Asian Vegetables
Asian vegetables are readily available in Western supermarkets today. The simplest, quickest, most nutritious, cooking method is stir-fry. Thai stir-fry does not use a thickener unlike Chinese cooking, making it lighter and more healthy.
Bok Choy
Long white stalks with green leaves,the taste is similar to cabbage. Stir fry with pork, beef, poultry, shrimp, or by itself with oyster sauce, fish sauce and a little sugar. Add to soups and steamed dishes. Try uncooked in salads.
Baby Bok Choy
A smaller version, pale green. Delicious in soups, stir-fry,or braise whole.
Chinese Eggplant
Long and thin, less bitter than larger Italian eggplant, there is no need to salt it in advance. Cut crosswise and stir fry with oyster sauce, fish sauce,or soy sauce. Add pork,beef,or fried tofu, if desired.
Long Beans
If you don't like string beans, try these. Use as soon as possible after buying in the market. Chop into 1 1/2-inch pieces and stir fry with chicken, pork, or tofu, adding oyster sauce and fish sauce or soy sauce with a little sugar to taste.
Daikon (Chinese white radish)
Stir fry with pork,or braise with soy sauce, boil in soup,or steam.
Gai Lan
Similar to broccoli, but with a longer stalk and a more delicate taste. Delicious stir fried with meat or poultry.
Japanese Eggplant
Dark purple, with a thinner skin, smoother flesh, and fewer seeds than a common eggplant, this is less bitter. Bake, stir-fry or steam.
Snow Peas
Stir fry quickly with shrimp, tofu, pork or beef. Add julienned carrots for variety and color.
Sugar Snap Peas
Crisp and sweet, prepare and cook like snow peas. Kids usually like them.
Thai Eggplant
Green, tiny, and grape-like, best eaten raw or cooked in curry, esp. with pork. Difficult to find in the US.
Yu Choy
Also knows as Chinese flowering cabbage, it is considered one of the best Chinese cabbages. It has a delicate, sweet, slightly cabbage-like flavor and requires minimal cooking.
Thai stir fry recipes
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