VeggiesVeggiesVeggies

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Working my way through the veggies!
Last night was “gai lan”. It is not like any vegetable but has long meaty stalks and nice big leaves. Like a robust spinach but grafted onto broccolini? maybe? haha. It is a little bit bitter but tasty and substantial. The best way to cook it is to steam it or wok toss and steam at the end.

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The gai lan is on the right side.

Dau Mu (or mini pea shoots) , pictured on the left ,tend to be expensive and seasonal. Wok tossed in with lots of garlic, it’s incredible! The bigger the shoots, the cheaper it is, usually.

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My lunch today: Chinese garlic chives with fried tofu. I love how colorful these veggies are. They have a chive like fragrance but feel like tubular greens when you eat them. I like mine a little crisp. They need little cooking in a wok and just a touch of grapeseed oil to turn bright green, then steam finish with a few tablespoons of water to steam cook the thicker ends.

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This kimchi is too fresh for me to eat, but perfect to season some leftover jasmine rice! Simple to make, only a few minutes to cook!

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