Category Archives: Vegan

Soybeans with tofu and Tianjin preserved vegetable (天津冬菜毛豆)

This recipe is for green soy beans (毛豆, máo dòu), seasoned with Tianjin preserved vegetable (天津冬菜, Tiānjīn dōngcài) and other savory spices. You can use fresh or frozen soybeans. If you use fresh ones, shell them and then and boil … Continue reading

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Chard (红厚皮菜) with black mushrooms

Chard is a sturdy, leafy vegetable that comes in various colors. Red chard (红厚皮菜, hóng hòu pí cài), cultivated in southern China, is especially beautiful with deeply green leaves and strikingly red stems. It tastes quite bitter when raw but … Continue reading

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Garlic chives (韭菜) with bean sprouts

Here we have a great recipe for garlic chives (韭菜, jiǔcài), also known as Chinese chives or Chinese leeks. They grow into long, thin shoots with a delicious garlicky taste which pairs well with earthy vegetables or basically any meat. … Continue reading

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Long beans (长豆角) with wood ear mushroom slivers, dried chiles, and Sichuan peppercorns

Long beans (长豆角, zhǎng dòujiǎo), also called yard-long beans or asparagus beans, are a staple in southern China. Thankfully, their popularity is growing worldwide as well. The beans tend to be a bit thinner and softer than the traditional Western … Continue reading

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Stir-fried chicory (菊苣)

Chicory (菊苣, jújù) has only recently arrived in China. Your best bet for finding it is in markets and hotels that cater to Western guests. Still, it’s a tasty herb with a pleasant bitterness that adapts well to traditional Chinese cooking, so … Continue reading

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Stir-fried watercress with mushrooms and peanuts

This is a simple, fast, and tasty dish. Watercress (豆瓣菜, dòubàn cài) is a tasty herb that grows in standing water. The leaves and smallish stems have a pleasant peppery taste, and are rumored to have medicinal properties… although sources … Continue reading

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Grilled zucchini with chili garlic sauce

Vegetables are often done best when they’re done simply. This recipe brings out the fresh taste of zucchini, which is made deeper and richer by grilling and then given a bit of snap with chili sauce. There are many different types … Continue reading

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