Chinese Names Of Greens
chinese, vegetables
1 text file
According to Rosa Lo San Ross, Beyond Bok Choy, Ipomoea aquatica is the proper name for ong tsai.
The same source lists the following greens:
Mustard family
Brassica juncea var. foliosa bamboo mustard cabbage, juk gai choi, zhu jie cai
Brassica juncea var. rugosa wrapped heart mustard caggave, dai gai choi
Brassica oleracea var. alboglabra Chinese broccoli, gai lan cai, jie lan
Brassica parachinensis flowering cabbage, choy sum, cai xin
Brassica rapa var. chinesis oil seed rape, yau choi, you cai (broccoli rabe)
Brassica rapa var. chinensis bok choy, bai cai
Brassica rapa var. japonica mizuna, siu cai, xiu cai (I think this should be xui cai)
Brassica rapa var. pekinensis Chinese cabbage, siu choy, shao cai, wong nga bak
Brassica rosularis flat cabbage, tatsoi, tai goo choy
Other
Amaranthus tricolor amaranth, een choy, xian cai
Basella alba slippery vegetable, saan choy
Chrysanthemum coronarium garland chrysanthemum, tun ho
Ipomoea aquatica water spinach, ong choy, weng cai
Lactuca sativa var. asparagina stem lettuce, wo sun
Lycium barbarum (L. chinense) Chinese boxthorn, gau gei choy, gou qi cai
Nasturtium officinale (Rorippa nasturtium-aquaticum) watercress, sai yeung choy, xi yang cai
Note: in the new pinyin transliteration, q is pronounced as a hard ch, c is pronounced ts, and x is pronounced sh. I think I got that right.
So cai = tsai, qi = chi, xi = shi
From: Michael Loo Date: 13 Mar 97 National Cooking Echo Ä
Yield: 1 servings