Perilla is a unique herb and goes best with co-ingredients which allow its flavors to shine through. In the case of vegetables, I love pairing perilla with eggplant. In addition to the stark contrast of flavors, there is also a beautiful marriage of textures. When fried, the eggplant takes on both a crispiness and aContinue reading “Fried Eggplant with Perilla & Ponzu”
Tag Archives: Vegetables
Chinese Greens in Oyster or Mushroom Sauce
This is a super duper easy recipe to make as it only requires steaming your vegetables and making an oyster or mushroom based sauce to pour over them. Whenever I am short on time and want something substantial AND healthy, this is my go-to. You’ll want to use something like Bok Choy, Kailan or ChoyContinue reading “Chinese Greens in Oyster or Mushroom Sauce”
Chinese Sweet & Spicy Pickles
This is a really easy and quick recipe for a delicious mixed pickles dish that even your kids will love. The first time I made these for Radical Family Farms, their kids devoured them. Then I made a jar for their daughter on her birthday and again, they were gone in minutes. They are crunchy,Continue reading “Chinese Sweet & Spicy Pickles”
Steamed Chinese Cabbage Rolls
While there are actual Chinese recipes for cabbage rolls (I know cause I’ve seen em), this one is entirely made up. Really it’s inspired by a Ukrainean dish first introduced to me by Olia Hercules, a Ukrainean cook and author in the UK and one of my favorite food people! Really the only reason IContinue reading “Steamed Chinese Cabbage Rolls”
Salt-Pickled Turnips
Shiozuke is a type of salt-pickling in Japan, kept chilled and without fermentation. The result is a cold, crunchy texture with a slightly soured but salty hint to the natural flavors of the vegetable you are using, perfect for spring or summer when the temperatures go up. These pickles will only take a couple ofContinue reading “Salt-Pickled Turnips”
Pickled Chinese Mustard with Szechuan Peppercorns
If you are looking for a crunchy, sour and peppery pickle with loads of umami, this is the one for you! Chinese Mustard or gai choy is a variety of mustard with thick, wavy leaves so solid that, to me, they look like some kind of weird giant green mollusk. They look like napa cabbage’sContinue reading “Pickled Chinese Mustard with Szechuan Peppercorns”
White Stew or Gung Gung’s “a la King”
4/22/20 Note: if you are a Radical Family Farms CSA member, scroll down to the end to see how I used their mustard greens and Chinese celery for this. Hello hello hellooooo. I got request yesterday from a follower friend on Instagram for a recipe for the much beloved Japanese White Stew, also known asContinue reading “White Stew or Gung Gung’s “a la King””
Kamatama Udon
This is a short recipe for something quick, healthy, delicious and incredibly flexible in terms of ingredients. The only thing you absolutely need…is to get over your fear of raw eggs. Kamatama Udon is a warm [not hot] noodle dish which uses a raw egg as it’s sauce in combination with a drizzle of somethingContinue reading “Kamatama Udon”
Easy Southeast Asian Inspired Curry Noodles
I wish I could have given this a more creative name but my work has been so busy recently, my mind just hasn’t had the space! The night we made this dish, we originally wanted to make Laksa but we didn’t have the energy to make a rempa (chili paste) and Chris wanted to saveContinue reading “Easy Southeast Asian Inspired Curry Noodles”
Grießnockerlsuppe-Semolina Dumpling Soup with Asian Greens
Here is a really easy soup to make that is super delicious and only takes a few ingredients. And as is the way these days, it’s very good for quarantine cooking. If you are reading this sometime in the future wondering what I mean by “quarantine cooking”… well the entire world is currently experiencing aContinue reading “Grießnockerlsuppe-Semolina Dumpling Soup with Asian Greens”
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