Vegetable glossary

A B C D E F G H I J K L M N O P Q R S T U V W S Y Z

AMARANTH (Yeen choy, Hsien Marsa, Tamri bhaji, Lol cholai, Jacob’s coat)	From the family of leaf amaranths, this vegetable grows on a slender stem with oval-shaped, slightly rough-textured leaves growing in clusters. It has light or dark green leaves or a green leaf with deep red veins sometimes known as Ganges amaranth, red amaranth, red saag, or red spinach. The leaves are fragile and wilt easily so it should be cooked right away. Amaranth tastes like spinach, which makes an acceptable substitute, even though amaranth has more of an earthy flavor. When buying, choose sprightly looking leaves with roots intact. When using, discard the roots and tough lower stems and wash thoroughly as it has a lot of hidden dirt, In developing countries, it is considered an important dietary aid as it is an extremely high source of protein, minerals, and vitamin C.
A CHOY (Mak Choy)	Very popular in its native Taiwan, A-choy is now widely available in Asian grocery stores in the west. Resembling Romaine lettuce leaves, a-choy has ling tapered yellowish-green leaves and is highly perishable so should be consumed as soon as it is purchased. Although it is often difficult to find a lively bunch of a-choy as the leaves wilt very quickly, choose the firmest bunch available. Perfect for flash frying and stir fries, its texture is very delicate and crisp with a rather refreshing taste. In Taiwan, it is generally flash fried with a bit of oil and garlic, but even if you stir fry it a little too long, its texture still remains crunchy and totally delectable.
ANGLED LOOFAH (Chinese okra, See gua, silk gourd, Ridged loofah )	Although similar to a cucumber, the angled loofah is a far less attractive squash with ten sharp ridges and dull rough skin. Despite its appearance, it is very tasty when eaten raw or cooked. It holds up well when cooked for a short or extended period of time making it a perfect candidate for stir fries or braised dishes. Only the young fruit is used in cooking as the mature fruit is very bitter and fibrous. Generally the skin is peeled but if you find a very young loofah, you could eat it skin and all. Choose firm, small-size loofahs without any dark spots. Use as you would a zucchini.
BOK CHOY (Baby bok choy, Shanghai bok choy, Bok choy sum)	This is the most widely known Asian vegetable in the west and also comes in different varieties. Bok choy comes in two sizes, both with dark green leaves on milky white stalks. The shorter version is known as baby bok choy. Shanghai bok choy, the winter variety of bok choy, which is smaller in size with pale green spoon-shaped stalks. Bok choy sum is similar in flavor but has yellow flowers like the choy sum. Since there is only a slight difference in taste, they can all be interchanged when cooking. Choose unblemished leaves with firm stalks and no limpness. Very fresh bok choy will keep for three to four days in the refrigerator wrapped in paper towels.
BITTER MELON (Fu gua, Bitter gourd, Karela, Balsam pear)	A staple throughout most of Asia, these fruits vary in shape, size, color, texture, and degree of bitterness. The ones found on the market are green and specifically picked when they are young for their bitterness. Ripe bitter melons are yellow to reddish-orange and are sometimes used in curries or pickling. In India, it s served at beginning of the meal, either alone or with lentils and potato, while in China, it is stir fried with a little black bean sauce sometimes with a little beef tossed in. It is high in potassium and dietary fiber but low in carbohydrates. It is also unsuitable for eating raw and blanching before cooking is highly recommended. You can also salt a bitter melon (as you would with an eggplant) before cooking, to eliminate some of the bitterness. Keep refrigerated in vegetable crisper for no more than five days.
BASIL (Thai basil, Holy basil, Bai horapha, Bai gaprow)	Unlike sweet basil used in Italian cooking, Thai basil has little taste or smell when raw, but when cooked the flavors intensify and release a sharp anise taste. Thai basil stands up to heat much better than sweet basil, holding its own in curries, stews, and soups. This herb has medium to dark green pointed leaves with purple flowers. Holy basil, or horapha basil has a spicier flavor and is also used to flavor curries and soups. Basil will keep for about four to five days in the refrigerator before starting to brown and wilt. Some varieties may even start browning after two to three days, so use it as soon as possible.
BOTTLE GOURD (Long squash, Woo lo gua, Po gua, Upo, Opo, Nam tao, Lokhi, Cucuzzi)	There are two types of bottle gourds, one shaped like a small baseball bate and the other a bottle. Only the young fruit is eaten and can be used in soups, braised, stir fried, or baked. It has a smooth, light green exterior and a mild tasting flesh similar to summer squash. When using, peel the skin and discard the spongy parts and seeds. When buying, look for firm gourds with a shiny skin. They keep well and will last for three to four weeks if bought fresh. Winter melon, chayote, and fuzzy melon are all good substitutes.
BAMBOO SHOOTS	Bamboo shoots are considered a delicacy in Asia. Fresh shoots are covered with slender but sharp hairs, which must be removed before blanching. When raw they contain toxic substances that are destroyed upon heating. Most people are familiar with the canned variety but if you chance upon fresh bamboo shoots, give them a try as the canned variety are a far cry from the fresh. Like corn, one can only see if the shoots are fresh when the “husks” are removed. Cut the tip of the shoot with a sharp knife and then slit it lengthwise and remove the outer layer. The base can be discarded as only the tender “shoot” is used. Boil it for 15 minutes before use. When fresh, it can be kept for up to five days in water provided that you rinse it and replace the water every day. Bamboo shoots can be added to braised dishes, stir fries, and soups.
THAI CHILI PEPPER	Said to be the hottest chili in the world, Thai chilies are small red or green chili peppers that pack a fiery punch and whose heat is not dissipated with cooking. Fresh chilies can keep for up to three weeks if stored in a plastic bag in the refrigerator. They might start wrinkling a little after five days, but are still useable as long as they are not bruised and deteriorating.
BURDOCK (Gobo)	Although burdock is used in China as an herbal medicine, in Japan it is an important staple of the diet. A slender, hairy taproot with a neutral taste, burdock must be soaked to remove its bitterness. When selecting burdock, choose thin, long roots about a foot in length. Burdock can withstand extended cooking so it is best used in stews or slow simmering dishes, however, it can also be eaten raw. It will keep for a few days in the refrigerator, or longer if the soil is not removed when storing.
CHRYSANTHEMUM LEAVES (Tong ho, Garland chrysanthemum, Shungiku)	In Asia, it is easy to tell when the weather turns cool as you will find chrysanthemum leaves abundant in the markets. A flowering vegetable with a subtle, musty floral aroma, chrysanthemum leaves are highly popular in Japan where they are used in soups or Chinese hotpots – a customary winter dining experience. Do not be alarmed if you can only find slightly wilted bunches, this is quite usual. It is a highly perishable vegetable so it is best to use it immediately. It is also one of the grittiest vegetables around so wash thoroughly and discard the buds before using. When cooked it changes from pale green to a deep dark green.
CHINESE BROCCOLI (Gai Lan, Gail an Fa, Chinese kale)	An attractive dark, leafy green often with dark green buds and small, white edible flowers, gai lan looks and tastes very similar to broccoli raab (rapini), but without bitterness. It has fuller leaves than broccoli raab and is relished for its firm emphatic flavor, and generally, only the leaves and tender portion of the stem are eaten. Chinese broccoli can sometimes taste spicy, often with a hint of mustard seed. When buying, look for dark green stalks with thick stems. Leaves should look young and tender, but most grown in the west are bound to have large, tough leaves. Discard the larger, tougher outer leaves leaving the medium to smaller leaves intact. Broccoli stems are acceptable substitutes but without the trademark mustard hints of gai lan. It will keep two to three days in the refrigerator when fresh. Cook as you would broccoli.
CELERY LEAF (Chinese Celery leaf , Kinchay, Smallage, Heung kun, Tang o, Tong kun, Cutting celery)	Chinese celery is often mistaken for Italian parsley at first glance. This is because this marsh plant has stalks about a third of the size if traditional celery. It is most often used in soups, stews, or blanched and used in salads. Although it is technically an herb, the Chinese use it like a vegetable. Its flavor is far more intense than traditional celery. It is sold in bunches and will keep a few days in the refrigerator wrapped in paper towels and stored in a plastic bag.
CILANTRO (Chinese parsley, Coriander, Heung choy, Yeen sai, Pak chee, Pak hom pom, Rau ngo)	A sweet-flavored herb with hints if caraway, lemon, and sage that is used in almost all Asian cuisines, either raw or cooked. When buying cilantro, choose fresh, green supple looking bouquets with as few brown leaves as possible. Lay the cilantro out on paper towels and allow it to air day for about 20 minutes. Then roll it in paper towels, seal in a plastic bag, and it will keep for about four to five days in the refrigerator
CHINESE CHIVES (Gau choy, Nira)	Although chives are used as herbs in western cooking, in the east they are used as a vegetable. These flat-bladed chives have an onion-garlic flavor and are at their best when of a dark green hue, free from blemishes or bruises. Regular chives can be substituted but with a slight alteration to the texture and taste. Flowering chives and yellow chives are similar in taste to Chinese chives, though again their texture is different, being more delicate. Chinese chives do not keep well at all so they are best used as soon as possible.
DAIKON (Radish, Lo bak)	This tuber comes in different sizes. It can be short and round, long and thin, or medium sized. Generally, daikon is white with green stems, or the winter variety is green. Both can be substituted by kohlrabi if eaten cooked or by the common red radish if eaten raw. A fundamental item in Japanese cooking, daikon is used both raw and cooked, while in China daikon is almost always eaten cooked. It is also used with napa cabbage in Korean kimchee. Remove the skin with a peeler before cutting or grating. If grating, use within the hour as it will become soggy the longer it is left out. It is a highly perishable vegetable and when eaten raw, has a high potassium and vitamin C content. Unlike other root vegetable, daikon is not starchy or heavy. Choose daikon with firm, supple skins and store for up to two weeks in the refrigerator. A suitable substitute for daikon is icicle radish.
EDAMAME (Mo dau, Fresh soybean)	These green pods are grown to eat fresh as they are wonderfully tender and extremely flavorful. Generally sold fresh in Asia, in the west they are sold in packets in the frozen section either shelled or enclosed in furry pods. An excellent source of protein, edamame should not be eaten raw as they contain a trypsin inhibitor. They are also hard to shell when raw so blanch them in some salted water before shelling and cooking them. Use in salads or just as a snack as a snack as one would with peanuts in the west.
EGGPLANT (Ai gua, Keh tzee, Brinjal, Aubergine, Terong)	Unlike the normal eggplant, Chinese eggplants are thin and long, with pale purplish hues rather than the dark, almost black, complexion of their western counterpart. The Japanese eggplant resembles the western eggplant but is shorter, while the Thai eggplant (ma kheua pro) is round, about the size of ping pong ball with a green cap. It is white with light green markings or less commonly, yellow-orange or purple in color. The pea eggplant (makheau phuang) used in Thai cooking is actually not an eggplant at all. They are green, pea-sized, and grow in bunches. Usually added to Thai curries at the end of cooking, they have a slight bitter taste to them. Look for bright and shiny eggplants without dull skin. They will keep in the salad drawer for up to two weeks if they are bought fresh.
FLOWERING CHIVES (Garlic chives, Gau choy fa)	A perennial plant develops a strong root rather than a bulb. It has a mild garlic taste and may be used in place of common chives. Garlic chives can be cooked with or without their flower buds and can be eaten raw of cooked. Choose firm, green stalks with no visible bruising or wilting. Chives with unopened flower buds are much tender than those whose buds have flowered. When using, trim off the bottom inch or so, as this part tends to be very tough. If left dry, flowering chives will keep for two to three days wrapped in paper towels, and in a plastic bag, in the refrigerator. Once the stems become even slightly bruised, the chives should be consumed immediately as they will deteriorate very quickly.
FUZZY MELON (Fuzzy squash, Mo gua, Hairy cucumber, Chinese wax gourd, Winter gourd, Tseet gua)	A relative of the large winter melon, fuzzy melon comes in different shapes from spherical to elongate. Its colors vary from dark green to light greenish-yellow and it can be eaten young or mature. It should be peeled before cooking and can be cooked in any way as it takes on the flavors of the other ingredients. Fuzzy melon keeps well in the lower part of your refrigerator often for up to two weeks.
GALANGAL (Galingale, Kha, Rieng, Lengkuas, Laos)	A close cousin of gingerroot, galangal has a sharper, more citrus flavor, often with a hint of pine. It has less of a bite than gingerroot although its appearance is the same, with a pale, thin skin and darker circles. Most often, galangal is paler in color than gingerroot and has pink shoots or tips.
GINGERROOT	The aromatic, pale yellow ginger plant is an important ingredient of Asian cooking and is an excellent source of vitamin C. When buying, choose firm, swollen tubers with unwrinkled, shiny skins. Before using, the skin must be removed so that the juicy root can be grated. crushed, minced, or sliced. Keep gingerroot in a cool, dry place for up to four weeks.
KAFFIR LIME (Bergamot, Makrut)	This wild lime has green fruit and bumpy, green wrinkled shin. Its zest is used in curries, but the lime leaves are indispensable to Thai savory cooking. Kaffir lime leaves are dark green and shiny, double lobed, and extremely aromatic with a perfume unlike any other citrus fruit. When buying kaffir lime leaves, make sure they are completely green without any brown spots
KABOCHA (Nam gua, Winter squash, Fak thong)	Kabocha is a round, slightly flattened, pumpkin-like squash with green, yellow, or red skin. It tastes like pumpkin but is firmer in texture with less moisture. It is tender, sweet, and extremely flavorful. You can substitute it with regular pumpkin or any of the squashes such as butternut. Store and use as you would pumpkin. It generally keeps well and if cut open will keep for up to a week wrapped in plastic and stored in the refrigerator.
LEMONGRASS (Citronella, Heung mau, Sa, Tak rai, Sikai, Culs lakray, Sereh, Tanglad)	This highly fragrant herb is sold in bundles of four or five and can usually be kept for about 10 days. They are long, dry looking stalks, beige to pale green in color and are about a foot in length. However, only two to three inches of the bulb end are used because that part produces the most aromas. When using, cut off the tough root end and peel away the grass-like dry ends and outermost layers until you reveal a tender shoot with a light pink ring. When using, either mince finely or smash with a cleaver to release the fragrance. Choose stalks with large bulbous ends. If lemongrass is hard to come by, you can substitute the zest of half a lemon for one stalk of lemongrass.
LOTUS ROOT (Leen ngau)	A very porous rhizome, resembling sausage links in appearance, and adding a fibrous tough to soups, salads, and braised dishes. Grown in ponds or flooded fields, it is also delicious steamed or stir-fried. When using, wash the root thoroughly, cut off the ends and peel the outer skin with a peeler. It can be substituted with potato or yam. Look for firm roots with as little bruising as possible. The root should be thick with small holes and once you cut the lotus root open it will quickly discolor, so soak it in a mixture of water and a splash of vinegar for 20 minutes, to help retain its color. Lotus root does not keep well so use it as soon as you buy it.
LONG BEANS (Dau gok, Yard beans)	These beans are actually long-pod cowpeas, so named because they grow up to one yard long. They resemble a bunch of shoelaces and often sold curled into a coil. Mostly gray to grayish green pods, they are crunchy and when split down the middle, reveal up to 30 edible seeds. Look for fresh, plump beans with a crisp snap. You can substitute with western string beans although their texture is slightly less crunchy. Long beans are wonderful blanched and tossed into a salad. Store in a plastic bag in te refrigerator for up to five days.
MALABAR SPINACH (Saan choy, Poi, Slippery vegetable, Indian spinach, Vine spinach, Alogbati)	Indian spinach with dark green, round or oval leaves, this particular variety has a very strong, earthy spinach flavor and a slippery texture. Some people find its taste off-putting but it is rich in protein, vitamins, and minerals. The best way to enjoy this vegetable is in a soup with pork. It will store for up to a week in the refrigerator
NAPA CABBAGE (Chinese Cabbage, Celery cabbage, Tientsin cabbage, Michihili, Hakusai)	These sweet creamy stalks with ruffled, pale green edges are now becoming more widely available in grocery stores everywhere. Napa cabbage is more delicate in texture and taste than savoy cabbage, and is preferred by those who find the common cabbage to strong. It also cooks in less time than the traditional cabbage and can be used raw or cooked. When selecting a napa cabbage avoid those whose leaves are already spotting. Napa cabbage should be stored as you would lettuce and generally keeps extremely well in the refrigerator, sometime for up to three weeks.
OIL SEED RAPE (Yau choy, Choy sum, Flowering cabbage)	In appearance, choy sum looks very much like bok choy sum except the stalks are slim, if a light green color and the leaves often display pretty yellow edible flowers. The taste is milder than gai lan and the texture less crunchy when cooked for the same amount of time as gai lan. Use as you would broccoli raab (rapini). When buying, choose firm, thin stalks with large, flourishing leaves with no brown spots. Droopy leaves suggest it has been sitting around for a while. Use as soon as possible since the longer you keep it, the less texture it will have after cooking. When using, was thoroughly and shake off any excess water. Oil seed rape will keep for two to three days in the refrigerator if very fresh.
SNOW PEA SHOOTS (Snow pea tips, Dau Miu)	There are two kinds of snow pea shoots, one with large leaves (dai dau miu) and one with small leaves (sai dau miu). The former are the leaves and tender tips of the vines on which snow peas grow. These are delicate and tasty and best used when freshly picked, otherwise they lose their sweetness. Both types should be eaten right away, preferably on the day of purchase. Choose fresh looking leaves which have not yet wilted.
SHALLOTS	These are similar to onion but have a more intense flavor without the harshness of their larger cousins. They are usually sold near or around garlic and onions, are orange, reddish, or slightly purple in color and are almost completely round. Use and store them as you would onions.
SWATOW MUSTARD GREENS (Chinese mustard greens, wrapped heart mustard cabbage, Dai gai choy)	From the brassica family, swatow mustard greens look like an elongated cabbage but with a slightly bulbous base and tightly packed jade green leaves at the top. Similar in taste to the bamboo mustard green, the swatow is much larger in size. It is most often used in pickling, in soups, or in sharp, sour-tasting dishes.
TAIWAN BOK CHOY (Fengshan bok choy)	The stems of this vegetable are reminiscent of bok choy, but its leaves are long and yellow-green resembling lettuce. It tastes like bok choy and you can cook it as you would any other bok choys. Choose firm, unblemished leaves and store in the refrigerator for three or four days wrapped in paper towels, if you are not using it right away.
TAMARIND (Mak kham, Sampolok)	The fibrous, sticky ripe pod of this plant is highly valued for its sour fruit pulp used to flavor man Asian dishes. Widely used in Filipino and Thai cuisines as an addition to soups, its pulp must be mashed in water, then pressed through a sieve. The powdered version is a lot more powerful and, therefore, should only be used sparingly, as you would use dried herbs compared to fresh ones.
WATER CHESTNUTS (Ma tai)	A marsh plant, fresh water chestnuts are edible tubers with pointed tops about three quarters of the size of a ping pong ball. They are sold unpeeled with soil or mud clinging to them. Underneath its shiny tough skin is sweet, slightly starchy, and very crunchy white flesh. They are excellent in salads or stir fried with other vegetables. When selecting, make sure they are free of wrinkles and mold. They keep well and usually last up to two weeks in the refrigerator with the soil intact.
WATER SPINACH (Ung choy, Hollow stem, Morning glory, Swamp cabbage, Tung choy, Pak boong, Rau muong)	In Asia there are two types of water spinach, but in the west only one type is available. The water spinach has long hollow stems and pointed arrowhead leaves. At a pinch, water spinach will keep for a day or two in the refrigerator, but really it does not keep well at all. Its leaves turn yellow and deteriorate very quickly. This versatile vegetable is used in almost every Asian cuisine, and the most common way to it is with garlic and a little shrimp paste, with or without chilies.
WINTER MELON (Dong gua, Wax gourd)	Although it looks like watermelon, and it is named a melon, it is actually a squash. The winter melon has dark green skin, which is occasionally mottled, with a snow-white flesh and seeds. It has little taste of its own and generally takes on the flavors of the foods it is cooked with. For this reason it is good in soups or stews. Rinse and peel off the tough sin with a peeler or a sharp knife. A famous Chinese dish, dong gua jung, uses a hollowed out winter melon as a tureen for a soup with chunks of melon swimming in the broth. It is also used as a filling for a Chinese pastry. A freshly sliced piece of melon will keep for about a week in the refrigerator if wrapped tightly in plastic.