Chinese leafy greens are fundamental components of Chinese cooking, including a wide range of vegetables valued for their taste, texture, and nutritional benefits. Popular varieties consist of bok choy, Chinese broccoli (gai lan), napa cabbage, choy sum, and mustard greens. These greens are usually noted for their delicate leaves, crunchy stalks, and flavors that range from mild to mildly bitter, making them suitable for various cooking styles.
The majority of Chinese leafy greens cook quickly and are frequently added to soups and hot pots, steamed, blanched, or stir-fried with garlic. They are an essential component of both festive and regular home cuisine due to their versatility. With its dark green leaves and crunchy white stalks, bok choy is particularly well-liked for its delicate sweetness. Oyster sauce is frequently paired with gai lan, which has a stronger, slightly bitter flavor.
Rich in fiber, vitamins A, C, and K, and antioxidants, these greens support digestive health and immune function. They are also low in calories, making them a healthy addition to a balanced diet. Whether enjoyed for their nutritional benefits or their culinary appeal, Chinese leafy greens play a vital role in traditional Chinese meals and offer a delicious way to eat more veggies.
Here are the list of Chinese leafy vegetables you must try:
BOK CHOY
A leafy green vegetable belonging to the cruciferous family, bok choy is often spelled pak choi or pok choi. This particular variety of Chinese cabbage has tall, crisp white stems and dark green leaves.
Appearance: Thick, crunchy, white or pale green stems and dark green, soft, and somewhat ruffled leaves.
Flavor: When eaten raw, it tastes slightly harsh and fresh and green, but when cooked, it becomes buttery and delicate, especially when steamed or stir-fried.
Nutrition: Rich in vitamin A, K & C, as well as calcium and fiber
Culinary Uses
- Stir-Fries: Cook stems first, then leaves (pair well with garlic, soy sauce and ginger)
- Soups & Stew: Adds texture to miso soup, ramen and hot pot.
- Raw: If shredded thinly the young leaves go perfectly on salad.
- Steamed or Braised: Classic with sesame oil or oyster sauce.
- Pickled or Fermented: Used in Kimchi.
CHINESE BROCCOLI
Chinese broccoli (also known as Gai Lan) is a leafy green vegetable popular in Chinese and Southeast Asian cooking.
Appearance: Thick, flat, glossy green leaves with thick stems and small white or yellow flower buds (sometimes confused with baby broccoli or broccolini)
Flavor: Slightly bitter, stronger and more earthy than regular broccoli
Nutrition: Rich in vitamins A, C and K, as well as calcium and iron
Culinary Uses
- Stir-Fried: Either stir-fry or drizzle with a mixture of oyster sauce, garlic, and sesame oil after gai lan has been rapidly blanched. It goes nicely with chili, ginger, and soy sauce.
- Blanched or Steamed: frequently served as a side dish with hoisin sauce or oyster sauce on top. Excellent with a light soy sauce or a splash of garlic oil.
- In Noodle Dishes: Frequently found in Chow Fun (stir-fried rice noodles) and added to beef noodle soup or wonton noodle soup.
- In Stir-Fried Rice: For contrast, use both stems and leaves so that one mouthful is both crispy and soft.
NAPA CABBAGE
Chinese cabbage is a kind of oblong-shaped cabbage with white stalks and tightly packed, crinkly, pale green leaves. Originally from China, it is frequently used in Asian cooking.
Appearance: cylindrical with a tapering tip, oblong, long, and thickly layered leaves.
Flavor: Less spicy, mild, and slightly sweet than Western green cabbage.
Nutrition: Rich in vitamin C, K and contains calcium, potassium, and antioxidants.
Culinary Uses
- Kimchi: Traditional Korean kimchi, which is fermented with fish sauce, garlic, ginger, and chili, is made mostly from napa cabbage.
- Stir-Fries: Serve with tofu, pork, or mushrooms and sauté with garlic, ginger, and soy sauce for a simple and nutritious side dish.
- Dumpling and Spring Roll Filling: Often, ground meat (such as shrimp or pork) and aromatics are combined with finely chopped napa. It balances the fillings’ texture.
- Salads: Because of its tenderness and subtle crunchiness, raw napa cabbage is a fantastic foundation for Asian-style salads.
- Soups and Hot Pots: Frequently added to Korean stews (jjigae), miso soup, and hot pot. Rapidly softens and gives broth substance without dominating the flavor.
- Pickled or Braised: A typical side dish in Chinese and Taiwanese cuisine is lightly pickled napa cabbage.
WATER SPINACH
Water spinach, sometimes referred to as kangkong, morning glory, river spinach, or ong choy, is a semi-aquatic green vegetable that grows quickly and is typically found in Southeast Asia, South Asia, and some regions of East Asia.
Appearance: Thin, arrow-shaped green leaves and long, hollow stems. It has a lush, green appearance and grows floating or trailing in water.
Flavor: Mild, earthy, and somewhat sweet. The leaves are soft and take up sauces well, while the stems are sharp.
Nutrition: It is a good source of vitamins A and C, iron, calcium, and fiber.
Culinary Uses
- Stir-fries: Most common preparation—quickly stir-fried with garlic, chilies, soy sauce, or fermented bean paste (e.g., sambal kangkong in Malaysia or kangkong belacan).
- Salads: Young leaves may be blanched and used in salads or cold dishes.
- Hot pots and curries: Used as a leafy green in bubbling broths.
CHINESE CELERY
One type of celery that is frequently used in Asian cooking is Chinese celery. It has smaller, more fragrant leaves and green stalks that are thinner, hollow, and slightly peppery than Western celery.
Appearance: Compared to ordinary celery, these thin, hollow green stalks are more delicate and have fluffy, fragrant leaves.
Flavor: Strong, peppery, and aromatic flavor—more intense and spicier than regular celery.
Nutrition: Rich in vitamin A, C, K, potassium, and iron.
Culinary Uses
- Primarly stir-fried, blanched, or added to soups/stews.
- Leaves are used as a garnish or flavoring agent, similar to herbs.
- Common in dumpling fillings, fried rice and Chinese new year dishes.
PEA SHOOTS
Pea shoots are the young, tender leaves and stems of the pea plant.
Appearance: Pea shoots contain small, oval leaves and tiny curling tendrils on slender, delicate green stems. They appear crisp, colorful, and a little leafy.
Flavor: Fresh, sweet, and mildly grassy flavor with a subtle hint of natural pea taste. They’re tender and crisp, making them refreshing in dishes.
Nutrition: Rich in vitamins A, C, and folic acid.
Culinary Uses
- Stir-fried quickly with garlic and oil for a simple, fragrant side dish.
- Tossed with light sauces like oyster sauce or soy sauce for a flavorful vegetable dish.
- Used as a fresh green ingredient to hot pots.
- Occasionally served with a sesame oil drizzle after being blanched or steamed.
CHINESE MUSTARD GREENS
Chinese mustard greens are a staple in Asian cookery because of their adaptability and peppery, slightly bitter taste. They are available in a number of kinds, each with distinct textures and culinary uses.
Appearance: Firm, strong stalks and large, crinkled green leaves. The appearance of the plant is sturdy, leafy, slightly wrinkly, and frequently glossy.
Flavor: Bold, peppery, and slightly bitter flavor.
Nutrition: High in fiber, rich in vitamins A, C, and K.
Culinary Uses
- Added to soups and broths for a peppery depth and texture.
- Fermented in traditional dishes like Chinese hot pots or braised meats.
- Stir-fried with garlic, chilies, or fermented tofu for a savory, bold side dish.
- Pickled (as in suan cai or zha cai) for a tangy, preserved flavor.
- Used in fried rice or noodle dishes for added crunch and flavor.
CELTUCE
Celtuce (also known as stem lettuce, asparagus lettuce, or wo sun in Chinese) is a variety of lettuce cultivated for its thick, edible stem rather than its leaves.
Appearance: Celtuce has a thick, pale green, elongated stem with few dark green, ruffled leaves on top. The stem is smooth, crisp, and resembles a fat asparagus or celery stalk.
Flavor: Celtuce has a crisp, cool texture and a mild, nutty, and somewhat earthy flavor.
Nutrition: Rich in vitamins A and C, low in calories, and high in dietary fiber.
Culinary Uses
- Stir-fried: Sliced and quickly stir-fried with garlic, chili, or soy sauce for a crisp side dish.
- Blanched: Lightly boiled and seasoned with sesame oil or vinegar.
- Soups and stews: Adds mild flavor and crunch to broths.
- Pickled: Common in Chinese cuisine for a tangy, preserved snack.
- Raw: Thinly shaved into salads or slaws for a crunchy, refreshing texture.
AMARANTH GREENS
Amaranth greens, also known as Chinese spinach, callaloo, or simply amaranth leaves, are the edible leaves of the amaranth plant. They are well-liked in many cuisines, particularly in Asia, Africa, and the Caribbean.
Appearance: It has sensitive, broad, smooth, or slightly crinkled leaves that are bright to deep green or reddish-purple, giving it a fresh, lively appearance.
Flavor: Somewhat sweet, earthy, and delicate, with a faintly spinach-like flavor.
Nutrition: High in iron, calcium, fiber and rich in vitamins A, C, and K .
Culinary Uses
- Added to soups, stews, and curries to boost nutrition and texture.
- Stir-fried with garlic, onions, or chili for a quick, flavorful side dish.
- Boiled or steamed and served with seasonings or sauces.
- Used fresh in salads or wraps in some cuisines.
CHRYSANTHEMUM GREENS
Chrysanthemum greens, also known as shungiku or tong ho, are leafy vegetables commonly used in Asian cuisine.
Appearance: Green leaves are feathery and serrated, and the stems are thin. They have a fresh, delicate, bushy appearance, and certain types may produce tiny yellow blooms.
Flavor: Bold, slightly bitter, peppery flavor with herbal and earthy notes.
Nutrition: Rich in vitamins A, C, K, fiber, and antioxidan.
Culinary Uses
- Salads: Young leaves can be eaten raw for a peppery kick.
- Hot pots and soups: Added at the end for their tender texture and flavor.
- Stir-fries: Lightly sautéed with garlic, soy sauce, or sesame oil.
DAIKON GREENS
Daikon greens are the leafy tops of the daikon radish, often overlooked in western cooking but widely utilized in Chinese cuisine.
Appearance: Bright green, broad, angular leaves with crisp and robust stalks.
Flavor: A hint of spice and a fresh, peppery, mildly bitter flavor.
Nutrition: rich in vitamins A, C, and K, high in fiber and antioxidants.
Culinary Uses
- Pickles: Greens are briefly pickled in vinegar, salt and sugar, serving as a condiment for congee or noodles.
- Soups: Daikon greens are added to bone broth along with daikon radish and dried dates, balancing richness with their slight bitterness.
- Salad: Greens are blanched, then tossed with ingredients of your choice for side dish.
- Stir-Fry: Quickly sautéed with garlic, soy sauce, Chinese cooking wine and finished with a drizzle of sesame oil.
TATSOI
Tatsoi is a leafy green vegetable, also known as spinach mustard or rosette bok choy.
Appearance: Tender, dark green, spoon-shaped leaves that form a low-growing rosette.
Flavor: Mild, slightly sweet, and mustardy flavor
Nutrition: High in vitamins A, C, and K, contains antioxidants and minerals like calcium and iron
Culinary Uses
- Dim Sum / Dumpling Fillings: Used occasionally as a green vegetable in fillings for dumplings or wontons, along with shrimp or ground pork.
- Noodle Dishes: Tossed into noodle stir-fries or noodle soups.
- Stir-Fries: stir-fried with garlic, ginger, and a splash of soy sauce or oyster sauce and Often paired with mushrooms, tofu, or sliced meats like beef or chicken.
- Steamed or Blanched: Blanched tatsoi served with a drizzle of soy sauce, sesame oil, and sometimes chili oil.
LEEKS
Chinese leeks, often called garlic chives or Chinese chives, are a popular and versatile ingredient in Chinese cuisine with a distinctive garlicky flavor.
Appearance: Flat, broad, bright green leaves about 1–2 cm wide, growing 12–24 inches tall, with a mild garlic aroma and white flower clusters.
Flavor: mild, fresh garlic flavor—less pungent than raw garlic but more intense than regular chives.
Nutrition: Rich in vitamins K, C, iron and allicin.
Culinary Uses
- Noodles: Chopped raw or lightly coked as a garnish for soups and stir-fried noodles.
- Dumplings: Mixed with pork, lamb, shrimp, or egg for iconic Chinese dumplings.
- Classic Stir-Fry: Quickly cooked with pork, egg, or shrimp, seasoned with soy sauce and sesame oil.
MALABAR SPINACH
Malabar spinach is a leafy green vegetable commonly used in Asian, African, and tropical cuisines. Despite its name, it’s not true spinach but shares a similar taste and culinary use.
Appearance: Climbing vines with thick, glossy, heart-shaped green leaves and green or reddish-purple stems.
Flavor: Mild, earthy, spinach-like flavor that becomes a little mucilaginous when cooked.
Nutrition: Low-cal, rich in vitamins A & C, iron, calcium, fiber, and antioxidants.
Culinary Uses
- Salad: Blanched and tossed with chili oil, black vinegar, and crushed peanuts for spicy appetizer.
- Blanched: Boiled and served with oyster sauce and fried garlic.
- Stir-fries: Quicly stir-fried with smashed garlic and Chinese cooking wine and finished with drizzle of sesame oil for flavor.
