A
Amaranth Greens
Amaranth greens, known as “xiàn cài” (苋菜) in Chinese, are leafy vegetables commonly used in stir-fries and soups. They have a slightly sweet and earthy flavor and are rich in vitamins and minerals, making them a nutritious addition to Chinese meals.
B
Bok Choy
Bok choy, or “bái cài” (白菜), is one of the most popular vegetables in Chinese cuisine. With its crisp white stems and tender green leaves, it’s versatile for stir-fries, soups, and steaming. Its mild flavor complements a variety of dishes.
C
Chinese Broccoli
Chinese broccoli, known as “gāi lán” (芥兰), is a leafy green vegetable with thick stems and small florets. It has a slightly bitter taste and is often stir-fried with garlic or oyster sauce, making it a staple in Chinese cooking.
D
Daikon Radish
Daikon radish, or “bái luó bo” (白萝卜), is a large white radish used extensively in Chinese cuisine. It can be pickled, simmered in soups, or stir-fried, adding a mild, slightly sweet flavor to dishes.
E
Enoki Mushrooms
Enoki mushrooms, called “jīn zhēn gū” (金针菇) in Chinese, are slender mushrooms with a delicate texture. They are commonly used in soups, stir-fries, and hot pots, offering a mild flavor and unique texture to Chinese dishes.
F
Fuzzy Melon
Fuzzy melon, known as “máo guā” (毛瓜), is a gourd with a fine, fuzzy exterior. It’s used in soups and stir-fries, absorbing flavors well and adding a subtle sweetness to meals.
G
Gai Choy (Mustard Greens)
Gai choy, or “jiè cài” (芥菜), is Chinese mustard greens with a peppery, pungent flavor. They are used in stir-fries, pickling, and soups, contributing a distinctive taste to Chinese dishes.
H
Hyacinth Bean
Hyacinth bean, known as “biān dòu” (扁豆), is used in Chinese cuisine, particularly in stir-fries and soups. The pods and beans are edible when cooked and add a slightly sweet flavor to dishes.
I
Iceberg Lettuce
Iceberg lettuce, or “wōjù” (莴苣), is appreciated in Chinese cooking for its crisp texture. It’s often stir-fried with garlic or used as a fresh wrap for meats and fillings in dishes like San Choy Bow.
J
Jicama
Jicama, called “liáng shǔ” (凉薯) in Chinese, is a root vegetable with a crunchy texture and sweet flavor. It’s used in salads and stir-fries to add a refreshing crunch to dishes.
K
Kohlrabi
Kohlrabi, or “kōu jié cài” (芤芥菜), is a bulbous vegetable used in Chinese cuisine. It has a mild, sweet flavor and crisp texture, making it suitable for stir-fries and pickling.
L
Lotus Root
Lotus root, known as “lián ǒu” (莲藕), is a crunchy root vegetable with a mildly sweet taste. Sliced lotus root is used in stir-fries, soups, and salads, adding a unique texture to Chinese dishes.
M
Mung Bean Sprouts
Mung bean sprouts, or “lǜ dòu yá” (绿豆芽), are widely used in Chinese cooking. They are added to stir-fries, soups, and noodle dishes, providing a crunchy texture and nutritional benefits.
N
Napa Cabbage
Napa cabbage, called “dà bái cài” (大白菜), is a staple vegetable in Chinese cuisine. It’s used in stir-fries, soups, and for making pickled vegetables due to its tender leaves and mild flavor.
O
Ong Choy (Water Spinach)
Ong choy, known as “kōng xīn cài” (空心菜), is a leafy green vegetable with hollow stems. It’s commonly stir-fried with garlic and chili, offering a tender texture and slightly sweet flavor.
P
Pea Shoots
Pea shoots, or “dòu miáo” (豆苗), are the tender tips of pea plants. They are used in stir-fries and soups, offering a delicate flavor and soft texture to dishes.
Q
Qin Cai (Chinese Celery)
Qin cai, or “qín cài” (芹菜), is Chinese celery with thinner stalks and a stronger flavor than Western celery. It’s used in stir-fries and soups for its aromatic qualities.
R
Radish
Radish, known as “luó bo” (萝卜), is used in Chinese cooking both for its root and leaves. It can be pickled, stir-fried, or added to soups, offering a peppery flavor.
S
Snow Peas
Snow peas, or “hé lán dòu” (荷兰豆), are flat pea pods used in Chinese cuisine. They are stir-fried or added to dishes for their sweet flavor and crisp texture.
T
Taro
Taro, called “yù tóu” (芋头), is a starchy root vegetable used in Chinese cooking. It can be steamed, boiled, or fried, and is featured in both savory and sweet dishes.
U
U Choy
U choy, or “yóu cài” (油菜), is a leafy green vegetable similar to bok choy. It’s tender with a slightly sweet flavor, commonly used in stir-fries.
V
Vegetable Fern
Vegetable fern, known as “jué cài” (蕨菜), is an edible fern used in Chinese cuisine. It’s stir-fried or boiled, offering a unique texture and earthy flavor.
W
Water Chestnuts
Water chestnuts, or “bí qí” (荸荠), are aquatic vegetables with a crisp texture and sweet flavor. They are used in stir-fries, desserts, and dumplings to add crunch.
X
Xiao Bai Cai (Baby Bok Choy)
Xiao bai cai, or “xiǎo bái cài” (小白菜), is baby bok choy. It’s more tender than regular bok choy and is ideal for quick stir-fries and soups.
Y
Yardlong Beans
Yardlong beans, known as “cháng dòu” (长豆), are long, thin beans used in Chinese cuisine. They are stir-fried or used in soups, offering a slightly sweet flavor and crunchy texture.
Z
Zha Cai
Zha cai, or “zhà cài” (榨菜), is a type of pickled mustard stem originating from Sichuan province. It’s used to flavor soups, stir-fries, and rice dishes, adding a salty and spicy kick.