TZUTC: -0500   
   MSGID: 7646.asian_li@1:275/100 245ba0bd   
   REPLY: 2:5064/54.1315 5ff16a2c   
   PID: Synchronet 3.14a-Win32  Dec 31 2006 MSC 1200   
   TID: SBBSecho 2.11-Win32 r1.182 Dec 31 2006 MSC 1200   
     Re: Greens.   
     By: Denis Mosko to All on Sun Jan 03 2021 09:48 am   
      
    > ... is probably my favourite Chinese green vegetable of all (the greens   
    > of regular canola grown for its oil seeds are not as tasty as the Chinese   
    > variety grown for its greens. I know as I have stolen some from "Global").   
    >    
    > There are also at least six kinds of mustards that get used as vegetables in   
    > Asia but I can not sort them out. All those choys and chois are confusing.   
    >    
    > ...   
    >    
    > I probably more familiar with the Korean names, more than   
    > the Chinese ones too, are You?   
    >    
    >    
    >    
    > ... "Bro!" said Winnie-The-Pooh when He saw the bear-paw in the Chinese stor   
      
   I mostly know them from looks.  Gai Lan is my all time favorite.  Thats Chinese   
   Broccoli in the USA.  There's a reasonable chance folks in Vladivostok know it   
   and gave it a Russian name.  It has a fairly slender stalk and leaves instead   
   of the flower shape.  The leaves are also good in a warm soup but the stalk is   
   what you get it for.   
      
   Yum Choi is a good enough name for the mustard greens but they have different   
   names for them depending on size/age.  The stalks are curved and bigger ones at   
   the base can actually be used as a small scoop for other foods.  Very good when   
   young.   
      
   Steaming is a popular way to make both of them here.   
      
      xxcarol   
      
   --- SBBSecho 2.11-Win32   
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