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Vegetables and Fruit...The Invite Us Along! Campaign |
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Did you know?
Varieties include: Bok choy, nappa (Chinese cabbage), mustard cabbage, Chinese spinach and Chinese broccoli.
Buying
- Choose firm, dense bunches with smooth stems, unwilted leaves and bright colour.
- Bok choy and nappa are widely available.
- Chinese broccoli and mustard cabbage may only be available in Asian grocery stores.
Storing
- Store in an unsealed plastic bag in the refrigerator crisper.
- Bok choy, nappa and mustard cabbage should be used within 5-7 days.
- Chinese broccoli and spinach should be used soon after purchase.
Preparing
- Rinse Asian greens under cold water and pat dry.
- Eat them raw, steamed or stir-fried.
- The stem ends need to be cooked for longer than the leaves. Cook stem ends for about 2 minutes; add the leaves for the last 30 seconds of cooking.
- Flavour with soy or oyster sauces, sesame oil, ginger and garlic.
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