What to do with Asian greens

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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