Serious Eats: Talk

Asian Vegetables in Non-Asian Dishes

My wife and I were discussing this little thought experiment over dinner and I'm stumped. Are there any definitely Asian vegetables that could be / are regularly used in non-Asian preparations?
Ground rules kind of went toward a very limited set of "definitely Asian vegetables" like bok choy, daikon, bitter melon, etc. Similarly, "non-Asian preparations" was narrowly construed to exclude plain steaming (like yeah, you can steam bok choy and serve it aside a lot of different cuisine items - doesn't count).
So are there things out there like snow peas almondine or taro gratin? Interested to hear your thoughts.

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