A cantonese staple with crunchy stalk and sweet jade green leaves. It is very versatile and you can stir fry, put in soup, dice it in fried rice, chop the stem for salad, or even stew it. Rich in Vit A, Vit C, Ca, Fe, Mg and Na.
Suggested cooking method: stir-fried, soup, sauteed, salad.
Kideny detoxication, etc (in point form)