Favorite Asian veggies and how prepared?
What are your favorite Asian veggies? How do you prepare them? My favorites are:
(1) Asparagus bean, just sauteed with onion in sesame oil is great, or mixed with other veggies, including bok choi, napa cabbage, regular cabbage, etc.
I also have had it in soups with chicken and ginger, greens like spinach, even sweet potato leaves, cabbage, etc. and maybe chayote squash, a boiling potato, yucca root, and with any other vegetables from the winter squash or turnip family. The Thai and Filipinos also prepare it in a coconut milk base with meats.
(2) Gai lan - When available, the simpler the better but it has to be fresh. SOuthern Cal is great because you can buy it at the Farmer's Market in winter. I love it sauteed in Sesame oil, w/onion, and perhaps some oyster sauce beef for variety; sometimes stir fried with meats and shrimp also. It's even great on the BBQ grill.
(3)Napa cabbage - it makes a far better Chinese Chicken salad than any lettuce. The taste is lighter the texture holds up to dressing without being tough (like regular cabbage). The flavors of the chicken and other ingredients don't get drowned out. It is also delicious cooked in any soup, esp. chicken base soup, i.e. chicken with ginger.
(4) Snow peas, in so many ways. I love it raw by itself, in salads with a creamy dressing, or with some other vegetables to munch on before dinner, like carrot, celery, and jicama sticks. It's also a must have in many soups, esp. won ton and sizzling rice.
(5) Winter squash mainly in meat and chicken soups, with lemon or calamondin, and you could also use overgrown zucchini, zucchini rampicante (a large Italian type) and opo (Philippine squash). Actually, you could also use any winter squash such as Kubocha. Throw in a half pound of sliced tomatoes in a half gallon of sop for a little color along with a deep green leaf veggie and even a sliced eggplant.
(6) Eggplant, mainly Pintung Long and other long slender Asian varieties. I like to just grill them with lemon juice and olive oil and/or sesame oil and onion salt and black pepper.
(7) Asian tomatoes, like Odoriko and Momataro. Both are pinkish hybrids, and have a nice, full sweet and tangy taste. For some reason, Ororiko is much easier to grow than Momataro.
(8) Beans - mostly mung beans and mung beam sprouts. Mung beans are great boiled and then added to a coconut base with ground beef, chicken, pork or seafood. Lots of high quality protein. Unlike regular American style beans, mung beans have a nutty flavor. I also love mung bean sprouts, esp. in stir fries, mixed in with your favorite egg roll recipe, and on top of a salad. Adzuki bean makes a great ice cream and if you didn't know, you'd think you were eating strawberry ice cream both in taste and appearance. It's also a great paste used in lots of baked goods, but I'm a lousy baker so I don't even try.
(9) OK I don't know if these belong on the list, but I love Sunrise melons from Japan, though I don't really like most of the crisp varieties.