Gai Choy = Chinese Mustard Cabbage = Indian Mustard 芥菜  Asian cooks like to pickle this, or use it in soups or stir-fries.  If you find gai choy too pungent to stir-fry, blanch it first in salted water.

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Garlic 蒜  An essential part of Chinese cookery for thousands of years, used in numerous ways: whole, chopped, diced, crushed or pickled.

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Garlic Sprouts 蒜苗  These are grown from garlic chive seeds and taste like garlic.  

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Ginger 薑  Fresh root ginger is an indispensable ingredient in Chinese cookery; its pungent, spicy and fresh taste adds a subtle flavour.

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Glass Noodles 粉絲  Made from mung beans,  they must be soaked before cooking. They have a slippery texture and must be heavily seasoned.

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Gluten 麵筋   Also called "mock meat", gluten is a high-gluten flour-and-water dough that has been soaked and kneaded in water to wash out the starch.  The remaining gluten is porous like a sponge, which makes it ideal for carrying strong flavours and providing bulk in vegetarian dishes.  Available in cans in Asian markets, it needs to be drained and cut into pieces before use.  It is widely used by Chinese vegetarians, as are dried bean-curd skins and other soy-bean products.  These products can be flavoured and fashioned to resemble meat in dishes such as mock abalone, mock braised chicken, vegetarian duck etc.

Glutinous Rice = Sticky Rice 糯米  This is a very sticky, short-grain rice that is widely used by Asians, who use it to make sushi and various desserts.

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Goji Berries see Chinese Wolfberries 杞子

Green Duck Eggs 青鴨蛋  Duck Eggs preserved in potassium carbonate.  Commonly served in slices with pickled ginger.

Golden Needles = Lily Buds 金針

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