TZUTC: -0500
MSGID: 7646.asian_li@1:275/100 245ba0bd
REPLY: 2:5064/54.1315 5ff16a2c
PID: Synchronet 3.14a-Win32  Dec 31 2006 MSC 1200
TID: SBBSecho 2.11-Win32 r1.182 Dec 31 2006 MSC 1200
  Re: Greens.
  By: Denis Mosko to All on Sun Jan 03 2021 09:48 am

 > ... is probably my favourite Chinese green vegetable of all (the greens
 > of regular canola grown for its oil seeds are not as tasty as the Chinese
 > variety grown for its greens. I know as I have stolen some from "Global").
 > 
 > There are also at least six kinds of mustards that get used as vegetables in
 > Asia but I can not sort them out. All those choys and chois are confusing.
 > 
 > ...
 > 
 > I probably more familiar with the Korean names, more than
 > the Chinese ones too, are You?
 > 
 > 
 > 
 > ... "Bro!" said Winnie-The-Pooh when He saw the bear-paw in the Chinese stor

I mostly know them from looks.  Gai Lan is my all time favorite.  Thats Chinese
Broccoli in the USA.  There's a reasonable chance folks in Vladivostok know it
and gave it a Russian name.  It has a fairly slender stalk and leaves instead
of the flower shape.  The leaves are also good in a warm soup but the stalk is
what you get it for.

Yum Choi is a good enough name for the mustard greens but they have different
names for them depending on size/age.  The stalks are curved and bigger ones at
the base can actually be used as a small scoop for other foods.  Very good when
young.

Steaming is a popular way to make both of them here.

   xxcarol

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