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with Stir-Fried Greens
was paradise, but a garden full of vegetables and herbs and pleasure?
Nothing there but delights."
Recipe of the Day Categories:
Friday, November 10, 2006
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with Stir-Fried Greens
Cooking and Eating from America's Farmers' Markets
© 2002 by Deborah Madison, Broadway Book, a division of
“A scribble in an old notebook said, ‘Make scallion crêpes with flowering
Chinese greens.’ These beauties, which actually had succulent red stems
yellow flowers, appeared just one year in our market, but they left a
lasting impression. Baby bok choy is a good choice, too, and is easy to
find, but you
can use any tender Chinese green.”
The Scallion Crêpes
3 large eggs
1 tablespoon dark sesame or roasted peanut oil
1 tablespoon vegetable oil, plus extra for the pan
1 cup water
3/4 cup milk or soy milk
1/2 teaspoon salt
1 cup all-purpose flour
1 bunch scallions
1/4 cup black or white sesame seeds
6 baby bok choy
1 cup snow peas
A few handfuls pea greens, optional [not easy to find!]
1 tablespoon roasted peanut oil [or sesame oil]
1. To make the crêpes, combine the first six ingredients in a
blender on high speed. Add the flour; blend again for 10 seconds, then stop.
the sides and blend briefly once more. Pour the batter into a bowl and set
aside to rest.
2. Trim and wash the scallions, including an inch or more of the greens.
Slice them very, very thinly on the diagonal. Toast the sesame seeds and set
them aside. Preheat the oven to 250 degrees F.
3. Heat a 9-inch nonstick pan (about 7 1/2 inches at the base) with a little
vegetable oil. Spread it around with a paper towel. When the pan is hot, add
1/3 cup batter and swirl it around the pan. Scatter some scallions and
sesame seeds over the top and cook until golden on the bottom, about one
minute. Loosen the crêpe, flip it over, and cook the other side until it is
dry, then slide it onto a plate. Continue making the crêpes until all the
batter is used, stacking them on top of one another. If a crêpe sticks, wipe
out the pan before going on to the next. Wrap the crêpes in foil and put
them in the preheated oven when you start the vegetables.
4. Cut the bok choy lengthwise into quarters, or sixths, if they’re on the
plump side. Sliver the peas on the diagonal and wash the pea greens.
5. Bring a wide nonstick skillet of water to a simmer; add salt and the bok
choy. Simmer for 2 minutes, then drain. (This can be done ahead of time,
but if so, rinse the boy choy to keep it from cooking as it cools.)
6. Return the skillet to the stove and turn the heat to high. Add the peanut
oil, swirl it around the pan, and add the vegetables. Stir-fry until
tender-crisp and bright green. Season with salt and turn into a serving
dish. Present the crêpes in a stack, the greens in a dish, and let each
person assemble his or her own. Or place an open crêpe (sesame side facing
up) on a plate, with some of the vegetables on the middle. This is a very
Variations: Stir-fry cleaned and butterflied shrimp with the greens. Or,
a different direction altogether, fill the crêpes with sautéed or steamed
amaranth greens or wild spinach, flavored with chopped cilantro.
Sautéed Greens and Garlic (White Dog Cafe)
Going to Market
with Mama (The Wisdom of the Chinese Kitchen)
Simply Sautéed Spinach
Index - Vegetable Recipe