Spinach (Bayam)
Spinach is a flowering plant. It has broad, smooth, dark green, pointed leaves. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem.

Red Pepper (Cili Merah)
The color can be green, red, yellow, orange depending on when they are harvested and the specific cultivar. It also known as sweet pepper. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter, and 2 to 6 inches in length.

Choy Sum (Sawi Manis)
Choy sum is a Chinese phrase meaning “stems and flowers.” It is used to refer to a flowering vegetable closely related to bok choy which produces thick, crunchy stalks, yellow flowers, and lush green leaves. It is used in a variety of Chinese foods, usually stir fries and soups, and many Asian markets carry choy sum.

Mustard Cabbage (Sawi)
Mustard cabbage which has thick, curving leaf ribs springing from a thick central stalk. The mild flavor is appreciated in soups, stir-fried or pickled. Smallish dark green leaves with a peppery taste. Used mainly as a vegetable, but also for pickling, although other hotter flavoured types of mustard greens are used more often for pickling.

Crowndaisy Chrysanthemum (Tong Hao)
It is referred to as tong hao in Chinese, shungiku in Japanese, and ssukgat in Korean. It is popular in Cantonese cuisine or "Hot Pot". Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure.

Baby Bak Choy
Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth can be used in place of water.

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