In this recipe carrots are simmered in a flavorful combination with soy sauce, five-spice powder, butter and brown sugar.
Root vegetables really come into their own in the fall. Here onions are stir-fried with marinated meat in a gravy with dark soy sauce and sugar. Green onions add the final touch.
This simple but tasty recipe pairs stewing beef with potatoes, onions, and carrots and fresh garlic.
There's an ongoing debate over whether zucchini is a summer or a fall vegetable. What can't be argued is that zucchini is an excellent vegetable to use in stir-fires – high in moisture and not too tough.
Broccoli is stir-fried with oyster-flavored sauce.
Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the eggplant.
Also known as green onions, scallions are almost as indispensable to Chinese cooking as fresh garlic and ginger. A popular street snack, scallion pancakes are incredibly easy to make and taste delicious!
With bell peppers, broccoli and baby corn.
Potatoes are cut into thin strips, boiled and then stir-fried with seasonings - the recipe calls for Szechuan peppercorns but you can substitute a bit of chile paste (available in Asian markets and the ethnic section of many grocery stores) if needed.
Spinach is more than able to hold its own against strong garlic in this simple quick and easy stir-fry that goes nicely with beef or pork.