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An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A popular Chinese cabbage that is used for braising and stuffing. The cabbage is barrel shaped with crisp white stalks and crinkled leaves, which are pale green or yellow in color.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A popular Chinese cabbage that is used for salads and shredding. The cabbage is barrel shaped with crisp white stalks and crinkled leaves, which are pale green or yellow in color....

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A Chinese cabbage that resembles bok choy in that it has a central stalk with long, green leaves. The leaves are fairly wide with smooth edges.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A vegetable having a short stem surrounded by large wrinkled leaves that are packed together in a round broad head.