With our gardening guide, discover the rising popularity of Asian vegetables in New Zealand kitchens! These ingredients elevate your dishes to new heights with their distinctive flavours and textures. As the gardening season is here, we've handpicked our top choices to help you create an Asian-inspired garden oasis. Prepare for a tantalising journey of flavours right in your backyard!

Asian Veggies

Eggplant Ping Tung Long & Eggplant Thai Purple

The Eggplant Ping Tung Long, a beloved Japanese variety, produces slender, dark purple fruits perfect for a stir-fry or curry. Similarly, Eggplant Thai Purple, with its firm round fruit, absorbs the flavour of rich sauces. 

Cabbage Wong Bok & Choy sum 

When it comes to leafy greens, Cabbage Wong Bok, and Choy sum shine. Wong Bok's lettuce-like leaves are ideal for salads or steamed dishes, while Choy sum's mild mustard flavour makes it an excellent choice for a stir-fry and dumplings.

Gai Lan  & Bok Choy

Chinese vegetables like Gai lan and Pak choi/Bok choy are quick growing and versatile additions to any kitchen. Gai lan, also known as Chinese broccoli, is a rich source of iron and can be enjoyed raw or cooked. Pak choi/Bok choy, with its mild flavour and crisp texture, is perfect for a stir-fry, soups, and dumplings.

Luffa

For those looking for a fun gardening experience, the Luffa, also known as the Vegetable Sponge, are an Asian delicacy when harvested as young fruit and it also offers the opportunity to grow your sponges or back scrubbers. This unique vegetable doubles as a practical and decorative addition to your garden.

Chinese Chives 

Finally, Chinese chives or as we call them, garlic chives, add a pungent kick to various dishes, including dumplings and stir-fry, thanks to their stronger flavour compared to Western chives.

Thai Purple Eggplant Delight Recipe  

Enjoy this delightful Thai purple eggplant dish. It is easy to make and delicious.

Ingredients:
- 2 Thai purple eggplants
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red chilli, sliced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Fresh coriander leaves, for garnish

Instructions:
1. Cut Thai purple eggplants into bite-sized pieces.
2. Heat vegetable oil in a pan and add minced garlic, sliced onion, and red chilli (if using). Sauté until fragrant.
3. Add the eggplant pieces and stir-fry for 3–4 minutes until they soften.
4. Pour in soy and oyster sauces and cook for another 2 minutes.
5. Remove from heat, garnish with fresh coriander leaves, and serve hot.