A popular Chinese green of the cabbage family. The whole plate is eaten, the stems requiring longer cooking then the leaves. Recognize it by its round, straight stems with a cluster of leaves at the top and tiny yellow flowers. Its close cousin, choy sum , has white leaves. They have a characteristic slightly bitter taste which is very pleasing. Oyster sauce over a poached greens is a flavor match made in heaven.

A version of ginger that may be known to you as Thai ginger. IT has smooth skin and straight pink sprouts, and if not sold fresh, it may be located in the frozen-foods department of well-stocked Asian stores. Dried and ground to powder, it's usually labeled laos , and 1 teaspoon gives the intensity of a 1/3 inch piece of the fresh root.

Deep green, flat-stemmed members of the onion family, which have the distinct flavor of garlic. Thai cooks are particularly fond of them, but a dish does not suffer too noticeably from their absence.

Knobby and light brown, root ginger is a essential ingredient in both Indian and Chinese cooking. It can be obtained from any oriental or Indian provision store, or larger food stores or supermarkets. Ground ginger does not taste the same but in extremis can be used as a substitute : about 1/2 teaspoonful ground ginger equals 4 cm of chopped ginger root. Wrap tightly, unpeeled, in plastic film and store in refrigerator for up to six weeks.

This is made in the kitchen. Cut 1-2 oz. fresh ginger into thin strips. Turn them in to a bottle and cover with a warm brown sherry. Leave to infuse, strain and use as directed. For 2 oz. fresh ginger, 1/2 bottle sherry will be the right amount to add.

The slender, golden brown flowers of a type of day lily. Sold dried, they give a pleasing musky taste to braised dishes and occasionally soups. Keep dry when storing.