What are Cruciferous Veggies & How to Savour Them

Veggies are a must-have in Asian cuisines, and those of the cruciferous family are among the favourites, enjoyed in stir-fries, pickles, salads, soups, braised dishes and more. So, what exactly are they? Here are some shared features: They’re best grown during cold seasons, often have thick or broad leaves, and four-petal flowers that resemble a cross – hence the category name ‘cruciferous’, which means ‘cross-bearing’.

The wild cabbage is the common ancestor of cruciferous veggies, but you may be surprised how many common Asian veggies of various shapes and sizes actually belong to the same family; including mustard greens, kale, broccoli, cauliflower, cabbage, wombok, bok choy, watercress, daikon radish, and even wasabi.

They’re also low in calories, rich in fibre, folate, antioxidants, and vitamins C, E and K. Regular consumption can support healthy digestion and reduce the risk of cancer.

So, for the goodness and variety of flavours, you should absolutely add more cruciferous veggies to your cooking. Here are 10 handpicked Asian delights to get you started!

Mustard Greens

When cooked, mustard greens taste similar to spinach with a mild peppery aroma and light bitter undertone – suffused with savoury garlic fragrance and salt in this simple stir-fried side dish to pair with rich and your meaty mains. Come grab the recipe!

Meanwhile, Chinese chefs also pickle mustard greens into a savoury, spicy seasoning for an array of delicacies. Come taste them in our recipes collection!

Cabbage

The cabbage’s mild sweet flavour and tender crunch get a savoury ‘upgrade’ with garlic and dried shrimp softened in this appetizing Chinese stir fry. Instant yumminess that’s easy to cook!

Wombok

Wombok is the Asian cousin of regular cabbage, with broad elongated leaves and a pleasantly sweet flavour that blends perfectly with the spicy, savoury and tangy ingredients in traditional Korean Kimchi. Enjoy it as an appetizer, or use it to flavour your cooking for an authentic Korean flavour!

Bok Choy

Bok Choy is another type of Chinese cabbage, with white thick stalks and lush green leaves. When cooked, Bok Choy softens to a tender crunch, and exude a fresh lettuce-like flavour. Best to temper bold umami flavours like in this Shanghainese claypot rice with sweet-savoury Lap Cheong sausage. Try it with our authentic recipe! Don’t have a claypot? A rice-cooker or pressure cooker will do too. Also check out more Asian goodies with Bok Choy here.

Cauliflower

Mildly sweet and crunchy with a light nutty aroma, cauliflower is the only cruciferous vegetable on this list that doesn’t have a four-petal flower. Because the white edible stalk-bloom with clustered bulbous tops is the flower itself. Most commonly stir-fried in mixed veggie Chinese dishes, like this savoury, spicy treat with capsicum and chilli, enriched with powdered Sichuan pepper. Whip it up with our easy recipe!

Broccoli

While broccoli may look like the green version of cauliflower, the plant does have its own florets, and the part we usually eat is the centre stalk-bloom. However, the entire broccoli plant is actually edible, commonly enjoyed in simple sautés or saucy Asian stir fries. Yummy to pair with succulent meats like the tender beef slices in this Chinese treat!

Chinese Broccoli

Long-stalked with broad leaves, Chinese broccoli looks a lot different from regular broccoli, but has a similar crunchy texture with a bolder taste. When cooked, Chinese broccoli gives a refreshing green touch to rich savoury ingredients; like the crispy roast pork in this tantalizing dish, seasoned with oyster sauce, white pepper, sugar and light soy sauce for a full-bodied flavour.

Watercress

As the name suggest, watercress is a unique cruciferous green that thrives in water, with thin long stalks, small roundish leaves, and white four-petal flowers. The stalks and leaves are a delicacy in Asian cuisines for the mild peppery aroma, which accentuates the savoury beef flavour and the tomato tang in this refreshing Vietnamese salad. Try it with our authentic recipe!

Daikon

Radishes like Daikon are of the cruciferous family as well, though it’s the sumptuous root that we cook and savour. Check out our Daikon deep-dive for more facts about this amazing goodie.

Daikon is subtly sweet and softens when cooked in high heat. In this popular Chinese street food snack, shredded Daikon and carrot are cooked together. Then mixed with rice flour to make a batter, steamed and let chilled. Fridged overnight for it to cake, then cut into cubes and stir-fried to soft, bouncy munchies, enriched with a bold savoury and spicy sauce blend. Every bite is yums!

Wasabi

If you ever had sushi, you’re sure to have tasted Wasabi – the signature minty, spicy flavouring paste of Japanese cuisine made from its radish root. Perfect to enliven seafood and meats, including the umami marinade for this barbecue pork skewer and its yummy dip sauce. Savour it with our easy recipe, and discover more Wasabi-flavoured specials in our collection!