Chinese leafy vegetables are not only very rich in nutrients, but also able to diversify your diet and taste sensations. Some of them can be found in most supermarkets and cook yourself, the other is easier to order in Asian restaurants.
These simple rules will help you to choose and cook Chinese leafy vegetables:
Buy only fresh greens bright color without yellow and flaccid leaves and dark spots.
Cut the ends of the stems break off and damaged or yellowed leaves.
Clean, wash and wash again! So you remove fertilizer residues. Place the vegetables and leaves in a large bowl, stainless steel or plastic with cold water, shake, let it sit for a while, and then transfer to a large colander. Repeat two more times.
Dry the greens: it should be moist, but not wet. Be sure to use the vegetables for an hour or two after washing.
But the most common Chinese leafy vegetables.
This Chinese cabbage can be found in regular grocery stores, but more often they sell bok choy giant size, with white stems and large dark green leaves. They are older and a bit tougher vegetables smaller, but still quite soft and sweet.
Such a large cut cabbage is good for salads. However, for the preparation of a vegetable garnish in a wok and other Chinese dishes is better to take bok choy smaller with fleshy light green stems.
This cabbage has long green stems with dark thick leaves. Chinese broccoli is sweeter and much less than the usual, most importantly, to choose such, which is not too thick leaves and opened inflorescences.
Before cooking, trim the ends of the stems and remove the hard skin from the top of each stem, just as if you were purified asparagus.
Cut the stems and add directly to the forthcoming meal: they reach the desired state quickly. You can cook them whole, with oyster sauce, for example.
Choy-sum, or yu choy
This resembles the Chinese broccoli sprouts, but much sweeter and softer in texture leaves like bok choy, they can be prepared in a side dish, simmer, add to soups, toast. By the way, this vegetable is used for oil production.
Chinese water spinach
This long leafy green vegetable with hollow stems are grown in water or wet soil. To prepare the cut stems into three parts and season with garlic, fermented bean curd, or shrimp paste. Fresh spinach can be eaten raw, and the leaves do not need to cut
Chinese spinach or amaranth
The leaves of spinach can be self-colored or pale green with a bright raspberry color in the center. The taste they resemble ordinary spinach, try to fry them with garlic and tamari.
This juicy vegetable has a very large size soft and sweet taste. It is used for soups, salads, noodles, cooked stir frying. Choose a solid color uniform cabbage and cook at once brought home from the supermarket!
Chinese celery stems longer and thinner than usual, and their bright flavor and taste like it's probably not for everyone. If you are ready to evaluate it, try to cook them stir frying.
Chinese mustard greens
Bitter taste of this useful vegetable blends with spicy sweet ginger. Try pickled mustard cabbage.
After cooking this vegetable has a mild taste and can be a great side dish.
The shoots (leaves) peas.
Large pea leaves more tender than the small sprouts. Use them for the preparation of all Chinese dishes.
The leaves and the edible portion of the stem of clover have a sweet grassy flavor, and they are prepared very quickly. Buy it at restaurants, department stores and markets proven not to take toxic inedible species. Here's how to mushrooms: it is important to know what you can eat.
In Chinese restaurants serve edible chrysanthemum in two forms: with small serrated leaves (usually prepared stir frying) or rounded and broad thick leaves (prepared not only stir frying, but also in other ways).
This flowering herb widely used in Asian cuisine. Young leaves and stems collected in early spring, is considered a delicacy because of their special taste.