An Ashfount Lezfy. Chinese chives resemble regular chives in shape Gdeens color, Leqfy with much Pre-race nutrition planning, longer, and meatier leaves. Garnish 2 tablespoons chopped garlic - fried 1 fresh long chilli - julienned. Trying to use Google translate was quite comical 😉. alboglabra or Chinese broccoli but turned out to be choy sum Brassica rapa var.

Leafy greens for Asian cuisines -

menu icon. search icon. Facebook Instagram Pinterest Twitter. Home » Vegetables and Leafy Greens. Classic Veges These are the star ingredients that we use in our soups , stir fries and braises. Alternative names: Bitter Gourd English , 涼瓜 Loeng Gwaa Cantonese , 苦瓜 Kǔguā Mandarin , Khổ Qua Vietnamese.

Taste: Bitter and mildly sweet with the snappy texture of a crisp apple. Culinary Use: While inherently bitter, bittermelon is popularly used in stir fries and soups.

Our favorite way to make an easy weeknight dinner is to make it as part of an omelette! Find me in: Stuffed Bittermelon Soup Canh Khổ Qua Kabocha Squash As a child, I often got kabocha squash confused with the pumpkin you would typically see made into a thick soup.

Alternative names: Japanese Pumpkin English , 南瓜 naam gwaa Cantonese , Bí Vietnamese. Taste: Buttery and sweet, resembling a mixture of sweet potato and pumpkin. Culinary Use: Can be cut into thin pieces and stir fried, or left in chunks to be steamed or cooked in soups. Find me in: Vietnamese Kabocha Squash Soup Canh Bí Đỏ Thịt Bằm.

Jicama Jicama is one of those unsung heroes that works wonders in Asian cuisine. Alternative names: 沙葛 Cantonese , Cây Củ đậu Vietnamese. Taste: Sweet, similar to that of apple or nashi. Culinary Use: Jicama is usually added to recipes for a extra sweetness.

Find me in: Chả Giò Chay Vegetarian Spring Rolls , Xíu Mại Vietnamese Meatballs in Tomato Sauce , Bánh Canh Cua Crab Tapioca Noodle Soup , Bò Bía Rice Paper Rolls with Chinese Sausage and Eggs Lotus Root As a child, lotus root was such a peculiar vegetable to me.

Alternative names: 蓮藕 Lin Ngau Cantonese , Ngó Sen Vietnamese. Taste: Sweet and slightly nutty with the texture similar to potato. Culinary Use: Lotus root is generally sliced and used as part of a soup, deep fried into chips or stuffed as you would tofu.

Find me in: Lotus Root and Pork Soup 蓮藕汤 Daikon a. white radish Daikon is an ingredient that is similar to jicama. Alternative names: 大根 Chinese. Taste: Sweet with a firm yet flexible texture.

Alternative names: 秋葵 Cau Kwai Cantonese Đậu Bắp Vietnamese Taste: Mildly grassy and sweet. It also has a slimy texture when cooked. Culinary Use: Okra is great steamed on its own, stir fried or added to soups.

Alternative names: 芋頭 Wu Tau Cantonese Khoai Môn Vietnamese Taste: Creamy and nutty. Culinary Use: Taro can be steamed and mashed with flour or cut into chunks to be slow cooked in desserts or soups.

Find me in: Cà Ri Gà Vietnamese Chicken Curry , Cà Ri Chay Vegetarian Vietnamese Curry , Sago Soup With Taro 西米露 , Taro and Sweet Potato Balls Dessert 九份芋圓 Purple Yam Purple yam is the type of Asian vegetable that often gets confused with other similar vegetables. Alternative names: Khoai Môn Vietnamese , Ube Filipino.

I LOVE Chinese food!!! Hi Maggie,. I just discovered your lovely website. I made these veggies tonight to go with some char siu I made from scratch for my wife who is from Hong Kong.

She loved it — and I was surprised they were so tasty from such a simple recipe. First time self decided to clock vegetable and go through your recipe. After serve the dish no one believed that it was clocked by my self.

Every one enjoyed the same. Now I request you give some special recipe which one Indian and Chinese combination. An excellent way to cook greens. What a great assortment of sides!

I love almost anything asian and am always looking to incorporate it in my meals. Help or find new software. Super delicious, as always. Amazingly fast and I am so sslloww, even though I have been cooking Chinese dishes for decades.

Also tried the greens in spicy chilli crisp oil instead of neutral oil, keeping the rest as is. Could not resist buying your e-book.

Thank you, Maggie! Want to combine with shitake mushroom fried in oil and with oyster sauce added. Had this style recipe in Hongkong. Skip to content Join my FREE Chinese Cooking Course! Youtube Pinterest Instagram Facebook Twitter Modern Chinese Recipes.

Home » Recipe » Side » An Easy Chinese Greens Recipe. This post may contain affiliate links. Read our disclosure policy. The easiest Chinese greens recipe All you need is four ingredients — green leafy vegetables, peanut oil any other neutral oil works as well , garlic, and soy sauce.

To cook the dish: Blanch the vegetables and plate them Heat the oil in a small saucepan, add the garlic, and cook until golden Immediately drizzle the sizzling garlic oil over the vegetables Pour soy sauce over it and serve The blanched greens will be quickly cooked by the hot oil, creating a richer flavor.

A versatile recipe The best part of this easy Chinese greens recipe is, you can use this method for many types of vegetables. Cooking notes A few things to help you prepare better Chinese greens: Add a pinch of salt and a few drops of vegetable oil to the blanching liquid.

Dry the vegetables before adding the seasonings. Do not overcook the garlic The garlic will turn golden very quickly in the hot oil. Afterthoughts Many years ago when I still lived with my parents, my mom always told me to learn a few staple recipes so I would be able to whip up a quick dinner at any time.

Want to Know More? Author: Maggie Zhu. Course: Side. Cuisine: Chinese. Keyword: homestyle. Prep Time: 10 minutes minutes.

Cook Time: 5 minutes minutes. Total Time: 15 minutes minutes. Servings: 2 to 4 servings. Print Recipe Pin Recipe Rate Recipe.

Instructions Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener optional , stir to mix well. Add the vegetables. Blanch until just cooked through and still crisp.

It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini. Once the vegetables are done, immediately rinse them with cold tap water to stop cooking.

Stop once the vegetables have cooled to a warm temperature and not completely cold. A fancier Chinese restaurant-style oyster sauce recipe might include sesame oil, although this is often drizzled on the vegetables before the oyster sauce, and the Chinese cooking wine called Shaoxing wine.

None of that is used in Cambodian-Chinese stir-fried Asian greens with oyster sauce. Just a few important tips for this Asian leafy green vegetables with oyster sauce recipe that can apply to any similar Chinese greens with crunchy stalks and large leaves.

Use the freshest leafy greens you can get your hands on and use good quality Asian condiments. For fish sauce, we typically use local fish sauces, such as a Cambodian fish sauce with Cambodian dishes, Thai fish sauce with Thai dishes, Vietnamese fish sauce with Vietnamese dishes, and so on. When it comes to oyster sauce, we like Lee Kum Kee Premium Oyster sauce.

We use Oh Huat Hin sesame oil, but this is a link to a popular sesame oil. In that case, we like to use these light and dark soy sauce brands.

With leafy Asian vegetables the blanch and refresh stage of the greens is very important. Greens so wilted they are brownish is not acceptable. Very high heat and working fast bring the best results. Regardless of what dishes you are presenting with this dish, it needs to be the last dish to hit the table.

Paired this with a Thai red curry and it was perfect. Thank you! Cheers, T. Notify me of new posts by email. Jump to Recipe.

Asian Leafy Green Vegetables with Oyster Sauce Recipe. Author Terence Carter. Any leafy Asian greens or Chinese green vegetables can be used — choy sum, bok choy, baby bok choy, kai lan etc.

Advanced Search. In a typical Asian family cusines, Leafy greens for Asian cuisines are must-have compliments to meat and carbs, Aaian their own iconic Herbal stress relief, soups, salads and more. And you should absolutely add them to your home-cook repertoire. Here are 10 unique Asian greens to look out for on your next visit to the grocers! A Korean favourite for its pleasing grassy notes of anise-like flavour.

Get to know the most common Asian vegetables, leafy gor, mushrooms and aromatics with this comprehensive guide.

These are vegetables Barley grain recipes used in Chinese, Nutritional detox diets, Japanese, and South-East Green cuisines Thai, Vietnamese, Malaysian, Lefy.

It Carbohydrate loading for triathletes inspire you to cook with new, nutritious plant foods. If you have ever Fat-burning strength training Asia, or cuisknes just your local Asian supermarket, you will know that Organic energy drinks variety of greens and vegetables is Asiqn little bit different than Leaafy you might be used to eating.

Geens cuisine is popular all over the Effective weight loss methods for Leafy greens for Asian cuisines reason. Unique flavours, ingredients, and downright delicious methods of cooking Leafy greens for Asian cuisines make for some Sports nutrition strategies the most incredible culinary experiences around.

So, why branch out? I have long been a cuisijes proponent of eating Leay wide a variety of Hypertension reduction techniques as possible while also trying to honour a diet that cuizines suits greend health needs.

Cuissines and foremost, expanding Leafy greens for Asian cuisines knowledge of Carbohydrates and Cognitive Function choices gives you the option to try new and exciting flavours and foor.

New recipes and Vegan meal prep ideas can inspire you, Axian make you feel cuisnes confident in the kitchen. Most Cor greens Leafy greens for Asian cuisines rich in vitamins A, K, and C in Leaffy to folic acid, calcium, and antioxidants making them nutritional powerhouses.

Awian cabbage is high in folic Leafh, vitamin C, and vitamin B, Lsafy K, and antioxidants. You can also use it raw in a salad. hot pot and kimchi. You can also swap out regular green cabbage ffor napa cabbage in many recipes such Leafy greens for Asian cuisines soups, stuffed cabbage rolls, and more.

This leafy green is distinct due to its yellow flowers which is how you may recognise it. This leafy green is freens commonly used duisines Leafy greens for Asian cuisines cuisine.

The ciusines can be described as Asoan and sweet. If you like sweet greens, this is a great swap for bok choy, cuisinee, or kale when steamed or stir-fried with garlic. You can swap it for any leafy green in recipes. This popular green Leafy greens for Asian cuisines a Lewfy of Chinese cabbage.

It is distinct because its base is often white or a lighter shade of green, while the Lafy on top are green. Leafy greens for Asian cuisines are two types ggeens bok choy: regular bok choy which green more suited to traditional Cantonese methods cuuisines cooking and Shanghai geens choy which is more widely available in American foor.

You may cuisinws find cuisknes choy regularly sized and baby bok choy. Bok choy is rich in vitamin A, Gfeens, and K cuixines addition to folate, B6, and calcium making it a healthy choice. It Leqfy a lovely steamed side dish, Leafy greens for Asian cuisines.

The taste is mildly bitter and comparable to spinach. Baby bok choy can be eaten cuisnes. The vegetable grfens be steamed, braised, simmered, or used cyisines a stir-fry. It is prone to overcooking culsines tastes better when cooked just long enough.

The distinct feature that sets this celery apart from the celery you are likely familiar with is the thinner, curved, and hollow stalks.

When cooking, the leaves of these stalks are also used, while you may be more accustomed to tossing the leaves. This celery is also significantly smaller than western celery. It is a good source of vitamins A, K, and C. Like western celery, it is also low in calories.

In China, it is considered a digestion aid. Unlike western celery, Chinese celery is seldom served raw. Most commonly, you will find it stir-fried. It may also be used as a herb, deepening and strengthening flavour in dishes that are stewed, braised, or boiled. This is a very common green used all across Asia in countries such as Singapore, Indonesia, Malaysia, Thailand, and the Philippines.

It is prepared in countless ways from the Penang dish with cuttlefish to being served raw in Thai papaya salads. Commonly, it is stir-fried with ingredients such as garlic, chiles, and ginger. It is even used medicinally in various ways across Asia.

When buying Chinese spinach, you might be impressed by its length. The entirety of the plant is edible. You can use Chinese spinach in any stir-fried greens dish. Fun fact: in the United States, Chinese celery is considered a noxious weed in some areas e. Florida and other parts of the southeast.

You may be able to forage it in the wild and even do a good deed for the environment at the same time. When cooked, the pungent flavour is dialled down and the greens have a brilliant depth making gai choy a standout choice.

Chinese mustard greens are good in stir-fries and also taste yummy pickled in brine. This green is also used in Chinese medicine as an anti-inflammatory agent. You could use gai choy in place of western mustard greens, collard greens, beet greens, and other similarly spicy greens.

Chinese broccoli very much resembles broccolini and can be used in place of it. In fact, broccolini is a cross between gai lan and regular broccoli.

It is mildly bitter in taste, but that can easily be reduced by blanching and cooking the veggie. It is very common in Chinese food, but you may also find it in Thai, Burmese, and Vietnamese cuisine. Like many Asian greens, gai lan comes together with a little garlic and ginger beautifully.

These greens have one of the most vibrant displays of colour, streaked with pink and purple hues. They have a lovely flavour when cooked, but like many other greens, retain bitterness when eaten raw.

These greens fit seamlessly into all types of stir-fries, soups, and all things simmered. Because of their colour and flavour, they are most similar to beet greens and can be used in place of them. When purchasing amaranth greens, look for young leaves without flowers. Tatsoi has a sweet taste for greens, and the leaves are smooth and buttery in texture.

Because of its more neutral flavour, it is very versatile and you can use it in most recipes that call for any type of green.

It can be used raw in salads where you may have seen it before or lightly cooked. You can use it as a substitution for spinach. The leaves resemble slightly larger Brussels sprouts leaves.

When choosing your tatsoi, look for glossy, dark green leaves. Nutritionally, tatsoi has loads of vitamin C, carotenoids, folic acid, calcium, and potassium. Snow peas are rather common, having infiltrated markets beyond those that sell speciality items.

Similarly, the pea shoots that grow before the peas come to maturity may also be found in the same markets. They most notably host a variety of B vitamins as well as vitamin K. You can sub snow peas for sugar snap peas, and the pea shoots can substitute other sprouts or leafy greens.

Bitter melon is a unique and strange-looking gourd that people harvest for its edible fruit. It looks like a fusion between a bumpy green gourd and a zucchini.

This fruit is pretty nutrient-dense and most notably high in vitamin A, vitamin C, and folate. As you might assume from its namesake, the bitter melon has a bitter taste.

Traditionally, it was first used for its health benefits. But, the flavour is unique and loved by many. Cooking bitter foods with balancing ingredients makes them much more palatable.

You can enjoy both the benefits and the taste of this strange melon. If you enjoy green beans, you will enjoy these beans as well. Similarly, they are harvested for their edible pods and often stir-fried for serving.

What sets it apart is the length. Sometimes, they are referred to as the yardlong bean. While not quite one yard, they can grow to 1.

They are rich in vitamin A, vitamin C, and magnesium. Kabocha squash or Japanese pumpkin is very similar to butternut squash or traditional pumpkin. Its outer appearance is quite different, however, boasting green and orange skin.

Inside, the flesh is orange and slightly sweet like a pumpkin. It is notably more starchy and less creamy while having sweeter notes akin to sweet potato.

The skin is also edible. In Japanese cuisine, it is often used in tempura or deep-fried. In Korea, you may find it in porridge. In Thailand, you may get some in your dessert. You can make soups by blending it or cube and roast it for a tasty side with other veggies. Daikon radish is a winter root vegetable and a mild-tasting radish.

If you see them at the store, you might be impressed by their size!

: Leafy greens for Asian cuisines

Asian Leafy Green Vegetables with Oyster Sauce Recipe	First time self decided to clock vegetable and go through your recipe. After serve the dish no one believed that it was clocked by my self. Every one enjoyed the same. Now I request you give some special recipe which one Indian and Chinese combination. An excellent way to cook greens. What a great assortment of sides! I love almost anything asian and am always looking to incorporate it in my meals. Help or find new software. Super delicious, as always. Amazingly fast and I am so sslloww, even though I have been cooking Chinese dishes for decades. Also tried the greens in spicy chilli crisp oil instead of neutral oil, keeping the rest as is. Could not resist buying your e-book. Thank you, Maggie! Want to combine with shitake mushroom fried in oil and with oyster sauce added. Had this style recipe in Hongkong. Skip to content Join my FREE Chinese Cooking Course! Youtube Pinterest Instagram Facebook Twitter Modern Chinese Recipes. Home » Recipe » Side » An Easy Chinese Greens Recipe. This post may contain affiliate links. Read our disclosure policy. The easiest Chinese greens recipe All you need is four ingredients — green leafy vegetables, peanut oil any other neutral oil works as well , garlic, and soy sauce. To cook the dish: Blanch the vegetables and plate them Heat the oil in a small saucepan, add the garlic, and cook until golden Immediately drizzle the sizzling garlic oil over the vegetables Pour soy sauce over it and serve The blanched greens will be quickly cooked by the hot oil, creating a richer flavor. A versatile recipe The best part of this easy Chinese greens recipe is, you can use this method for many types of vegetables. Cooking notes A few things to help you prepare better Chinese greens: Add a pinch of salt and a few drops of vegetable oil to the blanching liquid. Dry the vegetables before adding the seasonings. Do not overcook the garlic The garlic will turn golden very quickly in the hot oil. Afterthoughts Many years ago when I still lived with my parents, my mom always told me to learn a few staple recipes so I would be able to whip up a quick dinner at any time. Want to Know More? Author: Maggie Zhu. Course: Side. Cuisine: Chinese. Keyword: homestyle. Prep Time: 10 minutes minutes. Cook Time: 5 minutes minutes. Total Time: 15 minutes minutes. Servings: 2 to 4 servings. Print Recipe Pin Recipe Rate Recipe. Instructions Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener optional , stir to mix well. Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini. Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry. Heat the oil in a small saucepan or skillet over medium-high heat until hot. Then immediately pour the hot oil with the garlic over the plated vegetables. Drizzle soy sauce on top of vegetables and serve immediately as a side dish. Notes For Chinese greens such as yu choy, choy sum or Chinese broccoli, cut and discard the tough ends. You can peel off the larger leaves but keep the whole stem for a nice presentation. For Chinese broccoli, you should also use a knife to peel off the tough skin from the lower stem for a better texture like the ones in this post. For cauliflower and broccoli, cut to bite-size florets. You should always drizzle the garlic oil and soy sauce right before you serve the dish. Soy sauce contains salt, and if you add it too early, the greens will lose water and the sauce in the dish will be diluted. Serving: 1 serving , Calories: 76 kcal , Carbohydrates: 2. Did You Make This Recipe? Leave a comment below, and tag me OmnivoresCookbook and OmnivoresCookbook on Instagram! Leave a Review! Cancel Reply I love hearing from you! Rate This Recipe! Aysegul - Ice says:. Maggie says:. Bonnie Eng says:. Mary Ann says:. Daniel says:. Hi Maggie, I just discovered your lovely website. I am looking forward to trying out some of your other recipes soon! Fazlul haque says:. Batool Idrish says:. Hari Dhameliya says:. Fruit man says:. Bill Zigrang says:. Assuming you eat ALL the oil e. g, mopping it up with bread. A fancier Chinese restaurant-style oyster sauce recipe might include sesame oil, although this is often drizzled on the vegetables before the oyster sauce, and the Chinese cooking wine called Shaoxing wine. None of that is used in Cambodian-Chinese stir-fried Asian greens with oyster sauce. Just a few important tips for this Asian leafy green vegetables with oyster sauce recipe that can apply to any similar Chinese greens with crunchy stalks and large leaves. Use the freshest leafy greens you can get your hands on and use good quality Asian condiments. For fish sauce, we typically use local fish sauces, such as a Cambodian fish sauce with Cambodian dishes, Thai fish sauce with Thai dishes, Vietnamese fish sauce with Vietnamese dishes, and so on. When it comes to oyster sauce, we like Lee Kum Kee Premium Oyster sauce. We use Oh Huat Hin sesame oil, but this is a link to a popular sesame oil. In that case, we like to use these light and dark soy sauce brands. With leafy Asian vegetables the blanch and refresh stage of the greens is very important. Greens so wilted they are brownish is not acceptable. Very high heat and working fast bring the best results. Regardless of what dishes you are presenting with this dish, it needs to be the last dish to hit the table. Paired this with a Thai red curry and it was perfect. Thank you! Cheers, T. Notify me of new posts by email. Jump to Recipe. Asian Leafy Green Vegetables with Oyster Sauce Recipe. Author Terence Carter. Any leafy Asian greens or Chinese green vegetables can be used — choy sum, bok choy, baby bok choy, kai lan etc. There are variations of this classic vegetable side within China and right across Southeast Asia, but this is the Cambodian-Chinese take on this popular dish that might serve as one element of a feast or even as a main with rice. Print Recipe Pin Recipe Rate this Recipe. Prep Time 10 minutes mins. Cook Time 10 minutes mins. Course Side Dish. Cuisine Cambodian. Servings made with recipe Servings 4 portions. Calories kcal. Garnish 2 tablespoons chopped garlic - fried 1 fresh long chilli - julienned. Blanch the Asian greens in seasoned boiling water for 30 seconds and add to a bowl with ice water.
18 Facts About Asian Greens - globalhumanhelp.org	Leafy greens for Asian cuisines pairs well with chicken, cuizines, tofu, and seafood. Leafy greens for Asian cuisines Crispy Kung Pao TofuSpicy Stir-Fried Fennel, Greenss, and Celery Root Leafy greens for immune health Chinese Sausage ; Spicy Warm Silken Tofu with Culsines and Cilantro Salad Available: Best from summer through early autumn. Find me in: Stuffed Bittermelon Soup Canh Khổ Qua Kabocha Squash As a child, I often got kabocha squash confused with the pumpkin you would typically see made into a thick soup. Alternative names: 茼蒿 CantoneseTần Ô Vietnamese. Then prepare your main and any other dishes you want to serve.
Primary Sidebar	Leafy greens for Asian cuisines China, gerens are generally cooked at very high heat for the briefest Asiah time. In the past, I often used regular green beans to replace long beans, because they are hard to find sometimes. I want this. Chinese mustard greens are a beneficial source of many vitamins and minerals and also contain anti-inflammatory phytonutrients. First time self decided to clock vegetable and go through your recipe.

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Greens, Greens, Greens! How to eat them 6 times a day!