This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
A spicy Chinese dish using the smooth and earthy tasting tofu.
According to Martha Dahien, Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe.
Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish.
This Asian stir-fry is the perfect side dish for spinach lovers.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Flavorful and simple to prepare, this is a typical vegetable dish found in Indian households at lunchtime.
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
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