What to do with Asian greens

Not sure what to do with Asian greens? Here are some ideas.

What are they?

Asian greens are finding a place in Kiwi meals. The most common are Chinese cabbage (bok choy or pak choy); flowering Chinese cabbage (choy sum) and Chinese broccoli (gai lan). They’re all ‘stalky’ greens, which we know are really good for us – they contain antioxidants and vitamins C and A.

Where do I get them?

You’ll find Asian veges in abundance in Asian supermarkets, and in greengrocers and supermarkets. They’re available year-round.

  • Steam baby bok choy leaves whole and drizzle with chilli or sesame oil and a sprinkling of toasted sesame seeds for a tasty side dish.
  • Make a green medley of veges by stir-frying gai lan or choy sum, green beans, asparagus or celery and courgettes with a little chicken stock, sliced ginger, oyster sauce and chilli. Serve with meat or fish.
  • Use any time you’d use silver beet or broccoli. Try with a savoury cheese sauce.
  • Try this Lemon and honey chicken with lemongrass rice recipe.
First published: Jul 2007

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