Chinese Vegetable Dishes
A healthy way to get your veggies is to stir-fry them up in delicious combinations. Chinese vegetables are a great side for any meat or can be perfect on their own for a vegetarian entree.See Popular Chinese Vegetable Dishes Recipes
Inspired by the Chinese-French artist Zao Wou-Ki, Pierre Gagnaire's ingenious and surprisingly simple dish looks like a brush dipped in magenta paint.
This quick and easy vegetable stir-fry goes well with grilled steak or chicken.
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy. Wendy Leon likes to serve it alongside Peking duck; tossing it with shrimp or tofu would make for an even healthier main course.
This vegetable stir-fry blends the Asian flavors of soy sauce, fresh ginger, and garlic.
Scissors make snipping the beans into 4-inch lengths a breeze. Use plain sesame oil, not toasted.
This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Soy sauce, ginger, and garlic are frequently used in concert to flavor many Chinese dishes. The addition of sesame seeds and toasted sesame oil gives the vegetables a rich flavor boost.
We all know that we could stand to eat more vegetables -- but let's face it, vegetable side dishes can be a pain in the you-know-what. Don't get us wrong: the idea of that tidy, pretty pile of veggies balancing out the plate is nice and all, but like spotless kitchen floors and wrinkle-free beds, not necessarily realistic. On busy weeknights, it's all we can do to get the main course on the table, let alone fish out another recipe that takes half an hour or more to make.
What were we thinking of as kids, refusing to eat our vegetables? Whereas once our parents had to resort to an arsenal of tactics just to get us to take a bite, by turns cajoling, imploring and vacillating between reward (the promise of dessert!) and threat (go to your room!)
Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
Bok choy's mellow flavor goes beautifully with earthy shiitake mushrooms in this quick stir-fry. Be sure to use toasted rather than plain sesame oil--it has a superior nutty flavor. For a little heat, add a pinch of crushed red pepper.
Enjoy this family-style Asian stir-fry over rice.
Accent a frozen vegetable mix with flavorful wedges of fresh fennel and toasted sesame seed.
Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.