5 in season vegetables: March edition

油麥菜 Indian Lettuce

In season between the months of October to April.

Despite its name, the Indian lettuce is thought to originate from China and is cultivated across southeast Asia. It resembles a lot to the Romaine lettuce and is a generic Chinese vegetable with a high protein content and anti oxidative compounds. This plant is a nutritious vegetable that can be used in salads, stir-fry or soups. Check out this delicious stir-fry recipe of cooking the Indian lettuce with fermented bean curd. 

菠菜 Chinese Spinach

In season between the months of November to June.

Chinese spinach carries a mild flavour that taste great in fresh and cooked preparations. Whilst the young greens are traditionally used raw (think salads, bed of greens or blended into sauces), the larger, mature leaves are commonly sautéed with garlic or steamed as a simple side dish. This vegetable is a great source of potassium, iron and calcium. And if you still need convincing to try out this tasty vegetable, in Traditional Chinese Medicine it is used to cure heat stroke and to cleanse the digestive tract of toxins. We share with you a simple appetiser dish that is also versatile. 

西洋菜 Watercress

In season between the months of November to March.

Watercress is 西洋菜; sai yeung choi in Cantonese or xī yáng cài in Mandarin. The direct translation of the name means “western vegetable”. And it is believed that in the 1930s, a Chinese man brought back watercress seeds with him to Guangzhou after his visit to Portugal for business. Ever since, the popularity of its use gave credit to its origin and is now widely used in stir-fries and soups. Watercress as the common name also gives way to its optimal growing conditions…We’ll let you guess what that would be. 

Rich in vitamin C/E, calcium, and iron, this is one of our favourite healthy leafy green vegetables to have this season and we love having it in this soup.

西蘭花 Broccoli

In season between the months of December to April.

A similar story to the Western origin of the Watercress’ Chinese name, Broccoli in Cantonese can also be called “sai gai lan”, which directly translates to “Western Chinese Broccoli”. The Chinese name stems from early Chinese immigrants that could not find Gai Lan in the United States and broccoli was an easy substitute. Here we share a broccoli beef recipe where it is believed that its first versions of the dish originate from Chinese immigrants who had settled in San Francisco. It has since become a staple in Chinese cuisine across the world.

椰菜花 Cauliflower

In season between the months of December to April.

The cauliflower is a vegetable that is part of the cabbage family, also referred to as a cruciferous vegetable, and is often used interchangeably with broccoli, cabbage and Brussel sprouts. Thanks to its low-carb and low-calorie properties, it has grown widely popular in various cuisines. Additionally, cauliflower has proven its versatility by proving its alternative substitute to traditional ingredients such as rice and pizza crusts. Sticking to our theme of Chinese recipes this week, we have been inspired to try out this yummy Kung Pao Cauliflower dish. 

For more information on seasonal vegetables, have a look at this amazing Seasonal Calendar of Vegetables and Fruits from Hong Kong made by Slow Food HK. You can also find a great repertoire of seasonal highlights in Hong Kong from Kadoorie Farm and Botanic Garden.