Vegetables

One of the first things that struck me when I first visited the colourful markets of Hong Kong was the vast variety of green vegetables. These, along with soy bean curd and more recently introduced products such as tomatoes, lettuce, sweetcorn and asparagus are scattered throughout the markets and are now staples of Hong Kong cooking. Balance — of foods, flavours, textures, colours and nutrients — is the cardinal virtue of this cuisine, with vegetables playing a most important role. Chefs thus accord them respect and imaginative treatment. They are used as edible garnishes, stuffed, stir-fried and braised. Many of these vegetable dishes are thoroughly enjoyable served by themselves.