Читать книгу Cook's Guide to Asian Vegetables - Wendy Hutton - Страница 9

CABBAQES & leafy greens

All cabbages are members of the Brassica family. They are easily hybridized and as agriculturists produce new cultivars, nature also lends a hand with spontaneous hybrids appearing. This makes identifying cabbages a challenge, and scientists have to resort to chromosonal analysis to figure out just what has been going on in the cabbage patch. Their research suggests that the common round, pale green cabbage familiar in the West—and also grown in Asia—could perhaps be described as the "mother of all cabbages, "for it is from this plant (known around the Mediterranean over 4,000 years ago) that the other cultivars developed.

Cabbages vary in nutritional value depending on the species, although most are rich in carotene and are a valuable source of calcium, vitamins A and C as well as minerals. They contain, like other cruciferous vegetables, anti-cancer properties and help in boosting the immune system.

Amaranth or Chinese Spinach, also referred to as xian cai (Mandarin) or bayam (Malay), is a leafy green vegetable tasting fairly similar to true or English spinach, and it can be used as a substitute in any recipe requiring English spinach. Its botanical name, Amaranthus gangeticus, suggests an Indian origin. Widely available in both tropical and subtropical countries, amaranth grows easily in hot climates. Although grown for its leaves in Asia, amaranth is planted for its seeds in South America, where they are eaten as a grain. Although its flavor is not as sweet as true spinach, amaranth has the advantage of being less delicate and perishable when handled and stored.

Appearance & Flavor Botanists have recorded up to 50 different species of amaranth. The plant has soft leaves growing at the end of long stems. The color of the leaf can vary considerably, with the most common varieties being either pale or dark green. Some varieties are streaked with purplish red, while others have completely red leaves—these varieties are often known as red amaranth. It is sometimes possible to find bunches of short-stemmed amaranth, measuring 5-6 in (12-15 cm) long from root ends to the leaf tips. The leaves may be rounded or narrow and pointed, but all types of amaranth have the same pleasant taste, which is slightly less intense than the flavor of true or English spinach. Choosing & Storing Amaranth is generally sold in bunches with the roots still intact. Avoid any which look limp. Rinse briefly, drain thoroughly, then wrap in newspaper with the roots still intact. The amaranth can be refrigerated for 2-3 days. Preparing To prepare, pluck off the tender tips and leaves, and discard the hard portion of the central stems and the roots. Rinse the leaves thoroughly several times, then drain. Nutritional & Medicinal Properties Amaranth is rich in protein as well as vitamins A, B and C and, perhaps surprisingly, has twice the amount of iron as true spinach. Culinary Uses Amaranth leaves are very versatile and can be cooked in just about any style. In Asia, they are stir-fried, simmered, added to soups or blanched briefly and used in salads. Amaranth also makes a good substitute for the common spinach in Western and Middle Eastern recipes. Although the vegetable is not suitable for raw salads, amaranth is tasty cooked together with lentils or—in Middle Eastern style—with burgul (cracked steamed wheat).

Asian Lettuce is also known as long-leaf lettuce, and is the most common type of lettuce found in Asia. Unlike the common iceberg lettuce of temperate climates, the Asian variety does not have a tight, round heart. Apart from its culinary use, this type of lettuce is traditionally eaten by the Chinese over the Lunar New Year festival, and also fed to the lions" and "dragons" which dance in the streets during this period. This unique custom is known as cai qing, or "pluck the green," with the "green," or the lettuce, symbolizing fortune. The lions and dragons pluck the greens, then spit them out, and those lucky enough to be hit by the lettuce are considered to be covered by fortune for the coming year.

Appearance & Flavor Asian lettuce grows with the stems wrapped around a central core. The leaves, which have frilled edges, are relatively soft and pliable. The flavor is palatable and mild, but this type of lettuce lacks the crispness of temperate climate lettuces. Choosing & Storing Long-leaf lettuce is sold with its roots still intact. As the vegetables mature, they develop tough, bitter leaves and start to sprout flowers, so choose lettuce with no flowers. Bunches that have short stems and large leaves are usually the sweetest and the most tender. Avoid any with a wilted look. The lettuce can be kept refrigerated for 2-3 days, wrapped in damp paper. Preparing Remove the leaves from the stem, give them a thorough wash and drain before using raw or cooked. Peel the stem, wash it, then shred or chop before cooking. Nutritional & Medicinal Properties Asian lettuce is more nutritious than regular round or iceberg lettuce—it is very rich in beta-carotene and has appreciable amounts of vitamin C, calcium and phosphorus. Culinary Uses The softness of the long-leaf lettuce makes its leaves particularly useful as a wrapper for minced or barbecued meat and poultry, and for deep-fried spring rolls (it is commonly used this way in Vietnam). The lettuce is also added to salads, or shredded and added to soups or Chinese rice porridge. The stem of the lettuce can be eaten stir-fried on its own or with a variety of other vegetables. It can also be blanched and served with a dressing of soy sauce and sliced chilies.

Bok Choy is referred to by botanists as white cabbage or Chinese chard, the former name referring to the bright white stems of most hybrids of this popular cabbage. These names are not commonly used, however, and the vegetable is increasingly known as bok choy a variation of its Cantonese name, pak choy.

Appearance & Flavor The name "white cabbage" is somewhat misleading as it is only the stems of this vegetable that are often bright white, while the leaves are either pale or deep green. Several cultivars are available, the most common of which has green leaves and a broad, firm white stem, with the stems wrapped together at the base. One variety, which has paler green leaves and stems with a light green tinge, is often known as Shanghai bok choy. Very young or "baby" bok choy is only 4-5 in (10-12 cm) in length, and is valued by Chinese restaurants for its decorative effect when served whole, and also by home cooks for its delicate flavor. Another cultivar has very deep green, slightly frilly leaves and bright white stems. Yet another variety, with leaves that grow almost flat, fanned out like a chrysanthemum flower, is known as flat Chinese cabbage or rosette bok choy. All varieties have a pleasant, mild flavor, somewhat like silver beet or Swiss chard. Choosing & Storing Choose fresh-looking vegetables—the smallest ones are usually the most tender. Make sure the leaves are not starting to develop yellow patches. Wrap in paper or a kitchen towel and keep refrigerated for 1-2 days. Preparing Discard any outer leaves which may have wilted during storage, wash and cut both leaves and stem. If using baby bok choy, leave whole. Larger bok choy can be halved lengthwise, if desired, or both the stems and leaves sliced across into 2-in (5-cm) lengths. Nutritional & Medicinal Properties White cabbage is a good source of vitamins A and C Culinary Uses Baby bok choy is usually cooked whole, blanched, braised or stir-fried until just cooked. Stalks of blanched bok choy are often arranged around another food item (such as bean curd) before serving, to provide color contrast. The larger bok choy is used in soups, noodle dishes and various vegetable combinations. Deep-fried shredded bok choy leaves make a crisp garnish.

Boxthorn is a plant native to China and Japan, but it also grows in parts of tropical Asia where it is particularly appreciated by the Chinese. The stiff stems are known in Chinese as the "walking stick of the immortals," no doubt a reference to the plant's medicinal properties. Both the fresh leaves and ripe berries (often known as wolfberries) are eaten, the dried berries being one of the most popular items in the Chinese pharmacopia and in use for at least 2,000 years. Chinese boxthorn should not be confused with the noxious weed, African boxthorn, a native of South Africa which has been grown as a decorative garden plant in Europe, Australia and America.

Appearance & Flavor The plant has somewhat oval, dark green leaves growing closely together from a very stiff, almost woody stem which has sharp spines well hidden where the leaf stems join the central stem. The stems are usually 10-12 in (25-30 cm) in length when sold in markets. Choosing & Storing Boxthorn is sold with the leaves still on the hard stems. Look for leaves which have not wilted. Do not remove the leaves from the stem until just before cooking. To store, wrap in kitchen towels and refrigerate for 4-5 days. Preparing When removing the leaves from the stems, be careful to avoid the short, sharp spikes hiding on the stem—remember the word "thorn" in the name of this plant. Rinse the leaves and drain. Nutritional & Medicinal Properties Both the green leaves and the ripe red berries (sold dried in Chinese medicine shops and in herbal mixtures in Asian stores) are said to be good for the liver. The leaves are rich in calcium and iron, while the berries contain carotene and vitamin C, and are regarded as a general tonic, as well as being good for eyesight. Culinary Uses Boxthorn is generally cooked in soups by the Chinese, often with pork or pork liver. As the leaves are slightly bitter, dishes with boxthorn often need a touch of sugar to counteract the bitterness, as well as a dash of white pepper for fragrance. The dried berries have a pleasant sweet-sour flavor and are often added to soups such as clear chicken stock. Wolfberries can also be added to stir-fried vegetables for color and texture.

Broccoli is a popular vegetable in many parts of Asia and beyond. As the name implies—brocco is an Italian word, meaning "arm branch"—broccoli was first grown in Italy. In the early 20th century, the vegetable was cultivated in the US, then was introduced to Asia. As it can withstand more extreme climates than the closely related cauliflower, the plant has adapted to hotter, drier temperatures and can also tolerate mild winters.

Appearance & Flavor Broccoli is recognized by its green, tightly packed flower heads and thick, green central stem. It has a pronounced flavor which tastes better if the vegetable is not overcooked. Choosing & Storing Choose broccoli where the flowers on the head are still very tightly closed, and where the flower heads have an even, dark green color. The stems should be tender and yield when pierced with a fingernail. Avoid buying any where the flower head is starting to develop a yellowish tinge. Broccoli can keep refrigerated for 1-2 days, if it is a placed in a plastic bag and put in the vegetable drawer. Preparing In Asia, both the tender portion of the stem and the flowering head are eaten, whilst in other parts of the world, the latter is preferred. Wash thoroughly and cut off the flowering head where the individual stems join the main stem, separating the head into florets. The main stem is delicious and should not be thrown away. Merely trim off the very tough bottom end and peel the stem; slice thinly lengthwise, and cook with the florets. Nutritional & Medicinal Properties Broccoli is a very rich source of vitamin C, and contains significant amounts of vitamins A and B as well as iron. The vegetable is high in fiber and low in calories, making it an ideal food. Some dieticians also believe that the plant contains properties that help combat cancer, osteoporosis, heart ailments and diabetes. Culinary Uses Broccoli is generally stir-fried in Asia, often with other vegetables, such as tofu, or with strong-flavored meats such as beef—some cooks think that its emphatic flavor overpowers chicken and other more delicate ingredients and foods. In Southeast Asia, a popular way of eating broccoli is to stir-fry it with a dash of oyster sauce. The vegetable can also be briefly blanched and used in salads or as a garnish. Broccoli florets are sometimes dipped in tempura or pakhora batter and deep-fried.

Cauliflower is a temperate climate vegetable once described by American writer Mark Twain as "a cabbage with a college education." These familiar vegetables are grown in most of Asia, although in warmer countries, the plant will survive only in mountainous regions. Cauliflower is distinguished by its creamy white flower heads—which are actually immature white flower buds that were never allowed to develop chlorophyll and turn green, as the flower buds are shielded from the sun by its leaves throughout the various stages of its growth. Cauliflower is particularly popular in India and China, and in Chinese communities throughout Asia.

Appearance & Flavor Cauliflowers grown in Asia are generally much smaller and usually stronger flavored than the giants often found in temperate climates, although some cooks believe that the size of the heads does not affect its quality and taste. Choosing & Storing Look for heads that are bright white in color, with no traces of blackish mold. The flower buds should be firm and compact. If there are any leaves attached to the stem, these should be green and crisp. Store in a vegetable container in the refrigerator for several days. Preparing Wash the cauliflower, then slice off the florets around the stem core. Pull off any leaves and cut off all bruised or speckled portions. If stir-frying, the florets are generally halved in order to reduce cooking time. Nutritional & Medicinal Properties A good source of phosphorus, cauliflower is also rich in vitamin C, calcium and beta-carotene. Culinary Uses Although cauliflower is commonly used in Western dishes, it also makes a regular appearance in Asian cooking, where it is often stir-fried with garlic or added to soups and braised dishes. In India, it is simmered in a spicy sauce or dipped in batter and deep-fried. In general, do not cook the vegetable for too long—the plant acids in cauliflower form sulphurous compounds when the vegetable is heated, and the unpleasant smell of these compounds increases in intensity the longer the cooking time.

Ceylon Spinach is believed to have originated in India, where it is also known as bayam and Indian or Malabar spinach. It has been cultivated in China for centuries, and is also grown in Africa. When mature, this fast-growing, fleshy plant produces red berries which were once used by Chinese women as rouge for coloring their cheeks, and by mandarins for coloring sealing wax. Both the leaves and tender stems are edible.

Appearance & Flavor The fleshy, deep green leaves grow on either green or bright red stems. The flavor is pleasant, although the texture after cooking is somewhat sticky (the Chinese name for it translates as "mucilaginous" or "slippery vegetable"). The very young tips of Ceylon spinach are sometimes available in Asian markets, and sold as saan choy. Choosing & Storing Look for fresh, firm leaves with no sign of wilting. Ceylon spinach keeps very well, even without refrigeration, if the stems are placed in water. Wrapped in paper or kitchen towels, it will keep at least 1 week if refrigerated. Preparing Pull off the tender top of the stems, then remove the leaves from the harder portion of the stem. Rinse and drain. Nutritional & Medicinal Properties This type of spinach is rich in vitamins and minerals and also has mild laxative properties. Culinary Uses Ceylon spinach is added to soups and lentil dishes or blanched and used in vegetable salads. Ceylon spinach is also very good prepared Cantonese style—blanched, then tossed with oyster sauce, a touch of sugar and white pepper, and served scattered with crisp fried garlic or shallot slices.

Chinese or Napa Cabbage seems to have more alternative names than any other cabbage. Native to northern Asia, it is also known as long white cabbage, Tientsin or Tianjin cabbage, wong bok cabbage or wong nga bok in Cantonese. Koreans use this cabbage for the most common version of their famous pickle, kim chee (see page 149).

Appearance & Flavor This cabbage has crinkled, very pale green leaves at the end of long, wide, white-ribbed stalks. It grows in two main forms—a long, slender cabbage and a shorter, somewhat barrel-shaped variety. There is no difference in the flavor. Chinese cabbage is pleasantly crisp when raw, and has a slightly sweet flavor which intensifies after long, slow cooking. Chinese cabbage has the mildest taste of all Asian cabbages. Choosing & Storing Choose fresh-looking cabbages. Chinese cabbage is a hardy vegetable which keeps well refrigerated and at room temperature in a tropical climate, wrapped in damp newspaper and stored in an airy place for several days. In China, many cooks believe the flavor actually improves after the cabbage has been hung for a few days. Preparing Do not pull off any wilted outer leaves until just before cooking. Wash and drain, then separate and dry the leaves. Both the stalks and leaves are eaten, either sliced finely across or cut into larger sections, depending on the use. Culinary Uses This cabbage exudes a lot of moisture when cooked. It is often blanched or eaten raw in salads, shredded and added to fillings for dumplings, added to soups, or slowly braised to bring out its sweetness. It can also be stir-fried with noodles, although is not usually stir-fried on its own over high heat like most other cabbages as slower, more lengthy cooking improves its flavor.

Chinese Kale or Kailan is sometimes referred to as Chinese broccoli, although it is most commonly known in the West as kailan, a variation of its Cantonese name, gal Ian. Kailan is eaten for its delicious stems rather than its leaves, which are too tough to be palatable. The crisp texture, bright dark green color and high nutritional value of this vegetable make it a favorite among the Chinese, and it is almost invariably on restaurant menus, particularly restaurants specializing in dim sum.

Appearance & Flavor Kailan is generally marketed when it is about 6-8 in (15-20 cm) in length, and is prized mainly for its crisp central stem as the leaves tend to be tough and bitter. It is recognizable by the thick central stem and dull, thick leaves with a bluish green tinge. The flavor is emphatic but appealing to most palates. Another form, usually referred to as "baby" kailan, is only 2-3 in (5-8 cm) long and is grown by crowding seedlings together and encouraging their rapid growth with liberal amounts of fertilizer. Looking rather like loosely folded brussels sprouts, these are tender and sweet, and are consequently very popular in much of Asia. Choosing & Storing When buying regular or mature kailan, look for plants with the thinnest stems, as these will be the most tender. Baby kailan should look fresh, with no wilted outer leaves. Kailan keeps for several days refrigerated in a perforated plastic bag. Preparing When using mature kailan, trim off and discard all but 1 in (2½ cm) of the leaves, and discard the hardest part of the stem. Peel the central stem with a sharp knife, then cut into 2-3-in (5-8-cm) lengths. If the stem is thick, slice thinly lengthwise. The tip of the root end of baby kailan should be cut off, and if any of the outer leaves are slightly wilted or yellowing, discard these also. Cook whole. Nutritional & Medicinal Properties Kailan is high in iron, calcium and vitamin A. Culinary Uses Mature kailan stems are often blanched in boiling water until just tender, then served with a mixture of oyster sauce, a little sugar and fried garlic or crisp fried shallots. The stems are also good in stir-fried vegetable mixtures, adding a firm texture and bright green color. Baby kailan is usually stir-fried briefly, with a little chicken stock or water added during the frying process to keep it from burning, then splashed with oyster sauce and sprinkled with crisp fried garlic.

Cucumber Shoots make an excellent vegetable, like the fruits of the cucumber plant itself. Throughout Asia, the leaves of many plants used as vegetables (root vegetables such as sweet potatoes and beetroots, as well as flowering vegetables such as chilies, snow peas and papayas) are not wasted. This is particularly true in rural areas, where people depend on their own vegetable crop rather than markets.

Appearance & Flavor Cucumber shoots have a pale, dull green color, and consist of approximately 6-7 in (16-18 cm) of stem with young green leaves and a few curling tendrils. They have a pleasant, mild flavor which is usually accentuated with sauces or seasonings during cooking. Choosing & Storing Avoid any shoots that look limp. Wrapped in kitchen paper, the shoots can keep refrigerated for 3-4 days. Preparing Wash and drain the shoots, and cut off any hard parts of the stem. Cut across into 2-in (5-cm) lengths. Culinary Uses The shoots and leaves can be eaten blanched as part of a salad or cooked. In Thailand, the shoots are often blanched and served with a sauce containing fresh crabmeat, which is a particularly pleasing combination. Cucumber shoots are also often stir-fried briefly and seasoned with oyster sauce or soy sauce, or chopped and added to soups.

Fern Tips are mostly gathered in the wild rather than cultivated in Asia and as such, form an important source of nutrition for those living in isolated regions far from the nearest market. Several types of edible fern are popular in Southeast Asia, Japan and Korea. Those from northern Asia are most likely to be the fiddlehead fern (Pteridium aquilinum), while tropical varieties may include Anthyrium esculentum and Diplazium esculentum. Fern tips are given the generic name pako, paku or pakis in much of Southeast Asia.

Appearance & Flavor If bunches of ferns are sold in Asian markets, it is safe to assume they are edible. Some have very thin, feathery leaves which are pale reddish brown in color, while others are bright green with thicker leaves. The flavor varies depending on the type of fern, but most are highly palatable, tasting somewhat like a spinach. Fiddlehead ferns, sold while still tightly furled, have a crisp texture and an asparagus-like flavor. Choosing & Storing Look for young ferns, preferably with slightly coiled tips. Wrap in damp newspaper and refrigerate for 1-2 days. Preparing Wash well, then pluck off the tender tips and remove the leaflets from the tough, central stem. The final sprig usually has a tender stem which can be cooked together with the leaves. In some varieties, such as the fiddlehead, the coiled tips and about 3-4 in (8-10 cm) of the stems are eaten. Nutritional & Medicinal Properties Ferns are rich in beta-carotene, iron and phosphorus. Culinary Uses Fern tips are often blanched for just a minute, drained, cooled in iced water, then mixed with dressings or seasoned freshly grated coconut to make a salad. One popular Balinese recipe combines ground black pepper, aromatic ginger or kencur, garlic and oil. Fern tips are also popular stir-fried, often with garlic, dried prawns or dried shrimp paste and chili, and can be added to soups.

Flowering Cabbage or Choy Sum, which is the Cantonese name for this vegetable, is also known as cai xin (Mandarin) and chye sim (Hokkien)—all of which translate as "stem vegetable." Many Chinese and Japanese regard flowering cabbage as the best of all the cabbages, and appreciate the fact that both the stems and leaves are tender and pleasantly mild in flavor. This cabbage is now increasingly available in Western countries.

Appearance & Flavor This cabbage has soft, bright green leaves with slender stems. If left to mature, small, pretty and edible yellow flowers develop on the stems (hence the name "flowering cabbage"). Choosing & Storing Look for fresh, unwilted leaves with tender stems. Check this by pressing the stem with your fingernail, which should go in easily. The presence of yellow flowers does not mean that the vegetable is too old. Wrap in paper or a cloth and keep refrigerated for 1-2 days. Preparing Wash thoroughly and drain. Both stems and leaves are used, as well as any flowers. Unless the flowering cabbage is fairly short—and • thus more manageable to eat with chopsticks—the stems and leaves are generally cut in 2-3-in (5-8-cm) lengths before cooking. If there are any flowers, these can be washed and used as a garnish. Culinary Uses Flowering cabbage is often added to soups or blanched and served with noodles. It is also often stir-fried with a little chopped garlic, with a pinch of sugar, a little oyster sauce, and a sprinkle of sesame oil added just before serving.

Garland Chrysanthemum is a popular vegetable among the Chinese and Japanese. Do not mistake garland chrysanthemum for the leaves of the common flowering chrysanthemum, which may be edible but are certainly not appetizing. The type that is grown for its edible leaves is quite different to that cultivated for its familiar, showy flowers. The edible garland chrysanthemum grows in the cooler climates of north Asia, and also in the tropical highlands. There are two varieties of garland chrysanthemum: one found in China and the other in Japan. (Flowering chrysanthemum is grown in China especially for its flowers, which are used in cooling teas and in various traditional medicinal preparations.)

Appearance & Flavor The pale green, elongated leaves, similar to those of the flowering chrysanthemum, have a pungent smell and somewhat astringent flavor, and so are generally eaten in small quantities. The Chinese and Japanese cultivars vary slightly in terms of the width of the leaves, although both have the same characteristic flavor. Choosing & Storing The younger the vegetable, the milder the flavor. The leaves are generally sold in bunches, often with the roots still attached, and will keep refrigerated, wrapped in paper, for 1-2 days. Preparing Strip the leaves off the central stalk, wash well, then drain. Nutritional & Medicinal Properties Garland chrysanthemum is rich in vitamins A and B. The Chinese also believe it is "warming" for the body, so the leaves are often added to soups drunk during the winter months. Culinary Uses Garland chrysanthemum leaves are usually added to sukiyaki in Japan, and to the Chinese hotpot or fondue, also known as steamboat. To avoid a bitter aftertaste when simmering the leaves, take care not to overcook. Garland chrysanthemum leaves can also be dipped in tempura or pakhora batter and deep-fried, or stir-fried on their own as a vegetable, or with shredded pork or prawns and a touch of seasoning.

Kohlrabi looks as if it should be classified as a root vegetable, owing to its bulbous appearance, but what you see is really a swollen stem of a member of the cabbage family rather than a true root. Like watercress, broccoli, cauliflower and round or iceberg lettuce, kohlrabi was introduced to Asia relatively recently. The Chinese find that it resembles the popular kailan or Chinese kale in texture and flavor.

Appearance & Flavor Kohlrabi looks a bit like a turnip, with a bulb-like base of purplish red or green, or sometimes a mixture of both colors. Slender stems with green leaves project from the top of this swollen base. Choosing & Storing The smaller the kohlrabi, the sweeter the taste and better the texture. Avoid any which have blemishes or cracks on the swollen stem or bulb. Store the kohlrabi in the vegetable drawer of a refrigerator for several days. Preparing Remove the stems and leaves. Peel the kohlrabi then slice, chop or shred as desired. Nutritional & Medicinal Properties Kohlrabi is high in vitamin C and iron, and also has appreciable amounts of calcium, phosphorus and beta-carotene. Culinary Uses Although not eaten raw in Asia, kohlrabi is sometimes added to salads or made into fresh pickles. It can be simmered in coconut milk or added to vegetable soups. Chinese cooks like to use kohlrabi in stir-fried vegetable combinations, and consider it particularly good stir-fried with beef and seasoned with a dash of oyster sauce, white pepper and perhaps a little Chinese rice wine.

Mizuna is sometimes referred to as pot-herb mustard, although it is is more widely known by its Japanese name. This delicate member of the cabbage family is identifiable by its attractive feathery leaf, and is popularly used in Japan as an edible garnish.

Appearance & Flavor Mizuna has feathery leaves on long, slender stems, and a mild, somewhat mustardy flavor. Choosing & Storing Buy fresh, bright leaves, which are usually available trimmed. Make sure the leaves are thoroughly dry before refrigerating them. Store in a perforated plastic bag, or wrap in paper towels and store in a plastic bag. Preparing Wash and dry the mizuna before using either as a garnish or salad green. Nutritional & Medicinal Properties Like most members of the cabbage or Brassica family, mizuna contains carotene, calcium, vitamins A and C as well as minerals. Culinary Uses Because of its decorative appearance, mizuna is usually served as an edible garnish for Japanese food. It can also be added to Western-style mixed green salads.

Mustard Cabbage is most commonly eaten in the cooler countries of northern Asia, though it is also found in Chinese communities elsewhere in Asia. There are around ten cultivars of this particular cabbage(Brassica juncea var. rugosa), but only two are widely available. These are Swatow mustard cabbage (dai gai choy in Cantonese, also known as heart or wrapped mustard cabbage) and bamboo mustard cabbage (jook gai choy).

Appearance & Flavor Swatow mustard cabbage has a firmly packed, rounded head with very broad stems. It is quite bitter, so most of the crop is preserved (see page 152). Bamboo mustard cabbage has less tightly packed, longer, thinner, medium-sized green leaves and much narrower stems. It is also somewhat milder in flavor and is often eaten fresh, as well as in the form of moist pickles, or salted and dried. Choosing & Storing Choose only fresh, firm cabbages. Mustard cabbage keeps refrigerated for 4-5 days. Preparing If using Swatow mustard cabbage, separate the stems and wash the base of each well. Cut the leaves away or pluck them off and discard them. Use the thick stems as directed in the recipe. Separate the leaves of bamboo mustard cabbage and wash well before cooking. To reduce the rather strong mustardy flavor, the leaves can be briefly blanched before stir-frying, if liked. Nutritional & Medicinal Properties The Chinese believe that boiled Swatow mustard cabbage offsets the symptoms of flu. Fresh Swatow mustard cabbage is difficult to digest. It is also claimed to have the negative effect of diminishing male virility. Culinary Uses The leaves of Swatow mustard cabbage are discarded and only the stems used. They are blanched, used to hold minced pork or seafood, and then steamed. The cabbage can also be simmered in a soup. Bamboo mustard cabbage should be washed and chopped before stir-frying with minced garlic and ginger and with seasonings such as soy or oyster sauce added to balance the strong flavor.

Purslane PIG is a member of the Portulacca family, a fleshy decorative plant with small bright flowers which grows wild, from Greece right across to China. It is a very ancient plant and was known to the ancient Egyptians. Purslane can be enjoyed both raw and cooked.

Appearance & Flavor Purslane has fat, succulent stems that are often tinged with red and small, fleshy green leaves. It has small yellow flowers. The texture is somewhat sticky and chewy, like that of okra, and its flavor, sometimes described as having a sweet-sour taste, is pleasant. Choosing & Storing Look for bunches where the stems are firm and not wilted. Refrigerate the vegetables in a jar with the stem ends standing in 1 in (2½ cm) of cold water. Store for 1-2 days. Kept this way, the purslane remains fresh for 2-3 days, although the vegetable should be used as soon as possible because the plant wilts quickly. Preparing To prepare, cut off the root end and cut the stems together with their leaves into 2-3-in (5-8-cm) lengths. Nutritional & Medicinal Properties Purslane is not just one of the few plants to contain omega 3 fatty acids—which is believed to help combat high cholesterol levels—it has the highest amount of the fatty acid compared to other plants. It is also rich in beta-carotene, vitamin C and iron. In addition, it is believed to be a diuretic. Culinary Uses Purslane can be eaten either raw or blanched with a dip or added to soups. It is also good in stews, mixed with spices and freshly grated coconut or briefly stir-fried with garlic and lightly seasoned with soy sauce and sesame oil.

Round Cabbage, sometimes known as white or head cabbage, is the variety most commonly eaten in the West. Since its introduction to Asia, it has become widespread and is used in both cooked and raw dishes. As this variety of cabbage will grow even in relatively warm climates, it is increasingly found in tropical Asia as well as in the cooler countries of the north. The flavor is relatively mild compared with many Asian cabbages, making it an excellent foil for a range of spices and seasonings.