Sauté of Spring, with Shrimp (Mei Quin, Snap Peas, Green Onions, and Cilantro)
All those bright green things in the box just look like Spring, don’t they? The “ground bean paste” in the recipe is a Chinese iteration of a dark miso that is finer than most standard miso pastes, and...
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Bok Choy, Baby Bok Choy, and the like…
What’s in a name? Well, no roses here, but if you are talking about Brassica rapa, Chinensis , there is quite a bit in the name. Not only are there several names appended to this member of the Crucifer...
View ArticleMei Quin Shiitake Noodle Soup
This is a riff on something from a restaurant. Light in body, but with plenty of flavor. INGREDIENTS: 4 heads or more of mei quin choi 8-12 fresh shiitake mushrooms, stemmed and quartered (reserve...
View Article“Ham” Braised Mei Quin
This is a simple recipe that requires using Ham Stock Number 2 (see recipe). It is a nice dish to accompany things, especially ham steak cooked in orange juice and hoisin with shiitakes. There is no...
View ArticleHam Stock 2 (Asian Inflected for Mei quin and Noodle Soups)
As it says, this stock is perfect for braising Chinese greens such as mei quin and other choys. It makes a great base for noodle soups with vegetables, and shiitake mushrooms pair with this quite well....
View ArticleMei Quin Cashew Stir-Fry
This dish is loosely based on Cashew Chicken from Chinese restaurants. While this has no chicken in it, you could add some if you wish. INGREDIENTS: 1 bunch mei-quin, leaves cut and shredded ¼ inch,...
View ArticleMei Quin, Vegetables, and Roast Chicken Ramen
This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to...
View ArticleFish or Chicken Soup with Mei Quin (in the Fujian Style)
This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as...
View ArticleLemon Curry of Mei Quin, Tofu, Leeks, Cashews, and Mushrooms
Definitely a fusion dish drawing on India and Southeast Asia for inspiration, with some pure California thrown in as well. INGREDIENTS: 4 cups mei quin, stems cut into 2 x ¼ inch batons, leaves...
View ArticleSauté of Mei Quin, Carrot Ribbons, and Leek Ribbons
Part of the appeal of this dish is the gentle seasoning so the flavors of the ingredients stand on their own. Blanching the garlic mitigates the heat, but leaves behind the wonderful garlic flavor. If...
View ArticleGinger Mei-Quin, Carrot, Scallion Stir Fry
Based on a dish I had out recently. You can adjust the ginger to your liking, and if you run hot water over the ginger if will mitigate some of the heat while leaving the gingery flavor behind....
View ArticleMei-Quin Braised with Bacon, Onion, and Oyster Mushroom
Since the main components of this dish are large, this is a knife and fork dish. It can serve as a base for something larger like fish, or you can use it as a side. Add some slices of pork and some...
View ArticleMei Quin, Carrots, and Leeks Braised in Dashi
You could do this with the vegetarian dashi, but the smoky aroma and depth of flavor from the hana-katsuo really make this dish. Although it is not quite the same, and it will tint the dish red, you...
View ArticleBraised Mei Quin, Carrot, and Tokyo Turnip
Light in flavor with a bit of heft, use this as a side or a base for something like grilled fish or poultry. You could combine it with noodles if you wanted — something like ramen or soba, or bucatini...
View ArticleSeared Mei Quin with Pepper Carrot “Condiment”
“Condiment” is used for lack of any better word, but I suppose salsa, jam, or chutney could be used as well. It is, essentially, sweet vegetables cooked until melting, to boost the flavors of earthy...
View ArticleMei Quin Radish Sauté
The root of this dish would be a stir-fry with daikon and mei-quin, but the flavors are more European. This would qualify as a California “fusion” dish. This dish is quite simple, but the looks are...
View ArticleSauté of Mei Quin, Carrot Threads, Onions, Cilantro
Although a simple dish, there is plenty of subtle flavor, and this is a great side for spicy or boldly flavored dishes. INGREDIENTS: 4 small heads mei quin, leaves removed, washed, drained, and kept...
View ArticleOven Roasted Mei-Quin with Tomato Salad
A simple technique that shows off the succulence of the stalks of mei-quin and crisps the leaves nicely. The flavor is mild, so the salad of tomato with the light dressing points up the flavor of the...
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