STEMS
In Chinese cuisine, “stems” refers to a classification of vegetables based on their edible stems or stalks. They are typically characterized by their crunchy texture and mild flavor, as well as their ability to absorb the flavors of sauces and seasonings.
LEAFY
In Chinese cuisine, “leafy” refers to a classification of vegetables where both the leaves, or leafy parts, and the young stalks are edible. These leafy greens should be cooked lightly to preserve their vibrant color and crunchy texture.
ALLIUMS
In Chinese cuisine, “alliums” refer to a group of aromatic vegetables that include garlic, onions, leeks, scallions, shallots, and Chinese chives. These aromatic vegetables add depth and flavor to dishes and are valued for their taste and health benefits.
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