Identifying Asian Vegetables

[Guest guest]

Hi folks:

This looks like an extraordinarily helpful site for identifying asian

vegetables. It provides good photos and all of the names used for

each vegetable in each of fifteen countries - sometimes as many as

five different names for a single country.

For example, 'napa' is also called: chinese cabbage, wong bok, pe-

tsai (the name used for it in the USDA Nutrient Data Laboratory

database, incidentally), michihili, hakusai, tientsin

cabbage ..............

http://snipurl.com/63tp

Rodney.

[Guest guest]

I've tried a few of these from the Hong-Kong market, and the only one I'd go back for is the Chinese broccoli,

http://www.nre.vic.gov.au/trade/asiaveg/thes-12.htm

and ginger.

There may be ways to cook some of the others like rau dang, foo yip to temper the taste. Maybe they're more of a flavoring thing.

But the gai lan is definitely superior to some of our brassica's. The bok choy is superior to napa as I recall.

Regards.

----- Original Message -----

From: Rodney

Sent: Sunday, May 02, 2004 3:02 PM

Subject: [ ] Identifying Asian Vegetables

Hi folks:This looks like an extraordinarily helpful site for identifying asian vegetables. It provides good photos and all of the names used for each vegetable in each of fifteen countries - sometimes as many as five different names for a single country.For example, 'napa' is also called: chinese cabbage, wong bok, pe-tsai (the name used for it in the USDA Nutrient Data Laboratory database, incidentally), michihili, hakusai, tientsin cabbage ..............http://snipurl.com/63tpRodney.

[Guest guest]

I believe that bok choy and Napa cabbage are two different vegetables so should taste different even if in the same family. If you can get the baby bok choy which is about 6-8 " long, try that as a quick stir fry with a little soy sauce.

I like the Napa cabbage thinly sliced in with other veggies in a stir fry.

Ruth

From: " jwwright " <jwwright@...>

Reply-

Date: Mon, 3 May 2004 11:14:45 -0500

< >

Subject: Re: [ ] Identifying Asian Vegetables

I've tried a few of these from the Hong-Kong market, and the only one I'd go back for is the Chinese broccoli,

http://www.nre.vic.gov.au/trade/asiaveg/thes-12.htm

and ginger.

There may be ways to cook some of the others like rau dang, foo yip to temper the taste. Maybe they're more of a flavoring thing.

But the gai lan is definitely superior to some of our brassica's. The bok choy is superior to napa as I recall.

Regards.

----- Original Message -----

From: Rodney <mailto:perspect1111@...>

Sent: Sunday, May 02, 2004 3:02 PM

Subject: [ ] Identifying Asian Vegetables

Hi folks:

This looks like an extraordinarily helpful site for identifying asian

vegetables. It provides good photos and all of the names used for

each vegetable in each of fifteen countries - sometimes as many as

five different names for a single country.

For example, 'napa' is also called: chinese cabbage, wong bok, pe-

tsai (the name used for it in the USDA Nutrient Data Laboratory

database, incidentally), michihili, hakusai, tientsin

cabbage ..............

http://snipurl.com/63tp

Rodney.

[Guest guest]

Well, I like Napa well enough, but the nutrients are superior in bok choy. I hafta drive about 60 miles to get the gai lan. My favorite greens/salad greens is romaine lettuce and broccoli. Favorite, meaning I can eat those every day. I eat these with NO SOY (way too much salt), or other seasoning. Broc we steam, bok choy is usually soup, gai lan steamed, romaine raw, cabbage raw or stir fried.

If they dried romaine into cakes, I'd make soup of it.

Chinese have some unusual foods but I just don't know what to do with them, like dried chrysanthemum leaves (or fresh), taro, elephant ear stems. AND we don't have a lot of data for them.

Now, ginger, I can slice and freeze and put a cupla slices in the top of the coffee pot making coffee or green tea. (also fresh lemon slices.)

Regards.

----- Original Message -----

From: Ruth

Sent: Monday, May 03, 2004 1:28 PM

Subject: Re: [ ] Identifying Asian Vegetables

I believe that bok choy and Napa cabbage are two different vegetables so should taste different even if in the same family. If you can get the baby bok choy which is about 6-8" long, try that as a quick stir fry with a little soy sauce.I like the Napa cabbage thinly sliced in with other veggies in a stir fry.Ruth

From: "jwwright" <jwwright@...>Reply- Date: Mon, 3 May 2004 11:14:45 -0500< >Subject: Re: [ ] Identifying Asian Vegetables

I've tried a few of these from the Hong-Kong market, and the only one I'd go back for is the Chinese broccoli, http://www.nre.vic.gov.au/trade/asiaveg/thes-12.htmand ginger.There may be ways to cook some of the others like rau dang, foo yip to temper the taste. Maybe they're more of a flavoring thing. But the gai lan is definitely superior to some of our brassica's. The bok choy is superior to napa as I recall.Regards.