So glad it’s helpful, Caryn!

Not sure if these also known as Snake Beans. These are knobbly but not stringy, and have a slightly chewy texture. We use them in stir-fries with something richly flavoured eg sambal or fermented bean paste. They hold their shape well, so they’re also good in curries.
If they look very “old”, ie very knobbly, we cut into shorter lengths eg half inch.

Interesting! Thanks for sharing Vanessa!

I live in a medium-sized city near our Asian market district, so unusual fresh Asian fruits and vegetables are readily available here throughout the year. Most Asian groceries also carry seed packets for Asian vegetables too. I find that the Asian vegetables grow better in our subtropical Florida climate than most European vegetables, and I agree with David: water chestnuts are way better fresh than canned (also a lot more work).

Hi JLP, we have seen huge carrots that you describe in China and in Chinese marmets in the US. It’s likely the variety, growing technique, and the fertilizers used are different. Maybe they grow them large for chefs to creatively cut them into shapes.

I was hoping to find ginormous carrots under this list of vegetables.

Woohoo! We hope you enjoy it Jane! There are so many key recipes in there. :)