Category Archives: Plain Stir-fry (清炒)

Exotic Vegetables at Asian Feastival

Stir-Fried Sweet Potato Greens

Think of sweet potatoes and you probably think of starchy roots candied or French-fried as side dishes. Or may be a dessert such as sweet potato pie to end a hearty meal. For many Chinese, however, sweet potato greens would also come to mind. These leaves are commonly used as a vegetable in Chinese home cooking. Sweet potato greens are just one out of multitude of Asian produce you can get in many Asian markets throughout New York City. On Labor Day (September 6th) you can learn how to identify and to cook this and other Asian vegetables at the first Asian Feastival in Flushing.

Also posted in Recipes, Techniques, Vegetables | 10 Responses

It’s a Flask, It’s a Vegetable, It’s Bottle Gourd!

Stir-fried Hulu in Vinegar Sauce

Guess what I found when I was in New York’s Chinatown last week. This beautiful looking hulu! I’ve not seen them before in New York nor anywhere in the U.S. Hulu (葫蘆) is a bottle shaped gourd often seen in Chinese brush paintings. Sages or monks carrying hulu flask are common themes in Chinese art. But these sinuous shaped gourds are also delicious as vegetables.

Also posted in Recipes, Techniques, Vegetables, Vegetarian | 13 Responses

Stir-fry Fortnight III – Plain Veggie Stir-fry

Garlic Stir-fry Pea Shoots

Garlic Stir-fry Pea Shoots

We take for granted that stir-frying is just combining a bunch of ingredients, frying them in a wok, and seasoning them appropriately; that is partially accurate. What is rarely understood is that there are variations in stir-frying technique. Broadly classified the variations are 1) plain stir-fry (清炒 or QingChao), 2) moist stir-fry (滑炒 or HuaChao) and 3) dry wok stir-fry (煸炒 or BianChao). In this third part of Stir-fry Fortnight series post let me show you how simple it is to make plain vegetable stir-fry.

Also posted in Recipes, Techniques, Vegetables, Vegetarian | Tagged | Series: | 5 Responses