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cooking Chinese vegetables


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cooking Chinese vegetables

susmita | | Oct 30, 2010 02:48 AM

Dear Friends ,

My name is Susmita golam . Bangladeshi by bitrth . Very interested in Chinse cooking . ( Vegetables , Meat & soups ) . But I want to learn some chinese Fusion cooking which suits to our Bengali- Indian teste . Since Chinese Vegetables is difficult to find in our shops I want to replace our vegetables in Chinese cooking , that is why I am seeking suggestions .
In our country , generally available vegetables are : Cucumber ,Papaya, Carrot, Green Capsicum , Potato, Onion, Garlic, Peas,Green Beans , Kidney Bean, Cow Pea (Vigna Sinensis) , Ridge Gourd, Pointed Gourd, Snake Gourd , Bottle Gourd, Yellow sweet Pumpkin, White Pumpkin , Eggplant , Okra, Mushrooms.

Winter Vegetables ( November – February) : Cabbge , tomato ,Spinach, Cauliflower ,Brocoli , Green Onion or Spring Onion ( Scalion) , Turnip, White Radesh , Red Beet .

Seasonal : Durmsticks, Taro, sometimes Water Lily Sticks are also available.

Please advise which vegetables in my list I can replace to cook Chinese vegetables. At least , it will come closer taste . Also pls suggest the Vegetable combinations (which vegetable goes with what veg ?)


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