Electrolux Newsroom Asia Pacific

The quick guide to Asia’s most popular vegetables


Popular Asian greens are highly versatile and can occupy a prominent place in the cuisines of different Asian countries. Each has their own flavour profile and enterprising chefs have successfully used them in making their own fusion creations.

You can max out the nutrition and flavours of vegetables with the use of modern appliances like the Electrolux Nutrifresh range, whose Nutrilight feature enhances the vitamins and minerals present in greens. Cooked the right way, these greens will make for a delicious and nutritious meal. 

Bok Choy

Bok choy
By NatalieMaynor
Bok choy is used in stir-fries with intense sauces.

A close relation to cabbage, bok choy is a popular ingredient in Chinese, Japanese and Korean cooking. A crisp green with a light, sweet flavour and a hint of bitterness, it can be used in stir-fries featuring intense flavours from soy sauce, garlic, oyster sauce, chilies and mushrooms.

Bok choy is also used in kimchi and soups, and it is not unheard of to deep fry it. It is a good source of iron, calcium and vitamins A and C.

Daikon radish

By Franco Folini
Daikon radish is commonly used in Chinese, Japanese and Korean cooking.

Daikon radish is arguably most well-known for its use in making pickles such as takuan in Japanese cuisine. In Chinese cuisine, it is popularly used in turnip cakes or dishes such as chai tow kway (fried carrot cake).  It is commonly used in the Philippines in a soupy dish called sinigang, which Pakistanis use it in salads seasoned with salt and pepper or chaat masala.

Kai lan

Also known as Chinese broccoli, this vegetable has round stems with large, dark green leaves and small white flowers. The stems and leaves are most commonly eaten, with a flavour similar to western broccoli.

Other than in stir-fries in Chinese cuisine, many Vietnamese soups also feature kai lan. It is also commonly dipped into hotpots to enhance the flavour of the broth. Kai lan can also be eaten raw in salads, stir-fried with meat, boiled or blanched. Just wash them thoroughly, as many Asian farmers tend to use pesticides while growing kai lan.

Morning glory (Rau Muong)

Also known as water spinach or rau muong in Vietnam, this is a common vegetable in Chinese and Vietnamese cuisine. It is best grown in tropical climates and is known as a rustic vegetable. Usually stir-fried or sautéed with garlic or spicy sambal belacan, morning glory can also be chopped into thin chips and used in salads or with noodles.

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