Vegetables in May's Garden - 2010 - Part Three

Some of following vegetables are from a shared garden (with my friend)

Opa - Climbing on trees:










Baby Bao Choy:





Reddish :









Tong Hao:




Garlic:



Chinese Cabbage:

Vegetables in May's Garden - 2010 - Part Two

Following vegetables are from a shared garden (with my friend)

Cherry Tomato:



Opa:




Green Bean:



Another Bean:




Chinese Squish:

It is time for late vegetables

The advantages to do late summer vegetable are:

1) Much less bugs in late summer comparing with late spring or earlier summer.
2) The weather is not that hot/dry in late summer and fall, will need much less water.

That means the late summer vegetables are much easier to take care.

It is good time to start late summer vegetables now. You can do the following late summer vegetables:

1) Radish: you should start now
2) Baby Bao Choy: you can start seeds now, and transfer the plants in 2-3 weeks when the plants are ready.
3) Garlic: you can start in the middle or later of August.

Above are my experience, and I have been doing that for several years. By the way I live in Zone 5.

Vegetables in May's Garden - 2010 - Part One

Following vegetables are from a shared garden (with my friend)

Zucchini:









Water Spanish:



Patato:





Boiled Potato (Recipe: just with salt a little bit green onion, and supper healthy!)



Snow Pea:







Corn:

Chinese Onion Cake

Chinese Onion Cake
By May Huang



Ingredients (see picture below for main ingredients):

A: For dough:
1. 2 ½ C flour
2. 1 C water

B: For filling
3. ¾ t salt
4. ½ t black pepper
5. 1 ½ T canola oil (replaceable with other types of oil)
6. 3 T green onion, finely chopped, green part only

C: For pan fry
7. 2-3 T canola oil

Directions:

1. Mix flour and water well in a container, knead the dough to a smooth ball in the container, cover the container, and set the container aside for 1-2 hours.
2. Mix ingredients listed in B together in a small container
3. Knead the dough again on a working table, equally divide the dough to 2 -3 parts **
4. Use one part of the dough; roll out the dough to a flat sheet using rolling pin. The shape of the sheet should be square or round; and thickness of the sheet should be about ¼ inch. Take one third of the filling and equally spread it on the top of the sheet. Fold the sheet to equal three lays in one direction, and fold it three times again in another direction. The folded the dough should be square shape. Roll the folded the dough out to a flat sheet using rolling pin. See the following pictures for step-by step instruction.
5. Heat 1.5 table spoon of the oil in a flat fry pan with medium temperature. Add the dough sheet to the pan, cook for few minutes, and turn over the onion cake, and cook for another few minutes. The both side of the onion cake should be light golden brown.
6. Repeat the steps 4 & 5 to complete the remaining of the dough.

Note: ** depending on the size of pan, the dough can be divided to less or move parts.

Onion Mixture:




Step by step directions:





Notes: you can serve this Onion Cake with Chinese rice soup, corn meal soup, or broth based soup.

Zucchini Pancake

Zucchini Pancake
By May Huang



Ingredients:

A:
1. 1 ½ C all purpose flour
2. 4 eggs, well beaten
3. ½ C water
4. 1 t salt
5. ¼ t black pepper powder
6. 1 stalk of green onion
7. 2 C zucchini, finely shredded

B:
8. 1 ½ T canola oil

Directions:

1. Mix everything listed in the A well
2. Heat a 12 - inch flat pan with medium temperature, add one tablespoon of canola oil. And make sure the oil is evenly spread over the pan. Add half of flour mixture, and again make sure the flour mixture is evenly spread over the pan, turn over the pancake when one side is light golden brown, and continue to cook, and turn off the heat when the both sides are light golden brown. Transfer the crepe to a serving plate. Add the remaining ½ tablespoon of oil, and repeat above procedure to finish the remaining. It should yelled two 12 – inch pancakes in total.

Notes: you can serve this pancake with Chinese rice soup, corn meal soup, or broth based soup.

Chinese Garlic Chive Crepe

Chinese Garlic Chive Crepe
By May Huang



Ingredients (see picture below for main ingredients):

1. 1 C all purpose flour
2. 1 C water
3. 2 - 3 eggs, well beaten
4. 1 C garlic chive, finely chopped
5. ¾ t salt
6. 1 ½ T canola oil



Directions:

1. Mix the ingredients 1-5 in a container (see picture for the mixture)



2. Heat a 12 - inch flat pan with medium temperature, add 1 tablespoon of canola oil. And make sure the oil is evenly spread over the pan. Add half of the flour mixture, and again make sure the flour mixture is evenly spread over the pan, turn over the crepe when one side is light golden brown, and continue to cook, and turn off the heat when the both sides of the crepe are light golden brown. Transfer the crepe to a serving plate. Add the remaining ½ tablespoon of oil, and repeat above procedure to finish the remaining. It should yelled two 12 – inch pancakes in total.

Notes: you can serve this crepe with Chinese rice soup, corn meal soup, or broth based soup.

Seafood Topping Noodle

Seafood Topping Noodle
By May Huang



Ingredients:

A: Noodle
1. 4 oz noodle (any type of noodle)

B: For marinating
2. 4 oz. mixture of shrimp & scallops (about 1 cup), chopped
3. 1 T cooking whine
4. ¼ t salt
5. ½ t corn starch

C: Veggie and others
6. 1 C zucchini, chopped (replaceable with other vegetables, such as peppers)
7. 2 stalk of green onion, chopped, white part only
8. ½ t ginger, finely chopped
9. 2 clove of garlic, finely chopped

D: For Sauce
10. ½ t salt
11. ½ t corn starch

E:
14. 2 T canola oil

Directions:

1. Marinating Seafood: place the ingredients listed in B to a container, and mix them well, and set the container aside for at least 20 minutes.

2. Preparing sauce: Place the ingredients listed in D to a small bowl, and mix them well.

3. Prepare zucchini: heat two cups of water in a small pan on high temperature. Add the zucchini to the pan when water is at boiling. Cover the pan, take zucchini out when the water is boiling again.

4. Preparing topping: Heat a wok over high heat, add 2 tablespoons of canola oil to the wok. Add the seafood to the wok when the oil is hot enough but not smoke. Stir the seafood about 2 minutes or until the meat is ready. Add zucchini and the sauce (prepared in the step 2t), stir the mixture about 30 seconds or until the mixture is at boiling. Transfer the mixture to a container.

5. Preparing noodle: Add water to a medium size pan (about half way full), heat water with high heat; put the noodle to the pan when water is boiling, turn the heat to low when the noodle is at boiling again and continue to cook for few minute until the noodle is soft. Then take the noodle out to serving plate, and add the seafood on the top of the noodle. Mix the noodle with the topping when eating.

SiChuan Noodle

SiChuan Noodle
By May Huang



Ingredients:
A:
1. 4 oz noodle (any type of noodle)

B:
2. 1-2 T sesame oil

C:
3. ½ T canola oil
4. 1 stalk of green onion, chopped
5. ½ t ginger, chopped
6. 2 cloves of garlic, finely chopped

D:
7. 1 T soy sauce
8. 1 t Chinese rice vinegar
9. 1 t hot sauce (or hop pepper) (optional)
10. ¼ t black pepper
11. 2-3 T cilantro, chopped
12. ¼ C Broccoli stem, shredded, optional
13. ¼ C Red pepper, shredded, optional


Directions:

1. Add water to a 10 inch pan (about half way full), heat water; place the noodle to the pan when the water is boiling, turn the heat to low when the noodle is at boiling again and continue to cook until the noodle is soft. Then take the noodle out to a colander, and drain water out. Transfer the noodle to a flat pan. Separate the noodle as thin as possible. Add sesame oil to the noodle; mix the sesame oil with the noodle.

2. Heat canola oil to medium temperature, add green onion, garlic and garlic, cook for few seconds, and turn off the heat. Transfer the oil mixture into the noodle, and add all ingredients in D into the noodle. Mix the noodle well. Transfer the noodle into a serving container.

Lima With Pine Nut
By May Huang



Ingredients (see picture below for the main ingredients):

1. 1 C lima bean, unfrozen
2. 1 C corn, unfrozen
3. ½ C brown lima bean
4. ¼ C carrot, cube
5. ¼ C pine nut
6. 2 clove garlic, chopped
7. 1 ½ T canola oil
8. ½ T water



Directions:

Heat the oil over medium to high heat, add the chopped garlic to the oil when the oil is hot enough but not smoke, and cook for 15 seconds. Add the ingredients 1-6 listed above, stir for a minute, add the water, cover the wok and continue to cook for about 3 – 4 minutes. Transfer the snow pea mixture to a serving plate.

Post Stickers

Post Stickers
By May Huang



Ingredients:

A: Filling – Meat part:
1. 1 lb ground turkey (replaceable with ground pork)
2. 2 T soy sauce
3. 1 T cooking wine
4. 1 T canola oil (or other veggie oil)
5. ½ t salt
6. ½ t sugar
7. 1 stalk of green onion, finely chopped
8. ½ t ginger, finely chopped

B: Filling - Veggie part:
9. 1 8 oz – frozen chopped spinach (replaceable with other veggies, such as garlic chive)
10. 4 oz firm tofu (optional), smashed
11. ½ t salt
12. 1 - 2 T canola oil (or other veggie oil)
13. ¼ t sugar
14. ½ t sesame oil

C: Shell:
15. 1 package (16 oz) – dumping wrap

D: Dipping sauce:
16. 2 - 3 T Chinese vinegar
17. ½ t hot sauce (or to taste) (optional)
18. 1 garlic clove (optional), finely chopped
19. ¼ t sesame oil

The main ingredients are shown pictures below:

Ground turkey & Spinach:


Tofu, Wanton Wrap, and Chinese Rice Vinegar & Hot Source:




Directions:

1. Mix the ingredients listed in the A in a container, set aside for at least 15-30 minutes
2. Unfrozen the spinach, squeeze the water out from the spinach, and place the spinach in another bowl
3. Add the remaining ingredients listed in the B in another container, and mix them well
4. Combine meat and veggie mixture together, and mix them well
5. Making dumplings: see step by step directions below:



Cooking Dumplings – boiling **:
1. Add water into a Dutch pan to half way full, and heat the water with high heat
2. Add dumplings to the water after the water is boiling, and slowly and slightly stir the dumplings, make sure that there is no dumpling sticks at the bottom of the pan, and cover the pan. Turn the heat to medium high, and add half cup of tap water at the second boiling, and add another half cup of tap water at the third boiling. Take the dumplings out at fourth boiling at 4th boiling. Server the dumplings with the dumpling sauce.

Note: ** You should cook two batches of dumplings for 1 lb of dumpling if using 9 inch Dutch pan

Pot Stickers – Pan Fry:
1. Add 1-2 teaspoon canola oil to a non-stick fry pan, and heat the oil with medium temperature. Make that the oil evenly covers the pan.
2. Add the dumplings into the pan one by one and one lay only when the oil is medium temperature, cook for few minutes.
3. Add ½ cup of water to the pan, and cover the pan, continue to cook about 8-10 minutes. The one side of dumplings should be light brown when the dumplings are ready.
4. Take the dumpling out, and place them in serving plate. Server with the dumpling sauce.

Making Dumping Sauce: Mixing ingredients listed in the D in a small bowl