Authentically Asian
Take a look around any decent-size farmers’ market and you’ll probably find an assortment of Asian vegetables alongside the piles of fresh corn and displays of heirloom tomatoes. “Asian vegetables are showing up at farmers’ markets (and supermarkets) because there are huge Asian communities around the United States that want to eat the vegetables they’re familiar with, says Linda Bladholm, author of The Asian Grocery Store Demystified. “Growers are catering to them as well as other customers who have bought cookbooks and woks and want to try cooking authentic Asian dishes at home. Plus, Asian food is well-known for being healthy and relatively low in fat.”
Don’t know a head of bok choy from a bunch of Chinese broccoli? The following recipes offer an easy introduction to four of the most common Asian ingredients at farmers’ markets.
July/August 2008 p.47get the recipes
Thai Basil Curry Vegetables
Thai basil has smaller leaves than sweet basil, plus hints of cinnamon flavor. Serve this fragrant dish over steamed brown or jasmine rice. Leftover curry paste can also be stored in the fridge and used to flavor stir-fries or soups.
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Baby Bok Choy and Shiitake Mu Shu Wraps
Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.
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Pickled Daikon Cubes with Carrots and Jalapeños
This recipe is inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These pickles are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they’re chilled, but the flavors improve after a few
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
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