the cultivation of temperate produce like tea. Malaysian-grown greens, tubers and vegetables commonly found nationwide include but are not limited to amaranth (), bean sprouts (), brinjals (), bitter gourd (), bok choi (), cabbage (), choy sum, cucumber (), Chinese celery (), coriander (), ginger (), green beans, water spinach (kangkung), ladies' fingers (), leeks, lettuce, lotus root, maize (), napa cabbage (), sweet potatoes (), spring onions (), katuk ( or ), pumpkin (), shiitake mushrooms (), stink beans (), tapioca (), taro or yam (), tomatoes, yambean or turnip, turmeric (), and yardlong beans (), carrot (), and scallions (). In some areas in Malaysia local produce is grown on a small scale, and many rural communities like the Peninsular Orang Asli and certain tribal peoples of Sarawak forage wild edible ferns or vegetables to supplement their diet. Vegetable fern, better known as , is perhaps the most widely available fern and is found in eateries and restaurants throughout the nation. Stenochlaena palustris is another type of wild fern popularly used for food. Endemic to East Malaysia, it is called in Sarawak and is prized for its fiddleheads by locals and visitors. It is known by the native peoples of Sabah as , or , where both the leaves and the fiddleheads of the plant are eaten. The young shoots of plants like bamboo and coconut are popularly harvested as food by communities outside urban areas. A popular way to cook leafy vegetables like and sweet potato leaves is stir frying with a pungent sauce made from (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like and . Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of pickle called acar. Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as ulam. An spread may include items such as banana blossoms, cucumber, winged beans, pegaga leaves, , and yardlong beans, typically eaten with a pungent dipping sauce like . Vegetarianism in Malaysia As of 2012, about one million people within Malaysia's total population were practising vegetarians, and vegetarian food is much easier to obtain when dining out today. However, because of the heavy emphasis on meat and seafood by traditional Malay cuisine as well as the common inclusion of shrimp paste and other seafood