Source:- Google.com.pk
Chinese Vegetables:-
Ingredients
4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds
Directions
Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
Recipe courtesy Wolfgang Puck
Roasted Garlic Squash with Crispy Sage Brown Butter:-
Chainese with garlic cloves, drizzled with nutty brown butter, and topped with crispy sage leaves, this squash smells as good as it tastes.
Ingredients
1/2 cup(s) peeled garlic cloves
4 teaspoon(s) extra-virgin olive oil
1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks
1 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
5 tablespoon(s) unsalted butter
24 fresh sage leaves
Directions
Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter.
Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.
Chainese Broccoli Gratin:-
We've trimmed the fat from a family favorite by using creamy Yukon Gold potatoes as the base of this dish.
Ingredients
1 pound(s) broccoli florets
1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cup(s) water
Pinch ground nutmeg
3/4 cup(s) (about 21⁄2 ounces) freshly grated Parmesan cheese
Salt and coarsely ground black pepper
Directions
In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In shallow, broiler-safe 1- to 1 1/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
Candied Yams with Apples:-
Inspired by the South, these honey-glazed yams are a tasty Thanksgiving side dish.
Ingredients
3 pound(s) yams, peeled and cut into 1-inch pieces
1 pound(s) Granny Smith apples, peeled and cut into 1/2-inch pieces
2 medium onions, cut into 1-inch wedges
4 tablespoon(s) unsalted butter
1/4 cup(s) honey
1 teaspoon(s) salt
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) cayenne pepper
Directions
Roast the yams: Preheat oven to 350 degrees F. Toss all ingredients in a large bowl to combine. Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour. Increase oven to 500 degrees F and bake until liquid evaporates and yams are browned, 10 to 15 minutes. Serve immediately.
Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens:-
Growing up, not having a plate of Chinese greens on the table for dinner was like not having rice—it was simply unthinkable. Quick to cook, simple, and delicious, Chinese greens are a great way to add a vegetable dish to your meal. In this series, we've been talking about some of the most common types of Chinese greens, common cooking methods, and a few ways to bring some Western greens into the fold as well. Check out the entire series here!
If you're not familiar with the varieties of Chinese greens, a trip to the vegetable aisle at your local Asian supermarket can be a little daunting, if not disorienting. You'll most likely find rows upon rows of greens lined up right next to each other, often similar in shape and color. The unfamiliar and often similar-sounding names only add to the confusion. For full, green-by-green identification, check out The Serious Eats Field Guide to Asian Greens here.
Meanwhile, today we're going to talk about the three most common Chinese greens, and how to cook them. Most greens are perfect simply stir-fried with garlic. Some are even better with a drizzle of oyster sauce. Heartier greens do well stir-fried with fermented black beans, and tender, succulent greens are great served in broth instead.
Three of the most popular greens you'll find in Chinese restaurants and in Asian markets are Chinese broccoli, choy sum, and bok choy.
Also known as gai lan, Chinese broccoli is a dark green vegetable with thick stalks, large flat leaves and tiny flower buds. It's slightly bitter but not as bitter as broccoli rabe. It's usually stir-fried with garlic, or poached in water and served with oyster sauce on top.
When selecting both Chinese broccoli and choy sum, look for bright green, bruise-free, crisp leaves with no yellow spots. The tiny flower buds should be tight and compact. Also check the ends of the stalks and make sure they are not dry or crusted.
Similar in appearance to Chinese broccoli is choy sum (also known as yau choy). When translated literally, choy sum means "vegetable heart" and yau choy means "oil vegetable." Like Chinese broccoli, it has large flat leaves and tiny flower buds, but its stalks are slender. It has a milder flavor and goes well stir-fried with garlic. If you've had wonton noodle soup and there are two long green stems on top, it's probably choy sum.
As with Chinese broccoli, look for bright green, crisp leaves and thin, tender-crisp stalks.
Last but not least is bok choy. Sold in both its mature form or as baby bok choy, you'll usually find two varieties of this popular Chinese green. The white stem variety with dark green leaves is simply known as bok choy, while the pale green stem variety is known as Shanghai bok choy. Both varieties, in either mature or baby form, are best used in stir-fries, braises, and soups. When selecting bok choy, look for firm stems bunched together in tight heads, with crisp leaves and no black spots.
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