Wednesday, October 6, 2021
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Chinese veggies

Petit Baby Choy Sum is the first on my list and you can eat every part of it. Nothing goes to waste with this vegetable. It has a sweet mustard taste that goes well in a pasta dish or with a stir-fry. It is full of riches – low in calories and a good source of Vitamin A and Vitamin C. You should look for crisp stems and leaves when you buy it, and the leaves should be a dark green in colour.

I have found that Gai Lan which is also called Chinese Broccoli is something that could be easily introduced into your diet. It has a taste that is a bit stronger than broccoli as it’s a more bitter taste so it can pep up a more sedate dish. To pick a good one to eat, it should be crisp to the touch and have nice dark green leaves with thick stems. Nothing of this goes to waste as all of it can be eaten. A tip in preparing it is to peel the stalks after you have chopped all of it up as the stalks can be tough. Again great for a stir-fry or to go with a pasta dish. Gai Lan is high in Calcium, high in Iron and very high in Vitamins A and C. It is also available all year round in Australia.

Wombok is the vegetable that you can look for if you need to have a good crunch-on. It is also known as Chinese Cabbage. To select one pick the heaviest. It should have no blemishes and it offers a crispy crunch at the touch. It goes great in salads as it has a sweet mild flavour. It can replace traditional cabbage in a salad if you chop it finely. In Chinese cooking they use it for San Choy Bau. It’s high in Protein, very high in Vitamin A, and C. It’s high in Vitamin E, Folate and Calcium. Wombok is available all year round in Australia.

I hope you try and enjoy these vegetables as I do!

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