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Reply to "Why aren’t Chinese vegetables more popular?"
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[quote=Anonymous][quote=Anonymous]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. [/quote] OP here - buy and cook some! i dunno about ‘best authentic’ - I lived in Shanghai for 3months in 2000 and travel to HK annually and while you can get some pretty “authentic’ things here like noodles and soup dumplings, no one cooks simple fresh veggies the way you would get over there. Maybe just not what most americans want to pay for at a restaurant. But steamed yu choi, not overcooked/slightly crunchy with a drizzle of warm oyster sauce and soy sauce... I’ll take it any day over asparagus![/quote]
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