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This vege is called bok choi or chinese cabbage.

http://img293.imageshack.us/img293/3...1d72e82nm4.jpg

Kavitha, I once had a mixed steamed veggies in Malaysia... they just looked like plain steamed veggies but when I tasted it they had a slight sour taste & was mildly salted... It was very tasty & I couldn't smell or taste or see any other spices in it... not even chillies I guess... Please post the recipe for it if u know how to make it...

Thanks in adv...:)

Quote:

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Originally Posted by Kavitha Ravi

Shoba I found this in the net.
In Malay the swiss chard is known as daunbit.

Chard

Chard is most commonly recognized by gardeners and commercial growers as a tall stalky green known as Swiss Chard. Chard is actually a variety of beet, but the leafy greens don’t really resemble their tubular cousins. The Japanese chard, called “fudanso” in Japan, is also known as leaf beet, spinach beet, leaf chard, or perpetual spinach. This shorter stalked variety has glossy deep green leaves that are slightly waved with small mid ribs. This chard is tastiest when harvested young and the leaves are tender and mild flavored. Fudanso is an excellent choice for baby greens in salads and stir-fry. In Japan, the vegetable is most commonly parboiled and then soaked in water to remove some of the acrid taste. Fudanso does well in cool season planting, but can also withstand heat, making this hearty green a good choice for growing from spring to winter.

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Quote:

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Originally Posted by Kavitha Ravi

This vege is called mustard greens or kadugu keerai. In Malay it is known as sayur sawi.

Click here to see included image..

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Kavitha, thanks so very much! So the Kadugu keerai I've been buying (along with the curly hard ball) is indeed Mustard Green. I also found out that there are more than 10 varieties of Mustard Greens! And the Swiss Chard, hmm, I thought the leaves off a beetroot was called Beet Greens. Funny how all vegetable sellers promptly take off the green leaves from beet roots, turnips etc.,!

Thanks again!
Shoba

Shoba: I used to grow mustard at home and I had two varieties, yellow mustard and the regular black mustard, the leaves for both were quite different! But looking at the pictures on the net, there are quite a few varieties and some of them even look like curly kale! :) and looks like mustard has nothing to do with mustard greens.... I am still not sure!

Dear Dev, there are many methods to cook this stir fried mixed vege. This is one type. I hope you like it.

STIR FRIED MIXED VEGETABLES

Ingredients:

500 grms of mixed veges, e.g carrots, cauliflower,
Broccoli, button mushroom, baby corn. Any of your choice.
4 pips garlic finely minced
1 ½ tbs of cooking oil
¼ cup hot water
A pinch of sugar to retain the colour of the veges

Seasonings:
1 ½ tbs oyster sauce
1 tbs light soya sauce
White pepper powder to taste

Method:
Cut the veges according to your taste.
Heat oil in a wok, add the minced garlic.
Stir for a moment till there is a nice aroma.
Add the mixed veges and stir for about 3 minutes
Adding the hot water slowly. Add the sugar.
Close the wok for a minute.
Now add the seasonings and continue to cook
Until the veges are cooked. Please do not over cook the veges.
Serve hot with steaming rice.


http://img261.imageshack.us/img261/9...xedvegedg6.jpg

Thanks a lot,Kavitha... the pic looks very similar to the one I had...

BTW, is there any substitute for oyster sauce... I mean a vegetarian version...can I use mushroom sauce instead?...

Dev, they do sell vegetarian oyster sauce. You can use mushroom sauce too.

Even crushed ginger too can be added. As I have said, there are many methods to cook this simple stir fry dish.

Here in Malaysia they also add a tbs of fermented preserved soya paste called tau cheong. Its mostly added by the Chinese. It will have a salty taste. It will not have any strong smell. It will be slightly sour. Thanks. Kavi

Thanks Kavitha...I'll try out this recipe & let you know if this is what I'm looking for.

Dear Kavitha, I tried the mixed vegs today & it was quite good... I added a bit of lemon juice at the end as I wanted it to be a bit tangy... the taste was quite similar to the one I had but this one had the flavour of the sauces... the one I had din't have any sauce flavours... I'm just wondering if you have any similar recipe that uses vinegar in it... I'm just planning to try out with soya sauce & vinegar or chillies in vinegar next time...:)

Thanks a again for the recipe...:)

I accidentally brought varuthu araicha arisi maavu instead of aapam maavu. How can I make aapam with this, can anyone help please? :)

Thanks in advance!