Cook's Guide to Asian Vegetables. Wendy Hutton
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leaves are sometimes sold in Asian markets. The pods are rarely available commercially. They must be very young to be edible and are normally gathered from kitchen gardens. The flowers, however, may sometimes be found in markets. Preparing If using the leaves, strip them from the stalks. The stamens should be pulled out of the flowers and discarded. Pods are used whole. Nutritional & Medicinal Properties Sesbania flowers are a good source of phosphorus, sugar and iron. Culinary Uses The leaves of the plant are usually added to soups and simmered briefly. The pods and leaves can be boiled or simmered in vegetable stews or curries. The flowers are eaten raw or blanched, often with a dip, and can also be dipped in Japanese tempura or Indian pakhora batter and deep-fried.
Snow Peas are a member of the same family as the sugar pea and are sometimes known by their French name, mange four, which means "eat all." As the name implies, both the pod and immature seeds are eaten. Snow peas are grown in the cooler climate of northern Asia as well as in highland areas in the tropics. They are easier to prepare than regular green peas (they need stringing but not shelling), and have what many deem to be a better flavor.
Appearance & Flavor Snow peas look like flattened common green pea pods, with the immature seed so small that its shape is barely visible. The pods vary in size, with those found in Asia often half the size of those grown in Western countries. They have a firm texture and delicious flavor, although they are slightly less sweet than sugar peas. Choosing & Storing Look for firm, tender pods. If there are any with portions of the flower at the tips, choose these as they will be very young. Keep refrigerated in a perforated plastic bag for up to 1 week. Preparing Remove the strings by pulling from the tip of each pea and discard the stem end also. Nutritional & Medicinal Properties Similar to sugar peas. Culinary Uses Snow peas can be used as an alternative to sugar peas.
Soy Beans have been appreciated by the Chinese and Japanese for centuries and are becoming increasingly known in the West where they are no longer used merely as animal feed but are promoted for human consumption as an important source of phyto-estrogens (which help balance hormonal changes) and protein. Although most soy products are made from the dried mature seed, fresh emerald-green soy bean pods are enjoyed in China, Japan (where they are known as edamame) and Korea between mid-June and October. They are often eaten boiled and lightly salted as a cocktail snack, together with sake or beer. Frozen pods are often available in Japanese and Korean stores as well as in supermarkets.
Appearance & Flavor Small, fresh green fuzzy pods, usually containing three seeds, are sometimes available in bundles. Their flavor is excellent and totally unlike the cooked dried soy beans or any other soy bean products. Frozen green soy bean pods can often be found in Asian stores, and although not quite as good as the fresh bean, are well worth buying. Soy beans have a taste somewhat similar to fresh young lima beans. Choosing & Storing Fresh pods can keep refrigerated in a plastic bag for 2-3 days. Frozen pods can be stored for up to 3 months. Preparing If using fresh pods, rinse well before cooking. Frozen pods should not be thawed first if the recipe calls for them to be cooked whole. Nutritional & Medicinal Properties Fresh soy beans contain over 12% protein and are easily digested. They are also a good source of vitamins B and C. Culinary Uses Fresh green soy beans are commonly boiled whole as a snack, or stir-fried and simmered. If using whole pods (either fresh or frozen), they should be added to boiling water and simmered for about 15 minutes, or until they are tender. Sprinkle with salt and serve warm or at room temperature. The seeds are sucked out and the pods discarded. The beans can also be deep-fried in tempura batter.
Soy Bean Sprouts are less common outside Asia compared to mung bean sprouts. They are very nutritious and flavorsome, and are particularly popular in Korea and among the Chinese. Unlike mung bean sprouts, they must be cooked before being eaten, but they retain an appealingly firm texture even after cooking.
Appearance & Flavor Soy beans sprouts are easily distinguished from mung bean sprouts by the large, pale yellow soy bean seed clearly visible at the top, and the thick shoots with long straggly roots. They have an excellent, almost nutty flavor, and the advantage of remaining firm after cooking. Choosing & Storing Soy bean sprouts are normally sold in a bundle. The sprouts should look crisp and white, with the seed heads still attached. Avoid those with any sign of green leaves sprouting at the seed end. Keep refrigerated in a bowl covered with water for 3-4 days, changing the water daily. The pale skins will normally sink. Preparing Keeping the sprouts tied together, cut off the straggly tails with one stroke of the knife just before cooking. Then untie, rinse and drain. Be sure not to remove the yellowish soy bean at the top of the sprout as it is the tastiest and most nutritious part. Nutritional & Medicinal Properties Soy bean sprouts contain high levels of protein, oil and vitamin C, and are a good meat substitute. Soy beans also have less calories per gram than any other vegetable food. Culinary Uses Soy bean sprouts must be cooked to remove traces of a mild toxin. They are often braised and served either hot or at room temperature, and can also be added to soups, noodle dishes, mixed salads, pickles and stir-fried vegetables, meat or poultry.
Sugar Peas are one of Asia's favorite green peas, with all of the flavor and sweetness of the common Western green pea packed inside a tender, edible skin. Although sugar peas—also known as sugar peas—look like mature snow peas with large seeds, they are actually a different cultivar.
Appearance & Flavor Sugar peas have a mild, slightly sweet taste, and look like young, common green peas. The skin remains tender after cooking. Choosing & Storing Look for firm, bright green pods. Keep refrigerated in a perforated plastic bag for up to a week. Preparing The entire pod is edible. Most sugar peas need stringing although stringless varieties may be available in some countries—test by grasping the stem end down toward the tip. The strings can be pulled off easily. Nutritional & Medicinal Properties Sugar peas are high in beta-carotene and phosphorus as well as vitamin C. Culinary Uses Whole sugar peas are most commonly stir-fried until just cooked, thus retaining their bright green color and firm texture. They are cooked alone, often with a little oyster sauce added just before they are removed from the wok, or are stir-fried with other vegetables, meat, poultry or prawns. Their attractive color makes them a decorative element in many Chinese and Japanese dishes. Sugar peas can also be blanched in boiling water, refreshed in iced water, then used as a garnish or added to salads.
Twisted Cluster Beans or Petai are also known as parkia beans (derived from the botanical name, Parkia speciosa). These pungent, slightly bitter beans are called petai in Malaysia, pete in Indonesia and sa taw in Thailand. The twisted pods are found on massive trees growing wild in the tropical forests, and because of their popularity, are also cultivated. Twisted cluster beans are perhaps an acquired taste, but afficionados who are unable to find the fresh beans outside tropical Asia will even resort to using the canned alternative just so they can indulge in their unique flavor.
Appearance & Flavor The pale green pods, containing around ten to 18 large green seeds, grow in twisted clusters, hence their English name. They are also somewhat impolitely referred to as stink beans, as they share with asparagus the quality of giving a very strong smell to the urine shortly after they have been consumed. Despite this, many people find the curious, pungent flavor of twisted cluster beans particularly appealing. Choosing & Storing Some markets sell twisted cluster beans already removed from their seed pods. However, as the beans ferment fairly quickly, check that they still smell fresh before buying shelled cluster beans. If buying whole pods, make sure they are brightly colored and firm. The beans—frequently labeled peteh—can been found in cans in Asian specialty stores. Preparing Pull off the tough strings at either side of the pod and press out the beans, then peel off the skin covering each bean. Nutritional & Medicinal Properties These beans are a diuretic and have a relaxing