A pale green, sweet and delicate member of the cabbage family. This is one of the most popular Chinese vegetables. It needs careful washing as there is often sand between the bases of the leaves. It can be blanched, stir-fried, eaten on its own or added to soups. Most Asian greens are available year round, however the best season for most varieties is during the cooler months of mid-autumn to mid spring. To store: If possible, use on the day of purchases they don't store well because of their high water content. Otherwise, store in a perforated plastic bag in the crisper of the fridge for 1-2 days.
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