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Chinese veggies are known for being fresh, adaptable, and fast to prepare. They are frequently used in various recipes, including salads, steamed meals, soups, and stir-fries. A harmonious blend of tastes, such as sweet, sour, salty, bitter, and umami, is highly valued in Chinese cuisine, and this is partly accomplished by using vegetables. Chinese veggies are tasty and nutrient-dense additions to any diet, and many are thought to offer health advantages like improving digestion, lowering inflammation, and increasing immunity.
Chinese vegetables differ greatly from Indian vegetables in terms of preparation and diversity. Fresh, in-season ingredients are highly valued in Chinese cooking, and vegetables are a main ingredient in many recipes. Indian palates may be accustomed to some Chinese vegetables, like bok choy and Chinese broccoli. Still, they may be less familiar with others, like bitter melon and winter melon, outside of Chinese cooking. For variety in your garden, try these seeds!
Bok Choy
Chinese cabbage, or bok choy, is one of the most popular Asian greens used in Western cuisine. Bok choy has an elongated shape that is more like romaine lettuce than the circular shape of certain cabbages. Bok choy can be served in several ways. Stir-fried, braised, or roasted greens are common recipes. It can also be used to make lettuce boats or added to salads.
Choy Sum
Asian green choy sum has a pleasant taste and a texture akin to bok choy. It belongs to the rapeseed family and is frequently used to make cooking oil. Early harvesting yields the most delectable results, and many gardeners simply cut off the tops of the plants, letting them keep growing. A ubiquitous ingredient in salads, soups, and stir-fries is choy sum.
Chinese Mustard Greens
Chinese mustard greens are not a particular type, as they are a class of greens. They are commonly used in Chinese and Indian cuisine and are usually pickled, salted, or preserved elsewhere. These bitter greens have a flavour akin to radicchio or rocket and are hardy enough to grow in the snow. They can be good when paired with aromatics like ginger, garlic, and dried chillies.
Chinese Broccoli
Chinese broccoli is undoubtedly on the menu at several of your favourite eateries. This leafy green with strong stalks is more closely related to cabbage, collard greens, and kale than broccoli. Although it's a year-round vegetable you can usually find in many garden beds, gai Lan grows best in cooler climates. It tastes like broccoli, with a hint of sweetness and bitterness.
Napa Cabbage
If you've ever tasted traditional Korean kimchi, napa cabbage is probably in your dish. This vegetable grows in an oval-shaped head throughout the chilly season and is picked before the plant blossoms. It is closely linked to broccoli and belongs to the same family as mustard greens or cabbage. You can make stuffing for dumplings, salads, and soups.
Water Spinach
Water spinach is a tasty vegetable grown in Southeast, South, and Eastern Asia. This leafy green is unrelated to spinach; it belongs to the Morning Glory family. Growing the plant requires extreme caution because it is an invasive species in white and green variants. The most common way to prepare water spinach is in a stir-fry with ingredients like ginger, garlic, and salt. It goes well with fermented tofu, but you can serve it with various sauces or prawn paste.
Chrysanthemum Leaves
A favourite in many Asian homes is chrysanthemum leaves. Large-leaf and delicate tong ho kinds are preferred for salads and even made into teas, while medium-leaf species are frequently offered in soups. It is best stored wrapped in plastic in the crisper drawer and consumed within a few days of purchase.
Lotus Root
Lotus root is an increasingly popular Asian vegetable that is becoming more widely available worldwide despite not being a variety of green. These white or off-white discs can be served hot or cold, offering a striking touch to various cuisines. The lovely and delicate vegetable has a mild, fresh flavour that goes well with many different dishes. Its texture is comparable to that of potatoes.
