If you can't find choy sum, whole baby bok choy makes a fine substitute.
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Black olives lend this dish a pungency similar to Asian shrimp paste.
Red onions impart a sweetness to this out-of-the-ordinary stir-fry.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.
The addition of soy sauce, sesame oil, and red chile oil puts an Asian twist on this simple vegetable.
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
Grilling asparagus concentrates its flavor. This recipe, from an article in the Washington Post by Steven Raichlen, uses toothpicks or skewers to hold together asparagus spears in a kind of “raft” that’s encrusted with sesame seeds, which become nicely toasted on the grill.
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Source: Washington Post