Chinese cuisine is famous for its delicious variety of vegetables, each with its own special flavor. From the bok choy to the lotus root, Chinese vegetables offer a palette of tastes and textures. Chinese vegetables come in all shapes, sizes, and textures and are used in different types of Chinese dishes.
In this article, we’ll take a closer look at some of these vegetables and discover how they make Chinese cooking so exciting and tasty.
Are you ready? Let’s begin our tasty adventure!
Baby Bok Choy (小白菜 – xiǎo bái cài)
Baby bok choy, also known as Chinese cabbage (青菜 – qīng cài), is a staple in Chinese cuisine. It has dark green leaves and crisp, white stalks. Being one of the most popular vegetables in China, it has a light and sweet taste and a crispy texture.
Baby bok choy is grown in many areas of China. It can be stir-fried or stewed, cooked alone as a dish, or eaten as a side dish with noodles, rice cakes, etc.
Sample Dish: Stir-fried shredded pork and fungus with baby bok choy
Napa Cabbage (大白菜 – dà bái cài)
Napa cabbage is another type of Chinese cabbage. It has white petioles and light green, yellowish long leaves. Bok choy has a mildly sweet flavor and can be steamed, stir-fried, braised, or even eaten raw.
It’s commonly used in dishes like hot pot and kimchi. Napa cabbage can also be used as a wrapper for dumplings.
Sample Dishes: napa cabbage stewed with tofu, napa cabbage vermicelli soup
Chinese Broccoli (芥蓝 – jiè lán)
Chinese broccoli is a leafy green veggie with a unique flavor – a bitter-sweet taste with an earthy twist. This blend gives it a slightly bitter taste, which some people really enjoy.
To mellow out the bitterness, it’s common to blanch it quickly before stir-frying it with delicious oyster sauce. When you eat it, you’ll notice that the stalks are crunchy, while the leaves are tender.
This combo of textures makes it a delightful addition to your plate. Give it a try!
Sample Dish: Stir-Fried Chinese Broccoli with Oyster Sauce
Winter Melon (冬瓜 – dōng guā)
Winter melon is a time-honored Chinese vegetable with a rich history spanning over 2,000 years. Its name is derived from the frosty appearance that forms on its skin when it ripens, resembling the delicate frost of winter.
In China, winter melon is a cherished vegetable enjoyed by people of all ages. It thrives in various regions across the country, and you’ll find it under different names such as White Melon (白瓜 – bái guā) and Water Zhi (水芝 – shuǐ zhī).
Sample Dish: Stir-fried Winter Melon and Shrimp Skin
Chinese Celery (芹菜 – qín cài)
Chinese celery, a wild variety native to Asia, offers a unique flavor profile that sets it apart from its European counterpart. Chinese celery packs a stronger punch, making it unsuitable for raw salads but a star player in cooked dishes.
With a history tracing back to the Han Dynasty or even earlier, celery has been an essential ingredient in Chinese cuisine for centuries. In today’s Chinese households, Chinese celery continues to play a significant role in daily cooking. It’s a versatile ingredient that adds a distinct flavor to a wide range of dishes.
Sample Dishes: Stir-fried shredded pork with celery, scrambled eggs with celery, celery pork dumplings
Snow Peas (荷兰豆 – hé lán dòu)
Snow peas are flat, edible pods with tiny peas inside. They are sweet and crunchy, making them a popular choice for stir-fries and salads. Snow peas are often used in dishes like beef with snow peas, adding a refreshing crunch to the meal.
Sample Dish: Beef with Snow Peas Stir-Fry
Bitter Melon (苦瓜 – kǔ guā)
As the name suggests, bitter melon has a bitter taste, which some people find acquired. It is believed to have various health benefits. Bitter melon is often sliced and stir-fried with black bean sauce or used in soups. The bitterness can be reduced by blanching the slices before cooking.
Sample Dish: Stir-Fried Bitter Melon with Black Bean Sauce
Lotus Root (莲藕 – lián ǒu)
Lotus root is a unique Chinese vegetable known for its unusual appearance. It has a series of holes running through it and a slightly sweet taste. It is often used in soups, stir-fries, and even pickled dishes. Lotus root can add a lovely crunch to your meals.
Sample Dish: Lotus Root Stir-Fry
Corn (玉米 – yù mǐ)
Baby corn is harvested before it fully matures, resulting in small, tender ears of corn. It’s commonly used in Chinese stir-fries and adds a touch of sweetness and crunch to dishes. You’ll often find it in dishes like chicken with baby corn and cashew nuts.
Sample Dish: Chicken with Baby Corn and Cashew Nuts
Water Spinach (空心菜 – kōng xīn cài)
Water spinach, also known as morning glory, is a leafy green vegetable with hollow stems. It has a slightly peppery taste and is often stir-fried with garlic and chili for a spicy kick. Water spinach is a popular vegetable in Southeast Asian cuisine as well.
Sample Dish: Stir-Fried Water Spinach with Garlic and Chili
Chinese Eggplant (茄子 – qié zi)
Chinese eggplant is slender and longer than the common eggplant found in the West. It also appears in darker purple. It has a tender texture and is often used in dishes like eggplant with garlic sauce or Szechuan-style spicy eggplant.
Sample Dish: Szechuan-Style Spicy Eggplant
Chinese Chives (韭菜 – jiǔ cài)
It is a unique vegetable in China and has been cultivated for at least 3,000 years. Chinese chives are flat and have a strong onion-like flavor. Also, their leaves and flowers can be eaten. It can also be used as medicine.
They are commonly used in dumplings and pancakes, adding a savory kick to the filling. Chinese chives are also used in stir-fries and soups.
Sample Dish: Chinese Chive Dumplings
Final Thoughts
In conclusion, Chinese vegetables are a diverse and essential part of Chinese cuisine, offering a wide range of flavors, textures, and culinary possibilities. Whether you’re a fan of the mild napa cabbage or the bold bitterness of bitter melon, there’s something for everyone to enjoy in the world of Chinese vegetables.
So, the next time you visit a Chinese restaurant or try your hand at Chinese cooking, don’t forget to explore these delicious greens. Your taste buds will thank you!
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