This past week I taught two cooking classes that focused on using seasonal produce in Asian stir-fries, dumplings, salads, and noodle dishes. They were both really fun, and I got a lot of great feedback from students who loved that it was traditional cooking with a twist, using super fresh, locally sourced vegetables.
We used farmer's market produce in dishes such as a lamb and fava bean stir-fry, dumplings with Swiss chard and ramps, and miso cod with roasted red radishes. It goes to show that just because you're cooking Asian food doesn't mean you're limited to the usual suspects like bok choy, cabbage, and daikon, some of which aren't the best right now.
Throughout the year I like to adapt my fried rice ingredients to suit the seasons, such as using more root vegetables in the winter or pumpkin in the fall. Right now asparagus stalks are looking mighty fine at the Greenmarket, so this is my fried rice du jour.Read More