"Jennyanniedots" > wrote in message
ups.com...
> There's a huge asian supermarket in my hometown, and there are many
> foods I'm familiar with. But I'd like to broaden my horizons. I'm
> particularly interested in the produce. I currently prepare Chinese
> broccoli, mustard greens, and baby bok choy in a very simple way - I
> boil them for just a minute or two, then toss with either oyster sauce
> + veg oil or ponzu sauce + veg oil to coat. (This is very tasty by the
> way.) But I'd like to branch out. Does anyone have any ideas for how to
> prepare other kinds of Asian produce, like bittermelon, or coconut....
> or any ideas for how to season the greens I'm already cooking? I don't
> have a wok yet, but I do have a large frying pan so I could stir fry.
>
> Thanks in advance,
> Jen


You might consider getting a CHinese (or Asian) cookbook that has photos of
the ingredients. It can be hard to tell what something is without
experience!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm