Smashed Chilies with Century Eggs, or léi làjiāo (擂辣椒) is a Hunan dish with strong, spicy flavors. I’ve enjoyed it at Hunan restaurants in China as an appetizer, and it left a lasting impression! With so many peppers coming out of our garden right now, I knew it was time to make this dish. Why
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Category Archive: ‘Vegetables’
This bitter melon stir-fry is flavorful and balanced with salty fermented black beans, meaty mushrooms, and sweet zucchini. Unlike other well-known Chinese bitter melon dishes, like beef with bitter melon, bitter melon with eggs, and bitter melon pork bone soup, this recipe is my own creation and also happens to be vegan! What Is Bitter
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This Smashed Asian cucumber salad recipe is light, refreshing and perfect for the summer. It’s also packed with flavor from a zingy dressing, garlic, and cilantro. Plus, it only takes 10 minutes to make! Note: This recipe was originally published in June 2015. We’ve since updated it with higher resolution images, clearer instructions, additional thoughts,
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This zucchini stir-fry with chicken is SO tasty, you’ll want to keep zucchini in the fridge all the time to make it! In this recipe, we share a simple tip to maintain a crisp (not mushy) texture on zucchini after stir-frying. An Abundance of Zucchini As we talked about in our Summer Garden Tour, our
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Vegetable Ramen is a simple and easy-to-make meatless Monday meal all instant ramen lovers must try. The recipe is vegetarian and vegan, but you could also add your favorite protein—chicken, shrimp, pork, beef, or tofu! (Just click on those links to find out how to prepare them for stir-frying.) Note: This post was originally published
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Celtuce may be unfamiliar to you, but it’s one of our favorite vegetables. It’s delicious cooked as well as raw in this Celtuce Salad with Scallion Oil. Celtuce is gaining popularity in the West, going by other names like stem lettuce and asparagus lettuce. Let’s talk about what it is, and why you should head
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This recipe for zucchini with glass noodles is a variation on a Cantonese recipe that my dad made when Kaitlin and I were growing up, and that his mother made for him. I like using ground pork or chicken, though the original Cantonese version features dried shrimp. You don’t often see zucchini in Chinese cooking,
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Chao He Cai, a stir-fry of clear noodles, eggs, chives, carrots and bean sprouts, is Chinese home-cooked comfort food. Just like our tomato egg stir fry, it’s a modest dish. While it’s not shouting from the rooftops like some showier recipes, it’s what one would whip up at home on the regular—not simply because it’s
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