T he snow pea, in all its smooth, green splendor, is considered the first ambassador from the vast and diverse world of Asian produce. Crisp and flavorful, it gained allegiance among the stir-fry set, assimilating into the American culture so smoothly since its debut it hardly seems exotic, let alone Asian, anymore. Neath Pal, at his eponymous restaurant in Providence, R.I., stir-fries Chinese broccoli. To make such simplicity successful, they know to purchase the freshest ingredients. Most leafy greens make respectable protein partners or fare well in salad or soup.
Gourds are also a pleasant addition to a stir-fry or soup.
Saut ing in hot oil in a saut pan or wok brings out the vegetable's color and flavor. Thicker-stalked vegetables should be blanched first. Also sold as baby bok choy, this vegetable usually has milky green or white stems and round green leaves. Stir-fry with garlic and oil in a hot skillet and season with soy or oyster sauce and a touch of toasted sesame oil. Crisp with a slight grassy flavor, this green needs only a quick saut .