Vegetarian Awareness Week, which lasts between Sept. 8 through Sept. 11, presents an opportunity to stretch your green vegetable palate into the expansive world of Chinese veggies. Chinese greens are harder to find outside of Chinatown, but the trip is worth it for those interested in mixing up their vegetable consumption.
The following list of Chinese green vegetables can be found in Chicago's Mayflower Food, located at 2104 S. Archer Ave. (part of the brick strip mall visible from the Cermak-Chinatown red line "El" stop). Across the street, Chinatown goers will find a similar selection of greens at Chinatown Market. More often than not, the freshness of vegetables at Mayflower supersedes other groceries in the area.
Chinese broccoli: Slightly bitter raw, but sweet once cooked. You'll sometimes find yellow flowers at the tips - these pack the most flavor.
Chinese longbeans: Slightly darker and longer than a regular green bean, and much sweeter.
Napa cabbage: The whiter, the better. Napa cooks up in seconds and maintains its shape with the side stalk.
Snow pea shoots: One of the sweetest greens out there with fibrous stalks - break down the fibers by blanching the shoots before adding to a dish.
Bok Choy: One of the most recognizable Chinese vegetables because of its wide green stalk and dark leaves.
Chives: Thin and green, chives are a member of the onion family and provide the same amount of flavor with fewer tears!
Any of the vegetables listed above add texture, color and flavor to Chinese dishes. Cooks often wilt bok choy or napa cabbage into a stir-fry or soup just a few minutes before serving, which is all these leafy vegetables need to retain their color, crunch and nutrients. Want to add some color to a meat dish? Stir fry Chinese longbeans or bok choy in oil and garlic over high heat for three to five minutes and place the vegetables at the bottom of a serving plate. Cook the proteins using your desired method and place on top of the vegetables for a delicious and nutritious family-style presentation.
Darker, more fibrous, greens such as Chinese broccoli or snow pea shoots can be served with minimal accompaniments. The more ingredients you add to vegetables, the more you mask the natural flavor of the greens. Cook Chinese broccoli or snow pea shoots over high heat in olive oil and smashed garlic for five minutes and serve as a side dish, or wilt the greens in a soup for added nutrients. Chinese broccoli is also very tasty steamed and served with a small spoonful of oyster sauce melting over the stalks.
Chives add depth of flavor to any Chinese dish – infuse heated oil with a small sprinkling of chives before adding main ingredients or chop the thin stalks and add on top of a prepared entrée. Chives also add flavor to scrambled eggs and meatballs.
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