Watercress is a fast-growing perennial vegetable native to Europe and Asia.
It is one of the oldest known left vegetables to be eaten. In Europe and North America , Watercress is a minor vegetable, appearing in salads and sometimes soups and sandwiches. In many of the cuisines of the Pacific Rim, it is Continue reading →
Kimchi, Korean style pickled vegetables, are an essential to any Korean meal. Cabbage Kimchi is probably the most popular. There are said to be more than 200 ways of making it, but that may be an understatement!
Fresh Greens, Cayenne and Rice Vinegar
No Cooking Required
Cold Cucumber Soup
This simple and refreshing soup is ideal for hot weather: as long as you use ready-made Chicken Stock and don’t have to make from scratch, it can be assembled totally without any use of heat in the kitchen.
This recipe will make about 4 servings, and total preparation and chilling time is about half an hour.
In Chinese cooking, Watercress often appears with other things, like Bean Curd or in soup. Watercress is also often stir-fried just by itself without Soy Sauce, but you can also stir-fry it with Soy Sauce, as in the following: