Comments on: Chinese Vegetables & Fungi https://thewoksoflife.com/chinese-vegetables-fungi/ a culinary genealogy Tue, 18 Feb 2025 01:13:50 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Sarah https://thewoksoflife.com/chinese-vegetables-fungi/#comment-532020 Tue, 18 Feb 2025 01:13:50 +0000 https://thewoksoflife.com/?page_id=68073#comment-532020 In reply to Liam Murphy.

You’re very welcome, Liam! We’re glad you’re here!

]]> By: Bill https://thewoksoflife.com/chinese-vegetables-fungi/#comment-531924 Mon, 17 Feb 2025 03:52:57 +0000 https://thewoksoflife.com/?page_id=68073#comment-531924 In reply to Liam Murphy.

Hi Liam, glad you found us and hope you are trying our recipes!

]]> By: Liam Murphy https://thewoksoflife.com/chinese-vegetables-fungi/#comment-531833 Fri, 14 Feb 2025 22:41:26 +0000 https://thewoksoflife.com/?page_id=68073#comment-531833 What an unbelievable resource! I cannot thank your whole family enough. Just a few weeks after discovering The Woks of Life, I have become a diehard fan. From a very grateful Irishman.

]]> By: Sarah https://thewoksoflife.com/chinese-vegetables-fungi/#comment-524469 Sat, 07 Sep 2024 13:59:30 +0000 https://thewoksoflife.com/?page_id=68073#comment-524469 In reply to Caryn.

So glad it’s helpful, Caryn!

]]> By: Caryn https://thewoksoflife.com/chinese-vegetables-fungi/#comment-524156 Sat, 31 Aug 2024 16:20:26 +0000 https://thewoksoflife.com/?page_id=68073#comment-524156 this is a great site and tells me a lot about Asian cooking I never knew thanks
The vegetables list is more informational

]]> By: helen https://thewoksoflife.com/chinese-vegetables-fungi/#comment-522606 Fri, 02 Aug 2024 22:14:48 +0000 https://thewoksoflife.com/?page_id=68073#comment-522606 In reply to Vasudha S.

Not sure if these also known as Snake Beans. These are knobbly but not stringy, and have a slightly chewy texture. We use them in stir-fries with something richly flavoured eg sambal or fermented bean paste. They hold their shape well, so they’re also good in curries.
If they look very “old”, ie very knobbly, we cut into shorter lengths eg half inch.

]]> By: Vasudha S https://thewoksoflife.com/chinese-vegetables-fungi/#comment-521485 Wed, 10 Jul 2024 17:01:36 +0000 https://thewoksoflife.com/?page_id=68073#comment-521485 Any suggestions on how to pick out fresh and ripe cowpea beans? The ones I see in the markets tend to be hard and dark green, but I’ve never been sure if that is the consistency? Thanks!

]]> By: Sarah https://thewoksoflife.com/chinese-vegetables-fungi/#comment-517846 Mon, 15 Apr 2024 15:41:38 +0000 https://thewoksoflife.com/?page_id=68073#comment-517846 In reply to Vanessa.

Interesting! Thanks for sharing Vanessa!

]]> By: Vanessa https://thewoksoflife.com/chinese-vegetables-fungi/#comment-517810 Sat, 13 Apr 2024 19:18:29 +0000 https://thewoksoflife.com/?page_id=68073#comment-517810 For those in the UK (don’t know if they have this in the U.S.) a Sweetheart cabbage, also known as Hispi cabbage, might be a good substitute for the Taiwanese cabbage, as it has a sweeter and more delicate flavour than a green or savoy cabbage, I’ve seen it recommended as a substitute.

]]> By: Gordon https://thewoksoflife.com/chinese-vegetables-fungi/#comment-506940 Mon, 18 Sep 2023 20:07:31 +0000 https://thewoksoflife.com/?page_id=68073#comment-506940 In reply to Sarah.

I live in a medium-sized city near our Asian market district, so unusual fresh Asian fruits and vegetables are readily available here throughout the year. Most Asian groceries also carry seed packets for Asian vegetables too. I find that the Asian vegetables grow better in our subtropical Florida climate than most European vegetables, and I agree with David: water chestnuts are way better fresh than canned (also a lot more work).

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