About Chinese Vegetable Dishes

Chinese cooking is particularly well-suited to the nature of vegetables. Cooked quickly over high heat, they retain their nutritional value and fresh flavor. Vegetables accompany nearly every Chinese meal, used in most cases to balance tastes and textures of meat, but also appearing as dishes in their own right. Of vegetables, there is just no end in Chinese food. Watercress in the west is used, for the most part, as a garnish or an addition to salads. One has only to cook it the Chinese way to realize what a tasty vegetable it is. Westerners are told to cook the outer leaves of lettuce but the long process given to them does nothing for them.

The Chinese way makes it a new vegetable - certainly lettuce with an infinitely better taste. And so it is with green beans, long beans, eggplant and green sweet peppers. They need only the quick Chinese method to be cooked to perfection. Other vegetables such as broccoli, cauliflower, and carrots may be blanched (parboiled) then finished off in a little oil in the frying pan. Bean sprouts are typically Chinese and, as such, are 'exotic' to the westerners.

Authentic Vegetables Dishes

Broccoli With Oyster Sauce
Cabbage With Chinese Sausage
Chop Suey With Pork
Chop Suey With Quail Eggs
Glazed Carrots
Pickled Carrots
Pork-stuffed Mo Qua (Fuzzy Melon)
Spicy Cucumbers
Spicy Eggplant
Steamed Eggplant
Stir-fried Bean Sprouts
Stir-fried Broccoli, Hong Kong Style
Stir-fried Spinach
Stir-Fried Spicy Sweet Potatoes
Stir-fried Baby Bok Choy
Stir-fried Bitter Melon
Sweet and Sour Vegetables
Szechuan Pickled Vegetables
Thai Creamed Corn With Fresh Basil Leaves

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