food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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It doesn't need much in terms of cooking, the Chinese approach to vegetables is to let their natural fresh taste come through. I like to simply lightly stir-fry (a little above medium heat) with a bit of salt and garlic by themselves or with shiitakes (fresh or rehydrated) cut into chunky strips. You can finish with a little sesame oil drizzled on top. If they're small you can use the leafy part and stalky part together, if they're a bit bigger cut each leaf horizontally into 2-3 sections, and put the stalk parts into the pan first for a minute or two before adding the leaves. Better undercooked than overcooked as a general rule.
If you like you can add some stock or water and have it in a brothy consistency, I also like to throw some leaves into any noodles or other soup dishes.