Vegetable/24 recipes

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

This hearty and healthy Indian style dish is quick-easy to make, and it's tasty.

This easy yet tasty recipe is a great way to maintain the texture of asparagus. Tender but still crispy. The Chinese seasoning including soy sauce, sichuan oil, garlic, ginger and rice vinegar really brings tons of flavour into the dish. Serve it with cooked brown rice to make a wholesome meal.

It's a real comfy meal, and I always serve it with some homemade cabbage, daikon or cucumber kimchi (see links below). Absolutely delicious!

Breakfast Sour Milk Waffles recipe

Old fashioned bacon glazed green beans. It only take 3 ingredients to make this easy side dish.

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

Baking Powder Biscuits.

This classic Chinese appetizer can be found in many of Chinese restaurants. Fresh and crunchy veggies are wrapped into fresh tofu sheets, very similar way to wrap sushi. Usually served with soy-sesame or spicy dipping sauce.

The BEST and MOST DELICIOUS way to eat a vegetable!

Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.