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An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

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.

Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

A long, cylindrical variety of squash, native to Asia, that is generally harvested when it is between 1 to 2 feet in length, but can be grown as long as 8 to 10 feet.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico.

A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.

(Scientific Name: Tricholoma magnivelare) A wild mushroom often found in the pine forests of California and the Pacific Northwest.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

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.