Q: I am an expat who lives in China. I often use the Chinese spinach leaves for salads, but I hate just throwing the stems away. I know there must be a wonderful way to cook them — can you help me find it?
Sent by Jeani
Editor: Jeani, you have come to the right place! Chinese spinach is more akin to bok choy than the spinach we have in the States, which means you should look to recipes that use that veggie for inspiration. Because it's on the sturdy side, Chinese spinach is ideal for stir-frying, sautéing, and even roasting under a chicken. I often think of the stems of leafy greens as a bonus vegetable to the tender greens themselves; you can use them to make a light vegetable broth, or add them to juice and smoothies, too!
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