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, […]
Radishes are incredibly diverse and come in many different shapes, colors, and sizes. Among my favorite ones are three unique varieties from China: the legendary China Rose, the strikingly beautiful Watermelon Radish, and Green Radish, star of today’s recipe.
Fresh green soybeans are among my most eagerly anticipated seasonal produce each year. When they finally make their appearance at Union Squire Greenmarket during late summer, they fill the market, and my heart, with joy and rapture.
Green soybeans, also known as edamame, are picked fairly young before they turn starchy. They […]
One possible explanation has something to do with its appearance: its large fruit is covered with a layer of white powder, which resembles the frost in the winter.
Or, perhaps because of its storability and usage: these sturdy […]
Their rich and nutty flavor, as well as buttery texture, set them apart from many other beans.
Although shelling and peeling fava beans could be […]
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