Leafy Spring Greens
Shiitake mushrooms, commonly known in Chinese as “fragrant mushrooms,” have a rich, savory flavor that can enhance the taste of other foods, such as the fresh bok choy in this recipe. For an even more intense flavor, use dried shiitake mushrooms, which should be soaked in hot water for 30 minutes to soften. Rinse them, cover with fresh water, bring to a boil and simmer for at least 20 minutes with a dash of Shaoxing wine, some crushed ginger and spring onion and salt to taste. Leave them to steep in the liquid until you want them. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved. Read More→
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This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections. Read More→
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Here’s a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens; photo by Gail Davis of Hungry Vegan. Read More→
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Always pleasing for serving to company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. It’s a perfect salad to serve with Asian-style dishes like VegKitchen’s Easy Vegetable Stir-Fries or Asian Noodle Recipes. Read More→
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Leafy spring greens look and taste very appealing with pink beans, and the more garlicky you make it, the better. Read More→
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Here’s a quick stir-fry using nutritious, crunchy bok choy. Shiitake mushrooms make a perfect partner for it. Use the large white bok choy for this rather than baby bok choy. Read More→
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An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry. Use the broth portion of this recipe as the basis for other Asian-style soups. Read More→
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This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which to use. Read More→
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