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Seasonal vegetables

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

Loaded with intense flavors and rich umami taste, the fantastic XO sauce elevates the stir-fried cauliflower to a new level.

Vegetables• [Stir-frying]

Stir-fried cauliflower with XO sauce

The jade-green flesh of green radish is sweet and juicy, with a distinct aroma. This soup of green radishes, pork ribs, and goji berries is aromatic, tasty, and nurishing.

Meat• Soups and stews• Vegetables• [Simmering]

Green radish and pork rib soup

Green soybeans and tofu are great together, and the quick-pickled radishes add layers of texture to this refreshing salad.

Cold dishes and salads• Soybeans and tofu• Vegetables• [Boiling/Poaching]

Green soybean salad with tofu and quick-pickled radishes