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Vagetable Dishes, Phoenix, AZ (2026)

08/01/2023

Pork and vegetable spring rolls❤️❤️

-Hence the name, spring rolls are typically consumed during the Spring Festival. The gold rolls stand in for gold bars, which indicate affluence.

Ingredients:

65g dried vermicelli noodles

1 tbsp vegetable oil, plus extra, to deep fry

250g pork mince

2 garlic cloves, crushed

3 tsp finely grated fresh ginger

1 carrot, peeled, coarsely grated

100g shiitake mushrooms, stalk removed, finely chopped

2 tsp cornflour

1 tbsp cold water

2 tbsp Lee K*m Kee Panda Brand Oyster Sauce

1 tbsp soy sauce

18 frozen spring roll wrappers, thawed

Lee K*m Kee Sweet & Sour Sauce, to serve

Thinly sliced green shallots, to serve

Directions:

-Soak the noodles in boiling water for 3 minutes or until softened. Drain and refresh under cold water, squeezing out any excess moisture. Cut into lengths. Set aside.

-Heat 1 tablespoon oil in a wok over medium-high heat. Add pork. Stir-fry for 2-3 minutes, until browned. Add garlic and ginger. Stir-fry for 1 minute. Add carrot, mushrooms and noodles. Stir to combine. Combine cornflour and water in a bowl until smooth. Add oyster sauce, soy sauce and half the cornflour mixture. Stir-fry for 1-2 minutes, until combined and liquid is absorbed. Set aside to cool.

-Place 1 spring roll wrapper, with a corner closest to you, on a clean bench. Place 2 heaped tablespoons pork mixture in the centre. Fold in the sides, then fold over the bottom corner. Roll up from bottom to top to enclose filling and form a log. Spread a little remaining cornflour mixture over top corner. Roll to seal. Repeat to make 18 spring rolls.

-Add oil to a large deep saucepan to reach a depth of 10cm. Heat to 180C on a cook’s thermometer over medium-high heat. Deep-fry spring rolls, in 3 batches, for 2-3 minutes or until golden. Drain on paper towel. Sprinkle with shallot and serve with sweet and sour sauce.

07/15/2023

Vegetable Cabbage Soup

-When we want a hearty and comforting weekday meal, vegetable cabbage soup is one of our go-to recipes since it is straightforward and versatile. It comes together quickly, is tasty, and is highly healthful (due to the star of the show: cabbage).

Ingredients:

2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. thyme leaves
4 c. low-sodium chicken (or vegetable) broth
2 c. water
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish

Directions:

-In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.

-Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.

-Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.

07/14/2023

Soy Pickled Tomatoes with Silken Tofu

-Juicy tomatoes that have been luxuriating in a garlicky bath of soy sauce, vinegar, and chile oil are the ideal partner for silken tofu. The best part is that it tastes great when served cold straight from the refrigerator and garnished with some fresh herbs. It tastes well either eaten alone or with rice.

Ingredients:

FOR THE PICKLED TOMATOES:

12 oz. cherry or grape tomatoes, halved
2 Tbsp. soy sauce or tamari
1 Tbsp. black or rice vinegar
1 Tbsp. chile oil
1 Tbsp. toasted sesame oil
½ tsp. sugar
1 garlic clove, finely grated

FOR THE TOFU:

2 lb. cold silken tofu, drained and patted dry on all sides with paper towels
1 Tbsp. white sesame seeds, toasted
4 shiso leaves, thinly sliced (optional)
2 scallions, tops and bottoms trimmed, thinly sliced
Cilantro leaves, for garnish

Directions:

-Make the pickled tomatoes: In a medium bowl, stir together all the ingredients and set aside to marinate for 10–20 minutes. (Alternatively, cover and refrigerate for up to 12 hours; bring to room temperature before using.)

-Meanwhile, make the tofu: Place the tofu onto a platter. Without cutting through to the bottom, slice the tofu in a crosshatch pattern at 1-inch intervals (this will help the sauce pe*****te).

-To serve, spoon the reserved tomatoes and their sauce over the tofu, then scatter with the scallion, cilantro, shiso (if using), and sesame seeds.

07/13/2023

Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans

-An very flavorful stir-fry like this one would be more appropriately served as a hot bowl of jasmine rice in Thailand than as a veggie meal. Markets in Asia carry bitter melon all year long.

Ingredients:

2 medium bitter melons
6 tbsp. peanut oil
1 lb. medium shrimp, peeled, deveined, and butterflied
8 medium garlic cloves, peeled and minced
3 tbsp. fermented black beans, coarsely chopped
1⁄4 cup shaoxing (Chinese rice wine)
1 tbsp. soy sauce
2 tsp. sugar
1 small dried red chile, stemmed and crushed
Freshly ground white pepper
4 cups steamed jasmine rice

Directions:

-Trim and discard ends of bitter melons, then cut melons in half lengthwise. Scoop out seeds and pith with a small metal spoon and discard. Slice melon halves crosswise into thin pieces and set aside.

-Heat oil in a wok over high heat, swirling to coat the surface of the wok. When the oil is shimmering, add shrimp and stir-fry until they turn pink and are just cooked through, about 1 1⁄2 minutes. Transfer shrimp to a bowl with a slotted spoon and set aside.

-Reduce heat to medium-high. Add garlic to wok and stir-fry until golden and fragrant, about 15 seconds. Add fermented black beans, stir-fry 15 seconds, then add bitter-melon slices and stir-fry 1 minute longer. Add shaoxing and stir-fry 1 minute. Add soy sauce, sugar, and chiles and stir-fry until bitter melon is just tender, 2-3 minutes. Return shrimp to wok and stir-fry until heated through. Season to taste with pepper and serve with bowls of steamed jasmine rice.

07/12/2023

Stir-Fried Baby Bok Choy

-This is a traditional Trader Vic's vegetable dish, along with Chinese peas with water chestnuts and asparagus cooked in the Chinese style.

Ingredients:

4 medium heads baby bok choy
1⁄2 tsp. cornstarch
3 tbsp. vegetable oil
2 tbsp. oyster sauce
1⁄4 cup chicken stock
Salt and freshly ground white pepper
1 tsp. Asian sesame oil

Directions:

-Trim and quarter lengthwise heads of bok choy. Blanch in a large pot of boiling water until just tender, 1–2 minutes. Drain, pat dry, and set aside.

-Dissolve cornstarch in 1 tsp. water; set aside.

-Heat a wok over high heat until hot but not smoking. Add vegetable oil, then add bok choy and stir-fry until heated through, about 1 minute. Add oyster sauce and chicken stock and stir-fry until liquid has reduced slightly, about 30 seconds. Season to taste with salt and pepper.

-Add cornstarch mixture and cook until sauce thickens, 15–30 seconds. Add sesame oil and stir well.

07/10/2023

Sindhi Kadhi (Pakistani Vegetable Curry)

-This Sindhi kadhi dish is for a spicy, mildly tangy stew that originates from Sindh province in southeast Pakistan. The following vegetables are worth looking for: cluster beans, drumsticks, lotus root, and curry leaves. If you can't find one (or a few) of these vegetables, just add whatever produce you have on hand in roughly equal amounts.

Ingredients:

Vegetable oil, for frying
10–12 okra (13 oz.), tops discarded, slit down the middle
1 small cauliflower (1 lb.), cut into florets
1 medium eggplant (14 oz.), cubed
2 lotus roots (1 lb. 3 oz.), cut into ½-in. pieces
¾ cup gram (chickpea) flour
1 Tbsp. kosher salt, plus more to taste
½ tsp. Kashmiri chile powder, or to taste
½ tsp. ground turmeric
2 medium green chiles, such as serrano, thinly sliced
1 medium tomato, coarsely chopped
2 medium russet potatoes, peeled and cut into 1-in. chunks
10–12 cluster beans (1 lb.), trimmed
½ cup peas, fresh or frozen
2 Tbsp. tamarind paste, thinned with 2 Tbsp. of water and strained
2 drumsticks (13 oz.), cut into 1-in. pieces
¼ tsp. asafoetida
¼ tsp. cumin seeds
½ tsp. whole fenugreek seeds
10–12 curry leaves
Boondi (optional) and coarsely chopped cilantro, for garnish
Steamed rice, for serving

Directions:

-To a large pot set over medium-high heat, add ¼ cup of oil. When it’s shimmering and hot, add the okra and fry, adding more oil as needed, until lightly browned, 3–5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Repeat with the cauliflower, followed by the eggplant. Remove from the heat.

-Meanwhile, bring a medium pot of water to a boil, then add the lotus root and cook until tender, about 5 minutes. Drain and set aside.

-To the large pot, add oil as needed to reach about ¼ cup, then turn the heat to medium. Add the gram flour and cook, stirring frequently, until golden, 3–5 minutes. Stirring continuously, gradually add 6 cups of water. Stir in the salt, chile powder, turmeric, chiles, and tomato and bring to a boil. Turn down the heat to maintain a simmer and cook until the tomato begins to break down, about 8 minutes. Add the potatoes and simmer for 5 minutes, then add the cluster beans and continue to cook until the potatoes and beans are almost tender, about 2 minutes more. Add the reserved lotus root, cauliflower, eggplant, and okra; the peas; tamarind; and drumsticks and simmer until all the vegetables are tender, 5–7 minutes. (If the curry looks too thick, add water to loosen.)

-Meanwhile, make the tarka: To a small pan set over medium heat, add ¼ cup of oil, the asafoetida, and cumin seeds and cook until barely fragrant, about 45 seconds. Add the fenugreek and curry leaves and cook until fragrant, about 30 seconds more.

-Immediately pour the tarka over the curry and stir to combine. To serve, ladle the sindhi kadhi into bowls, then sprinkle with cilantro and boondi if desired, and accompany with rice.

06/22/2023

Parmesan Roasted Green Beans
Green beans are a simple veggie you can throw in the oven, topped with some parmesan, and have a flavorful side dish ready in half an hour.

You don’t need to prep the green beans at all but you will want to season them with a pinch of salt and pepper.

Sprinkle as much parmesan as you want and then wait till it comes out of the oven.

05/29/2023

Boiled Green Vegetables Recipe: How to make Boiled Green Vegetables Recipe at Home | Homemade Boiled ...

Ingredients
4 cup cabbage
4 cup bean
4 cup cauliflower
4 tablespoon virgin olive oil
0 As required salt

05/15/2023

ETHAN CALABRESE
Zucchini Tomato Bake
Got too much in your CSA produce box this summer? This easy side is the most delicious way to use up your favorite summer vegetables.

05/08/2023

Easy Mixed Vegetable Curry (Dry, North Indian Style Sabzi)

Ingredients
3 tbsp cooking oil
1 tsp cumin seeds
1 medium red onion (sliced fine)
1 tsp chopped ginger
1 tsp chopped garlic

04/15/2023

Restaurant-style Chinese Greens with Oyster Sauce

Ingredients
Your favorite Chinese greens (I used 6 baby bok choy for my dish)
1 tablespoon oyster sauce (Lee K*m Kee brand preferred)
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar

Vagetable Dishes

08/01/2023

07/15/2023

07/14/2023

07/13/2023

07/12/2023

07/10/2023

06/22/2023

05/29/2023

05/15/2023

05/08/2023

04/15/2023

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