AMARANTH (CHINESE SPINACH): This is also know as Yin Choy. There is both a green and a red variety. The leaves and stems are entirely edible and are rich in protein, iron, calcium, and vitamins A&C. The flavor is similar to spinach except it is earthier and has more texture.
BABY (SHANGHAI) BOK CHOY: This variety of bok choy has a beautiful green hue and. It gets a very tender texture when cooked, and has a very mild flavor. It can be eaten raw in a salad, added to braises, soups, and stir-fry.
BAMBOO SHOOT: A common ingredient in Asian cooking, its tender crisp texture adds contrast to many dishes. It can be cooked with other vegetables, as well as be eaten raw.
BOK CHOY: The white stalks are juicy with a mild sweetness. It maintains its crispness when cooked. The Large-leaf bok choy is good for soups, while the ones with the longer, narrower stems are better for stir-fry.
BITTERMELON: The best bitter melons are pale green. They have a bitter, yet refreshing flavor that is often paired with pungent ingredients like garlic, preserved black beans, and chili. The dark green ones are immature and too bitter and the orange ones are too ripe and soft.
BURDOCK (GOBO ROOT): This slender root vegetable is available year round from California, Hawaii, and Japan. It has a sweetly mild flavor when young, but the flavor intensifies as the root becomes woody with age. Its earthy flavor is great in stir-fry or as a meat stuffing.
CHINESE CELERY (KUN CHOY): This has a heartier,more pungent, and more intense flavor than Western celery. The hollow stalks are much thinner, and are less fiberous. It is seldom used raw and the flavor sweetens when when cooked.
CHINESE LONG BEANS: These beans can grow up to 18" long. They are thought to be native to Asia, but they grow wild in the Tropical areas of Africa. The flesh is crunchy-chewy and is not very juicy. There is a light-green variety and a dark green variety. The light-green is sweeter, meatier, and more tender. The dark-green is more crisp, fiberous, and less delicate. They are actually more closely related to blackeyed peas than green beans.
CHOY SUM (CHINESE FLOWERING CABBAGE): This used to refer to the heart of a bok choy. However, now it is often used to refer to this variety of baby bok choy that has become commercially very popular and has taken the place of the bok choy hearts.
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