integrifolia ), juk gai choy , and xuelihong . Be picky about what you purchase! Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. On the bright side, most, if not all bitter vegetables, including these mustard green Chinese vegetables are very healthy! There are two varieties: one with a deep magenta color in the center of the leaves, and the other a light green. It also goes by the name of ong choy in Cantonese or kōng xīn cài (空心菜) in Mandarin, which translates to “hollow heart vegetable”. This variety often comes stir fried or as an add-in for hot pot. I like all three varieties of broccoli, but Chinese broccoli is a key ingredient in dishes like the simple Chicken with Chinese Broccoli . 图片和文字未经授权，禁止转载和使用。. Just in case you didn't know, leafy vegetables refer to crops such as collard greens, kale, cabbage, spinach, broccoli, rape, cauliflower, lettuce, celery, and turnip among others. Thanks to reader Patricia Tom for this great tip! Even the most tender batch of Chinese celery can be a little tough and pack a ton of fiber and celery flavor. Welcome to our Chinese vegetables and Chinese leafy greens page! Cutting them in half or in quarters lengthwise prior to washing helps things along. Check out our Basic Stir-Fried Bok Choy Recipe that uses the large white bok choy variety pictured on the left below. This vegetable is in the same family as brassica chinensi, which includes various kinds of bok choy. And, as always let us know if you have any questions or request in the comments! The stem parts should be roughly about 2 to 2-½ inch length. You can see how we prepared the Chinese broccoli in our recipe post for Beef with Chinese Broccoli. Chinese Mustard Greens (芥菜) 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. 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! A little more recently, we found watercress in Sedona, AZ while on a family trip. Like the name suggests, it is an aquatic vegetable that thrives in cold water and is quite commonly found in the wild. Log in, ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. We also recently learned that Chinese water spinach is considered an invasive and noxious weed in some parts of the country, but, for now, its cultivation and sale is still allowed. 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! 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!). Water spinach also known as Chinese water spinach, rive spinach is the most popular leafy greens in hot summer days. “Even though it may seem more awkward or unwieldy to wash the greens whole, there is less exposure of cut surfaces of the veggies to dirt and pesticide/herbicide residue”. 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. The price of Chinese broccoli, like all vegetables, is seasonal but prices are quite reasonable and usually cheaper in Asian grocery stores. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. I will update this entry when I learn more about it. Make sure there’s no sand or dirt between the layers of each bunch. Tap here to receive our FREE top 25 recipe book! Looks are deceiving though because the stems of the Taiwanese spinach are quite tender and packed with flavor and nutrients! Napa cabbage is used in soups, stir-fries, slaws, and many noodle and dumpling dishes. Kaitlin likes chopping it up for salads, as it’s surprisingly sweet and mild tasting. PEOPLE LOVE LEAFY GREENS. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. The leaves and stems are super tender, and you will find them served in China stir fried in garlic, salt in lots of oil. These days, it’s quite easy to find Chinese broccoli in certain supermarkets that stock Asian produce. And an extra fun fact–ever see those expensive bunches of “broccolini” in your local supermarket? 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. I’m not sure if there is a Cantonese pronunciation because I never heard of or tried jì cài before I met Judy. Pea shoots, wān dòu miáo (豌豆苗) or simply dòu miáo (similar pronunciation in Cantonese) is a tasty vegetable that is readily available these days in many restaurants and Chinese markets. Many varieties of B. juncea cultivars are used, including zha cai , mizuna , takana (var. “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. In Cantonese dialect, my parents always used to refer to napa cabbage as “wong nga bok” . Collard greens are loose leaf greens, related to kale and spring greens. Some compare it to broccoli rabe, and sometimes jie lan will be harvested with edible flower buds in small bunches. 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. Large or broad leaf tóng hāo (茼蒿) has rounded and wider leaves with much shorter stems. We grow these in our garden and hope to share a post and pictures one of these days. Edible Chrysanthemum or tóng hāo (茼蒿) or simply “tong ho” in Cantonese, comes in two main varieties. In China, these beautiful Shanghai baby bok choy vegetables are arranged neatly in the grocery stores and wet markets. In Chinese grocery stores, dwarf bok choy are sometimes called and labeled as 奶油白菜 or nai you bai cai which translates to “cream bok choy” (don’t ask me who comes up with these translations!). Just give it a quick rinse–no trimming is needed since everything is tender and edible. 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