Asian Vegetables

NYT Cooking

Vegan Pho With Carrots, Noodles and Edamame

When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.

NYT Cooking

Korean Steamed Chicken With Vegetables

NYT Cooking

Veal Shanks With Vegetables

NYT Cooking

Pork Supreme Chow Mein San Yan Wong, Hunan Garden

NYT Cooking

Cambodian Hot-Pot Banquet With Vegetables And Seafood