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Winter melon
This large, frost-green Muskmelon can weigh up to 30 pounds and resembles a huge Honeydew. The porous flesh is snowy white and has a flavor reminiscent of Zucchini. Winter melon is available year-round in Chinese markets and specialty produce stores. It should be cooked briefly and is popular in stir-fry dishes as well as various Asian soups, especially winter melon soup, which is classically served in a scooped-out winter-melon shell.

Winter purslane
This resembles ordinary purslane, only the leaves and stems are smaller and more delicate.

Wintergreen
The name of this evergreen plant, which is native to eastern North America, comes from the fact that it retains foliage all winter long. In addition to its rich green leaves, wintergreen bears white flowers and bright red berries. The leaves produce a pungent oil that’s used to flavor a variety of products including candy, gum, medicine, etc. Wintergreen is also known as checkerberry.

Wok
A round-bottomed cooking utensil popular in Asian cooking, where its uses include stir-frying, steaming, braising, stewing and even deep-frying. Woks are traditionally made of rolled steel, which provides excellent heat control, but they can also be made of sheet iron, anodized aluminum and stainless steel. They come in various sizes, usually have two handles and are generally accompanied by a ring-shaped stand for use on a gas stovetop. Special flat-bottom woks are also available for use on electric stoves. Electric woks (usually with a Nonstick Finish) are also available.

Won Ton skins
Won Ton skins are egg roll skins Paper-thin sheets of dough made from flour, eggs and salt, and used to make WON TON, EGG ROUS and similar preparations. Won ton skins can be purchased prepackaged in some supermarkets and in most Chinese markets. The wrappers usually come in both squares and circles and are available in various thicknesses.

Won Ton Soup
A Chinese favorite consisting of Won Tons cooked in and served in a clear broth flavored variously with ingredients like scallions, celery and soy sauce. The soup is often garnished with Julienne strips of chicken, pork, vegetables, etc. The broth’s flavor as well as the garnishes are prepared to correspond to the won ton filling.