Other Names: Maize Usage: Boiled, microwaved or roasted. Selection: Good quality corn has full, evenly formed and filled ears with straight rows of kernels. The husks will be fresh-looking and....

Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha' s delight. In Japan, they are served in miso soup....

Chinese white cabbage pak choi is not uniformly white. The ribbed stems are a beautiful greenish white, which stands out starkly against the lush dark green leaves.

Fresh shiitake mushrooms are available, but Thai cooks prefer to use them dried as they have a stronger flavour and more texture. Both types are available in supermarkets and Asian stores. Dried....

Lotus root is an underwater root that grows to be as long as four feet. The root is dark reddish brown and needs to be peeled prior to using. The flesh is a creamy white and tastes similar to coconut....

The Chinese name for this type of cabbage is choi sum. It is widely grown in the West and is often available from farmers' markets, as well as Asian food stores. The stalks, leaves and yellow flowers....

Chinese chives = gow choy = garlic chives = ku chai Notes: Unlike regular chives, these have flat leaves and a distinct garlicky flavor. These pungent herbs look more like long, flat spring onions....

Chinese White Cabbage also known as Chinese chard and Chinese white cabbage, has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash....

Broccoli, a member of the cabbage family, is green to purple-green in color and has tightly clustered flowers, or florets, borne on sturdy stalks. The florets are the most tender part. The stems, if....