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Oriental Greens

Jan 20 2015

Do you know your Pak Choi from your Choi Sum?!

 


Oriental Greens


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.

Oriental greens are packed with goodness and the greener they are, the better they'll be for you. They make a healthy and wholesome addition to noodle soups, curries and stir-fries served with steamed rice. In Wing Yip's four superstores the fresh produce aisles are packed with unusual greens which all taste great and are easy to cook with. Here's our guide to our greens - what they are and what to do with them.

 

Chinese greens 3 ways

We love our Chinese greens stir-fried with garlic, blanched and served with a drizzle of oyster sauce or served in a soup to add bulk and crunch. These fast and simple methods work well with most Asian and non-Asian vegetables; simply experiment and find out what works for you!


 

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