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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 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 Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

A type of chives, which is similar to regular chives, but has a stronger flavor. There are four main varieties of nira grass: green nira grass which is dark green in color and has a distinct pungent taste; yellow nira grass which is pale yellow in color and has a mild onion flavor; gau choy fa which has rounded stems that have a small flower bud at the tip; gau choy sum which resembles gau choy fa in visual appearance but has its own distinct flavor.

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 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.