Why aren’t Chinese vegetables more popular?

[Anonymous]

Anonymous wrote:I want to learn but I just need to know what to do with them! I am highly motivated as I have two daughters adopted from China. Who can teach me?!?!?

OP here. This site is great: https://thewoksoflife.com/chinese-ingredients-glossary/chinese-vegetables-asian-leafy-greens/

[Anonymous]

Anonymous wrote:

Anonymous wrote:Is there any chance that some of the greens and other veggies sold at Hmart are grown in the US? I just spent a few minutes trying to figure out where HMart sources its vegetables but was unsuccessful.

Yes, many of the greens are grown here.

You guys know that Hmart is owned by Koreans, right?

Some of their produce are grown in Korea.

[Anonymous]

Anonymous wrote:I saute bok choy with garlic and lemon juice.

I use sesame oil. Yummy.

[Anonymous]

We live a few minutes from both an Hmart and a Lotte, and prefer to get our produce there. The variety and freshness are far superior to Giant, where we get the rest of our groceries.

I’ve never had slimy bok choy before...we usually just sauté baby bok choy leaves with garlic and a little sesame oil, and it’s delicious!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Is there any chance that some of the greens and other veggies sold at Hmart are grown in the US? I just spent a few minutes trying to figure out where HMart sources its vegetables but was unsuccessful.

Yes, many of the greens are grown here.

You guys know that Hmart is owned by Koreans, right?

Some of their produce are grown in Korea.

It's all "Chinese" vegetables imported straight from Korea

[Anonymous]

PP here and thanks for the cooking tips upthread!

[Anonymous]

Anonymous wrote:I always wonder why Malabar Spinach isn’t more popular... I had it in Asia and it is really yummy. I understand it’s easier to grow in the heat/humdity than other greens, so it should actually work well in this area.

I have grown Malabar spinach here in DC. It's really pretty along a fence line and grows well in the heat. But I didn't love the taste/texture.

If I found good recipes, I might try again. Regular spinach doesn't grow as well in my garden.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Convince me that they're grown in any sort of responsible and/or sustainable way. Then we'll talk.

Stick to your organic kale.

Same. I love Chinese vegetables but I have a feeling they’re doused with chemicals.

Because they are “Chinese”? What kind of absurd statement is that?

Looks like some of us are educated about air and water quality in China, and the overall state of environmental policies in China, and some are not. -NP

The level of casual racism on DCUM by supposedly educated liberals continues to astound me. Most “chinese” vegetables sold at Hmart are grown in California, not China. Think about it for 2 seconds - greens can’t be shipped on container ships. Do you really think HMart is air-freighting bok choy from China to sell you at $2/bunch? On the other hand, a lot of your “organic” produce you find in non-asian grocery stores, especially hardier items and frozen items, are imported from China. Take some lessons on critical thinking and come back when you can do better.

[Anonymous]

I like pea shoots and some other green Asian vegetables. We buy and make them. I will eat baby bok choy if someone else makes it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Is there any chance that some of the greens and other veggies sold at Hmart are grown in the US? I just spent a few minutes trying to figure out where HMart sources its vegetables but was unsuccessful.

Yes, many of the greens are grown here.

You guys know that Hmart is owned by Koreans, right?

Some of their produce are grown in Korea.

It's all "Chinese" vegetables imported straight from Korea

Korean, Chinese, it’s all the same to people like PP. SMH.

[Anonymous]

Anonymous wrote:I want to learn but I just need to know what to do with them! I am highly motivated as I have two daughters adopted from China. Who can teach me?!?!?

Look up the Woks of Life blog. All the recipes are well-illustrated and turn out delicious. They have an entire section devoted to Asian greens.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I always go overboard at Lotte and buy way too many greens. My favorites are Chinese broccoli, baby bok-choy and yu-choy. Wegmans has these as well. I also love tatsoi, especially the one that comes in rosettes. I’m not a fan of Malabar spinach. We had them always growing in my parents home and my mom would cook it like spinach. I never liked the slippery texture.

I’m the Malabar Spinach lover ... did you grow up in the US?

No, born and raised in India.

[Anonymous]

Those of you who like Malabar spinach - how do you prepare it?

[Anonymous]

Anonymous wrote:Maybe it's circumstantial, but I don't like any preparation of these vegetables I've ever tried, especially book chop. Slimy, salty sauces and over cooked bok choy do not appeal. And I've eaten at "the best authentic" in San Francisco, New York, etc.

[Anonymous]

Anonymous wrote:Maybe it's circumstantial, but I don't like any preparation of these vegetables I've ever tried, especially book chop. Slimy, salty sauces and over cooked bok choy do not appeal. And I've eaten at "the best authentic" in San Francisco, New York, etc.

This is just one preparation, and it is NOT common in many parts of China--I grew up eating my grandmother's Chinese cooking and we had greens quite often cooked in a variety of ways but NEVER had "slimy, salty sauce" poured over a plate of cooked vegetables. (It's like saying you hate potatoes because you hate one very specific preparation of it).