green items in chinese food?

Question

what are the green veggies in chinese food.
they are not green beans. or pea pods. not broccoli
they are long and cylinder.
usually in beef dishes?

no not green onions

how about
yardlong bean?
do they use that?
http://www.agroniche.com/images/vegetable-seeds-658.jpg

Answer 1

Hidden Emu Ridding Wilder beast.

Um.

With the above reference provided, perhaps if limited on vegetables. Usually the beans alone. Or together but would never pass for traditional.

Today’s beef dishes can be non-traditional, which uses several types of green, long and cylindrical vegetables. Stems, leaves to roots.

Could even be Chinese chives. Definitely not Green peppers; would never grow well in certain climates.

Take your pick of common but not limited to the following vegetables:

Bak Choy, Pak Choy – Cabbage (1a) (2a)
Dau Gok – Long beans (1b)
Foo Gwa – Bitter gourd (1c)
Hin Choy – Spinach (1d)
Kai Lan – Brocolli (1e)
Kangkong – water spinach (2b)
Lo Bok, daikon – Radish (1f) (2c)
Luffa – Okra (1g)
Matai – Waterchestnut (2d)
Pingtung Long – Eggplant (1h)
Sui-kan – Celery (2e)
Suyo Long – Cucumbers (1i)
Winter melon (Direct translation of han yu pin yin) – Winter melon (1j)

Would be of use to identifying the green leafy if any of the following cooking styles can be identified, of which there are eight schools of cuisine, the "ninth art", hailing from different regions:

- Beijing Food Lu (from Shandong)
- Ganton
- Szechewan
- Su (from Jiangsu)
- Zhe (from Zhejiang)
- Xiang (from Hunan)
- Hui (from Anhui)
- Fukien


Abridged History and Other Wafflings

Vegetables as a better staple of peasants food in ancient agricultural communities when weather permitted crop yields, contrast with meat and finest foods favoured by royalty.

Tempered with the introduction of Buddhism and similar beliefs, amongst many other values, humility and humbleness was implicitly symbolised through consumption of vegetables, the work of humble peasant farmers; as opposed to diet of blood letting oriental warlords (similar to the medieval knights) and often, arrogant land lords who were once warlords.

An extensive period of succession of warring tribes ensued with the occasional inclusion of martial arts exponents who adopted more peaceful mantras. Despite peaceful intentions of the followers, persuasion was enacted by clobbering the next unbeliever.

These practices were eventually ceded to a few influential religious and secular figure heads who were against forcefully imposing the beliefs of one philosophy over another.

With the predominant religions and philosophies of Buddhism advocating a degree of vegetarianism (allowing fish in ones diet), the vestiges of subsequent cuisine and indeed signs of partial adoption by other oriental religions, are today’s contemporary interpretation of traditional dishes which include vegetables.

Apart from vegetables, North China favour noodles, dumplings and other food made from flour, while people from the south mainly consume rice.

Much of western imports of Chinese cuisine whose methods are deep-frying, roasting, sauting, and stir-fry, are based on imperial court and Shandong cuisine, derived from Beijing.

Answer 2

Well i am chinese and i think it is Green Pepper.Yup!! My Grandmother always cooks beef dishes with Green Pepper and if u head out to Chinese Restaraunts they also cook it with green pepper.
Well the pic u gave us actually resembles kinda like French Beans I think. But In Beef Dishes They Almost Always use green pepper!! Hope This Helps!!

Answer 3

Perhaps they are snow peas. They look kind of what a pea would but are flat as the seeds in them are very small. They are a favorite in Chinese and many other Asian dishes. Take a look at this pic and see if that is the mystery food you are trying to identify.

http://www.pccnaturalmarkets.com/health/Food_Guide/Snow_Peas.htm

Answer 4

There's bamboo shoots, bok choy, green onions, and water chestnuts just to name a few. There are so many great veggies in chinese food!

Answer 5

I don't like orange chicken either. I like Mongolian Beef, with steamed rice, an egg roll (or 10), and won ton soup. I like crab rangoon a lot too and 10 ingredient fried rice. I get the green beans with pork a lot too. I used to like chicken in black bean sauce and beef chow fun, but you don't see those things where I live now.

Answer 6

I think they are a kind of green bean

Answer 7

sounds like scallions aka green onions

Answer 8

chinese broccoli or known as:
Chinese kale, white flowering broccoli

I assume the long and cylinder part is referring to the stalk XP haha
http://www.evergreenseeds.com/chinkalgail.html

Answer 9

top part of green onions

Answer 10

I would say celeary or green pepers where did you eat at?