Delicious Asian Vegetables
Look for crisp leaves with strong, clear color and firm, crunchy-looking stalks. Avoid examples that have had too many old wilted leaves trimmed off., are bruised or yellowed, or have limp leaves or stems. Try shopping at stores that feature these vegetables rather than ones who display a few worn out examples in the unusual produce section.
Farmer’s markets are often good sources of fresh Asian vegetables. Don’t hesitate to ask produce venders for their favorite ways to use the vegetables they sell.
As with all vegetables, the most rewarding and fun way to enjoy them is to grow them yourself. While some Asian vegetables may be difficult to find in your local market, seeds are readily available for the home gardener. Nothing beats the flavor of homegrown vegetables!
Pak Choi / Bok Choy
Pac Choi is the ultimate stir-fry vegetable. Look for heads with straight stalks and deep green leaves. Pak Choi has a slightly sweet, mild cabbage-like flavor with juicy stalks. Chop the leaves and stalks, stir fry with scallions, ginger, and garlic; finish with a little soy sauce or Thai peanut sauce.
Asian Flat Cabbage / Tatsoi
This flat, plate-shaped cabbage is another cousin of Pac Choi. Tatsoi tastes like Pac Choi, though the mature form tends to be stronger in flavor. When young, it is excellent in raw salads. When mature, Tatsoi is good prepared in a simple stir-fry with ginger and soy. It can also be sautéed in olive oil or butter, steamed, boiled, or used in soups.
Baby Pac Choi
Baby Pac Choi is either truly a dwarf variety of the more common Pac Choi or it is the common variety harvested at a young age. Some of the dwarf varieties have lovely lime-green stalks. This delicate vegetable is tender, sweet, and delicious. It is best cooked simply so the natural flavor and tenderness comes through. Steam or sauté baby heads whole until tender-crisp and serve with roasted pork or chicken. Or stuff the vase shaped heads with your favorite stuffing and braise them in chicken broth.
Mizuna
Mizuna is easily recognized by the feathery, jagged edges of its green leaves. Although mature Mizuna can reach heights of up to 9 inches, it is most often sold as separate leaves that have been harvested while tender and young. You will often find Mizuna in baby green salad mixes, as this is its most common use. However, mature Mizuna is also very good steamed or stir-fried.
Buying Tip
All of the vegetables displayed here, as well as most Asian greens are members of the brassica (cabbage/broccoli) family. So, while you may find recipes calling for specific varieties such as Tatsoi, Joi Choi, Komatsuna, Mizuna, and so on, you can usually use the brassicas interchangeably. It is always better to use the freshest seasonal vegetable available than to buy the exact one listed in the recipe if it is not in good condition. Do not hesitate to do this when appropriate.
