Thai Ingredients Essential ingredients for the true taste of Thailand
AGAR-AGAR: A gelatin derived from seaweed which gels desserts and cakes without refrigeration. To use, sprinkle powdered agar-agar over liquid and bring it gently to a boil, stirring until dissolved. One teaspoon sets approximately 1 —1V2 cups of liquid.
BAMBOO SHOOTS (naw max): The fresh shoots of several varieties of bamboo make an excellent vegetable. They must first be peeled, sliced and simmered for about 30 minutes until tender. If using canned bamboo shoots, remove any metallic taste by draining the shoots, then boiling them in fresh water for 5 minutes.
BASIL: The most commonly used basil, fairly similar to European and American sweet basil, is known as horapa; it is used liberally as a seasoning and sprigs of it are often added to platters of fresh raw vegetables. Similar yet paler in color and with a distinctive lemony fragrance, "lemon basil" or manglak is used in soups and salads. Kaprow, sometimes known as "holy basil," is rarely used.
BEAN CURD: Several types of bean curd or tofu are used in Thailand. Soft white bean curd (tau hoo) is often steamed or added to soups, while small hard squares of bean curd (tau kwa) are usually deep fried. Small cubes of dried deep-fried bean curd (tau hoo tod) are added to slow-cooked dishes and some soups. Pickled or fermented bean curd (tau hooyee), sold in jars and either red or white in color, is used in small amounts as a seasoning in Chinese-influenced dishes.
BEAN SPROUTS: Sprouted green mung peas (tau ngork) are eaten blanched in some salads and soups, or quickly stir-fried as a vegetable dish. They can be stored in a refrigerator for 2-3 days, if covered with water that is changed daily.
CARDAMOM (luk grawan): Straw-colored pods containing about 8-10 tiny black seeds with an intense fragrance.
CELERY (ceun chai): Thai celery is much smaller with thinner stems than the normal Western variety, and has a very intense flavor. The leaves and sometimes the stems are added to soups, some rice dishes and stir-fried vegetables. This type of celery is often obtainable in Asian speciality stores.
CHILI: Chilies are very popular and several varieties are commonly used. The large, finger-length green (unripe), red (ripe) or yellow chili (prik chee) is moderately hot; dried red chilies of this variety are ground to make chili flakes or chili powder. Tiny red, green or yellowy-orange bird's-eye chilies (prik kee noo) are used in soups, some liquid or curry-like dishes and sauces, and are extremely hot.
CHILI SAUCE (saus prik): Chilies mixed with water and seasoned with salt, sugar and vinegar are sold in bottles and jars, the best known overseas being the brand Siracha. Some sauces are sweeter than others, and go particularly well with either chicken or seafood (and are so labeled). Chili paste, known as nam prik pow is sometimes labeled "Burnt Chili Paste."
CHINESE FLAT CHIVES (kuichai): Rather like flat spring onions, these have a far more emphatic, garlicky flavor than regular Western chives.
CILANTRO (pak chee): The Thais must use cilantro, or fresh coriander, in all its forms, more than anyone else. The inimitable flavor of the fresh leaf garnishes countless dishes. The roots are pounded together with garlic and black pepper to provide a common basic seasoning, while dried coriander seeds are used to season a few dishes. There is no substitute for fresh cilantro; it can easily be grown from seed. Cilantro is available in most supermarkets; it is sold in bunches with the roots still attached.
CLOUD EAR FUNGUS (hed hunu): Also known as wood fungus, this is a shriveled grey-brown fungus which expands to at least four times its dried size after soaking in warm water. It is enjoyed for its chewy texture in some salads and stir-fried dishes.
COCONUT MILK [nam maprow): The flesh of mature coconuts is grated and squeezed without water to make coconut cream. To obtain thick coconut milk, about !/2 cup of water is added for each coconut, then squeezed and strained. Thin
coconut milk is obtained by adding 2 cups of water to the already squeezed coconut. Unless otherwise specified, "coconut milk" in this book is a combination of both thick and thin milks. Canned coconut milk, imported from Thailand or elsewhere, is inexpensive and often superior to the milk you can obtain from "fresh" coconuts sold in supermarkets.
CUMIN (mellet yira)\ This spice is sometimes added to curiy pastes. The same Thai name is used for cumin, fennel and caraway, which are all similar in appearance, sometimes leading to confusion.
EGGPLANT (ma-khue puangy. Several types of eggplant are used, ranging from the rather bitter pea-sized eggplant to slender green, white or pur-ple-skinned varieties about 8-10 inches in length.
FISII SAUCE (nam pla): It's impossible to imagine Thai cuisine without this distinctive sauce, made from salted, fermented fish or prawns. Good quality nam pla is golden-brown in color and has a salty tang. It is used in much the same way as the Chinese use soy sauce.
GALANGAL (kha): A rhizome similar to ginger in appearance—and a member of the same family —this adds a wonderful flavor to many Thai dishes. Slices of dried galangal (sometimes sold under the Indonesian name laos) must be soaked in boiling water for about 30 minutes until softened. Jars of tender, sliced galangal packed in water are exported from Thailand and make an adequate substitute for the fresh root.
GARLIC (kratiem): Part of the common Thai combination of garlic, cilantro root and black pepper, large amounts of garlic are used in cooking. The size of garlic cloves is often much smaller in Southeast Asia than in Western countries, so use your discretion when following amounts given in the recipes.
GINGER (king)-. Use only fresh ginger in Thai cooking; dried powdered ginger has a completely different flavor. Young ginger, which is pale yellow with a pinkish tinge, is juicier than mature ginger, which has a light brown skin that should be scraped off before use.
JASMINE ESSENCE (yod nam malee): The heady perfume of fresh jasmine flowers, soaked overnight in water which is then used to make coconut milk, adds a unique fragrance to many Thai desserts and cakes. Substitute bottled jasmine essence.
JICAMA (mun kaew): This crunchy, mild tuber has a white interior and beige skin, which peels off easily. It is excellent eaten raw with a spicy dip, and can also be cooked.
KAFFIR LIME (ma-grood): This citrus fruit has a very knobby and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and added to food, while the fragrant leaves are also used whole in soups and curries, or finely shredded and added to salads. Substitute dried leaves for fresh if fresh is unavailable. Dried rind can be reconstituted and substituted for fresh.
KRACIIAI (Kaemferia pandurata or Boesenbergia panduratd): This unusual rhizome, which looks like a bunch of yellowish-brown fingers, is enjoyed for its mild flavor and crunchy texture. It is sometimes referred to as "lesser ginger." Dried krachai is a poor substitute; omit if the fresh variety is not available.
LEMONGRASS (bai takrai): A lemon-scented grass, which grows in clumps, this is very important in Thai cuisine. Each plant resembles a miniature leek. Use only the bottom 4-6 inches of the lemongrass, and if it is to be pounded or blended to a paste, discard several of the outer leaves and use only the tender center of the plant.
LILY BUDS, DRIED (dok maijeen): Used in some vegetable dishes and soups of Chinese origin, these dried, golden-brown flowers are sometimes knotted for a more decorative appearance. Pinch off the hard bump at the end of each flower.
MINT (bai saranee): Popular in salads and the same plant that is used in Western countries.
MORNING GLORY: see Water Spinach
MUSHROOMS: Fresh mushrooms of several varieties are used, including delicate sheathed straw mushrooms (excellent in soups and vegetable dishes); button mushrooms; large, more bland oyster mushrooms and dried brownish-black Chinese mushrooms, which should be soaked in warm water to soften before use.
NOODLES: There are a number of varieties available, made from rice, wheat or mung-pea flour. The most popular varieties are fresh flat rice-flour noodles (kwaytiaow); spaghetti-like fresh rice-flour noodles (kanom jeen), which are similar to the laksa noodles of Malaysia and Singapore; fresh egg noodles (ba mee); dried wheat-flour noodles; dried rice vermicelli (sen mee), sometimes known as rice-stick noodles, and cellophane noodles or bean threads (woon sen), which are made from mung-pea flour
and are used in soups and salads.
OYSTER SAUCE (nam man hoi): Most brands of oyster sauce—often used in conjunction with fish sauce or soy sauce—contain monosodium glu-tamate and intensify the flavor of the dish to which they are added.
I'ALM SUGAR (nam taan peep): Made from the sap of either coconut palms or the aren (sugar palm) tree, palm sugar varies in color from gold to light brown. It is less sweet than cane sugar and has a distinctive flavor. If not available, use soft brown sugar or white cane sugar with a touch of maple syrup.
PANDAN LEAF (bai toey horn): A fragrant member of the pandanus or screwpine family, pandan leaf is used as a wrapping for seasoned morsels of chicken or pork rib. Look for fresh leaves at Southeast Asian produce stands. One-ounce packages of dried leaves labeled "Dried Bay-Tovy Leaves" are imported from Thailand, but fresh leaves are preferred.
PEPPERCORNS (prik Thai): Believed to have been the main source of heat before chilies arrived in Thailand, black pepper is still widely used. The whole peppercorns are crushed or ground only just before use for maximum flavor and freshness. Fresh green peppercorns are also added to some dishes.
PRAWNS, DRIED (kunghamg): Dried prawns as well as dried shrimp are used to season many dishes, particularly sauces. Dried shrimp, about V2 inch long, retain their shells, heads and tails. They do not normally require soaking before use. Dried prawns, more commonly found overseas, are much thicker and usually longer, and are sold without their shells and heads. They should first be soaked in warm water for 5 minutes to soften.
RICE WINE: A splash of Chinese rice wine is often used to improve the flavor of dishes of Chinese origin. Dry sherry can be used as a substitute, although any Chinese grocery should stock this item.
SALTED CABBAGE (pak kad khem): Various types of heavily salted cabbage are used in some Thai-Chinese dishes. Soak in fresh water for at least 15 minutes to remove excess saltiness, repeating if necessary.
SALTED EGG (kca khem): Salted duck eggs are used as a side dish or pounded to make a sauce. The eggs should be boiled for about 10 minutes before being peeled.
SALTED FISH [pla haeng): Many varieties of freshwater fish are salted and sun dried; they are not soaked in water before using, but are either grilled or cut into fine slices and fried to a crisp.
SALTED SOY BEANS (taujiew): Salty and with a distinctive tang, these are often lightly pounded before being used to season fish, noodle or some vegetable dishes. Varieties packed in China are sometimes confusingly labeled "Yellow Bean Sauce," while there are also brands which add sugar to already ground beans.
SESAME OIL (naman ngaa): Added to some dishes—usually at the last minute—for seasoning.
SHALLOTS (hormlek): Small round pinkish-purple shallots add a sweet oniony flavor to countless dishes, and are also sliced, deep fried and used as a garnish.
SHRIMP PASTE (kapi): Many different types of kapi, ranging in color from pink to blackish-brown, are available. The former is good for curry paste, the latter for making dipping sauces. Shrimp paste should be cooked before eating; if the recipe you are using does not call for it to be fried together with other ingredients, but just added to a dipping sauce where other ingredients are raw, either grill or dry fry the shrimp paste before pounding.
SHRIMP, DRIED: see Prawns, Dried
SOY SAUCE (nam siew): Light Chinese soy sauce and the dark black variety are both used in dishes of Chinese origin. Light soy is saltier, while dark soy adds flavor and a rich color to cooked dishes.
SPRING ONION (ton horm): Also called scallion or green onion, it is often cut to make a decorative tassel for garnishing food.
STAR ANISE (poy kak bua): A dried, dark brown star-shaped spice with a pungent aniseed flavor.
TAMARIND (mak-kaam): Dried tamarind pulp is soaked in water for 5-10 minutes, then squeezed and strained through a sieve to obtain the sour, fragrant juice. Discard any seeds and fibrous matter. If using already cleaned tamarind pulp or concentrate, reduce the amounts called for in these recipes.
TURMERIC (kamin): A member of the ginger family, this rhizome has a very rich yellow interior (which can stain clothing and plastic utensils) and a pleasant pungency that is absent in dried turmeric powder. Substitute V2 teaspoon turmeric powder for V2 inch fresh turmeric.
WATER CHESTNUT (haew): Although it is troublesome to peel away the dark brown skin of this crunchy tuber, it's well worth using fresh water chestnuts if you can find them. Their crisp texture and sweet flavor makes them popular in salads, some stir-fried vegetable dishes and even in desserts.
WATER SPINACH (pak bung): Also known in Thailand as morning glory (and as kangkung in Indonesia, Malaysia and Singapore), this aquatic plant is a delicious vegetable full of nutrition. Young shoots are often served as part of a mixed platter of raw vegetables for dipping into hot sauces, while the leaves and tender tips are also stir-fried. Discard the tough, hollow stems.
AGAR-AGAR: A gelatin derived from seaweed which gels desserts and cakes without refrigeration. To use, sprinkle powdered agar-agar over liquid and bring it gently to a boil, stirring until dissolved. One teaspoon sets approximately 1 —1V2 cups of liquid.
BAMBOO SHOOTS (naw max): The fresh shoots of several varieties of bamboo make an excellent vegetable. They must first be peeled, sliced and simmered for about 30 minutes until tender. If using canned bamboo shoots, remove any metallic taste by draining the shoots, then boiling them in fresh water for 5 minutes.
BASIL: The most commonly used basil, fairly similar to European and American sweet basil, is known as horapa; it is used liberally as a seasoning and sprigs of it are often added to platters of fresh raw vegetables. Similar yet paler in color and with a distinctive lemony fragrance, "lemon basil" or manglak is used in soups and salads. Kaprow, sometimes known as "holy basil," is rarely used.
BEAN CURD: Several types of bean curd or tofu are used in Thailand. Soft white bean curd (tau hoo) is often steamed or added to soups, while small hard squares of bean curd (tau kwa) are usually deep fried. Small cubes of dried deep-fried bean curd (tau hoo tod) are added to slow-cooked dishes and some soups. Pickled or fermented bean curd (tau hooyee), sold in jars and either red or white in color, is used in small amounts as a seasoning in Chinese-influenced dishes.
BEAN SPROUTS: Sprouted green mung peas (tau ngork) are eaten blanched in some salads and soups, or quickly stir-fried as a vegetable dish. They can be stored in a refrigerator for 2-3 days, if covered with water that is changed daily.
CARDAMOM (luk grawan): Straw-colored pods containing about 8-10 tiny black seeds with an intense fragrance.
CELERY (ceun chai): Thai celery is much smaller with thinner stems than the normal Western variety, and has a very intense flavor. The leaves and sometimes the stems are added to soups, some rice dishes and stir-fried vegetables. This type of celery is often obtainable in Asian speciality stores.
CHILI: Chilies are very popular and several varieties are commonly used. The large, finger-length green (unripe), red (ripe) or yellow chili (prik chee) is moderately hot; dried red chilies of this variety are ground to make chili flakes or chili powder. Tiny red, green or yellowy-orange bird's-eye chilies (prik kee noo) are used in soups, some liquid or curry-like dishes and sauces, and are extremely hot.
CHILI SAUCE (saus prik): Chilies mixed with water and seasoned with salt, sugar and vinegar are sold in bottles and jars, the best known overseas being the brand Siracha. Some sauces are sweeter than others, and go particularly well with either chicken or seafood (and are so labeled). Chili paste, known as nam prik pow is sometimes labeled "Burnt Chili Paste."
CHINESE FLAT CHIVES (kuichai): Rather like flat spring onions, these have a far more emphatic, garlicky flavor than regular Western chives.
CILANTRO (pak chee): The Thais must use cilantro, or fresh coriander, in all its forms, more than anyone else. The inimitable flavor of the fresh leaf garnishes countless dishes. The roots are pounded together with garlic and black pepper to provide a common basic seasoning, while dried coriander seeds are used to season a few dishes. There is no substitute for fresh cilantro; it can easily be grown from seed. Cilantro is available in most supermarkets; it is sold in bunches with the roots still attached.
CLOUD EAR FUNGUS (hed hunu): Also known as wood fungus, this is a shriveled grey-brown fungus which expands to at least four times its dried size after soaking in warm water. It is enjoyed for its chewy texture in some salads and stir-fried dishes.
COCONUT MILK [nam maprow): The flesh of mature coconuts is grated and squeezed without water to make coconut cream. To obtain thick coconut milk, about !/2 cup of water is added for each coconut, then squeezed and strained. Thin
coconut milk is obtained by adding 2 cups of water to the already squeezed coconut. Unless otherwise specified, "coconut milk" in this book is a combination of both thick and thin milks. Canned coconut milk, imported from Thailand or elsewhere, is inexpensive and often superior to the milk you can obtain from "fresh" coconuts sold in supermarkets.
CUMIN (mellet yira)\ This spice is sometimes added to curiy pastes. The same Thai name is used for cumin, fennel and caraway, which are all similar in appearance, sometimes leading to confusion.
EGGPLANT (ma-khue puangy. Several types of eggplant are used, ranging from the rather bitter pea-sized eggplant to slender green, white or pur-ple-skinned varieties about 8-10 inches in length.
FISII SAUCE (nam pla): It's impossible to imagine Thai cuisine without this distinctive sauce, made from salted, fermented fish or prawns. Good quality nam pla is golden-brown in color and has a salty tang. It is used in much the same way as the Chinese use soy sauce.
GALANGAL (kha): A rhizome similar to ginger in appearance—and a member of the same family —this adds a wonderful flavor to many Thai dishes. Slices of dried galangal (sometimes sold under the Indonesian name laos) must be soaked in boiling water for about 30 minutes until softened. Jars of tender, sliced galangal packed in water are exported from Thailand and make an adequate substitute for the fresh root.
GARLIC (kratiem): Part of the common Thai combination of garlic, cilantro root and black pepper, large amounts of garlic are used in cooking. The size of garlic cloves is often much smaller in Southeast Asia than in Western countries, so use your discretion when following amounts given in the recipes.
GINGER (king)-. Use only fresh ginger in Thai cooking; dried powdered ginger has a completely different flavor. Young ginger, which is pale yellow with a pinkish tinge, is juicier than mature ginger, which has a light brown skin that should be scraped off before use.
JASMINE ESSENCE (yod nam malee): The heady perfume of fresh jasmine flowers, soaked overnight in water which is then used to make coconut milk, adds a unique fragrance to many Thai desserts and cakes. Substitute bottled jasmine essence.
JICAMA (mun kaew): This crunchy, mild tuber has a white interior and beige skin, which peels off easily. It is excellent eaten raw with a spicy dip, and can also be cooked.
KAFFIR LIME (ma-grood): This citrus fruit has a very knobby and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and added to food, while the fragrant leaves are also used whole in soups and curries, or finely shredded and added to salads. Substitute dried leaves for fresh if fresh is unavailable. Dried rind can be reconstituted and substituted for fresh.
KRACIIAI (Kaemferia pandurata or Boesenbergia panduratd): This unusual rhizome, which looks like a bunch of yellowish-brown fingers, is enjoyed for its mild flavor and crunchy texture. It is sometimes referred to as "lesser ginger." Dried krachai is a poor substitute; omit if the fresh variety is not available.
LEMONGRASS (bai takrai): A lemon-scented grass, which grows in clumps, this is very important in Thai cuisine. Each plant resembles a miniature leek. Use only the bottom 4-6 inches of the lemongrass, and if it is to be pounded or blended to a paste, discard several of the outer leaves and use only the tender center of the plant.
LILY BUDS, DRIED (dok maijeen): Used in some vegetable dishes and soups of Chinese origin, these dried, golden-brown flowers are sometimes knotted for a more decorative appearance. Pinch off the hard bump at the end of each flower.
MINT (bai saranee): Popular in salads and the same plant that is used in Western countries.
MORNING GLORY: see Water Spinach
MUSHROOMS: Fresh mushrooms of several varieties are used, including delicate sheathed straw mushrooms (excellent in soups and vegetable dishes); button mushrooms; large, more bland oyster mushrooms and dried brownish-black Chinese mushrooms, which should be soaked in warm water to soften before use.
NOODLES: There are a number of varieties available, made from rice, wheat or mung-pea flour. The most popular varieties are fresh flat rice-flour noodles (kwaytiaow); spaghetti-like fresh rice-flour noodles (kanom jeen), which are similar to the laksa noodles of Malaysia and Singapore; fresh egg noodles (ba mee); dried wheat-flour noodles; dried rice vermicelli (sen mee), sometimes known as rice-stick noodles, and cellophane noodles or bean threads (woon sen), which are made from mung-pea flour
and are used in soups and salads.
OYSTER SAUCE (nam man hoi): Most brands of oyster sauce—often used in conjunction with fish sauce or soy sauce—contain monosodium glu-tamate and intensify the flavor of the dish to which they are added.
I'ALM SUGAR (nam taan peep): Made from the sap of either coconut palms or the aren (sugar palm) tree, palm sugar varies in color from gold to light brown. It is less sweet than cane sugar and has a distinctive flavor. If not available, use soft brown sugar or white cane sugar with a touch of maple syrup.
PANDAN LEAF (bai toey horn): A fragrant member of the pandanus or screwpine family, pandan leaf is used as a wrapping for seasoned morsels of chicken or pork rib. Look for fresh leaves at Southeast Asian produce stands. One-ounce packages of dried leaves labeled "Dried Bay-Tovy Leaves" are imported from Thailand, but fresh leaves are preferred.
PEPPERCORNS (prik Thai): Believed to have been the main source of heat before chilies arrived in Thailand, black pepper is still widely used. The whole peppercorns are crushed or ground only just before use for maximum flavor and freshness. Fresh green peppercorns are also added to some dishes.
PRAWNS, DRIED (kunghamg): Dried prawns as well as dried shrimp are used to season many dishes, particularly sauces. Dried shrimp, about V2 inch long, retain their shells, heads and tails. They do not normally require soaking before use. Dried prawns, more commonly found overseas, are much thicker and usually longer, and are sold without their shells and heads. They should first be soaked in warm water for 5 minutes to soften.
RICE WINE: A splash of Chinese rice wine is often used to improve the flavor of dishes of Chinese origin. Dry sherry can be used as a substitute, although any Chinese grocery should stock this item.
SALTED CABBAGE (pak kad khem): Various types of heavily salted cabbage are used in some Thai-Chinese dishes. Soak in fresh water for at least 15 minutes to remove excess saltiness, repeating if necessary.
SALTED EGG (kca khem): Salted duck eggs are used as a side dish or pounded to make a sauce. The eggs should be boiled for about 10 minutes before being peeled.
SALTED FISH [pla haeng): Many varieties of freshwater fish are salted and sun dried; they are not soaked in water before using, but are either grilled or cut into fine slices and fried to a crisp.
SALTED SOY BEANS (taujiew): Salty and with a distinctive tang, these are often lightly pounded before being used to season fish, noodle or some vegetable dishes. Varieties packed in China are sometimes confusingly labeled "Yellow Bean Sauce," while there are also brands which add sugar to already ground beans.
SESAME OIL (naman ngaa): Added to some dishes—usually at the last minute—for seasoning.
SHALLOTS (hormlek): Small round pinkish-purple shallots add a sweet oniony flavor to countless dishes, and are also sliced, deep fried and used as a garnish.
SHRIMP PASTE (kapi): Many different types of kapi, ranging in color from pink to blackish-brown, are available. The former is good for curry paste, the latter for making dipping sauces. Shrimp paste should be cooked before eating; if the recipe you are using does not call for it to be fried together with other ingredients, but just added to a dipping sauce where other ingredients are raw, either grill or dry fry the shrimp paste before pounding.
SHRIMP, DRIED: see Prawns, Dried
SOY SAUCE (nam siew): Light Chinese soy sauce and the dark black variety are both used in dishes of Chinese origin. Light soy is saltier, while dark soy adds flavor and a rich color to cooked dishes.
SPRING ONION (ton horm): Also called scallion or green onion, it is often cut to make a decorative tassel for garnishing food.
STAR ANISE (poy kak bua): A dried, dark brown star-shaped spice with a pungent aniseed flavor.
TAMARIND (mak-kaam): Dried tamarind pulp is soaked in water for 5-10 minutes, then squeezed and strained through a sieve to obtain the sour, fragrant juice. Discard any seeds and fibrous matter. If using already cleaned tamarind pulp or concentrate, reduce the amounts called for in these recipes.
TURMERIC (kamin): A member of the ginger family, this rhizome has a very rich yellow interior (which can stain clothing and plastic utensils) and a pleasant pungency that is absent in dried turmeric powder. Substitute V2 teaspoon turmeric powder for V2 inch fresh turmeric.
WATER CHESTNUT (haew): Although it is troublesome to peel away the dark brown skin of this crunchy tuber, it's well worth using fresh water chestnuts if you can find them. Their crisp texture and sweet flavor makes them popular in salads, some stir-fried vegetable dishes and even in desserts.
WATER SPINACH (pak bung): Also known in Thailand as morning glory (and as kangkung in Indonesia, Malaysia and Singapore), this aquatic plant is a delicious vegetable full of nutrition. Young shoots are often served as part of a mixed platter of raw vegetables for dipping into hot sauces, while the leaves and tender tips are also stir-fried. Discard the tough, hollow stems.
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