Asian greens bring a richness of flavor and texture to our mix of winter vegetables. Mostly tender greens with sometimes with crisp juicy stalks, Asian greens come in both heads and bunches. They also usually go by many names, and we try to include the most common aliases in each veggie’s storage tips post to make recipe searches more fruitful for you.
Though each green has its own distinct taste and combination of stem and leaf hardiness, generally, these veggies can be eaten raw, steamed, sautéed to wilt, stir-fried, braised, or cooked in soups.
AHO Asian Veggie Varieties
Mei Qing Choy