Go Oriental and stir it up
HEADING into winter the fresh flavour of Oriental vegetables balances the richness of winter food, and they are good sources of vitamin C, beta-carotene, vitamins B2 and B6, folic acid, iron, magnesium and calcium.
Varieties
Mizuna (Brassica rapa var. japonica) grows to about 30cm in height and is an attractive leaf mustard with a pleasant taste.
With its red-tinged leaves, red giant mustard (Brassica juncea) is very attractive. The leaves have a distinct hot mustard flavour and the flowers are edible.
White-stem pak choi (Brassica rapa var. rosularis, Brassica rapa var. chinensis) is also known as bok choy or Chinese white cabbage. The leaves have a crisp and juicy texture and a neutral, mild mustard flavour.
Green-in-snow Chinese mustard (Brassica juncea) has deepgreen foliage that can be used in salads and stir fries. The edible flowers can be used in drinks and as a garnish.
Tatsoi (Brassica campestris chinensis, Brassica rapa var. rosularis) has deep-green spoonshaped leaves that have a slight mustard flavour while the stalks are white, crisp and tender.
General growing tips
ORIENTAL veggies should be planted in a position that gets full sun and in soil that has been generously enriched with compost and bone meal as well as an organic fertiliser, and be fed monthly, especially if leaves are harvested daily. Pick individual leaves from the outer edges of each plant. New leaves will soon sprout in the place of those that have been removed. 1 tablespoon sesame oil 1 tablespoon water 1 cup broccoli florets 1/2 large red bell pepper, sliced into strips 1 clove garlic, minced 1 teaspoon fresh ginger, minced 3/4 cup julienned carrots 6 fresh mushrooms, sliced slivers 1/3 cup cashews 1 cup pak choi, shredded 1 cup tatsoi, shredded (or mizuna, red giant, green-in-snow) 3 tablespoons chicken or vegetable broth 3 tablespoons soy sauce 1 tablespoon cornstarch
Directions:
into
In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for one minute. Add carrots, mushrooms, cashews, pak choi and tatsoi and stir fry for two minutes. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for two minutes. Serve alone or with rice or noodles.