Our guide to 8 of our favourite Asian greens hand-picked in the Sydney Basin area and delivered fresh to our stores in under 12 hours. One of the great things about this family of leafy greens is that there's almost always one or more varieties in season. Plus they're economical, nutritious and delicious.
Know your asian greens
1. BUK CHOY
Buk choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. The leaves are dark green or yellow-green and the stalks yellow-green or off-white. It is very mellow in taste, with its own unique mild, peppery spice. Perfect fried, braised, steamed, sauteéd, or simmered in soups. One of the most versatile and widely-used greens listed here. Leaves can be eaten raw in a salad.
2. GREEN SHANGHAI BUK CHOY
Also known as baby buk choy. The leaves are dark green or yellow-green and the stalks yellow-green or off-white. Extra tender and mellow in taste, with a mild pepper spice. Perfect stir fried, steamed or blanced. Serve with oyster or soy sauce.
3. MOON BUK
A dwarf variety of buk choy with green leaves and off-white stalks. Extra tender and mellow in taste, with a slight pepper spice. Use in stir fries & soups.
4. CHOY SUM
Similar to buk choy but with thinner, longer leaves. Thin, crunchy, tender stalks, slightly bitter, earthy, mustardy stems. Leaves and small yellow flowers are also edible. Complements aggressive flavours well when stir-fried. Best for stir fries, braises, soups, stews or steamed
5. HONG KONG CHOY SUM
With a flavour between cabbage & spinach. It boast crunchy and tender stalks. Hong Kong Choy Sum's best blanched & served with oyster or soy sauce
Watercress is renowned for its peppery, tangy flavour. It has crunchy stems and dark green leaves. When it comes to health benefits Watercress is low calorie and vitamin rich, Watercress contains more vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk and more iron than spinach. Watercress also assists with growth and development, immunity, healthy vision, hair, skin, nails, bones and teeth. Great for soups, salads, pizzas and sandwiches.
7. GAI LAN
Also known as Chinese broccoli, Gai Lan is a little more bitter than broccoli. Gai Lan has wide, flat leaves like collards and thick, crisp-tender stalks. Perfect steamed & served with oyster sauce or used in stir fries.
8. GAI CHOY
Also known as mustard greens. The crunchy leaves have a frilly, ruffled texture. Moderately tender. Mustard greens have a distinctively sharp, pungent bite, while red mustard's flavour is reminiscent of wasabi. The strong flavour are lost if overcooked.. Great in soups, steamed, braised, sauteéd, or stir-fried. Blanching before cooking mellows the strong flavor. Baby mustard greens work well in salads.