1. Bok Choy (aka Pak Choy/White Vegetable)
What is it? Leafy Chinese cabbage; comes in many variations. Can be prepared in countless of ways, be it boiled, steamed and stir-fried.
Usually found in: Stir-fried Baby Bok Choy, Steamed Shiitake Mushrooms with Bok Choy
What is it? Leafy Chinese cabbage; comes in many variations. Can be prepared in countless of ways, be it boiled, steamed and stir-fried.
Usually found in: Stir-fried Baby Bok Choy, Steamed Shiitake Mushrooms with Bok Choy
2. Gai Choy (aka Mustard Leaf)
What is it? Generally pickled, braised or used in soups; has a distinct strong, slightly bitter flavour.
Usually found in: Duck Soup (and several other duck dishes), Peranakan cuisine e.g. Chai Buey
What is it? Generally pickled, braised or used in soups; has a distinct strong, slightly bitter flavour.
Usually found in: Duck Soup (and several other duck dishes), Peranakan cuisine e.g. Chai Buey
3. Phuay Leng (aka Spinach)
What is it? Generally thin and long; usually stir-fried with sauces and other types of vegetables and meats.
Usually found in: Stir-fried Chinese Spinach with Wolfberries
What is it? Generally thin and long; usually stir-fried with sauces and other types of vegetables and meats.
Usually found in: Stir-fried Chinese Spinach with Wolfberries
4. Kang Kong
What is it? Thin, crunchy and leafy; easy to grow and very low maintenance. Commonly used in Burmese, Thai, Malay, Vietnamese and Chinese cuisine.
Usually found in: Sambal Kang Kong, Sinigang Soup (Filipino dish)
What is it? Thin, crunchy and leafy; easy to grow and very low maintenance. Commonly used in Burmese, Thai, Malay, Vietnamese and Chinese cuisine.
Usually found in: Sambal Kang Kong, Sinigang Soup (Filipino dish)
5. Chye Sim (aka Choy Sum)
What is it? Known as the flowering cabbage, it is usually cooked with brown or white sauce and is served as a side dish to complement the main dishes.
Usually found in: Stir-fried Choy Sum, Steamboat, Yong Tau Foo
What is it? Known as the flowering cabbage, it is usually cooked with brown or white sauce and is served as a side dish to complement the main dishes.
Usually found in: Stir-fried Choy Sum, Steamboat, Yong Tau Foo
6. Endives
What is it? Very leafy; has a crisp texture and a sweet, nutty flavour with pleasantly mild bitterness. Sometimes served raw.
Usually found in: Yong Tau Foo, Salad, Braised Endives
What is it? Very leafy; has a crisp texture and a sweet, nutty flavour with pleasantly mild bitterness. Sometimes served raw.
Usually found in: Yong Tau Foo, Salad, Braised Endives
7. Kailan
What is it? It has flat blue-green glossy leaves and thick stems. Widely used in Cantonese cuisine and usually stir-fried with garlic and ginger.
Usually found in: Kailan in Oyster Sauce, Stir Fried Kailan with Garlic
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What is it? It has flat blue-green glossy leaves and thick stems. Widely used in Cantonese cuisine and usually stir-fried with garlic and ginger.
Usually found in: Kailan in Oyster Sauce, Stir Fried Kailan with Garlic