Winter Vegetable Fried Rice

Winter Vegetable Fried Rice
Recipe type: Main Dish
Serves: 4

  • 1 cippolini onion, minced
  • 1 carrot, cut into small dice
  • 1 parsnip, cut into small dice
  • ½ beauty heart radish, cut into small dice
  • 1 Tbsp. each garlic & ginger, minced
  • 2 cups kale, de-ribbed & finely chopped
  • 3+ Tbsp. peanut or sesame oil
  • 3 cups cooked rice
  • Salt & pepper to taste
  • 2 eggs, lightly beaten
  • 2 Tbsp. tamari/soy sauce
  • ½ tsp. Chinese 5-spice powder (optional)

  1. Heat oil in a large cast iron pan or wok over medium-high heat & add onions, carrots, parsnips, & radish.
  2. Stir fry until starting to brown, then add garlic, ginger, & kale.
  3. Stir for another minute, then add rice, a bit of salt, & pepper.
  4. Stir fry until rice is hot & just starting to brown.
  5. Lower heat a bit & make a well in the middle.
  6. Add the egg & season with salt & pepper. Stir until egg just starts to set & then stir & scrape it into the rest of the stirfry until cooked.
  7. Add soy sauce & 5-spice & serve.
  8. Garnish with chopped roasted peanuts & cilantro, if desired.
  9. Add cooked chicken, pork, or tofu if you wish.


Veggies & Peanut Sauce

Veggies & Peanut Sauce
Recipe type: Main Dish
Serves: 4-6

This is a great recipe to use up miscellaneous vegetables – anything from broccoli to winter squash to root vegetables like beets and carrots.
  • 5 cups mixed vegetables, cut into bite sized pieces
  • 4 Tbsp. natural peanut butter (crunch preferably)
  • 3 Tbsp. soy sauce/tamari
  • 2 Tbsp. apple cider or rice vinegar
  • 1 Tbsp. honey
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced/grated
  • 1 c. tomatoes, finely chopped
  • ½ cup apple juice/cider OR orange juice
  • Hot pepper flakes or fresh minced hot pepper, to taste
  • Black pepper to taste
  • Cilantro, for garnish (optional)
  • Cashews or peanuts

  1. Cook vegetables, either by steaming, sautéing, or roasting.
  2. Meanwhile, combine remaining ingredients in small saucepan & bring to a boil over medium heat while stirring to dissolve peanut butter.
  3. Reduce to low heat & simmer for about 5 minutes, until thickened.
  4. Spoon over vegetables & serve, garnished with cilantro and nuts if you wish.
  5. Serve with rice, noodles, or millet.


Spicy Stir-Fried Tsoi-Sim

Spicy Stir-Fried Tsoi-Sim
Recipe type: Side Dish
Serves: 2-3

  • 1 bunch Tsoi Sim (or equivalent amount of other coarse greens, like pea vine, kale, collard greens or even radish tops)
  • 1 Tbsp. Drfitless sunflower oil
  • ¼ tsp. whole coriander seed (optional)
  • 2 Tbsp. green garlic, coarsely chopped
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. tamari/soy sauce
  • 1 tsp. sugar
  • ½ tsp. fish sauce (optional)
  • ¼ – ½ tsp. hot chili sauce, to taste

  1. Rinse Tsoi Sim, separate stems into & cut into 1” pieces.
  2. Reserve the damp leaves & flowering tops.
  3. In a medium saute pan, heat oil over medium heat.
  4. Add coriander seeds, green garlic, & Tsoi Sim stems.
  5. Stir & cook for about a minute or two.
  6. Meanwhile, mix vinegar, tamari, sugar, fish sauce, & hot sauce in a small bowl until sugar dissolves.
  7. Turn up the heat & add Tsoi Sim leaves/flowering tops to pan with the sauce & continue to stir until leaves are just wilted, about 1 minute.
  8. Remove from heat & serve with rice fried tofu or grilled chicken.


Tempura Vegetables

Tempura Vegetables
Recipe type: Main Dish

Use this recipe for a wide variety of vegetables – it’s stunning, impressive, delicious & really highlights each vegetables uniqueness.
  • Batter:
  • 1 egg
  • ½ c. ice water
  • 1½ c. white all-purpose or cake flour
  • 4-5 cups of mixed cut vegetables (any desired amount of any may be used)
  • fennel bulbs (1/2” wide slices)
  • cauliflower (1” florets)
  • cabbage (1/2” thick wedges)
  • scallions (2” whole pieces) or onions (1/2” thick slices)
  • peas (whole)
  • mushrooms (shiitake or white button, whole)
  • broccoli (1” florets)
  • green beans (whole)
  • zucchini (1/2” diagonal slices).
  • high heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
  • grated diakon radish for garnish
  • Sauce:
  • 1 c. vegetable stock
  • 2 Tbsp. mirin (Japanese sweet cooking wine)
  • ¼ c. soy sauce/tamari
  • 1 Tbsp. fish sauce (optional)
  • 1 Tbsp. sugar

  1. In a medium bowl, beat egg lightly and beat in ½ cup ice water.
  2. Add 1 cup of the flour and stir just a few times to barely mix
  3. Don’t over-mix or your batter won’t be light & fluffy like you want it to be.
  4. Put remaining ½ c. flour in a shallow bowl.
  5. In a large deep skillet or wok, heat 3 inches of oil to 340 degrees.
  6. Dredge each vegetable piece in flour, shake off excess, & dip in batter.
  7. Immediately shake off excess batter & slide into the hot oil
  8. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
  9. Sauce:
  10. Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat.
  11. Cool to serve.
  12. Serve with grated diakon radish


Vietnamese Root Slaw

Vietnamese Root Slaw
Recipe type: Side Dish
Cuisine: Vietnamese

  • 4½ cups grated mixed root vegetables of choice (such as daikon radish, carrots, beets, turnips, etc.)
  • ½ cup red onions, diced
  • 1 small hot or sweet pepper, seeded & minced
  • ¼ c. fresh cilantro, chopped (optional)
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • salt & black pepper to taste
  • pinch of cayenne (optional)

  1. Place grated vegetables, onions, peppers, & cilantro in a serving bowl.
  2. Whisk together remaining ingredients & pour over the vegetable.
  3. Toss thoroughly & add more salt/ pepper/vinegar to taste. Serve immediately.