These recipes will help you take advantage of the spring harvest.
Marinated shrimp are combined with Chinese greens (bok choy) and mushrooms in this simple stir fry that shows off the natural flavor of the fish and vegetables.
Sweet strawberries are stir-fried with chicken and finished in an orange flavored sauce.
This simple recipe is so easy to make, and a great way to show off the natural flavor of asparagus without overpowering it. Chicken With Asparagus
- Here is a great dish to serve to guests stir-fried chicken and asparagus flavored with black bean sauce and oyster sauce. It goes very nicely with potstickers and steamed scented rice.
A popular Szechuan dish - cucumbers are tossed in a red wine vinegar dressing spiked with minced ginger and chili flakes.
Zucchini is a high moisture vegetable and not too tough, which makes it perfect for stir-frying. If you like, feel free to spice this up by adding 1/4 - 1/2 teaspoon of chili paste with the ginger.
Emerald green bok choy and Napa cabbage with carrots, mung bean sprouts and cilantro leaves, coated with a tangy rice vinegar dressing.
Steamed dumplings are filled with bok choy, tofu and seasonings in this healthy vegetarian appetizer.
Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available. Serves 3 to 4. Stir-fried Chinese Broccoli
- another recipe, with the broccoli steamed in the wok and finished in an oyster-flavored sauce.
These potstickers are loaded with spring vegetables, including carrot and cilantro leaves.
And finally, spring rolls. This delicate appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured only fresh vegetables from the harvest; meat was added later. To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce. Cantonese Spring Rolls
- with pork, shrimp, Chinese mushrooms and garlic chives