Vegetable or Fruit
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Simple Way to Feast on My Favorite Vegetable
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I have always enjoyed seaweed in soup, whether it’s in Japanese miso soup or Chinese egg drop soup. Now, I can slurp some up from a Korean soup! Below are some links to more details, including photos: My Story Awhile back, I learned about spirulina tablets from an episode of The Gutsy Gynecologist™ Show, How…
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Making This Dish Requires Tremendous Patience for Better Results
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I spent most of the time trimming and washing this vegetable. After that was done and the aromatics prepared, cooking the greens was super fast! Below are some links to more details, including photos: My Story Stir-fried pea shoots with garlic is an item that my family and I would order often at Chinese restaurants,…
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Delighted With Fantastic Flavor That’s Really Not Too Bitter
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If I’m in the mood for a simple vegetable with a distinct bitter taste, I now know what to cook! Below are some links to more details, including photos: My Story Other than having Chinese mustard greens in soup with salted eggs while growing up, I have never tried them any other way. Since these…
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Results: Added More Elements After Quickly Separating the Leaves
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I learned a trick from a new recipe that saved me time in preparing Napa cabbage for cooking. With the extra minutes, I was able to spice up the vegetable with more ingredients! Below are some links to more details, including photos: My Story I wanted to eat a new dish with ground beef and…
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Love the Sweet Stalks! They Are the Best Part.
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With just the right amount of saltiness, the delicate sweetness from this vegetable is nicely accentuated. Below are some links to more details, including photos: My Story Yu Choy was not a favorite vegetable of mine while growing up due to the wax-like stalks. However, I bought some because they were on sale. Inspiring Recipe…
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Looks Like a Need to Perfect the Quality
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Several months ago, I stir-fried Chinese long beans for the first time. Just last month, I repeated the recipe that I found. After two attempts, I still need to figure out how to get them not too mushy nor chewy. Below are some links to more details, including photos: My Story I’ve eaten Chinese long…
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Squash With Beautiful Hue, Light Sweetness, and Salty Accent
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I cooked some hearty squash that I haven’t eaten for decades. Ironically, I also added fish sauce, an ingredient that I seldomly use. Below are some links to more details, including photos: My Story Growing up, my mom cooked chayote squash with dried shrimp or ground pork. Since this fruit was on sale at the…
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This Recipe Was a Surprisingly Simple One!
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I tried cooking a different type of cabbage than what I usually make. Though the flavor wasn’t as sweet and mild as compared to my preferred Napa cabbage, it was worth testing the easy recipe. Below are some links to more details, including photos: My Story Over a year ago, I was browsing the Wellness…
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Really Had Enough of the Strong Burnt Flavor
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When I reviewed a new recipe, I expected the result to be mild in flavor. However, when I had a bite into the finished product from two attempts, there was a scorched garlic taste. Below are some links to more details, including photos: My Story Though I’ve always enjoyed eating Chinese okra, aka sponge gourd,…