BOK CHOY
Aka: buk choy, pak choy
You might have seen this one sold under a number of different names, but just to clear up any confusion: they’re all the same thing. There are three main varieties: the big bok choy, which has crisp white stems and darker, slightly crinkled leaves; baby bok choy, which is a smaller version of the aforementioned; and finally, what most people think of as bok choy (and what the major supermarkets call ‘pak choy’) – the one with light green stems and spoon-shaped leaves. The entire bok choy is edible and is rich in vitamins C and K. These greens have a sweet taste and are a great addition to stir-fries or noodle soups, though watch your mouth – those long leaves can get hot!

CHOY SUM
Choy sum translates literally to ‘heart of the vegetable’ in Cantonese (many Asian veggies were first brought to Australia by southern Chinese migrants during the gold rush, which is why we still refer to them by their Cantonese names). Also known as Chinese flowering cabbage, choy sum is distinctive for its yellow flowers, which are also edible – though not all bunches are sold with flowers. Blanching choy sum and serving it with garlic or oyster sauce is a common way you’ll find this vegetable prepared in restaurants. While it looks similar to Chinese broccoli, you can differentiate it by its lighter green leaves and more tender stems. Choy sum is sweet and juicy and cooks in half the time as bok choy.

CHINESE BROCCOLI
Aka: gai lan
Chances are you’ve enjoyed a side of Chinese broccoli drowned in oyster sauce – a perfect pal for dumplings. You can recognise it by its thick stems and dark green leaves, and true to its name, it’s got a similar flavour to broccoli (though is slightly more bitter). When cooked, its stems are tender and juicy, yet retain a satisfying crunch. Like many other leafy greens, there are benefits to eating Chinese broccoli: it’s high in betacarotene, which helps prevent age-related vision loss, and is a good source of vitamin E. This one is common in Chinese, Vietnamese, Burmese and Thai cuisine. Fun fact: broccolini is actually a hybrid of gai lan and broccoli.KANGKONG
Aka: water spinach, kangkung, ong choy  
Kangkong is native to South-East Asia. It’s recognisable by its long, arrowhead-shaped leaves, and while it’s considered a weed in some parts of the world, it is commonly used in many Asian cuisines, including Chinese, Indonesian, Malaysian, Vietnamese, Filipino and Sri Lankan. Both the leaves and tender stems are edible, though you’ll want to discard the stalks if they’re a bit woody. Stir-frying kangkong with garlic, onion and spices is a cheap, easy and delicious way to enjoy this veg (be prepared to see your gigantic bunch shrink down in the pan). Kangkong has similar health benefits to bananas and oranges – it’s rich in vitamins, minerals and antioxidants, and contains potassium and iron.

WOMBOK
Aka: Chinese cabbage, napa cabbage
Wombok – just like regular cabbage – comes in red and green varieties, but the difference ends there: it’s much milder and sweeter than its European counterpart. It’s been around since the 15th century, and grows best in mild weather with short days. Wombok is often used in Chinese, Japanese and Korean cuisine, and is the star ingredient in fermented dishes like suan cai and kimchi. Gobble some up for your hit of vitamin C and fibre. Try it roasted with sesame dressing, shredded in a slaw, or in a warming soup. Wombok is a chunky boy, with an average weight of 1.7kg, but thankfully you can buy it in smaller amounts to suit what you need.

SNOW PEA LEAVES
It’s not just the snow pea that’s delicious – its leaves are a great addition to your cooking repertoire, too. There are several theories about why they’re called snow peas – some believe it’s because when the light shines through the pod, the vegetable appears white, while others think it’s because snow peas grow so early in the springtime that the cold doesn’t bother them (loving this new adaptation of Frozen). The leaves are rich in folic acid (B9) and vitamin C, and are good for your eye health and immune system. Try them stir-fried with garlic for an alternative to your more commonly used Asian greens, or just munch ’em raw.EN CHOY
Aka: Chinese spinach, amaranth, yin choy, xian cai
The scientific name for this little guy is Amaranthus dubius. And although it’s native to South America, Mexico and the West Indies, it now grows widely around the world. As you may have guessed, en choy is similar in flavour to spinach, and shines in its simplicity when stir-fried with garlic and salt, or when steamed (take care not to overcook it). The distinctive dark green and red leaves come about because en choy is related to beetroot and contains antioxidants called betalains. Like its cousin, en choy will turn your broth bright red when cooked. It’s a nutritional powerhouse, boasting iron, carbs, calcium, folate, vitamins A and C, and calcium – and it’s also a complete protein in and of itself.

WATERCRESS
Watercress is eaten in both Western and Eastern cuisines and is a relative to fellow piquant veggies such as the mustard plant, radish and wasabi. While you may have come across watercress in salad form at Western cafés and restaurants – its peppery leaves make for a great, fresh bite – in Chinese cooking, it’s more often stir-fried or added to soups. You’ll find it in the Asian grocer sold in a bunch, usually in a small container of water. Watercress is rich in vitamins C and E, iron phosphate and calcium, making it a nutritional pocket rocket. In Australia, it’s in season from April to October, growing best near running water.

CHINESE CHIVES
Aka: garlic chives
These bad boys are way more garlicky than common chives – vampires beware! Chinese chives – recognisable by their flat green leaves – are a tasty addition to stir fries, soups and pork dumplings. Add a sprinkle of them to a variety of dishes, from scrambled eggs to noodles, though you may want to cook them so the flavour isn’t overwhelming. Waste not, want not – you can eat the leaves, stems, buds and blossoms of this plant. There are plenty of good things for your bod to come from eating them, too – garlic chives are rich in vitamins A and C, iron, thiamine and betacarotene, which boost immunity.

BETEL LEAF
You may have enjoyed a betel leaf in its best form: wrapped around a delectable filling. These leaves are common in Thai and Vietnamese cooking – look up miang kham, Thailand’s flavour-packed ‘one bite wrap’, and bo la lot, Vietnamese grilled beef skewers. The peppery betel leaf is wrapped around nuts and spices to make paan, a mouth-freshening, post-meal treat from India, and has been historically chewed with tobacco around Asia as a stimulant (don’t try this one at home, kids). A true chameleon, betel leaves are also used for non-culinary traditional purposes – in India and Sri Lanka, a sheaf of betel leaves can be offered as a mark of respect at weddings and New Year celebrations.

These nifty guide comes straight from the pages of issue 112. To get your mitts on a copy, swing past the frankie shop, subscribe or visit one of our lovely stockists.