Stay Sprightly With These Five In-Season Summer Vegetables

Spoiled by technology and the marvels of modern agriculture, nowadays you can find almost every type of produce all year round in the supermarket, be it seasonal or not. However, food that is in season is fresher, tastier, and healthier than at other times during the year because there's less chance of it having been subjected to long-distance delivery or harmful preservation techniques.

Enrich your summertime menu with these vegetables currently in season in Beijing, available at most local markets or on your favorite Chinese restaurant's menu.

Amaranth (苋菜 xiàn cài)

Amaranth, and specifically red southern amaranth, is a type of spinach. It's notable for its unique red leaves and roots, which when cooked seep into the dish making for a beautiful deep red color. Southern red also has the reputation of being the “Vegetable of Longevity” (长寿菜 cháng shòu cài) thanks to the plethora of vitamins and supplements within, including calcium, moderate amounts of iron and vitamin K, as well as dietary fibers The tender young leaves and stems can be cooked just like spinach and go great in either stir-fries or soup.

Dishes available now: Stir-fried amaranth with garlic paste (蒜蓉苋菜 suàn róng xiàn cài), amaranth soup (上汤苋菜 shàng tāng xiàn cài)

Green chiretta (穿心莲 chuān xīn lián)

Covered with a waterdrop-like texture on its leaves, green chiretta may look like an alien plant but it doesn't taste as weird as it looks and has an unbeatably satisfying crunch. Green chiretta is considered cold (凉 liáng) in nature, which makes it an ideal summertime food, though it’s suggested that you only consume it limited amounts for the same reason, especially if you have a weak stomach. The leaves go perfectly in a salad, adding some extra crunch, or is a popular addition to hot pot if you're brave enough to partake in summer.

Dishes available now: Green chiretta salad (凉拌穿心莲 liángbàn chuān xīn lián)

Wild rice shoots (茭白 jiāo bái)

Wrapped with husk-like leaves, wild rice shoots have a crunchy, light, and refreshing texture and a slightly sweet taste that is not too dissimilar to bamboo shoots. Best yet, they're believed to help those summertime hangovers because of its rich vitamin content and diuretic nature (just don't forget to drink more water!). An ideal wild rice shoot should be thick and pale white and only be lightly cooked to preserve its natural crunch and flavor.

Dishes available now: Braised wild rice shoots (油焖茭白 yóu mèn jiāo bá), stir-fried wild rice shoots with eggs (茭白鸡蛋 jiāo bái jī dàn)

Towel gourd (丝瓜 sī guā)

Towel gourd or sponge gourd works great in saucy dishes because its meat is naturally watery, especially when harvested young before it turns too fibrous. Spongy and with a unique fragrance, the gourd also has countless health benefits thanks to a variety of vitamins and minerals within.

Dishes available now: Steamed towel gourd with garlic paste and rice noodles (蒜蓉粉丝蒸丝瓜 suàn róng fěn sī zhēng sī guā); stir-fried towel gourd with eggs (丝瓜炒蛋 sīguā chǎo dàn)

Bitter gourd (苦瓜 kǔ guā)

Bitter gourd is likely the most divisive vegetable on this list. The name doesn't lie – this strange-looking vegetable is more bitter than anything you'd choose to eat normally but its strong flavor comes with a variety of health benefits, including regulating blood sugar levels and reducing cholesterol, as well as helping to reduce stomach and intestinal inflammation. It also has a strange ability to win people over once they have tried it a couple of times, so give it a go!

Dishes available now: Steamed bitter gourd with pork (苦瓜酿肉 kǔ guā niàng ròu), stir-fried bitter gourd (清炒苦瓜 qīng chǎo kǔ guā)

READ: Navigating the Slippery World of Ordering Water in China

Photos: parenting.firstcry.com, Nipic, Specialty Produce