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The Basic Vegetables in Chinese Cusine

This guide to vegetarian food is an easy to use reference guide. It offers an accessible introduction to the wide variety of foods available to those who either follow a vegetarian diet or are considering doing so.

There are entries for fruits, vegetables, pulses, nuts, seeds, which provide information on choose and nutritional value and how to prepare each food. You can easily get the best chili’s prices by clicking here.

Bamboo Shoots and Water Chestnuts – The two queens among mixers are bamboo shoots and water chestnuts. They perform as catalysts, marrying the flavors of anything they are combined with, while not having too much taste of their own.

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It is their texture that is perfect. Bamboo shoots do especially well in stir-fried mixtures (ch ao) or in stews (mun). Water chestnut, cut in slices, is a desirable ingredient in chop suey making the difference, in fact, between a mediocre vegetable dish and one that is very fine.

Minced water chestnut is excellent in meatballs and even better combined with minced shrimp. Chinese Dried Mushrooms (and to a large extent fresh ones) come next; for, like the bamboo shoot, they mix well with, almost anything in Chao, mun, and Jeng (steamed) dishes.

Incidentally, European dried mushrooms may be used in place of Chinese or Japanese ones; but our domestic fresh mushrooms, to the Oriental taste, are lacking in flavor.

French beans, snow peas, green pepper, broccoli, onion, asparagus tips, kohlrabi, and cabbage do well as accessories in Chao dishes.

Peas are a good ingredient with ch ao-style diced meat and in fried rice (chow fan). Almonds, with bamboo shoots and cubed mushrooms, are a prime ingredient with diced chicken. Green peas may be added for color.

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