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Cook's Guide to Asian Vegetables. Wendy Hutton
Читать онлайн.Название Cook's Guide to Asian Vegetables
Год выпуска 0
isbn 9781462907168
Автор произведения Wendy Hutton
Жанр Кулинария
Издательство Ingram
Appearance & Flavor Asian lettuce grows with the stems wrapped around a central core. The leaves, which have frilled edges, are relatively soft and pliable. The flavor is palatable and mild, but this type of lettuce lacks the crispness of temperate climate lettuces. Choosing & Storing Long-leaf lettuce is sold with its roots still intact. As the vegetables mature, they develop tough, bitter leaves and start to sprout flowers, so choose lettuce with no flowers. Bunches that have short stems and large leaves are usually the sweetest and the most tender. Avoid any with a wilted look. The lettuce can be kept refrigerated for 2-3 days, wrapped in damp paper. Preparing Remove the leaves from the stem, give them a thorough wash and drain before using raw or cooked. Peel the stem, wash it, then shred or chop before cooking. Nutritional & Medicinal Properties Asian lettuce is more nutritious than regular round or iceberg lettuce—it is very rich in beta-carotene and has appreciable amounts of vitamin C, calcium and phosphorus. Culinary Uses The softness of the long-leaf lettuce makes its leaves particularly useful as a wrapper for minced or barbecued meat and poultry, and for deep-fried spring rolls (it is commonly used this way in Vietnam). The lettuce is also added to salads, or shredded and added to soups or Chinese rice porridge. The stem of the lettuce can be eaten stir-fried on its own or with a variety of other vegetables. It can also be blanched and served with a dressing of soy sauce and sliced chilies.
Bok Choy is referred to by botanists as white cabbage or Chinese chard, the former name referring to the bright white stems of most hybrids of this popular cabbage. These names are not commonly used, however, and the vegetable is increasingly known as bok choy a variation of its Cantonese name, pak choy.
Appearance & Flavor The name "white cabbage" is somewhat misleading as it is only the stems of this vegetable that are often bright white, while the leaves are either pale or deep green. Several cultivars are available, the most common of which has green leaves and a broad, firm white stem, with the stems wrapped together at the base. One variety, which has paler green leaves and stems with a light green tinge, is often known as Shanghai bok choy. Very young or "baby" bok choy is only 4-5 in (10-12 cm) in length, and is valued by Chinese restaurants for its decorative effect when served whole, and also by home cooks for its delicate flavor. Another cultivar has very deep green, slightly frilly leaves and bright white stems. Yet another variety, with leaves that grow almost flat, fanned out like a chrysanthemum flower, is known as flat Chinese cabbage or rosette bok choy. All varieties have a pleasant, mild flavor, somewhat like silver beet or Swiss chard. Choosing & Storing Choose fresh-looking vegetables—the smallest ones are usually the most tender. Make sure the leaves are not starting to develop yellow patches. Wrap in paper or a kitchen towel and keep refrigerated for 1-2 days. Preparing Discard any outer leaves which may have wilted during storage, wash and cut both leaves and stem. If using baby bok choy, leave whole. Larger bok choy can be halved lengthwise, if desired, or both the stems and leaves sliced across into 2-in (5-cm) lengths. Nutritional & Medicinal Properties White cabbage is a good source of vitamins A and C Culinary Uses Baby bok choy is usually cooked whole, blanched, braised or stir-fried until just cooked. Stalks of blanched bok choy are often arranged around another food item (such as bean curd) before serving, to provide color contrast. The larger bok choy is used in soups, noodle dishes and various vegetable combinations. Deep-fried shredded bok choy leaves make a crisp garnish.
Boxthorn is a plant native to China and Japan, but it also grows in parts of tropical Asia where it is particularly appreciated by the Chinese. The stiff stems are known in Chinese as the "walking stick of the immortals," no doubt a reference to the plant's medicinal properties. Both the fresh leaves and ripe berries (often known as wolfberries) are eaten, the dried berries being one of the most popular items in the Chinese pharmacopia and in use for at least 2,000 years. Chinese boxthorn should not be confused with the noxious weed, African boxthorn, a native of South Africa which has been grown as a decorative garden plant in Europe, Australia and America.
Appearance & Flavor The plant has somewhat oval, dark green leaves growing closely together from a very stiff, almost woody stem which has sharp spines well hidden where the leaf stems join the central stem. The stems are usually 10-12 in (25-30 cm) in length when sold in markets. Choosing & Storing Boxthorn is sold with the leaves still on the hard stems. Look for leaves which have not wilted. Do not remove the leaves from the stem until just before cooking. To store, wrap in kitchen towels and refrigerate for 4-5 days. Preparing When removing the leaves from the stems, be careful to avoid the short, sharp spikes hiding on the stem—remember the word "thorn" in the name of this plant. Rinse the leaves and drain. Nutritional & Medicinal Properties Both the green leaves and the ripe red berries (sold dried in Chinese medicine shops and in herbal mixtures in Asian stores) are said to be good for the liver. The leaves are rich in calcium and iron, while the berries contain carotene and vitamin C, and are regarded as a general tonic, as well as being good for eyesight. Culinary Uses Boxthorn is generally cooked in soups by the Chinese, often with pork or pork liver. As the leaves are slightly bitter, dishes with boxthorn often need a touch of sugar to counteract the bitterness, as well as a dash of white pepper for fragrance. The dried berries have a pleasant sweet-sour flavor and are often added to soups such as clear chicken stock. Wolfberries can also be added to stir-fried vegetables for color and texture.
Broccoli is a popular vegetable in many parts of Asia and beyond. As the name implies—brocco is an Italian word, meaning "arm branch"—broccoli was first grown in Italy. In the early 20th century, the vegetable was cultivated in the US, then was introduced to Asia. As it can withstand more extreme climates than the closely related cauliflower, the plant has adapted to hotter, drier temperatures and can also tolerate mild winters.
Appearance & Flavor Broccoli is recognized by its green, tightly packed flower heads and thick, green central stem. It has a pronounced flavor which tastes better if the vegetable is not overcooked. Choosing & Storing Choose broccoli where the flowers on the head are still very tightly closed, and where the flower heads have an even, dark green color. The stems should be tender and yield when pierced with a fingernail. Avoid buying any where the flower head is starting to develop a yellowish tinge. Broccoli can keep refrigerated for 1-2 days, if it is a placed in a plastic bag and put in the vegetable drawer. Preparing In Asia, both the tender portion of the stem and the flowering head are eaten, whilst in other parts of the world, the latter is preferred. Wash thoroughly and cut off the flowering head where the individual stems join the main stem, separating the head into florets. The main stem is delicious and should not be thrown away. Merely trim off the very tough bottom end and peel the stem; slice thinly lengthwise, and cook with the florets. Nutritional & Medicinal Properties Broccoli is a very rich source of vitamin C, and contains significant amounts of vitamins A and B as well as iron. The vegetable is high in fiber and low in calories, making it an ideal food. Some dieticians also believe that the plant contains properties that help combat cancer, osteoporosis, heart ailments and diabetes. Culinary Uses Broccoli is generally stir-fried in Asia, often with other vegetables, such as tofu, or with strong-flavored meats such as beef—some cooks think that its emphatic flavor overpowers chicken and other more delicate ingredients and foods. In Southeast Asia, a popular way of eating broccoli is to stir-fry it with a dash of oyster sauce. The vegetable can also be briefly blanched and used in salads or as a garnish. Broccoli florets are sometimes dipped in tempura or pakhora batter and deep-fried.