Water Chestnuts. Clean flavor and a crunchy texture, this vegetable with the papery brown skin is a staple in Chinese cooking. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes. Indigenous to Southeast Asia, it has been cultivated in China since ancient times.
As the name suggests, garlic chives have a delicate garlic flavor and are a good choice for those who shy away from full-flavored garlic, or for those that do not care for the strong taste of fresh onions or scallions.
Often mistaken for Ginger, Galangal is a little bigger - it also has a shinier, whiter skin than ginger's soft brown coating. Galangal also tastes different than ginger. It's more piney and sharp, with a strong citrus scent. It gives, oddly, both an earthy note and a higher citrus note to curry pastes and dishes.
Bamboo Shoots. A traditional forest vegetable eaten in China for more than 2,500 years, bamboo shoots are not only delicious but are also rich in nutrients, and rank among the five most popular healthcare foods in the world. In Japan, the bamboo shoot is called the King of Forest Vegetables.