Tuesday, May 26, 2015

Radish Leaves Spiced Rice/ Biryani 小萝卜叶印度香饭

Small globe radishes can be sliced razor-thin, used in salads; but they can also be kept whole while being cooked in a quick curry-stew.

What do you do with the radish-top leaves which often have a sharp, bitter-peppery taste especially when used fresh?

Recently I found a new way to incorporate the leaves - in Indian-style spiced rice. This is the simplest vegetable biryani to cook, over the stove. Conveniently, you can also add freezer-friendly peas and corns, even carrots but here I am just using fresh carrots, and radish tops, that's all.

Red Globes Radishes and their greens are excellent sources of vitamin C. Radish leaves contain almost 6x the vitamin C content of their roots and far more calcium and protein than the roots. Red  Radish is a very good source of the trace mineral molybdenum, potassium and folic acid. Radishes provide a very good source of potassium and copper. Fresh radish roots contain more vitamin C than cooked radish roots. Many enjoy fresh radish in salad e.g. Arugula, Grapefruit, Radish Salad, while I use the fresh roots in smoothies.

Thursday, May 21, 2015

Wakame Seaweed Fresh Mushrooms Soup 紫菜海带鲜菇汤

This recipe is similar to Seaweed, Fresh Shiitake Mushrooms and Spinach Soup, however made simpler this time (without spinach) with wakame seaweed and two kinds of mushrooms - fresh shiitake mushrooms and bunashimeiji beech mushrooms.

To save time, fresh mushrooms are added directly to a simmering pot of soup. However, if you have a little more time on hand, mushrooms are more fragrant (making the soup more flavorful) when lightly sauteed before they are added to the soup.

Tuesday, May 19, 2015

Stir-Fry Pea Greens 蒜炒大豆苗

These soft-stemmed vine-type sweet pea greens with large tender leaves (of matured pea plants) 大豆苗/豆叶 are unlike the delicate pea-shoots (of young pea plants) 豆苗. Both the pea greens and pea shoots have a strong grassy-taste compared to the peas themselves; but the matured pea greens of the pea plants are sturdier, thus more fibrous and tough, compared to the young pea shoots.

Most commonly, the Asian way of cooking pea greens is stir-frying; and without fail turns out amazingly delicious, just like pea shoots in a stir-fry.