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Vegetables

When you cook broccolini to a point that it begins to char and caramelize, you get more concentrated flavor and bring out its natural sweetness and nuttiness.

Vegetables• [Stir-frying]

Wok-charred broccolini with garlic and walnuts

Fermented black soybeans, called douchi (豆豉) in Mandarin, add layers of flavors to the dish and contrast nicely with the grassy and sweet asparagus.

Vegetables• [Stir-frying]

Stir-fried asparagus with fermented black beans

In this quick stir-fry, the loofah is wonderfully soft and crisp, with rich umami flavor from the tiny dried shrimp.

Vegetables• [Stir-frying]

Stir-fried loofah with tiny dried shrimp

Spinach, peas, pressed tofu, and mushroom make an exciting and satisfying vegetarian fried rice. The spinach leaves give the rice an intriguing green hue, hence the name “Emerald fried rice.”

Rice, noodles, and grains• Vegetables• [Stir-frying]

Emerald fried rice (翡翠炒饭)

Grated tomatoes create a simple, tasty sauce to flavor the yardlong beans

Vegetables• [Simmering]

Yardlong beans simmered in tomato sauce

Packed with umami, the fermented tofu lends body and richness to the water spinach leaves and stems, and make them irresistible!

Vegetables• [Stir-frying]

Stir-fried water spinach with fermented tofu

To make this refreshing chrysanthemum green salad, the leaves are steamed briefly until just wilted. The sesame dressing and toasted sesame seeds accentuate the aroma of the leaves.

Cold dishes and salads• Vegetables• [Steaming]

Chrysanthemum green salad with sesame dressing

The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together.

Meat• Vegetables• [Simmering]

Braised beef and arrowhead with five-spice powder