A green vegetable with a flavour mid way beyween spinach and bok choy, containing lots of iron and calcium.
Tofu. Soya bean curd which is rich in protein, calcium and vitamin B12. It is produced by boiling ground soya beans with water, straining them and then coagulating the mixture and pressing it. It is used as a meat substitute. The flavour is bland, so that it takes on the flavour of the food around it. The texture is woolly when in its softened form, but can be hardened by pressing and becomes more cheese-like in texture. It is a versatile foodstuff which can be fried, stewed or used in salads and sandwiches. If it is stored in the fridge it should be covered in water, which should be changed daily. However, it is quite perishable so don't keep it too long. It is suitable for vegans.
"Pressed vegetable." Zhà cài is a type of preserved or pickled mustard originating from the Szechuan region of China. It is made from the knobby fist-sized swollen green stem of a variety of mustard. The stem is first salted, pressed and dried before being rubbed with hot chile paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi. The taste is a combination of spicy, sour, and salty, while the aroma is similar to sauerkraut with hot chili paste. Its unique texture -crunchy, yet tender - can only be vaguely compared to western pickled cucumbers. Zhà cài is generally washed prior to use in order to remove the chili paste and excess salt coating the preserved vegetable. Although originating in Szechuan, zhà cài is also used frequently in the cuisines of southern China, particularly in a soup made with ground pork and mǐfěn ((rice vermicelli), and also as a condiment added to congee. It is generally sliced into thin strips and used in small amounts due to its extreme saltiness, although this saltiness can be tempered somewhat by soaking the strips in water prior to use.
Arrowhead. Chinese water plants with leaves shaped like arrowheads. Both leaves and shoots may be used. The shoots are crunchy with a slightly bitter flavour, and are used as starch in Chinese and Japanese cuisine. It is also described as a tuberous vegetable similar to a lily bulb with thin layered leaves.
