With just the right amount of saltiness, the delicate sweetness from this vegetable is nicely accentuated. Below are some links to more details, including photos: My Story Yu Choy was not a favorite vegetable of mine while growing up due to the wax-like stalks. However, I bought some because they were on sale. Inspiring Recipe…
Several months ago, I stir-fried Chinese long beans for the first time. Just last month, I repeated the recipe that I found. After two attempts, I still need to figure out how to get them not too mushy nor chewy. Below are some links to more details, including photos: My Story I’ve eaten Chinese long…
I cooked some hearty squash that I haven’t eaten for decades. Ironically, I also added fish sauce, an ingredient that I seldomly use. Below are some links to more details, including photos: My Story Growing up, my mom cooked chayote squash with dried shrimp or ground pork. Since this fruit was on sale at the…
I tried cooking a different type of cabbage than what I usually make. Though the flavor wasn’t as sweet and mild as compared to my preferred Napa cabbage, it was worth testing the easy recipe. Below are some links to more details, including photos: My Story Over a year ago, I was browsing the Wellness…
When I reviewed a new recipe, I expected the result to be mild in flavor. However, when I had a bite into the finished product from two attempts, there was a scorched garlic taste. Below are some links to more details, including photos: My Story Though I’ve always enjoyed eating Chinese okra, aka sponge gourd,…
Sometimes, choosing an ingredient over another for convenience isn’t the best idea. After the first try of a new recipe, I planned ahead by stocking the kitchen cabinet with some chicken broth. During the second attempt at the recipe with the new ingredient, the dish was much more flavorful! Below are some links to more…
When I was a child, I often ate bitter melon stir-fried with beef and black bean sauce at home. Because of the bitter flavor, I didn’t like the melon. Surprisingly, when I tried cooking this gourd differently last month, it was actually decent! Below are some links to more details, including photos: My Story When…
During my childhood, I regularly ate stir-fried bok choy with garlic. Aside from the garlic, I didn’t taste much flavor from the vegetable. Regardless of my experience, I still decided to try a similar recipe, first using baby bok choy and later with Shanghai baby bok choy. What I preferred was definitely the latter! Below…
Previously, the only way I cooked opo squash (aka Chinese long squash) was to throw it in a soup. However, I decided to look for a recipe recently and found one for roasting. After trying this new method twice, I think opo squash would taste better when most of the liquid is extracted from it…
