Directions: 1. Wash amaranth and shake dry. Discard lower stems which may be tough. Pick leaves and cut tender stems into bite-sized pieces. 2. Heat oil in a wok and fry the garlic on low heat, stirring until it is pale golden. Add the amaranth, increase heat to medium and toss with a spatula until the leaves are wilted. 3. Add oyster sauce and sugar, cover with lid and allow to steam for a minute or two. Meanwhile, combine cornflour with 2 tablespoons of cold water in a small bowl. Stir into liquid in pan until it boils and thickens. Serve at once with steamed rice. Source: Encylopedia of Asian Food
Bitter Melon Stir Fry
Ingredients: 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, crushed 1/2 pound pork loin, cut into small cubes 1/2 pound tiger prawns, peeled and deveined 1 tomato, chopped Salt pepper to taste 1 bitter melon, seeded and sliced
Directions: Heat the olive oil in a skillet over medium heat. Cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the pork into the onion and garlic; cook until no longer pink, about 5 minutes. Stir the prawns into the mixture and cook until no longer translucent, about 5 minutes more. Add the tomatoes; season with salt and pepper. Continue cooking until the tomatoes soften, about 5 minutes. Stir the bitter melon through the mixture and cook until the melon is tender, about 5 minutes. Serve hot http://allrecipes.com/Recipe/Bitter-Melon-Stir-Fry/Detail.aspx
Pickled daikon radish and carrot
Ingredients:
1/2 cup distilled white vinegar 1/4 cup white sugar 1 small carrot, peeled and cut into matchsticks 1 daikon radish, peeled and cut into matchsticks 2 tablespoons chopped fresh cilantro 1 Thai chile pepper, seeded and chopped
Directions: Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight. http://allrecipes.com//Recipe/pickled-daikon-radish-and-carrot/Detail.aspx
water spinach stir fry
Ingredients:
4 cups water spinach 5 cloves garlic 1 tablespoon rice wine 1/4 teaspoon salt
Directions:
1. Remove the young leaves of the water spinach and snap the stems into sections, rinse off the dirt, soak in salt water for 10 minutes and drain. 2. Crush the garlic. 3. Add some oil to a pan and swirl to coat the pan with oil. Then heat 1 tablespoon oil in the pan and stir fry the garlic. 4. Stir fry the water spinach over high heat until cooked. 5. Add the Seasoning, stir well and serve http://www.vietnamese-recipes.com/vietnamese-recipes/vegetables/stir-fried-water-spinach.php
Purslane salad
Ingredients:
1/4 cup red onion, thinly sliced 1 lemon, zested and juiced 1 tablespoon red wine vinegar 1 bunch purslane, chopped, and thick portions of stems removed 2 tablespoons olive oil 2 tablespoons plain whole milk yogurt Pinch salt Pinch pepper 1/2 cup feta cheese 1/2 cucumber, chopped 3/4 cup melon, cubed 5radishes, thinly sliced
Directions:
In a small bowl, combine the red onion, red wine vinegar, and lemon juice. Set aside to marinate for at least five minutes. Put the purslane in a large bowl and drizzle with olive oil and yogurt. Using tongs, distribute olive oil and yogurt evenly over the greens. Add salt, pepper, and lemon zest, and stir with tongs. Add red onions, vinegar, and lemon juice, stir with tongs, and add remaining ingredients. Source: https://food52.com/recipes/3347-purslane-salad
Chinese mustard green recipe
Ingredients:
1.5lbsChinese mustard greens, dice to 1-inch sections Salt to taste 2tbsp avocado or olive oil 2clovesgarlic, finely chopped ½tbspginger, julienned 2-3whole Chinese dry red chilies ¼tsp toasted sesame oil (optional)
Directions:
Bring a large pot of water to boil. In the meantime, dice Chinese mustard greens to roughly about 1-inch sections. Rinse well. If the mustard green comes with leafy parts, separate the stems and the leaves. Prepare garlic and ginger. Set aside ready to use. Hot water blanch the stems with a pinch of salt for about 30 seconds. If the mustard greens come with leaves, blanch for 10 seconds. Plunge them in cold water to stop cooking. Set aside and drain well. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies with a pinch of salt over medium-heat for 20 seconds. Add blanched Chinese mustard greens and the remaining ½ tbsp cooking oil. Quickly toss and saute for 30 seconds. Season with salt to taste. The texture of the greens should be crunchy and in vibrant green color. Off heat, drizzle with sesame oil, if using. Serve warm or cold. Source: https://iheartumami.com/chinese-mustard-green-recipe/
stuffed squash blossoms
Ingredients:
1 cup water, mixed with a pinch of baking soda, or use seltzer 1 cup rice flour 1 scant cup ricotta cheese, or almond ricotta for vegan 1 egg, beaten (or small flax egg, or omit) 1-2 anchovy fillets, finely chopped (or use minced mushrooms sautéed with vegan fish sauce) 1 pinch nutmeg Sea salt Freshly ground black pepper 12 squash blossoms 1/2 cup olive oil
Directions:
Preheat heavy-bottomed pan or Dutch oven over medium heat. Then, whisk rice flour and water/seltzer to create a smooth batter and set aside. Whisk ricotta, egg, nutmeg and anchovy. Season lightly with salt and pepper. Add olive oil to pan until glistening. Fill each squash blossom with about 1 tablespoon of ricotta mixture. Gently close blossom and dip in batter, allowing excess to drip off. Carefully place each prepared blossoms in hot oil. Cook 2-3 minutes per side. Remove with a slotted spoon or spatula. Serve immediately! Source: https://thefeedfeed.com/feedtheswimmers/stuffed-squash-blossoms
Baked vegan zucchini fritters
Directions:
4cupsgrated zucchinis 1teaspoonsalt 1tablespoonground flax or ground chia 3tablespoonswarm water 1/2yellow onion,chopped 1/2cupwhole wheat flour 2tablespoons nutritional yeast 2clovesgarlic,minced
Instructions:
Preheat your oven to 400F (200C). Lightly grease a baking sheet. Line a large strainer with a clean dishcloth and fill with the grated zucchini. Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes. Gather all ends of the dishcloth so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Squeezed out as much water as possible. In a small bowl mix together the flax and warm water. Set that aside. In a large bowl mix together the squeezed zucchini, onion, flour, nutritional yeast, flax mixture, and garlic. Mix well. Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape. Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through. Serve hot or cold with a dollop of vegan sour cream, or your favorite dipping sauce. Source: https://itdoesnttastelikechicken.com/baked-vegan-zucchini-fritters/
crunchy thai eggplant salad
Ingredients: 4 medium eggplants ½ cup cilantro, chopped 2 spring onions (scallions), finely chopped ½ cup peanuts 1 shallot 2 Thai red birds' eye chillies, deseeded and minced juice of 2 limes 1 garlic clove, minced and crushed 1 teaspoon sugar 1 tablespoon fish sauce (optional) 4 eggs olive oil, salt and pepper for seasoning
Directions:
Preheat the oven to 425 degrees Fahrenheit. Slice the eggplant in half lengthwise, then slice each half into long 1-inch wide strips. Rub the eggplants all over with olive oil, then season generously with salt and pepper. Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft. While the eggplant are roasting, toast the peanuts in a dry skillet over medium heat, stirring constantly until the peanuts are just browned. Put the eggs in boiling water for 7-8 minutes, then remove and immediately plunk into a bowl of ice water to cool until you're ready to serve. Half the shallot lengthwise, then slice the shallot crosswise into thin half-moon shaped pieces. Put the shallot in a small bowl, then add the chillies, cilantro, spring onions, lime juice, garlic, sugar and fish sauce (if using). Whisk everything together until well-blended. Taste and adjust the seasoning with salt and pepper. When the eggplant are cool enough to handle, slice them in half or thirds into 3-4 inch lengths. Place the eggplant on a serving dish and drizzle or toss the eggplant in the dressing. Sprinkle the peanuts over the top, then shell the boiled eggs and slice to serve on top. Source: https://www.gritsandchopsticks.com/the-gravy-train/2018/03/crunchy-thai-eggplant-salad.html
glazed chinese long beans
Ingredients:
1/2 pound Chinese long beans 2 tablespoons butter 2 tablespoons sliced scallion 1 tablespoon freshly minced ginger 1 tablespoon minced garlic Pinch red pepper flakes 1/2 cup chicken stock 1 tablespoon honey 1 tablespoon sesame oil Salt and freshly cracked black pepper 2 tablespoons sesame seeds, optional
Directions:
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool. In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together. Source: https://www.foodnetwork.com/recipes/aaron-mccargo-jr/glazed-chinese-long-beans-recipe-1945206
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