One of my favorite things about Chinese cooking is the incredible variety of vegetables! If you've ever walked through the produce section of a Chinese or Asian grocery store and wondered what all those leafy greens, gourds, cabbages, and long stems were, this guide is for you.

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Growing up in a Taiwanese family, many of these vegetables were simply normal everyday foods in our house. Some, like bok choy and napa cabbage, are now pretty easy to find at mainstream grocery stores. Others, like water spinach, red amaranth, sweet potato leaves, a choy, and luffa gourd, are vegetables I usually head to the Asian market to buy.

One thing that can make identifying Chinese vegetables confusing is that many of them have several different names. You may see a Mandarin name, Cantonese name, English translation, or another regional name depending on where you're shopping.

In this guide, I'll introduce you to some of the Chinese vegetables I cook with most often, along with other vegetables you're likely to come across in Chinese and Taiwanese cooking. I'll cover what they're called, what they taste like, how they're commonly cooked, and recipes you can make with them.

What Vegetables Are Common in Chinese Cooking?

Chinese cooking uses a huge variety of vegetables, and exactly which ones you'll encounter varies by region, season, and style of cooking.

Some of the most common include bok choy, Chinese broccoli (gai lan), napa cabbage, yu choy, Chinese mustard greens, snow peas, bean sprouts, Chinese eggplant, bitter melon, daikon radish, and many different leafy greens.

Stir frying is probably one of the best-known ways to cook Chinese vegetables, especially leafy greens. Often all you need is a hot wok or skillet, cooking oil, garlic or ginger, and a little seasoning.

But stir frying definitely isn't the only option! Chinese vegetables can also be steamed, braised, boiled, pickled, added to soups and hot pot, or used in dumplings, noodle dishes, and all kinds of other recipes.

Where to Buy Chinese Vegetables

Some of the vegetables in this guide, including bok choy, napa cabbage, snow peas, scallions, daikon radish, and Chinese eggplant, are now available at many regular supermarkets.

For vegetables such as water spinach, yu choy, Chinese mustard greens, red amaranth, pea shoots, a choy, Chinese celery, luffa, and sweet potato leaves, your best bet is usually a Chinese, Taiwanese, Vietnamese, Korean, or other Asian grocery store.

And don't be surprised if you see different names from store to store! I've included alternate names throughout this guide to make identifying them a little easier.

Bok Choy

Bok choy might be one of the most recognizable Chinese vegetables.

Depending on the variety and where you live, you may see it called bok choy, pak choi, pok choi, or 青江菜 (qīng jiāng cài).

Bok choy is a type of Chinese cabbage, but unlike the round heads you might picture when you think of cabbage, bok choy doesn't form a tight head. Instead, it has leafy green tops attached to crisp, juicy stems.

The flavor is pretty mild, which makes it a great Chinese green to try if you're unfamiliar with Asian vegetables. Some people describe the flavor as somewhere between spinach and water chestnuts, with a slightly sweet and peppery undertone.

Bok choy is commonly stir fried, steamed, added to soups, or served with a simple savory sauce. I especially love it cooked with garlic, mushrooms, or dried shrimp.

Try these bok choy recipes:

Bok Choy Stir Fry with Dried Shrimp
Bok Choy Beech Mushrooms Stir Fry
Bok Choy Shiitake Mushrooms Stir Fry
Shrimp Bok Choy Stir Fry
Shanghai Bok Choy Stir Fry with Garlic
Bok Choy Mushrooms Stir Fry
Bok Choy with Garlic Sauce
Or check out this round up of all the Delicious Bok Choy Recipes!

Sweet Bok Choy

Sweet bok choy 甜白菜 is a little different from the bok choy most people recognize.

Bok choy and napa cabbage actually belong to the same species, Brassica rapa, but they're different varieties within that species. This group also includes vegetables such as choy sum and turnips.

One big difference between the bok choy-type vegetables and napa cabbage-type vegetables is how they grow. Napa cabbage forms a head, meaning the leaves wrap around each other into a cabbage-like shape. Regular bok choy has leaves that stay more open at the top.

Sweet bok choy actually forms more of a head, which makes it look and behave more like napa cabbage than the bok choy most people are familiar with.

The first time we bought sweet bok choy, we were actually making hot pot. We normally use napa cabbage, but the sweet bok choy looked much fresher that day, so we bought it as a substitute. It worked perfectly!

So why is it called "bok choy" if it's more similar to napa cabbage?

Part of the answer is linguistic. Bok choy is Cantonese, while bai cai 白菜 is the Mandarin pronunciation, and the words essentially mean "white vegetable."

What English speakers normally call bok choy may also be called 小白菜 (xiǎo bái cài), or "small bai cai." Napa cabbage can be called 大白菜 (dà bái cài), or "large bai cai."

So the terminology makes a little more sense once you look at the Chinese names!

If you are looking for a sweet bok choy recipe - check out my Sweet Bok Choy Stir Fry with Beef!

Chinese broccoli / Gai Lan

Chinese broccoli is also known as gai lan, Chinese kale, jie lan, or kai lan. As you'll notice throughout this guide, Chinese vegetables can have a LOT of different English spellings and names!

Whatever you call it, gai lan is a delicious leafy green that's very common in Chinese cooking.

It has thick, crisp stems, broad dark-green leaves, and sometimes small flower buds. The flavor is stronger than bok choy and can be slightly bitter, with that familiar broccoli-like flavor.

You'll often see gai lan at Cantonese restaurants and dim sum restaurants. It can be blanched and served with oyster sauce or another savory sauce, or quickly stir fried with garlic, ginger, or meat.

Fun fact: broccolini is a hybrid developed from broccoli and gai lan!

If you want to make Chinese broccoli at home, try:

Sweet Potato Leaves

Yes, the leafy green part of a sweet potato plant is edible!

There can be some confusion between sweet potato leaves and yam leaves. Sweet potato leaves are eaten as a vegetable in many parts of the world, while not every type of yam leaf is edible.

This vegetable also has a funny family story for me.

My late grandpa used to hate sweet potato leaves and called them "pig's food." When he was younger, people grew sweet potatoes to eat and often fed the leaves to pigs, so in his mind they weren't something people were supposed to eat!

Times have definitely changed because sweet potato leaves are now a popular vegetable, and they're actually one of my favorites.

The leaves and tender stems become soft when cooked, and their mild flavor works really well with garlic. Like many Chinese leafy greens, you don't need to do much to them.

Try this Stir Fry Sweet Potato Leaves Recipe!

Water Spinach

Water spinach is my FAVORITE vegetable of all time!

It has long leafy stems that are tender and hollow inside. That's actually where its Mandarin name 空心菜 (kōng xīn cài) comes from. It translates roughly to "hollow heart vegetable" or "empty heart vegetable."

Water spinach has a lot of other names too. Depending on where you are, you may see it called kangkong, ong choy, river spinach, or water morning glory.

It's commonly eaten throughout East, Southeast, and South Asia and appears in Chinese, Taiwanese, Thai, Vietnamese, Filipino, Malaysian, Indonesian, Cambodian, Lao, Burmese, and other cuisines.

Water spinach grows particularly well in warm, wet environments. In fact, it grows so easily around waterways that it has historically been heavily regulated in parts of the United States because of its potential to spread aggressively.

Here in Georgia, where I live, the rules have changed to allow permitted import and sale, which has made it much easier for our Asian community to buy it locally.

And I am VERY happy about that because this is seriously my favorite veggie.

When cooked, the leaves become soft and tender while the hollow stems still have a little bit of crunch. My favorite preparation is very simple: stir fry it with plenty of garlic.

If you want to make this delicious veggie - check out my Stir Fry Water Spinach Recipe!

Yu Choy / Choy Sum

Yu Choy Stir Fry with Ginger Chinese Vegetables — Yu Choy / Choy Sum

Yu choy is also commonly called choy sum, and it's another very popular Chinese leafy green.

In Chinese, yu choy is written 油菜. The name literally translates to something like "oil vegetable" because this plant is related to rapeseed, the plant used to make canola oil.

Yu choy has tender green leaves and crisp stems. Depending on how mature it is, you may also see small yellow flowers.

Flavor-wise, I think it's somewhat similar to baby spinach, but with a much crunchier texture. It can also have a subtle bitter or peppery flavor.

I usually cook yu choy very simply because it doesn't need a complicated sauce. Sliced ginger or smashed garlic works beautifully with it.

I enjoy cooking it in my Yu Choy Stir Fry with Ginger.

Han Choy / Red Amaranth

Have you ever had red amaranth before?

When I was little, I always thought this vegetable was especially fun because it turns the liquid in the dish reddish-purple when it cooks. Apparently I was very easily entertained by vegetables!

Actually, I still think it's fun.

In my household, we've always called red amaranth Han Cai, but you may also see it called xian cai 莧菜, red amaranth, Chinese spinach, or other regional names.

Its leaves become very tender when cooked, and I especially love it stir fried with garlic.

This is one of those vegetables that may look unfamiliar if you didn't grow up eating it, but the cooking method can be incredibly simple.

Try my Chinese Red Amaranth Stir Fry with Garlic!

Pea Shoots / Snow Pea Shoots

Pea shoots are exactly what they sound like: the tender young shoots and leaves of pea plants, usually varieties such as snow peas or sugar peas.

While the pea pods themselves take much longer to develop, the tender shoots can be harvested while the plant is still young.

They're one of my favorite Chinese vegetables because they have such a delicate texture and fresh, slightly sweet pea flavor.

You'll often find pea shoots at Chinese restaurants when they're in season, usually stir fried very simply.

My favorite way to make them is with lots of smashed garlic. They cook VERY quickly, so this is one of those vegetable dishes that can go from raw to finished in just a few minutes.

Try my Stir Fry Pea Shoots aka 炒豆苗 Chao Dou Miao!

Malabar Spinach

Malabar spinach's botanical name is Basella alba. It's native to parts of tropical Asia and is now eaten in many different countries.

Despite having "spinach" in the name, Malabar spinach isn't actually the same plant as regular spinach.

You may also see it called vine spinach, Ceylon spinach, Indian spinach, 木耳菜 (mù ěr cài), or even 皇宮菜 (huáng gōng cài), which means "royal palace vegetable."

The most unique thing about Malabar spinach is its texture.

The leaves are thick, juicy, and crisp when raw. Once cooked, however, they become slightly slippery or mucilaginous, somewhat similar to okra.

That texture can surprise you if you've never eaten it before!

Malabar spinach is used differently depending on the cuisine. It can show up in curries, soups, or stir fries. In Chinese cooking, one easy way to prepare it is simply stir frying the leaves.

Try my Malabar Spinach Stir Fry!

Napa Cabbage

Napa cabbage is a type of Chinese cabbage with an oblong shape, pale crunchy stems, and tender crinkly leaves.

Compared with regular green cabbage, napa cabbage is softer and more delicate. Texture-wise, the leafy parts can almost seem closer to lettuce.

In fact, I once had a cashier insist that my napa cabbage was lettuce while trying to ring it up at the grocery store. I had to explain that, nope, it was actually cabbage!

Napa cabbage has a mild, slightly sweet flavor and becomes beautifully tender when cooked.

It's incredibly versatile. You can stir fry it, put it in soups and hot pot, cook it with noodles, use it in dumpling filling, and much more.

It's also the type of cabbage most commonly associated with Korean kimchi.

Sometimes I wonder whether bok choy or napa cabbage is the most recognizable Chinese vegetable. What do you think?

Try these napa cabbage recipes:

Chinese Mustard Greens

Chinese mustard greens are also known as gai choy, Chinese mustard, Indian mustard, leaf mustard, or 芥菜 (jiè cài).

There are actually several different types of mustard greens. One variety you'll frequently see at Chinese or Asian markets has thick stems or bulbs with leafy greens growing from the top.

If you've never tried Chinese mustard greens before, they have a noticeably bitter and peppery flavor.

This is definitely one of those vegetables that can be an acquired taste. If you already like bitter vegetables such as bitter melon, though, you may really enjoy them!

Fresh mustard greens can be stir fried, added to soups, or used in other savory dishes.

They're also commonly pickled.

Left and top - pickled mustard greens, bottom right - fresh Chinese mustard greens

Pickled mustard greens are called 酸菜 (suān cài), which literally means "sour vegetable." Depending on the region, suan cai may be made from different types of mustard greens or cabbage.

These pickled greens can be used as a topping for noodle soups, cooked in stir fries, added to dumpling fillings, or used in soups and hot pot.

If you'd like to try the fresh vegetable, make my Chinese Mustard Greens Stir Fry.

And if you want to try a dish using pickled mustard greens, check out my Chinese Chicken with Pickled Mustard Greens (Suan Cai)!

Taiwanese Cabbage

Taiwanese cabbage, sometimes called flat cabbage, has a large head that's noticeably flatter than the typical round green cabbage you see in American grocery stores.

Compared with regular green cabbage, Taiwanese cabbage is sweeter and more tender.

This is a type of cabbage I grew up eating often, and it's especially good in stir fries because the leaves become tender pretty quickly without losing all of their texture.

If you can't find Taiwanese cabbage, you can usually substitute regular green cabbage. Just keep in mind that standard green cabbage is firmer, so you may need to cook it a little longer to get the same level of tenderness.

Try these cabbage recipes:

Watercress

Watercress is called 西洋菜 (xī yáng cài) in Mandarin Chinese, which literally translates to "Western vegetable."

There's an interesting story behind the name.

Watercress isn't originally a Chinese vegetable, and one story says that it was introduced to southern China after being brought back from the West. Because it came from a Western country, people began referring to it as "Western vegetable."

There are also various legends surrounding exactly how it became popular, although I wouldn't take every dramatic version of those stories too literally!

Watercress has small green leaves, tender stems, and a fresh, slightly peppery flavor.

In Chinese cooking, it's commonly stir fried or added to soup.

I especially like keeping it simple and stir frying it with garlic. Check out my Chinese Watercress With Garlic Stir Fry 西洋菜 recipe!

Bean Sprouts

Bean sprouts 豆芽 are young sprouts grown from beans, and the type you're most likely to see in Chinese cooking is mung bean sprouts.

They're incredibly common throughout East and Southeast Asian cuisines.

Bean sprouts have a very mild flavor, so they don't overpower the other ingredients in a dish. What they really add is texture.

They're crisp, juicy, refreshing, and great for adding crunch to stir fries, noodles, soups, and other dishes.

They're also surprisingly easy to grow. Because mung beans mainly need moisture and the right environment to sprout, growing bean sprouts is even a common classroom science project!

If you want to cook with them, try my Stir Fry Bean Sprouts and Garlic Chives, or use them in this Tomato Bean Sprouts Soup.

If you've ever bought bean sprouts before, you may also notice they can go bad pretty quickly. Here's a guide on how to keep bean sprouts fresh longer.

Garlic Chives

Garlic chives 韭菜 are also known as Chinese chives, Asian chives, or Chinese leek.

Unlike the skinny tubular chives you may be used to seeing, garlic chives have long, flat green leaves.

And as the name suggests, they have a noticeably garlicky flavor!

I love garlic, so naturally I'm a fan.

Garlic chives are often used similarly to scallions as an aromatic ingredient, but they can also be a much bigger part of a dish. You'll see them in stir fries, eggs, dumpling fillings, pancakes, and more.

Try these garlic chive recipes:

Snow Peas

Snow peas are very common in Chinese stir fries, so even if you aren't familiar with many of the vegetables in this guide, you've probably seen these before.

Snow peas have flat edible pods with very small peas inside.

They're crisp and mildly sweet, and you can eat the entire pod rather than shelling the peas.

You can buy snow peas fresh or frozen, although I prefer fresh. Many grocery stores even sell them washed and packaged so they're ready to cook.

Snow peas can be eaten raw or cooked. Raw, they're great in salads or veggie trays. Cooked, they're especially good stir fried because you can keep them crisp while still giving them plenty of flavor.

Before eating or cooking them, you may want to remove the tough string that runs along the edge of the pod. It's optional, but I usually prefer taking it off.

Snow Peas vs. Snap Peas

Snow peas and snap peas look similar, and both have edible pods, but they aren't exactly the same.

Snow peas have flatter pods and very small peas inside.

Snap peas are plumper, with larger peas inside the pod. They're also generally sweeter than snow peas.

Both are tender and crisp, and unlike garden peas or sweet peas, you can eat the whole pod.

Try these snow pea recipes:

Snap Peas

Snap peas are also known as sugar snap peas.

They're a cross between snow peas and garden peas, which helps explain why they look like a plumper version of snow peas.

The entire pod is edible, just like with snow peas.

Snap peas have a crunchy texture and a mildly sweet flavor. They're great cooked, but I also love eating them raw with ranch dip. If you're putting together a veggie tray, definitely consider adding snap peas!

In stir fries, they cook quickly and pair really well with chicken, beef, shrimp, or mushrooms.

Try my Snap Peas Chicken Stir Fry or Snap Peas Shiitake Mushrooms Stir Fry!

Bitter Melon / Bitter Gourd

Of all the Chinese vegetables in this guide, bitter melon may be one of the hardest to get used to if you didn't grow up eating it.

Bitter melon, also known as bitter gourd, belongs to the gourd family and is related to vegetables such as cucumber, squash, and zucchini.

It's used throughout many Asian cuisines, including Chinese, Indian, Burmese, Indonesian, and Thai cooking.

Bitter melon is very distinctive looking. It usually has an elongated shape with a bumpy exterior.

And yes, it is BITTER.

It's definitely an acquired taste, but plenty of people absolutely love it once they're used to that bitterness.

Because the flavor is so strong, bitter melon is often paired with other bold ingredients. In Chinese cooking, you may see it stir fried with meat, eggs, dried fish, fermented black beans, or other savory ingredients.

Fun random fact: bitter melon has even been used as a bittering ingredient in some beers!

If you want to give it a try, check out:

Luffa Gourd (Silk Melon, Si Gua)

Here's a fun one: the luffa you eat as a vegetable and the loofah sponge are from the same plant!

Luffa is also called silk melon, Chinese okra, si gua 絲瓜, and several other names.

The important difference is WHEN it's harvested.

Young luffa gourds are tender enough to eat. Once they're fully mature, however, they become extremely fibrous. That fibrous interior is what can eventually be dried and used as a loofah sponge.

Luffa is eaten in many Asian countries, including China, Taiwan, Vietnam, and India.

The inside has pale flesh with a mild, slightly sweet flavor.

I'd compare it somewhat to zucchini or summer squash, but the texture becomes softer and almost silky when cooked.

It's great in stir fries and other simple dishes because it absorbs the flavors around it.

Try my Stir Fry Luffa Gourd (Silk Melon, Si Gua)!

Winter Melon

Winter melon 冬瓜 (dōng guā) is known by a bunch of different names, including winter gourd, wax gourd, ash gourd, and white gourd.

Despite the name "melon," it's usually treated as a vegetable in cooking.

Young winter melons may have a fuzzy exterior. As they mature, they develop a waxy coating, which is where the name "wax gourd" comes from.

Winter melon is widely used throughout Asian cooking, including Chinese and Taiwanese dishes.

By itself, the flesh has a very mild flavor. I would describe it as refreshing and vegetal, somewhat reminiscent of cucumber.

Because it's so mild, winter melon is really good at absorbing the flavor of whatever you cook it with.

It's particularly popular in soups, where it soaks up flavorful broth, but it can also be braised or stir fried.

Try my Stir Fry Winter Melon!

Kabocha Squash / Japanese Pumpkin

Kabocha squash is also known as Japanese pumpkin.

It has a very hard, dark-green exterior with bright orange flesh inside.

The flesh is naturally sweet, similar to butternut squash or pumpkin, but I find kabocha even sweeter and richer. The cooked texture can be soft, dense, and almost creamy.

The rind is technically edible, although it's quite hard before cooking, so recipes vary on whether you peel it.

Kabocha works well in soups, curries, braised dishes, roasted dishes, and other recipes where you want a naturally sweet squash.

Fun language fact: here in the United States, we use the word "kabocha" specifically for this particular type of squash. In Japanese, however, the word kabocha can be used more broadly for squash or pumpkin.

If you'd like to try it, check out my Kabocha Squash Soup!

Kabocha Squash Soup (Japanese Pumpkin Soup)

Celtuce

Celtuce is one of the more unusual vegetables on this list.

It's also known as stem lettuce, celery lettuce, asparagus lettuce, or 萵筍 (wō sǔn) in Mandarin Chinese.

Unlike vegetables where the leaves are the main attraction, celtuce is particularly prized for its large, thick stem.

Once you peel away the tough exterior, the inside is wonderfully crisp.

The flavor is pretty mild and fresh, with a slightly nutty quality.

You can eat celtuce raw or cooked. It can be pickled, stir fried, grilled, or sliced into salads.

Personally, I especially like it raw because I love how crunchy and refreshing it is.

Try my Chinese Celtuce Salad!

A Choy / Taiwanese Lettuce

A choy is a leafy green vegetable that's common in Taiwanese and Chinese cooking. You may also see it called Taiwanese lettuce.

It has tender green leaves and a crisp texture with a mild, lettuce-like flavor.

And here's the interesting part: a choy and celtuce are actually very closely related parts of the same type of plant!

Celtuce is cultivated mainly for that thick, crunchy stem, while a choy is prized for the leafy portion.

If you've never cooked a choy before, one of the easiest preparations is also one of the best: stir fry it with garlic.

Try my Stir Fry A Choy with Garlic!

Chinese Celery

Chinese celery, sometimes called leaf celery, is commonly used in Chinese stir fries.

At first glance it looks similar to the celery most Americans are familiar with, but there are some noticeable differences.

Chinese celery has much thinner, more delicate stems and a stronger celery flavor.

Because the stalks are thinner, they also cook much more quickly than standard celery.

If a recipe calls for Chinese celery and you can't find it, you can usually substitute regular celery by slicing or julienning it much thinner. That helps it cook more quickly and gives you a texture that's closer to Chinese celery.

One of my favorite ways to use it is with meat and dried tofu.

Try my Stir Fry Shredded Meat, Celery and Dried Tofu (Dougan)!

Daikon Radish

Daikon is a large white radish commonly used throughout Chinese, Japanese, Korean, and other Asian cuisines.

You may see it called daikon, Chinese radish, Japanese radish, white radish, winter radish, Oriental radish, or mooli.

The Japanese word "daikon" literally refers to a "big root," which makes a lot of sense when you see one because these radishes can get HUGE.

Raw daikon is crisp and can have a peppery radish bite.

Once cooked, the flavor becomes much milder and slightly sweet, and the texture softens beautifully.

It's used in soups, stews, braised dishes, pickles, salads, and lots of other recipes.

Try my Daikon Radish Pork Soup!

Ginger

Fresh ginger is one of the most important aromatics in Chinese cooking.

It has a warm, peppery flavor with a slightly citrusy quality.

You'll find ginger in stir fries, soups, marinades, braised dishes, steamed fish, dumpling fillings, dipping sauces, and many other recipes.

Sometimes ginger is finely minced or grated, while other dishes use thin slices or larger pieces simply to flavor the cooking oil or broth.

It's one of those ingredients I almost always keep around because it shows up in so many of the dishes I make.

About Scallions

Scallions, also known as green onions, are another incredibly common Chinese cooking ingredient.

They have long green stalks with a small white bulb at the base and a much milder onion flavor than mature onions.

Scallions can be used both raw and cooked.

They're often stir fried with ginger and garlic at the beginning of a dish, mixed into dumpling fillings and marinades, cooked into scallion pancakes, or chopped and sprinkled over soups, noodles, meats, and other dishes right before serving.

Different Types of Mushrooms

There are SO many different mushrooms used throughout Chinese and other Asian cuisines that trying to squeeze them all into one little section wouldn't do them justice.

Shiitake mushrooms, enoki mushrooms, king oyster mushrooms, oyster mushrooms, shimeji mushrooms, wood ear mushrooms, and many others all have very different flavors and textures.

Some are meaty, some are delicate, some are crunchy, and some are fantastic at soaking up sauces.

That's why I wrote an entire separate guide!

Check out my Different Types of Mushrooms and Recipes to learn more.

Different types of Eggplants

There are also many different types of eggplant used throughout Asian cooking.

You may come across long Chinese eggplants, Japanese eggplants, Indian eggplants, small round eggplants, and more.

Chinese eggplants tend to be long and slender with purple skin.

One reason I love using them in stir fries is that the flesh becomes incredibly tender and silky when cooked, and eggplant is fantastic at soaking up flavorful sauces.

If you want to learn more, check out my guide to Different Types of Eggplants or browse my Asian Eggplant Recipes!

What Is Your Favorite Chinese Vegetable?

There are SO many vegetables used throughout Chinese cooking, and this list will probably continue growing as I cook with and write about more of them!

My personal favorite is still water spinach. Give me a big plate of stir fried water spinach with garlic and a bowl of rice and I'm happy.

But pea shoots, sweet potato leaves, Taiwanese cabbage, a choy, and plenty of the other vegetables on this list can give it some serious competition.

Which Chinese vegetable is your favorite?

And if you've ever spotted a vegetable at the Asian grocery store and thought, "What IS that and how am I supposed to cook it?" let me know! I may have to add it to this guide.

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Comments

Got questions or comments? Drop them below! Cancel reply

Mama Mia says

September 05, 2023 at 10:53 pm

The Winter melon is actually Hairy melon . It’s used for soups, stir fry as well. It has a fuzzy skin.
Winter melon is mainly used for soups . Hope I’m right

Fernando C Rodrfgues says

August 17, 2023 at 3:54 am

Would love to grow Asian vegetables and greens. Recommendations for seed company's with best prices?

Chinese Vegetables: Common Types, Names, Uses & Recipes