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A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

Another name given to cilantro because of its popularity in Asian cooking. Chinese parsley is as commonly used in China as regular parsley is used elsewhere.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A medium-grain variety of rice from China that has a covering of black bran. When cooked, the rice has a distinctive nutty flavor, a slightly chewy texture, and the color becomes dark purple.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

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.