Sunday, April 25, 2010

Asian Greens ~thinking outside the wok

Image from Vegetablematter.blogspot Bok Choy,Pak Choy, Mizuna, Tatsoi, Gai Lan, Mache, not just for stir fries- but also in soups, dumplings, raw in salads, noodle salads, steamed with miso sauce, here are a few recipes to try (vegetarian)... Potstickers: Green dumplings: Fennel Hash, and Minty Noodles with Bok Choy: Mixed Greens and Bean Salad with Creamy Lemon Dressing: Lebanese pies with Asian greens and feta: Good thing I've planted about 20 plants, my first mission: dumplings!


  1. I have a vegetable plant I bought at a nursery and they called it "åsian greens". It looks just "Chin Chiang" and grows up with leaves and quickly comes to a flower that is yellow and looks like broccoli rabe when it's young. Do you eat the leaves or the flower or both?

  2. hi - you can eat both leaves and flowers - it gets hotter flavoured as it matures - I like to pick the leaves when they're smallish