There are many Asian greens available in Australia. Some of the most popular are bok choy, buk choy, choy sum, gai laan (Chinese broccoli), pak choy and wombok (Chinese cabbage).
Look for crisp, glossy plants that show no signs of limpness, dryness, or crushed or bruised leaves.
Store in a plastic bag in the crisper section of the fridge and use within 2 days.
Asian greens are easy to prepare. Just trim stems, separate the leaves and wash thoroughly. Roughly chop if necessary.
5 quick ways with Asian greens
Stir-fry baby bok choy leaves, or Asian greens of your choice, in oil with crushed garlic and grated ginger. Add 1 tablespoon soy sauce and toss until well coated.
Steamed Asian greens are a great alternative to other vegetables such as broccoli and zucchini. Serve them with your favourite meat or fish dish.
For a hearty soup, bring 1 litre of chicken stock to the boil. Add noodles (rice or egg), 1 chopped, cooked, skinless chicken breast and 1 chopped onion. Cook until noodles are tender. Add roughly chopped bok choy and gai laan or other greens of your choice and cook until the greens have wilted.
Asian greens are a delicious alternative to spinach. Try them in dishes such as frittatas or quiche.
Asian greens can be eaten raw. Gai laan or other greens add flavour when shredded and added to salads including coleslaw.