Category Archives: Vegetarian

Cucumbers with fermented black beans and doubanjiang

Posted on September 2, 2012 by TastyAsia

This dish contrasts the fresh, light taste of cucumbers with the more umami flavors of fermented black beans (douchi, 豆豉) and spicy bean paste (la doubanjiang, 辣豆瓣酱). In the United States we’re not used to cooking our cucumbers, but in China cucumbers are … Continue reading →

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Avocado and mango salad

Posted on August 21, 2012 by TastyAsia

This is a completely simple dish that really needs no description at all. It’s ready in a minute and will please everyone. As presented here, the lime juice brings out the flavor of the tomato and the mango, with the … Continue reading →

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Liang mian (凉面)

Posted on July 26, 2012 by TastyAsia

So this is liang mian (凉面), literally “cold noodles,” a simple but wonderful dish that has its origin in Sichuan Province. It’s one of those foods where every street vendor, every restaurant, every Sichuanese cook will have their own recipe. … Continue reading →

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Brussels sprouts with cashews and savory chili sauce

Posted on July 10, 2012 by TastyAsia

Vegan readers, this is another one for you. But it’s also great for anyone who likes deep, rich, savory flavors and a spicy bite. (Never mind that Brussles sprouts are rare in Asia). This is another “simple” recipe, by which … Continue reading →

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Cauliflower with chiles and onion

Posted on July 6, 2012 by TastyAsia

As I said in yesterday’s post, I found a really fun foodie restaurant on my recent trip to China. I asked them how they described their cuisine, and they said “Beijing creative,” which I thought was perfectly apt. We had … Continue reading →

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Gai lan with spicy bean sauce

Posted on June 11, 2012 by TastyAsia

Gai lan, also known as Chinese Broccoli (芥兰, or gàilán in Pinyin) is a leafy vegetable that tastes roughly like traditional broccoli despite being mostly leaves with minimal florets. It’s hard to find in American groceries but it’s a common staple … Continue reading →

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