The truth is, when you use the warm and soft hand-made pancake to wrap around seasoning vegetables together […]
There is nothing better than seeing those bright green spears at the local farmers’ market. Their tenderness and sweetness remind us why eating food that is local and in season is one of greatest […]
When loofah is allowed to fully ripen and dry out on the vine, it becomes fibrous and is used as natural bath sponge which most people are familiar with. However, when picked young, it’s a vegetable used throughout Asia […]
For my springtime fried rice, I like to use spinach and peas, both emblematic of the season. The spinach leaves give the rice an intriguing […]
Yardlong beans have been cultivated in the warmer parts of Asian countries for centuries and widely used in Asian cuisines. In recent years, they’re also being “discovered” by professional and home cooks in the US who are interested in expanding their vegetable horizons.
Unlike its name suggests, water spinach is not related to spinach at all. As a member of the Morning Glory family, it’s a close kin to high-climbing vines that decorate fences and walls, as well […]
Chrysanthemum greens are one of my favorite vegetables in spring.
I love their fresh herbal and floral aroma, reminiscent of chrysanthemum flower tea. There is no coincidence here: the flowers used for making the tea and the leaves all come from plants that belong to the same genus Chrysanthemum.
In the vast repertoire of legendary sauces in Chinese cuisine, XO sauce is new comer, first appeared in the 80s at high-end restaurants in Hong Kong. The early versions were based on a popular shrimp paste, enhanced by the additions of dried seafood and spices.
As XO sauce quickly became a hit, […]
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