Seriously Asian: Stir-Frying Vegetables

Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order....

Sautéed Japanese (Hakurei) Turnips With Turnip Greens

Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through.

Spinach and Red Shen Choy in Garlicky Broth

Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply in a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table.

Chinese Preserved Greens Recipe - The Woks of Life

These Chinese Preserved Greens can be made with any robust leafy green vegetable, like tender kale, mustard greens, or radish greens. All you need is salt!

Pickled Mustard Greens (Haam Choy) - The Woks of Life

Making Chinese pickled mustard greens (haam choy or ham choy, depending on how you spell it) has been a family tradition for decades.

Bitter Greens Salad With Sesame Dressing

An easy Asian-inspired salad of hearty greens dressed in a sesame dressing.

Miso Soup With Mixed Seasonal Vegetables

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

Arugula, Sweet Potato, and Walnut Salad With Dashi "Vinaigrette"

Conventional wisdom says that salads should be dressed with vinaigrettes, which, by definition, balance an acid with a fat. Turns out you can break that rule by dropping the acid entirely. In this salad, we make a "vinaigrette" with shoyu-dashi—soy sauce mixed with dashi—for an easy, deeply flavorful dish.

Bok Choy in Ginger Sauce

My favourite way to cook bok choy - with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily!

Korean-style collard greens side dish

Collard greens are not a familiar vegetable in Korean cuisine. However, since the vegetable is nutritious, healthy, and delicious, I wanted to use it in my cooking. First I tried to make kimchi with it, but it turned out too tough. Then I tried cooked collard greens at a BBQ restaurant in New...