Vegetable Side Dishes

1 min read

In traditional Chinese cuisine—theoretically speaking, that is—steamed rice is the core dish and all other dishes are side dishes. As a boon to vegetarians, on a typical Chinese table, most of these side dishes showcase vegetables, which are economical and lend both healthfulness and eye-catching appeal to the meal.

While it goes without saying that I’m into vegetables, living in China introduced me to a whole new world of veggie possibilities. Familiar Western standbys such as asparagus, cauliflower, corn, eggplant, green beans, and potatoes are taken to other levels with unique blends of herbs, spices, and seasonings, and unexpected cooking and preparation methods, as well. For example, lettuce and cucumbers are served stir-fried or braised more often than raw, and bamboo shoots and water chestnuts are typically prepared in their fresh, versus canned, state.

Then there are the vegetables I’d never even heard of or seen before coming to China: celtuce (this is not a typo), long beans (also known as ―snake‖ beans), lotus root, and fuzzy melon, to name a few. Most exciting of all, the Chinese make cooking vegetables a breeze. Whether you’re new to Chinese cooking or just looking for a quick recipe, the majority of the following recipes are ready in minutes. Many can be made with ingredients that are available at most local supermarkets, while others will most definitely require a trip to your local Asian market—trust me, the journey will be worth it!