Your IGA retailer invites you to discover some of the most flavourful Asian vegetables. You’ll also learn how to prepare Asian soups and stir-fries in no time at all. Go ahead and try something different!

China, Japan, Vietnam and Thailand share a long history of culinary traditions that offer a wealth of exotic smells and flavours.

Baby bok choy
Characteristics : The crispy stalks taste mild,sweet and refreshing. The leaves are not as sweet.
Tip : Use bok choy like broccoli. It makes a good addition to an Asian vegetable stir-fry, and also suits salads and soups.

Khan choy (also called Chinese celery)
Characteristics : Chinese celery is thinner, juicier and stronger in flavour than regular celery.
Tip : The leaves and stalks are eaten cooked, often in soups, stir-fries and stews.

Gai lan (also called Chinese broccoli, Chinese kale, or jie lan)
Characteristics : Soft and mild, this is the finest vegetable in the cabbage family.
Tip : Gai lan is eaten raw or cooked. A stand-in for broccoli, it requires less cooking.

Gai choy (also called Chinese mustard greens)
Caractéristiques : Soft texture and sharp flavour.
Tip : Gai choy can be prepared like spinach. The leaves are sautéed, steamed or served in salads.

Bean sprouts
Characteristics : Crunchy texture and almost sweet taste.
Tip : Add to vegetable stir-fries and soups for the last two minutes of cooking, so sprouts stay crunchy. Will keep longer if refrigerated in a container of water, to be changed every two days.

Napa cabbage (also called Chinese cabbage or sui choy)
Characteristics : Crisp leaves with a mild, somewhat sweet flavour.
Tip : This vegetable quickly absorbs other flavours, making it the perfect stir-fry ingredient.





Celtuce (also called Chinese lettuce)
Characteristics : A cross between celery and lettuce. The stalk is tender and tastes similar to cucumber.
Tip : The leaves are eaten in salads and the stalk can be enjoyed raw or cooked.

Lo bok (also called daikon or Oriental radish)
Characteristics : Crunchy texture and a sharp flavour that becomes milder when cooked.
Tip : Can be sliced or cut in matchsticks for salads or to serve with dip. Enjoy cooked in stir-fries and soups.

 

A culinary adventure with an Asian accent
Soups and stir-fries are highly popular in Asia. In addition to being simple, original, healthy and tasty, they’re ready in a flash! By following a few guidelines, you’ll be cooking up flavourful Asian dishes in only a few minutes.

A splendid stir-fry
The key to a good stir-fry starts with the right equipment, and the wok is without a doubt the most important piece. Cooking with a wok usually means creating a harmonious blend of colours and a winning balance of smells, flavours and textures, despite the short preparation time.
Recipe: Beef, Chinese vegetable and cashew stir-fry

Winning combos
Follow the instructions given in the recipe and use the table below as inspiration for original, mouth-watering stir-fries.

Meat, fishor seafood (About 450 g) (1lb)	Vegetables ( 4 to 5 cups)	Broths, sauces and vinegars (To taste)	Spices and fresh herbs (To taste)	Noodles, rice and vermicelli noodles (3 cups)
Chicken strips	Gai lan Gai chow Onion	Chicken broth Oyster sauce	Lemongrass Black pepper	Udon noodles
Crevettes	Khan choy Rep pepper Oinon	Orange juice Vegetable broth	Ginger	Rice vermicelli

 

A fragrant soup
Broth plays a starring role in the flavour of a soup. The secret to great taste is to add Asian herbs and seasonings, such as ginger, lemongrass and coriander, which give the broth character.
Recipe : Thai soup

Winning combos
Follow the instructions given in the recipe and use the table below as inspiration for original Asian soups.

Broth (About 1.25 L) (5 cups)	Vegetables (About 750 ml) (3 cups)	Meat, fish or seafood (225 g) (1/2 lb)	Spices and fresh herbs (To taste)	Noodles, rice and vermicelli noodles (About 205 ml) (1 cup)
Vegetable broth	Chinese lettuce Daikon Shiitake mushrooms	Shrimp	Ginger Rice vinegar Soy sauce	Rice
Beef broth	Gai lan Napa cabbage Khan choy	Fondue beef slices	Curry paste Fresh coriander	Rice vermicelli noodles

 

Tip from your Aide-gourmet
Vegetables will cook evenly if cut into sticks, matchsticks, or coins.

Did you know that:

• The best oils for stir-frying are peanut oil and olive oil, since they withstand high heat.
• For maximum flavour, drizzle on sesame oil when the dish is almost cooked.
• In Asia, drinking tea is a ritual. No milk or sugar is added. Choose a green or black tea.
• Asians use chopsticks rather than forks, even for cooking! Try it!

Do you wish to make your meal an authentic Asian experience?
Since hygiene is very important in Asia, serve your guests:
Steamed washcloths to clean their hands before starting the meal; A finger bowl of hot water scented with a slice of lemon, for rinsing fingers at the end of a meal.