Pak Choi - this has a much deeper-green leaf, packed with vitamins, and a bulbous white base, the crunchy bit. Cooked, it is splendid mix of texture with a mustard-like flavour. The whole of the plant is edible and tastes great served raw in salads or in stir-fries or soups.
Napa cabbage - also known as Chinese cabbage, Napa cabbage is well known because it's also available in non-Asian supermarkets. It's a large vegetable with white stalks and paler green leaves. When cooked it tastes mild and has a soft texture. It's best used in stir-fries and soups.
Mizuna - a leafy Japanese vegetable that is used in a Japanese soup called nabemono. It has deeply divided leaved which make it look like a dandelion. The taste is a bitter and peppery combination.
Mustard leaves - these leaves are large and red in colour but are too hot and overpowering to use on their own. They are best blended with milder-tasting leaves, either as young plants in a salad or as larger leaves in a stir-fry.
Gai lan Chinese broccoli) - a dark green, slighting bitter vegetable with thick stalks, large leaves, and small flower heads with a similar look to broccoli. It tastes great steamed and served with oyster sauce and can also be used in stir-fries.
Choi sum - like Chinese broccoli, choi sum has large flat leaves and tiny flower buds. It has a mild flavour and is delicious stir-fried with garlic.