CHINESE ROOT VEGETABLES RECIPES

Steps:

• 1. For browning oxtails, heat oil over medium heat in a wok or Dutch oven. When you see a slight smoke, add 2 slices of ginger, 2 tbsp of green onions, 3 garlic cloves and ground bean sauce, stir and cook for 20 - 30 seconds. Add oxtails to wok. 2. Add mixed sauce* to wok and brown oxtails slightly on all sides, about 5 â?? 8 minutes. 3. Transfer oxtails to Dutch oven. Add remaining 7 ingredients (chicken stock, green onions, soy sauce, garlic, star anise, ginger, brown sugar) and enough water to cover the oxtails by ½ inch, bring to a boil. 4. Reduce heat to low, partially cover, and simmer until very tender, adding more water by ½ cupfuls as needed to keep oxtails covered, about 3 hours total cook time. 5. Add mushrooms, daikons and carrots about 2 hours into cooking, add water if needed to keep vegetables covered, cook until vegetables are softened. Garnish with green parts of green onion. Adapted from Braised Oxtails with Star Anise and Chinese Greens in Bon Appetit, January 2007.

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.