This garlic scapes stir-fry is the next seasonal dish you’ll want to try this spring! Over the next few weeks, you may see garlic scapes at your local farmer’s market or Chinese grocery store. They have long, curly green stems with small buds. This is an easy and delicious way to put those garlic scapes
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Category Archive: ‘Vegetables’
Sauteed Chinese Broccoli is a mainstay in our kitchen. It goes with just about everything as a side dish! To cook it, we use a Cantonese method perfected over the years from watching my parents cook at home and in the family Chinese restaurant. This version uses clear rice wine, plenty of ginger and garlic,
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Samgyupsal, or Korean BBQ pork belly, is one of my all-time favorite things to eat. In my quest to make it easier for me to stick to a plant-based diet more often, I’ve transformed my porky favorite into an entirely vegan experience that does the job! You can’t replace pork…but this comes pretty close! I’ll
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This dish of Seitan Puffs with Pea Tips was a happy accident I created when rooting around for ingredients in the fridge to make a meatless dish for myself. While we still indulge in meat, I’m slowly seeing myself go vegetarian on many nights of the week, for both health and environmental reasons! Who would
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You Dunzi (油墩子) are deep-fried crispy cakes of shredded daikon radish, cilantro and scallions. These fried radish cakes are an everyday breakfast or snack from the streets of Shanghai. Having grown up in and around that city, I’ve known them for as long as I can remember. That said, you dunzi have several different names.
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You are missing out if king oyster mushrooms haven’t yet made it into your regular meal rotation. These soy butter glazed king oyster mushrooms perfectly showcase this tasty ingredient with a very simple recipe. We at the Woks of Life are not new to the soy butter combination. We’ve used it for steak as well
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Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. I still have fond memories of my dear mother preparing gai choy (mustard greens) and squeezing it into the large gallon mayonnaise jars my father brought home from the restaurants
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Kangkung belacan, a Malaysian and Indonesian dish of stir-fried water spinach with fermented shrimp paste (belacan), is one of our favorite leafy green recipes. You can find it in much of Southeast Asia, but the first time we had it was at a Malaysian restaurant here in NJ. It was packed full of aromatic umami
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