Discover the Bold Flavours & Crisp Crunch of Asian Greens
Asian greens and vegetables are celebrated for their bold flavours, hydrating crunch, and incredible versatility across regional cuisines. Whether flash-fried in a hot wok, gently steamed, or added to a rich broth, they bring color, texture, and nutrient-dense goodness to every meal.
Pak Choy
This delicately flavoured leafy vegetable is one of the most commonly eaten Asian greens in Australia.
Pak choy has tender pale green spoon-shaped stems and soft green leaves with a sweet, slightly sweet, peppery, flavour and a firm texture.
Pak choy is great in a stir fry, added to soup or simply steam then drizzle with soy sauce, sesame oil or butter.
Buk choy
Buk Choy is a staple in Asian cooking, growing about 30 cm tall with thick green leaves and white stalks.
Buk choy stems and dark green leaves adding interesting textures to a dish. The texture of both leaves and stalks is crisp, and the flavour is similar to mild spinach.
Buk Choy cooks quickly and is most commonly used as an ingredient in stir fry. The leaves can be used instead of spinach, or it can simply be steamed for 2-3 minutes, drizzled with soy sauce and enjoyed as an accompanying vegetable dish.
baby buk choy
Baby Buk Choy is a small (5-7cm), compact variety of Buk Choy.
Whole plants have multiple stems which branch from the base and snap crisply.
The broad oval shaped dark green leaves and thick fleshy white stems, have a slightly sweet, peppery flavour.
choy sum
Choy sum, is a popular Asian Vegetable with lush green leaves, thick hollow stalks and small yellow flowers.
While all parts of the plant are edible, Choy Sum is cultivated to produce tender, crunchy stems and flavourful flowers which have a mild ‘mustard-like’ bite.
A high quality product has long white and tender stalks with developed but unopened yellow flower buds.
Choy sum is available all year round, and is most often cooked and served on its own as a vegetable dish, or sliced and added to stir fries.
chinese broccoli
Chinese Broccoli is a dark-green leafy vegetable growing to about 20cm tall. The outer leaves are thick and flat and resemble Kale. The stems are short and thick, similar to regular Broccoli.
While all parts of the plant are edible, Chinese Broccoli is cultivated for its flower stems and the attached younger leaves. The white flower buds should be developed but not open.
The flavor is very similar to a regular broccoli, with a slight bitterness.