to pick cabbages that feel firm and are pure in color (i.e. “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. Chinese Napa Cabbage can usually be found in mainstream supermarkets. 菊花菜), a very much appropriate name given that they do look a bit like a Chrysanthemum flower. The taste of choy sum is much sweeter and more tender than the 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. 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