What is Wan then?

Then Wan is a wooden permanent shrub found in many parts of Southeast Asia. The leaves and stems of this plant are edible and especially popular in Thai cuisine, although they are also used in Malaysia and Indonesia. Then Wan is sharp and tender and dark green leaves are highly nutritious, making it a healthy and tasty supplement to food. stems. Leaves and stems can be consumed raw or cooked and many people separate them from cooking because they behave differently after warming up. Both leaves and stems like shoots like peas, other popular vegetables in Asian cuisine. The leaves also tend to stay dark green while cooking and add a little color to the meals in which they are included.

There are various ways to use Wan, from salads to spring roles. Southeast Asia markets are a good source for this vegetable, which is generally available in the production section. When buying fresh then WAN LOVEGo sharp samples without any signs of wilting or coloring. Also check the soft or slimy parts that indicate that vegetables can be through its top. The darker the green, the better and the smaller the WAN, the softer and tastier it will be.

Then WAN should be placed in a paper bag until used in a cooling bag. In general, it keeps about a week in the fridge, depending on how fresh it is to start and how cool the refrigerator is. Wash the vegetables directly before use and tap it or leave it briefly rest to drain.