Showing posts with label chinese spring vegetables. Show all posts
Showing posts with label chinese spring vegetables. Show all posts

Monday, June 7, 2021

spring bamboo shoots, water celery and taro root

6-07-2021 Mon. 


 DINNER ---  taro root fried with scallion infused oil | stir-fried spring bamboo shoot, Chinese celery and bean curd 



Sunday, April 25, 2021

shelled fresh fava beans

4-25-2021 Sun. 


WEEKEND BREAKFAST --- coffee 
AFTERNOON-TEATIME ---  
DINNER --- stir-fried fresh fava beans | stir-fried Chinese water celery with bean curd | bbq chicken wings and Korean style short rib  

shelled fresh 


  • if it is a rare tv night ( Oscar this one) , there will be chicken wings 

Tuesday, May 12, 2020

chive flowers

5-12-2020 Tue. 


DINNER --- stir-fried chive flowers with bean curd | potatoes | vegetable stew from leftovers 









  • finish all the leftovers 

Tuesday, May 9, 2017

green gourd

5-09-2017 Tue.  

  
 DINNER --- stewed green gourd, tomato and eggs  | salad 



  •  ballet food

Monday, May 2, 2016

vegie night

5-02-2016 Mon. chilly, rain


BREAKFAST --- coffee
LUNCH --- quinoa and vegetables 
AFTERNOON-TEATIME --- apple
DINNER --- salad | simmered Chinese eggplant and okra with roasted red pepper sauce  | sweet and sour lotus root | qunioa | wine 



 
  •  a good collection of vegetables

Saturday, April 13, 2013

fresh for spring fava beans and canola shoots

4-13-2013 Sat. mild, sunny.  


WEEKEND BREAKFAST --- coffee | croissant | mango | scallion pancake 
AFTERNOON-TEATIME --- tea
DINNER --- ( for O. an F.) guacamole and chips | spicy nuts | cava || pan-fried gyoza | silken tofu and pickled seaweed | stir-fried fresh fava beans, bamboo shoots and seasoned rolled  tofu skin | sauteed fresh canola shoots with beech mushroom | Kao-fu pot: bamboo shoots, shiitake mushroom, wood-ear and kau-fu braised in sweet soy with star anise and fresh ginger | rice | sake || ice cream with mango | Long-jing green tea 







  • fresh fava beans and canola shoots add spring color and taste

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