Lily Root/ Lotus Root/ 蓮藕 / lián-ǒu Lily Root (or Lotus Root), is a very popular ingredient in asian cuisine, though it may seem intimidating to those of us who aren’t familiar with it. In fact, the entirety of the plant is used in asian cuisine from the seeds to the stems to the leaves,…
Yu Choy/ 油菜 / Choy Sum/ Cai Xin/ Chinese Flowering Cabbage The name Yu Choy literally translates “oil vegetable”, which makes sense. If you see something green and leafy in your stir fry, chances are, it’s Yu Choy. Part of the mustard family, it’s been cultivated in China since at least the 1400s, and been…
Chinese Napa Cabbage / 大白菜 / Siu Choy / dàbáicài The Big White Vegetable originated near Beijing sometime before the 15th century, and has become a major staple across all of asia. This versatile vegetable is used in everything from soups to stir fries, for “lettuce” wraps, as the basis of Korean Kimchi, as a…
Excellent to for soups and stir fries, this quintisential chinese vegetable is packed with both nutrition and flavor that will get you hooked on greens.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so…