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| Brussels sprouts (China Daily) |
Brussels sprouts
These are new to the traditional Chinese market, and I must say the Brussels sprouts I have seen here are tender and green and not at all bitter or sulphurous. They are smaller than the big European sprouts and I have cooked them in stir-fries flavored with just a bit of chopped ham and a crystal glaze. Best to halve them so they cook faster. Blanch them lightly, and serve with fresh, scrubbed cherry radishes in a warm salad.
Baby spinach
You see them everywhere now, as China's farmers learn all about growing vegetables in green houses.
The baby spinach is good in soups, stir-fries or wilted for salad. Give the spinach a good rinse, as it is grown in sandy soil and grit tends to hide under the stems. Choose bunches that are uniformly dark green, with bits of purple at the root ends.
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