Vegetables You Can Only Find in Asia
Asia is a true paradise for food lovers and culinary explorers. While wandering through local markets, you can discover a wide variety of vegetables that are little known in Europe, with surprising shapes, colors, and flavors. Some are part of everyday cooking in Chinese, Japanese, Thai, or Vietnamese cuisine, yet remain difficult to find elsewhere, except in a few specialty grocery stores.
If you are traveling or living in Asia, here are some iconic vegetables you should discover.
Winged Bean
At first glance, the winged bean is intriguing with its long green pods bordered by four wavy “wings.” Very popular in Thailand, Malaysia, and Indonesia, it is especially appreciated for its versatility.
Bitter melon
It is impossible to miss this bumpy-looking vegetable. Very common in China, India, Vietnam, and the Philippines, bitter melon is known for its… particularly bitter taste. This strong flavor can be surprising during the first tasting, but it is highly appreciated in many Asian cuisines.
Bamboo shoots
While they are sometimes available canned in Europe, nothing compares to the fresh bamboo shoots that can be easily found in Asia. Their flavor is very subtle, allowing them to absorb the aromas of sauces and spices effortlessly.
The Edible Fern (Fiddlehead Fern)
In some regions of Japan, Korea, and China, young fern shoots are harvested in spring. Rolled up into tight spirals, they look like tiny plant snails. Once cooked, their flavor is reminiscent of a mix between asparagus, spinach, and green beans.
Chayote (Christophine)
Widely consumed in several regions of Asia, particularly in China and Vietnam, chayote is a green, pear-shaped vegetable. Its flesh is crisp, mild, and only slightly sweet. It is easy to cook and can be enjoyed in soups, stir-fried in a wok, or simply steamed.
Water spinach (Morning Glory)
Water spinach is one of the most widely consumed vegetables in Southeast Asia. Its long, hollow stems and leaves are usually quickly stir-fried with garlic, chili, and oyster sauce. Very tender when cooked, this plant pairs perfectly with rice, noodles, or meat dishes.
Wax gourd (Winter Melon)
Despite its name, this large green gourd is mainly consumed in warm Asian countries. Its flesh is very light, high in water content, and low in calories. It is commonly used in Chinese soups, broths, and slow-cooked dishes. Its subtle flavor makes it an excellent base for aromatic herbs and spices.
Sweet potato leaves
In Europe, sweet potatoes are mainly consumed for their tubers. In Asia, however, their leaves are also highly appreciated. Rich in vitamins, they are usually stir-fried with garlic, chili, or soy sauce. Their texture is similar to spinach while remaining firmer and slightly crunchy.
An incredible diversity to discover
Traveling through Asia also means discovering an exceptional culinary biodiversity. Local markets offer an impressive variety of vegetables that are often absent from European supermarkets. Some are instantly appealing, while others require a little curiosity and an open mind before being fully appreciated, but all of them tell a story about the history and culinary traditions of their region.
For expatriates as well as travelers, tasting these vegetables is a wonderful way to better understand the local culture and broaden their culinary horizons.