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Can't tell pak choy from buk choy? Demystifying Asian greens
If the only Asian greens you've ever tried are Chinese cabbage or pak choy, then you're not alone. These two vegetables together make up more than 50 per cent of all Asian vegetables sold, according to the NSW Department of Primary Industries. Yet if you want nutritious, low cost, fast cooking veg, it pays not to ignore less familiar Asian leaves. Last weekend I bought a bunch of choy sum for only 99 cents - much cheaper than the (same size) $2.50 bunch of English spinach next to it.
Yet the two vegetables are so similar in flavour and texture that you can easily substitute choy sum for spinach. Not only are are the prices of Asian greens often lower than mainstream greens, but these prices remain fairly constant because leafy Asian greens are grown all year round, says Dr Jenny Ekman, research horticulturist with the NSW DPI. And if you're conscious of food miles, these vegetables don't usually have far to come - most are grown around the outskirts of Sydney or Melbourne. But what if you can't tell gai lan from kang kong, or pak choy from buk choy? Here's what you need to know.
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