Varieties
Tatsoi: Has a mild flavour and can be used raw or cooked. Its leaves are darker and smaller than other Chinese greens and have distinctive long, white stalks.
Baby tatsoi: Leaves are used in salads and can be snipped straight from the punnet for a garnish.
Bok choy: Also known as pak choy or Chinese cabbage, it has dark-green leaves and a white stalk
Baby bok choy: The most common Chinese green, it is light green and usually sold as a bunch of three.
Choy sum: Produces small yellow flowers, which gives it its other name of Chinese flowering cabbage. Its long, pale stalks and fragile leaves are suited to stir-frying and steaming.
Hong Kong choy sum: This smaller variety has very thin stalks and is delicate in flavour.
Gai lan: Often referred to as Chinese broccoli. The best method of cooking is to quickly stir-fry or blanch to retain its crisp texture.
Chrysanthemum leaf: Featuring a taste similar to spinach, this green is a great addition to soups.
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