BAMBOO SHOOTS
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Bamboo shoots, harvested from the young stems of bamboo plants, offer a crunchy texture and mild flavor. They are popular in stir-fries, soups, and rice dishes. Well, be sure to cook them thoroughly before eating to eliminate any toxins present in raw bamboo shoots. Fresh bamboo shoots are low in calories and high in fiber, making them a healthy addition to meals.
TRIVIA
In ancient China, the bamboo shoots were used as currency before paper money. Farmers used them like bills and coins. Besides, each shoot’s length determined its value, allowing people to trade them for essentials, land, and even to pay taxes. Although bamboo shoots are no longer a currency, their historical role revealed the nature of ancient Chinese society.
BOK CHOY
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Known for its mild flavor as well as crunchy texture, bok choy is used mostly in stir-fries and soups. Its tender leaves and crisp stalks provide a very refreshing contrast, and they are rich in nutrients. For optimal freshness and nutrition, stir-fry it quickly or add it at the end of cooking. Additionally, bok choy is a good source of calcium too.
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Appearances can be deceiving! Bok choy, despite its humble look, has a lot of varieties, each possessing a unique taste. For instance, baby bok choy complements seafood and tofu, while Shanghai bok choy goes best with pork and mushrooms. The color of the leaves indicates the flavor—lighter greens ones for sweetness and darker greens for an intense taste.
CHINESE BROCCOLI
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With thick white stalks and dark green leaves, Chinese broccoli has a slightly bitter flavor and satisfying crunch. It is often stir-fried, steamed, or blanched, and served with oyster sauce or garlic. For a fair balance of bittersweet flavor, do pair it with sweeter ingredients such as honey or ginger. Additionally, Chinese broccoli is rich in vitamins, iron, and calcium.
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Quite often mistaken for it’s familiar cousin, fresh Chinese broccoli, has a mix of sweetness and bitterness that adds depth to every dish. In China, this is seen as a symbol of prosperity and good luck. With nutritional benefits, Chinese broccoli is a healthy addition to meals. It’s bold flavor and crunchy texture allow it to shine as a side dish or take center stage.
CHINESE CELERY
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This green, originating from China, has a milder flavor and softer texture than its western counterpart. Chinese celery, common in Chinese cuisine, is used in stir-fries and soups. Do not discard the leaves of the celery; instead, chop them and add them to dishes for extra flavor. Additionally, Chinese celery contains dietary fiber, which supports digestive health.
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Chinese celery is used in Traditional Chinese Medicine for it’s cooling properties. The leaves and stems are believed to have anti-inflammatory and detoxifying effects. It is also thought to regulate water circulation. But you must note that scientific evidence may vary and individual responses can differ. Chinese celery can be enjoyed in various ways.
CHINESE CHIVES
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Related to garlic and onions, Chinese chives have a stronger flavor than Western chives. Common in Chinese cuisine, chives can enhance stir-fries, dumplings, and pancakes. Remove the bottom tips before use, as the fresh stems and leaves offer the most flavor. Additionally, they are a good source of calcium and iron, which contribute to overall health and well-being.
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Chinese chives are quite flavorful than they appear. And beyond their green appearance, these herbs taste like a mix of garlic and onion. They can be used in many ways to enhance ordinary dishes, showcasing their unique culinary potential. In Chinese culture, they symbolize a long and healthy life. Remember that there is more to them than meets the eye.
CHINESE YAM
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A long, cylindrical starchy vegetable with white flesh, Chinese yam is native to China. Commonly used in soups, stews, and stir-fries, it can be enjoyed raw, boiled, steamed, or stir-fried to benefit from its nutritious properties. Additionally, Chinese yam is valued in traditional Chinese medicine for supporting digestion, and improving respiratory health.
TRIVIA
Chinese yam is revered in traditional Chinese medicine (TCM) for boosting the body’s vital energy, or “Qi”. Qi flows through the body, regulating its functions and also maintaining its balance. This versatile root is known to support the nourishment of body’s Qi. Additionally, Chinese yam is also believed to stimulate Qi circulation as well as dispel coldness.
CHOY SUM
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A versatile leafy green, choy sum is known for its mild flavor and crisp texture. Ideal for stir-fries, soups, and noodle dishes, it adds nutrition and vibrant taste. Select bundles with vibrant green leaves and moist stem ends for the best quality. Additionally, choy sum is rich in vitamins A, C, and K, as well as calcium and fiber, contributing to overall health.
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Traditional harvesting methods for choy sum require the entire vegetable to be removed. Nevertheless, Choy Sum has the ability to grow back post-harvest. By only harvesting the upper leaves and stems, the plant can regenerate, offering a supply of fresh greens the entire year. This ongoing process not only makes it sustainable but also highlights its resilience.
DAIKON RADISH
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A long cylindrical white radish with a refreshing, light sweet taste, daikon is perfect for eating raw, pickled, or cooked. It’s often added to soups and stews, especially during the winter season. To prevent dehydration you must remove the leaves before storing them. Daikon helps in promoting digestive health and aiding in weight management.
TRIVIA
Daikon radish is much more than an ingredient used for cooking. It’s juice is believed to brighten the skin and is used in traditional beauty rituals. Daikon radish seed oil is often used in skincare products. The radish itself is delicious and versatile in culinary dishes. The seeds take the spotlight in beauty treatments. A radish could be so multi-talented!
FIRM TOFU
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It is dense and chewy, making it perfect for soups, braises, steamed dishes, and stir-fries. Renowned for its versatility, firm tofu is rich in protein and iron. Overcooking makes firm tofu dry and rubbery, while undercooking leaves it bland. Press firm tofu before cooking to remove excess moisture and enhance its ability to absorb flavors.
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Turning firm tofu into a delicious wonder is like performing a kitchen miracle! The Maillard reaction creates a golden brown color when exposed to heat. This chemical process occurs when amino acids and reducing sugars react under heat, transforming the tofu and enhancing it’s flavor and texture. So next time you see firm tofu, be inspired!
GARLIC
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A key aromatic in Chinese cuisine, garlic is valued for its pungent and savory flavor. It’s essential in many dishes. To make crushing easier and less messy, you must leave the skin on to prevent the sticky garlic from clinging to your knife. Garlic offers health benefits like boosting the immune system as well as improving cardiovascular health.
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The belief that garlic held magical significance in China, used to ward off evil spirits, has its roots in folklore and cultural practices. Although not truly possessing mystical powers, this idea is based on the strong smell and flavor of garlic, believed to have beneficial effects. Over time, garlic has often been praised for its healing properties and protective attributes.
GARLIC SCAPES
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The slender, green flower stalks of the garlic plant, offer a subtle garlic flavor and a slight crunch. They are prized for their versatility and are used in stir-fries to add a delicate garlic essence to dishes. Additionally, garlic scapes are said to be abundant in nutrients and antioxidants making them a nutritious addition to meals. They have unique flavor and texture.
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For an extended period, garlic scapes have been neglected or discarded. Nevertheless, their distinct taste, a mix of garlic, sweetness, and onion, is quite potent. This unique flavor profile sets garlic scapes apart. These verdant stems sprout from specific garlic varieties and are frequently discarded. However, they can be enjoyed fresh, cooked, or pickled.
GINGER
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Widely embraced in Chinese cuisine for its aromatic and spicy essence, ginger adds a warm, zesty note to many dishes, especially fish, seafood, and soups. For a tasty treat, simmer sliced ginger in sugar water, let it cool and harden, and enjoy delicious ginger candies. Beyond its culinary uses, ginger is revered for aiding digestion and reducing nausea.
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Ginger has a rich history as a natural remedy and a powerful ally. It has anti-emetic properties which calms nausea and vomiting. Additionally, it has an antimicrobial properties to protect against infections, disinfect wounds. Its anti-inflammatory magic provides natural relief, and aromatic qualities can mask unpleasant smells and ward off insects.
LOTUS ROOT
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The underwater stem of the lotus plant resembles a sausage. Crunchy when stir-fried and soft like potatoes when boiled, it’s used in stir-fries and soups. With a slightly sweet and nutty flavor, it complements a lot of dishes. Rich in fiber and vitamins, it also offers nutritional benefits. Soak the slices in water for few minutes before cooking to retain crispiness.
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Lotus roots function as a natural filtration system! They have the ability to remove contaminants from unclean water, turning them into delicious and environmental friendly food. They are designed with a unique internal navigation system! They can still respire while submerged in mud, making them top survivors among plants.
MUNG BEAN SPROUTS
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These edible white shoots with small yellow leaves offer a crisp, crunchy texture and a subtly sweet, grassy, and nutty flavor. Mung bean sprouts are often used in stir-fries and soups, blanching them briefly in boiling water softens the sprouts and reduces their grassy taste. Rich in vitamins and minerals, they add both nutrition and flavor to a variety of dishes.
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Tiny explosions of fresh soil; that’s what mung bean sprouts are! The sprouts have a earthy aroma, like after a summer shower. These petite green shoots contain geosmin, a molecule that reminds me of lush meadows and fertile land. Each bite of the sprouts is like a mini adventure, with a flavor that reminds me of solid ground and the simple pleasures of nature.
MUSTARD GREENS
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It is nutritious, low-carb, and has a bitter, peppery taste. Mustard greens balance their bitterness by blanching them with ginger or sugar. Stir-fry or pickle for a variety of options. Don’t shy away from their peppery punch; sautéing intensifies flavor. They are also rich in antioxidants, vitamins A and C, and fiber, making them a healthy addition to your diet.
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Mustard greens use their unique scent to repel pests. The scent is a blend of horseradish and wasabi. It keeps both your garden and your plate free of pests. These compounds also have a bitter taste and can irritate insects’ mouths and digestive systems. Though potent against pests, mustard greens’ spicy kick is mild and enjoyable for humans.
NAPA CABBAGE
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Napa cabbage, or Chinese cabbage, is mildly sweet with a cylindrical head. Perfect for soups, stir-fries, and casseroles, it brings refreshing flavor and crisp texture. Even the tougher outer leaves are flavorful; use them in wraps or pickles for tangy goodness. It’s also a key ingredient in kimchi, a traditional fermented Korean dish, known for its probiotic benefits.
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Did you know Napa or Chinese cabbage boasts a whopping 92% water content? That’s even higher than celery and cucumber, making it a natural hydrator on a plate. It can replenish lost fluids, keeping you energized throughout the day. Adequate hydration is crucial for glowing skin, and Napa cabbage can contribute to that healthy, dewy look.
SCALLIONS
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Scallions, known for their mild onion flavor, are often used in Chinese cooking for their fresh aroma and vibrant green color. They can be used as a garnish, or cooked in a variety of dishes. Store them in a plastic bag in the fridge for up to a week, and remember to trim the root ends before use. For longer storage, you can freeze them after chopping.
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Scallions, the green friends of food, are ancient cold-fighting heroes in China. Here’s how: steep white ends in hot water while making tea that clears congestion. Alternatively, blend or crush chopped scallions and add them into a warm saltwater gargle. Scallions may not be able to cure a cold overnight, but their expectorant qualities can alleviate symptoms.
SILKEN TOFU
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Known for its soft, creamy texture, silken tofu is a versatile ingredient in soups, stews, and desserts, but not stir-fries. A chameleon in the kitchen, silken tofu is perfect for blending into dips, sauces, and vegan milkshakes, adding hidden protein. Additionally, it works wonderfully in smoothies and salad dressings, providing a silky consistency with subtle flavor.
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Silken tofu is a master of disguise, just like Houdini, in the culinary world, and has a magical secret. It can transform from a creamy dream to a sponge-like wonder. Thaw it, and poof! It regains it’s smooth, custard-like grace. This Houdini of the bean curd world is more than just a pretty face as it can slip into soups, and desserts or be eaten just the way it is.
SNOW PEAS
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Snow peas are sweet, tender, and fiber-rich, boasting vitamins A and C. They bring a delightful crunch and a lot of freshness to stir-fries, soups, and salads, requiring just a brief cooking method like stir-frying or just a quick blanch to maintain their vibrant color and texture. Snow peas are versatile; enjoy them raw as a snack or you can lightly steam them.
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Snow peas are different from regular peas. They emerge from their pods early and show off their bright green coats. Unlike other vegetables, they are not afraid of winter and continue to grow. You can eat the entire pod, not just the small peas inside, as they do not contain inedible fiber, which is why they are more palatable and not meant to be discarded.
TARO ROOT
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A starchy root vegetable with a subtly sweet, nutty taste, taro is versatile—it can be boiled, steamed, fried, or mashed. Choose smaller taros for a sweeter, less fibrous taste; ensure they’re firm and smooth, with no wrinkles or soft spots. It’s also packed with nutrients like fiber, potassium, and vitamin E, making this a nutritious addition to your diet.
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Taro root is an exciting alternative to the potato. This underground gem offers a unique taste that is between sweetness and earthiness, a far cry from the familiar russet. Taro can be made into creamy mash, crispy fritters, or spicy chips. Moreover, for those seeking a healthier option, taro has fewer carbohydrates and more fiber than it’s popular counterpart.
WATER SPINACH
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Water spinach is also known as river spinach. It is a semi-aquatic tropical plant prized for its tender shoots and slightly sweet, aquatic flavor. Ideal for stir-fries, you can store the unwashed stems wrapped loosely in a damp paper towel and be kept in the refrigerator for up to 3 days. Remove any tough stems before cooking to fully enjoy its tender shoots.
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Water spinach is referred to as the “empty heart vegetable” due to its hollow stem. The vegetable has a fascinating tale in Chinese folklore. In the legend of Bi Gan, water spinach had a tragic role to play as he lived with his heart exposed, and upon seeing the vegetable, its emptiness served not a good reminder of his vulnerability, leading to his demise.