The Chinese eggplant has a lovely lilac colored, thin skin, delicate flavor, and relatively few seeds. Perhaps the nicest thing about this mellow-flavored plant is its adaptability. Its white mild flesh goes with just about any other food. It harmonizes especially well with strong spices like garlic, cinnamon and aromatic 2. Slender, and longer than…
Chinese Long Beans (also known as yard-long beans, or asparagus beans) are close relatives of the black-eyed pea rather than the green beans. Crunchier than green beans and with a slightly tougher texture, long beans can take a little more cooking without getting mushy. Although the flavor is similar, they do not taste exactly like…
In East Asia, these Japanese hybrid radishes are one of the most important vegetable types. From the Japanese words dai (large) and kon (root), the daikon, sometimes called a white radish or mooli, has crisp, juicy, bright white flesh, and the skin is creamy white. While this vegetable can grow up to three feet long…