Much of the prep can be done a day in advance. Slice the vegetables into thin strips, about ¼ inch wide and 2 to 3 inches long. For most greens, simply slice the leaves crosswise and cut in half if too wide. Include the tender stems, unless the recipe specifies only leaves. To find descriptions of unfamiliar vegetables, check the Hakka Pantry. If you can’t find all the vegetables, let the bounty of your farmers’ market guide you in choosing alternatives. Basically, you want an assortment of vegetables that will contribute different flavors and textures. Keep in mind that leafy vegetables shrink greatly, while dense, drier vegetables may not. You should end up with about the same amount of each vegetable. Serve any leftover vegetables in broth for second helpings, or reserve for another use.
In eight to ten
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