What vegetables are not a starch?

Answered by Tom Adger

Common non-starchy vegetables include amaranth or Chinese spinach, artichoke, artichoke hearts, asparagus, baby corn, bamboo shoots, beans (green, wax, Italian), and bean sprouts.

Amaranth or Chinese spinach is a leafy green vegetable that is rich in vitamins and minerals. It can be stir-fried, sautéed, or added to soups and stews. I remember trying amaranth for the first time when I visited a local farmers market. The vendor recommended it as a great alternative to spinach, and I loved its slightly earthy and nutty flavor.

Artichoke is another non-starchy vegetable that is prized for its tender and flavorful hearts. It is often steamed or boiled and served with a dip or incorporated into salads and pasta dishes. I have fond memories of enjoying artichoke hearts in a creamy dip at family gatherings during the holiday season.

Asparagus is a popular non-starchy vegetable known for its slender spears. It can be grilled, roasted, steamed, or sautéed, making it a versatile addition to many dishes. I often incorporate asparagus into pasta dishes or simply enjoy it as a side dish with a drizzle of lemon juice.

Baby corn, which is young corn harvested early, is also a non-starchy vegetable. It is commonly used in Asian cuisine and can be stir-fried, added to soups, or included in salads. I remember trying baby corn for the first time in a stir-fry dish at a Thai restaurant. Its crunchy texture and mild flavor added a delightful element to the dish.

Bamboo shoots, another non-starchy vegetable, are the edible shoots of bamboo plants. They are commonly used in Asian cuisine and can be found fresh, canned, or dried. Bamboo shoots can be stir-fried, added to soups or stews, or incorporated into noodle dishes. I have enjoyed bamboo shoots in a spicy Szechuan-style stir-fry, where they added a unique texture and flavor.

Beans such as green beans, wax beans, and Italian beans are also non-starchy vegetables. They are packed with fiber and nutrients and can be steamed, sautéed, roasted, or added to salads and stir-fries. I often include green beans in my weekly meal plans as a side dish or as a main ingredient in a vegetable stir-fry.

Bean sprouts, commonly used in Asian cuisine, are another non-starchy vegetable. They are crunchy and slightly sweet in flavor, making them a refreshing addition to salads, stir-fries, and soups. I enjoy bean sprouts in Vietnamese pho, where they add a fresh and crunchy element to the dish.

These non-starchy vegetables are not only delicious but also provide a variety of nutrients that contribute to a healthy diet. Incorporating them into your meals can add flavor, texture, and nutritional benefits. Experiment with different cooking methods and recipes to discover new ways to enjoy these vegetables.