We all dream to cook Asian greens as we grew in China. However, it’s easier said than don’t, considering it takes years to perfect this skill successfully.On the other hand, Asian greens are an excellent vegetable dish for your meal. The crispy and sizzling flavor is just amazing to have on your plate.
For that reason, I am going to show you how to prepare Asian vegetables as an expert.It might take you some time to get all the ropes, but once you do, it will become your favorite side meal.
Three most popular vegetable
Before you start with adventure, you need to get familiar with Asian veggies.
Gal Lan, or Chinese broccoli – it’s a dark green vegetable with thick stalks and large flat leaves. Gal Lan is lightly bitter, but not nearly as broccoli rabe. It can be stir-fried with garlic, poached in water, or served and prepared with an oyster sauce.
When purchasing this veggie, go for bright green leaves, while tiny flower buds should be tight and robust.
Choy Sum – similar to previously mentioned broccoli, choy sum means vegetable heart. It also features large green leaves and tiny flower buds. However, this plant has a slender stalk and mild flavor. Chinese often use it as a topper for noodle soup.
Bok Choy – sold in baby and mature form, you will usually find two types of this Chinese veggie. First one is the white stem variety with green leaves, while the second one is the plant with pale green leaves.
How to prepare?
Even though the Chinese use three methods while preparing vegetables, I personally prefer stir-frying. If you want to test this method, then think about the greens you have. Do you need to cut it because large vegetables such as Swiss chard needs to be chopped?
You can stir-fry your veggies with a pinch of salt, or you can add seasonings. On top of that, you will have to decide whether you want your vegetables chopped in larger chunks, or smaller ones. In that case, you will need a wok to properly prepare your Asian greens.
I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.