How to use asian greens
For those who do not care for the leaves' somewhat mucilaginous texture when raw, try them cooked — it is far less pronounced once cooked. Asian greens A. Ingredients 1 lb choi sum, cut into 2—3" pieces 1 Tablespoon oil canola, peanut, soybean, grapeseed, or coconut 2 large cloves garlic, sliced or minced 1 Tablespoon soy sauce 1 Tablespoon water Instructions Bring a pot of water to a boil, add the choi sum and cook until just tender, about 45 seconds. Cook the stems first as they need more cooking, then add the leaves.
Johnny's Asian Greens — Beyond Salad Mix
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Seen something you really like? Our friend joined us because she needed a few Asian greens to photograph for her upcoming cookbook. Many Asian vegetables are a good source of vitamins A, C and K, and contain a dietary significant amount of potassium. Chinese flat cabbage suits quick moist cooking methods.
Percentage Daily Intakes are based on an average adult diet of kJ. To prepare, blanch, drain and mix with a little oyster sauce and fresh ginger; chop and include in stir-fries and soups or quarter lengthwise, toss through a little soy, sesame oil and sweet chilli sauce and roast quickly in a hot oven. An easy stir-fry that can be served on its own or as part of a selection of Asian dishes. Garland chrysanthemum is a winter vegetable which is generally used in a stir fry or in soup.