Home Cooking

Chinese Vegetables

cooking Chinese vegetables

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 19

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 ?)

Thanks
Susmita
Bangladesh

Want to stay up to date with this post?

Recommended From Chowhound