Often sold without the greens, but some grocers store the removed greens in the back, and will provide them upon request. Where to find: Most Asian groceries, farmers' markets, some supermarkets. Available: Year-round, best during the winter. The radish can be pickled, served raw in salads or slaws, simmered in soups, or braised with meats. Best cooked: In Western cooking, daikon greens are often just used as a garnish, but in Asian cooking, they are often sauteéd, added to salads for flavor, or even pickled in kimchi. Texture: The leaves are tender but crisp. Flavor varies throughout different parts of the radish: the top part is sweet, while the bottom is more peppery and pungent. Roast until just starting to char, 15 minutes, turning the veggies once, halfway through baking. Add the beef along with the pan juices back to the skillet. Keep stir-frying for 1 minute and if the skillet feels dry, add 1 more tbsp oil. Add the leafy parts, season with another pinch of salt. Season with 2 pinches of salt and saute for about 2 minutes. Keep the choy sum whole and drizzle with olive oil, salt and pepper. Turn the heat up to medium-high, add yu choy stems. Flavor: The leaves are mild, but somewhat peppery and a little spicy, given the mustard-like oil that the plant naturally produces. Bring a large pot of salted water to boil for your pasta. longipinnatus Also known as: Mooli, Oriental radish, Japanese radish, Chinese radish, Korean radish, lo bok, bai luobo. Larger, mature varieties available at many supermarkets. Where to find: Available at most Asian markets, especially Chinese groceries. Recipes: Bok Choy and Kale Fried Rice with Fried Garlic, Shanghai Baby Bok Choy with Black Bean Sauce, Grilled Bok Choy with Sweet Soy Sauce Glaze, Stir-Fried Bok ChoyĪvailable: Year-round, though the peak season is winter. One of the most versatile and widely-used greens listed here. Rinse and drain the noodles in the cold water. Use chopsticks to loosen up the noodles and let it cook for a couple minutes. Both are tender, but the baby variety is especially so.īest cooked: Stir fried, braised, steamed, sauteéd, or simmered in soups. When the water is boiling, add 2 fresh Chinese egg noodles (You can cook more noodles if needed). Depending on the cultivar, the leaves are dark green or yellow-green and the stalks yellow-green or off-white. Texture: Bok choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. Also known as: Chinese cabbage, pok choi, yóu cài ("oil vegetable" in Mandarin), qīng cài (blue-green vegetable" in Shanghainese).įlavor: Very mellow, with its own unique mild, peppery spice.
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