Anonymous wrote:Americans hardly eat any vegetables why are you surprised?

+1 Even in my local Harris Teeter the produce section is tiny compared to a store like Hmart. When we want produce variety, we go to Hmart.

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

Do you ... actually think the bok choy is grown in China and shipped here? Do you think all vegetables at H Mart are "Chinese"?

I saute bok choy with garlic and lemon juice.

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.

How do you know? Is it marked?

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?

Xenophobia, party of 1!

As if the rest of our food is sustainably farmed.

I suspect it's a matter of shelf space, and opportunity costs. Farmers tend to grow what sells; specialty veggies are often meant for the restaurant business. And grocery stores have a certain amount of space for produce, and some of that will be taken up with the most popular vegetables: carrots, onions, potatoes, tomatoes, etc. That leaves only a small amount of space for more specialty items.

Bok choy is regularly available at my local grocery store, as are a variety of leafy greens, including mustard greens (and kale, and chard, and collards).

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

Uh, I've bought tatsoi, bok choy, mustard greens, and other "Chinese" vegetables from the farmer's market. "Chinese" vegetables aren't all grown in China.

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.

Anonymous wrote:

Anonymous wrote: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?

Not OP, but I cook bok choy. You cook the ribs and greens separate. Chop the bok choy, starting from the bottom, and when it shifts from rip to mostly leaf separate the piles. Stir fry the ribs first, for about 2 minutes, until crisp tender. Add the greens to the hot pan and turn off the heat - the existing heat will wilt and cook the greens.

Yeah, this is how to cook them if you want them all tender. I like some crunch so I cook them all together I slice the stalks into smaller pieces than the leaves though.

Also not a Malabar spinach fan but I adore any kind of choi veggie. Simply stir fry with garlic or ginger and some oyster or soy sauce.

I really wish I could get Thai basil and Asian eggplant outside of H Mart. I’d eat those weekly if I could. As it is I do an H Mart run only every couple of months.

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.

Anonymous wrote:I love them but only if I know they haven’t been grown conventionally.

I don’t buy most vegetables at Hmart for the same reason I don’t buy most of the meat there - it’s all factory/hormone/pesticide produced.

For the record, it’s not a race thing. I also don’t buy conventional items at Safeway.

I love them but only if I know they haven’t been grown conventionally.

I don’t buy most vegetables at Hmart for the same reason I don’t buy most of the meat there - it’s all factory/hormone/pesticide produced.

Anonymous wrote: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?

Not OP, but I cook bok choy. You cook the ribs and greens separate. Chop the bok choy, starting from the bottom, and when it shifts from rip to mostly leaf separate the piles. Stir fry the ribs first, for about 2 minutes, until crisp tender. Add the greens to the hot pan and turn off the heat - the existing heat will wilt and cook the greens.

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

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?