RickCorey said:
Honestly, given stir-fry recipes: everything. I forget whether this is a North China insult for South Chinese, or vice-versa:
"THEY eat anything with legs except the table, and anything with wings except airplanes".
The white stems are bland but quite sweet. I crunch them raw like candy. But you can chop them into pinkie-sized strips and stir fry, steam, or boil briefly. "Warm" is all they need.
My mother was suspicious of this fancy-pants new vegetable, but liked stir-fry so much in restaurants that she HAD to try it. "Suspicious" translated into boiling it until it almost dissolved, and that was not a way to bring out it's best!
Or put out strips of cold raw stems along with carrots and celery, with some kind of dip, as appetizers. I would tell guests that it was like celery, except that it tastes good.
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