KEY POINTS:
Right now the shelves at the Asian vegetable stores are groaning with glossy green bundles of goodness. No need to be daunted by these - go out, buy them and experiment. Eat fresh, stir-fry, blanch or just wilt. Everyone knows bok choy but there are so many more ... today I am using bok choy, wong bok, also known as Chinese cabbage, and choy sum which has striking yellow flowers.
Choy sum is a flowering cabbage with stems tender enough not to need peeling - fantastic stir-fried or steamed, making sure you enjoy eating the flowers as well.
Wong bok has a delicate flavour and needs to be washed thoroughly then sliced or shredded before steaming, stir-frying or adding to a pot of simmering stock a few minutes before serving.
It can also be eaten raw.
Bok choy, also known as Chinese chard, is usually sold quite small so they can be braised as a whole vegetable. It is very mild in flavour so only needs minimal cooking to retain its flavour, colour and texture.
Pair these greens with sesame coated tofu, pan-fried fish or roasted duck and it will result in the most delicious mouth-watering meals.
Chef's tip
Choose the freshest greens with leaves that are not wilting. Eat raw or briefly cook - none of these greens benefit from long cooking.