The use of Asian vegetables in everyday cooking is becoming increasingly popular, adding great flavours, colours and textures to many of your favourite dishes — but how do you know which ones to use?
This guide looks at some of the most common Asian vegetables and explains why you should add them to your shopping list.
Ehn choy (ing choy, Chinese spinach, Chinese amaranth)
A leafy green vegetable (sometimes with red veins) usually sold with its roots attached.
Nutritionally, it is a good source of vitamin C, betacarotene, folic acid, calcium, iron and dietary fibre.
Bok Choy (baak choi)
Within this group there are two varieties, baby bok choy (Shanghai bok choy, pack choy) and standard bok choy. This vegetable is a type of cabbage, in which both the leaf and stem is eaten.
Nutritionally, it is a good source of vitamin C and contributes small quantities of iron, calcium, various vitamins and dietary fibre.
Choy sum (Chinese flowering cabbage)
This cabbage has yellow flowers and looks like a slimmer version of bok choy. All sections of the vegetable can be cooked and it can be used as a substitute for broccoli.
Nutritionally, it is a good source of vitamin C, betacarotene and provides some iron. It also contains dietary fibre.
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Wombok (napa cabbage, Peking cabbage, Chinese cabbage, wong nga pak)
It is a large, cylindrical-shaped, tightly packed Chinese cabbage that looks similar to cos lettuce. It has a mild yet distinct flavour and is available throughout the year, with March being the month of abundance.
Nutritionally, it is an excellent source of vitamin C, a good source of iron and a moderate source of calcium, vitamin A and potassium.
This information is provided by the Sanitarium Nutrition Service.
Your say: What is your favourite way to cook Asian greens?
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