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?

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.

I've started growing some of these Asian greens in my garden. So delicious! I eat mostly raw so haven't experienced cooking them.

I love vegetables and Asian food but I've never been able to cook bok choy properly-the leaves come out soggy but the ribs are always to hard to chew through. Any tips OP?

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?!?!?

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.

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.

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

Americans hardly eat any vegetables why are you surprised?

I agree, I get tired of just having the usual normandy veggies and glad that there are alot more variety of vegetables out there to break the monotony. There are some veggies that I'm curious about and wish there are cooked samples to get an idea how to prepare them.

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.

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!

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 loooove pea shoots! I would try all the asian veggies if I had access to an H Mart or other asian store.

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.

I am always amazed when I go to H Mart at the variety of vegetables, especially the greens - multiple varieties of bok Choi, yu choi, Chinese broccoli, pea shoots, mustard greens, Chinese spinach, etc. they are so delicious. Much better than broccoli kale and all of the boring leafy greens that they sell at my local Bethesda supermarkets. How have these not caught on? I would be so happy if the local whole foods would carry them. It is a special treat to get up to H Mart!

Side thought - Anyone seen me is in any of the little grocers in and around Bethesda?