Posts Tagged ‘vegetables and mushrooms’

Udon Noodles in Meat Sauce 肉酱乌冬面

Wednesday, November 12th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

I recalled my first likeable and impressionable encounter with udon noodles in a Chinese restaurant. You have heard me right - a Chinese eatery, not Japanese. That Stir-Fry Udon Noodles in Black Pepper Sauce was absolutely delicious.


This is not Stir-Fry Udon Noodles in Black Pepper Sauce. However, (Read more...)

Brussel Sprouts, Broccoli, Cabbage Pasta Soup 甘蓝,西兰花,高丽菜汤

Tuesday, November 4th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

This bowl of soup is all part of the Brassica oleracea family which includes cabbage, brussel sprouts and broccoli (broccolini to be exact).

If there is only one essential tip to share for making this soup a success, it is to not over-cook the brussel sprouts and baby broccoli when they are added int (Read more...)

Cabbage with Fresh Shiitake Mushrooms 高丽菜炒鲜香菇

Wednesday, October 29th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Similar to carrots, cabbage is available year-round. However, in the cooler fall/autumn months, the cabbage harvest is a much sweeter batch with the light frost concentrating the sugars in this vegetable.

This is yet another easy and quick stir-fry for stir-fry lovers. Visualize and imagine this dish (Read more...)

Noodles Soup with Cheese 乳酪/芝士汤面

Friday, October 24th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Another advantage of cooking for one is - getting to play around and be bold in mixing and matching ingredients. With some leftover cheese from making pizza, in the cheese goes into the noodles!

Adding a slice of cheese (I prefer Swiss or Cheddar Cheese) into spicy ramen noodles e.g Kimchi Noodles, i (Read more...)

Roasted Cauliflower with Basil 烤花椰菜

Tuesday, October 21st, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

My goal in the kitchen has always been consistent - to simplify cooking as much as possible, yet the kind of quick and easy cooking that yields the best possible flavors.


This year, our small-space garden has transformed from a previously "vegetable-centric" garden to one predominant with herbs and (Read more...)

Roasted Organic Rainbow Carrots 香烤彩虹萝卜

Wednesday, October 15th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

These organic rainbow carrots are so attractive and I was instantly drawn to them. Though carrots are available all-year round, fall/autumn is supposedly, or officially, carrots season.

Before roasting

Other than the regular orange carrotwe all know, there are also purple and yellow carrots in this or (Read more...)

"No-cook" Tomato Sauce 蕃茄拌面/蕃茄意大利面

Monday, October 13th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

If heirloom tomatoes were always in their peak, I may just buy them every time, forever. They are naturally plump, juicy and sweet, putting all "industrially-grown" tomatoes to shame. Though we are already into October and seeing less heirloom tomatoes, I am not going to give the last batch of heirl (Read more...)

Fuzzy Hairy Melon with Chicken & Mushrooms 金针菇鸡肉虾皮毛瓜

Friday, October 10th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Similar to chayote and the other melons and gourds, Hairy Gourd (a.k.a Jointed Gourd 节瓜) - most often used in Asian/Chinese cooking - is an ingredient that is often consumed in summer, with benefits of alleviating inner body heat and detoxification.

Unlike winter melon 冬瓜 which is considered "cooli (Read more...)

Vegetarian "Hakka" Stir-Fry 蔬菜小炒

Tuesday, October 7th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Remember the health-specific five colors (black, white, green, red, yellow) of bibimbap? Now the five colors can be found in this stir-fry. Unlike a leafy vegetable stir-fry or braise that tends to be tender-soft, this stir-fry is crisp with exciting crunch and bite from the celery, bell peppers, wo (Read more...)

Kale, Tomatoes, Mushrooms Soup 羽衣甘蓝蕃茄蘑菇清汤

Friday, October 3rd, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Of the variety of kale available - do you have a favorite? I don't. I like using baby kale in a super-easy-and-quick stir-fry, red kale in a fruit and vegetable salad, green (curly) or lacinato (dino kale) in soups or stir-fries. Besides kale stir-fries, I am also constantly thinking of new ways to (Read more...)