UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 7 
Chinese Cabbage (Brassicq pe-tsai, B. pekinensis). (Fig. 4) 5 
Chinese name : Wong-nga-bak 
Japanese name : Shanto-na 
Shape: Oblong, compact or loose, depending upon the variety. 
Leaves: Numerous, radical; crepelike, clasping or loose; 8 to 10 inches long; 
3 to 8 inches broad; somewhat hairy, thin and veined; margin on edges rather 
indistinctly toothed; midrib broad, flat, and smooth. 
Color: Outer part, light to yellowish green; inner part, yellowish to white, 
depending upon solidity of head. 
Chinese cabbage is a native of Asia (4>, p. 27) . Chinese cabbage is 
probably the best known of the oriental vegetables in Europe and 
North America. During the past 30 years it has attracted the atten- 
tion of American seedsmen by its commercial possibilities. Now 
practically all the larger seed houses of Europe and the United 
States list the cabbage as " pe-tsai," " wong bok," " celery lettuce," 
or " white mustard." Twelve or more varieties of Chinese cabbage 
fire grown locally. These may be divided into two types. One type 
is characterized by its* conspicuous compact, blanched head, whereas 
the other type makes loose or nonheading growth. Both types, how- 
ever, produce short and tall forms. Heading varieties invariably 
become nonheading when they are grown under unfavorable condi- 
tions. In Hawaii the Chinese cabbage is an all-season vegetable. 
It makes its best growth, however, in the cool, moist regions and 
during the cool months. Fine specimens are produced in the vicinity 
of Hilo from January to May. 
To prepare Chinese cabbage soup. — Slice thinly 1 pound lean pork 
and mix with 1 teaspoon cornstarch and 1 teaspoon soy sauce. Season 
with pepper. Wash 1 tablespoon of dried small shelled shrimp and 
the cabbage well. Cut the cabbage in 1-inch or 2-inch lengths. Put 
in heated pot 1% teaspoons of peanut oil, 1 small slice ginger, 1 
teaspoon salt. Add the pork mixture and the shrimp and fry for a 
minute. Add iy 2 quarts of water and boil for 15 minutes. Add the 
cabbage and cook until it is tender. 
Chinese Spinach (Amaranthus gangeticus). (Fig. 5) 
Chinese name : Yin-choi 
Japanese name: Hiu (Hiyu) 
Leaf: Oval, or ovate, abruptly tapering at the tip, depending upon the variety; 
green; iy 2 to 2 inches long: 1 to 1% inches broad. 
Petiole: Green, 1 to 2% inches long; not thick. 
Stem: Four and one-half to six inches long; one-fourth to three-sixteenths 
inches in diameter ; smooth. 
The plant is indigenous to Asia. Its original home is probably in 
India. Chinese spinach is not related to the true spinach (Spiruwia 
oleracea). The name is local and was suggested by its resemblance to 
the true spinach when cooked. Another variety of Chinese spinach 
conforming to that described above has a white stem and petiole in- 
b Tho term "cabbage" as used in this bulletin is a misnomer so far as its relation to 
true cabbage [BrasHca oleracea) is concerned. Orient-grown Leafy and stem vei,vtables 
are so-called "cabbages" probably because of the early Interpretation of the ciiiii<-sr word 
" choi," which means cabbage or greens. 
