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Vegetables

One of my favorite Chinese greens, choy sum has thinner stems, darker leaves, and sometimes yellow flowering shoots.

Vegetables• [Boiling/Poaching]

Cantonese-style blanched choy sum (白灼菜心)

In Chinese cuisine, these vegetable-in-rich-broth dishes, labeled shangtang (上汤), are popular both at home and in restaurants.

Vegetables• [Simmering]

Broccoli in rich broth (上汤西兰花)

This intriguing stir-fry features two extraordinary ingredients: romanesco and king oyster mushrooms.

Vegetables• [Boiling/Poaching]• [Pan-frying]• [Stir-frying]

Stir-fried romanesco with king oyster mushrooms

This beloved vegetable dish is so named because of its main ingredient, lotus roots.

Vegetables• [Boiling/Poaching]• [Stir-frying]

Lotus pound stir-fry (荷塘小炒)

In this easy recipe, Chinese cabbage is paired with another versatile ingredient—meatballs.

Meat• Vegetables• [Simmering]

Chinese cabbage with meatballs

This dish, braised winter melon with dried tiny shrimp, is a beloved family-style dish in Shanghai and its surrounding region.

Vegetables• [Simmering]

Braised winter melon with dried tiny shrimp

This tasty soup with white Asian radish and pork ribs is easy to make and utterly warming and satisfying when it’s cold outside.

Meat• Soups and stews• Vegetables• [Simmering]

White Asian radish and pork rib soup

In this dish, meigan cai lends layers of flavor to the sweet butternut squash

Vegetables• [Steaming]

Steamed butternut squash with meigan cai and pork