Articles by Ken Hom

Ken Hom OBE is an American-born Chinese chef, author and television-show presenter for the BBC. In 2009 he was appointed honorary Officer of the Order of the British Empire for "services to culinary arts". You can find him online at

Chinese white radish, mooli, or daikon (raphanus sativus)

Chinese white radish is also known as Chinese icicle radish, as mooli, or by its Japanese name, daikon. It is long and white and rather like a carrot in shape but usually much larger.

Chinese white cabbage, pak choi or bok choy (brassica chinensis)

Chinese white cabbage, popularly known as pak choi or bok choy, is a nutritious and versatile vegetable. It has been grown in China since ancient times.

Chinese Mustard cabbage or gaai choy (brassica juncea)

Mustard plants are not the same thing as cabbages but they are very close in terms of appearance, nutrition and popularity.

Chinese long beans

Also known as Chinese pea, snake bean, and asparagus pea or bean, these beans either originated in China or were introduced there in prehistoric times.

Chinese flowering cabbage (brassicacae chinensis var. parachinensis)

The Chinese people have gladly and imaginatively exploited every food resource available to them. Chinese flowering cabbage is but one, albeit very important, example of this dietary proclivity.

Chinese dried black mushrooms (lentinus edodes)

These 'black' mushrooms actually range from light brown to dark brown in colour. The most popular are the larger sized, light brown ones with a highly cracked surface.

Chinese chives (allium tuberosum)

Chives, garlic, and shallots are closely allied to onions. Each has its own distinctive flavour that makes it a valued addition to many recipes, especially to stir-fried dishes.

Chinese broccoli (brassica alboglabra)

This very nutritious green leafy plant with smooth round stems and small white flowers is sometimes called Chinese kale. That name should tell you that it is not quite the same thing as broccoli but resembles Swiss chard.