Even the most tender batch of Chinese celery can be a little tough and pack a ton of fiber and celery flavor. You can see how we prepared the Chinese broccoli in our recipe post for Beef with Chinese Broccoli. And an extra fun fact–ever see those expensive bunches of “broccolini” in your local supermarket? There … Although ma lan tou can be found across eastern Asian countries, we discovered it in a wet market in Shanghai during our visit in spring of 2016. Edible clover or cǎo tóu (草头) has a sweet and light grassy flavor, and cooks very quickly. leafy-greens. Chinese Water Spinach is sold in large bunches at the market. We encountered in a local supermarket packaged and ready for purchase. Turn the heat to medium. And, as always let us know if you have any questions or request in the comments! 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. Ingredients 1 lb dark leafy greens, such as: mustard greens, Chinese broccoli, large bok choy, chard, water spinach, dandelion greens (use 2 pounds), watercress (use 2 pounds), green choy sum, etc 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”. Welcome to our Chinese vegetables and Chinese leafy greens page! Leafy greens are arguably the most nutritious of all vegetables. Once you have tried it, especially in wontons or dumplings and potstickers, you will know why it’s worth the trouble! Tong ho has a unique, aromatic, and bitter flavor when harvested early. In fact, I think the larger leaves are actually more tender than the smaller sprouts you sometimes find that are cut when they are only 3 to 4 inches high! Cutting them in half or in quarters lengthwise prior to washing helps things along. The Mandarin name is actually tā kē cài (塌棵菜 ) and is also referred to as tat choy in Cantonese. Heat the oil in your wok until hot. Although the recipe calls for common celery, we usually use Chinese celery. Like the name suggests, it is an aquatic vegetable that thrives in cold water and is quite commonly found in the wild. The tender leave usually has a sweet and mild taste. 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. Flavor agents include soy or oyster sauce, ginger, and garlic. They have thick leaves that taste slightly bitter. 4) Dehydrated Kale Chips. Arrange the vegetables on a plate. Like any leafy green, these are typically pretty sandy, so be sure to wash thoroughly! Chinese Water spinach is a long, leafy green vegetable with hollow stems that is grown in water or damp soil. Chinese celery is longer and thinner than regular celery and has a very strong celery flavor. However, Chinese broccoli is sweeter and much less bitter than broccoli rabe. After the final washing, let the vegetables drain thoroughly since overly soaked veggies make for subpar stir-fries. For more detailed information, see our complete article on Chinese Mustard Greens. We love these because they are mild in flavor and go great as a side dish or addition to tons of different dishes. Please do not use only images without prior permission. Chinese Vegetables: Leafy Greens ... Chinese Vegetables: Leafy Greens. Bok choy is an attractive plant with deep green leaves, thick white stalks and bright yellow flowers typical of broccoli. Here’s a picture and link to reference fresh Shepard’s purse! If you can’t find it in your local Asian market and you have a garden, buy some Shepherd’s purse seeds and grow it yourself! 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