CHINESE KALE / GAI-LAAN (300g)

Tender green leaves and crispy green petioles; treat as you would normal pak choi.

Venture into any restaurant in Thailand and you would be hard pressed not to find morning glory, or water spinach, on the menu.   A favourite of the Southeast Asian people, this vegetable is enjoyed for both its long, flat, arrowhead-shaped leaves and also its thin, hollow shoots.  Similar in taste to Western spinach but with hints of nuttiness.  With this Chinese spinach, either stick to the well-trodden path of a garlic chilli stir-fry or try something …

Indispensable in a Cantonese kitchen, the tender leaves, stems and flower buds of Choi Sum hold many uses.  Although traditionally prepared either by blanching, steaming, or stir-frying, the sweet leaves of our Choi Sum can also hold their own in a salad.

First cultivated in and around Beijing, Chinese cabbage has long been a favourite up in the Northern reaches of China. An absolute essential for hot pots and Sukiyakis, our Chinese cabbage does not disappoint with its mild, sweet flavour. The tender milky green leaves also do well in stir-fries and in soups as they absorb the flavours of companion ingredients. Great shredded in an Asian salad with a sesame oil base or pocketed into Chinese …