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Fresh, Crunchy & Nutritious

Appears in
China: A Cookbook
China

By Terry Tan

Published 2020

  • About
Many vegetables are grown in China, especially around the fertile Yangtze delta, that rarely, if ever, make it out of the country. Most local people shop for vegetables on a daily basis due to the cultural insistence upon fresh produce. The simplest of ingredients, such as mangetouts or snow peas, baby corn, pak choi, kai lan, mushrooms, spring onions, scallions and bamboo shoots are tossed with aromatic seasonings to create many tasty dishes.

Mushrooms are extremely versatile, a fact that is put to excellent use in wok-fried recipes such as Bamboo Shoots with Mushrooms, or Jade Button Mushrooms, as well as wonderful parcels of shiitake mushrooms wrapped in delicate bean curd skins.

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