What to do with: Asian greens

Not sure what to do with Asian greens? Here are some ideas.

The low-down

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 laan).

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.

Ideas for using Asian greens

• 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 laan 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. (link to Back to Basics: White Sauce)
• Try this Bok choy with carrot, apple and prawns recipe.