Authentically Asian
Light and easy ways to cook with daikon, baby bok choy, Chinese broccoli, and more
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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.
Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease and infections. Here’s an easy — and delicious — way to incorporate them into your diet.
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Stir-Fried Udon Noodles with Bok Choy
Japanese udon noodles replace spaghetti or linguine in an Asian-flavored pasta.
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Mushroom-Bulgogi-Filled Daikon Wraps
Bulgogi is a traditional Korean dish made with thinly sliced soy- and sugar-marinated beef, but we swapped out meat for mushrooms. Daikon and pear add a nice crunch.
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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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