Home » Chop Suey » A to Z Challenge » “V” is for Vegetables #AtoZChallenge @AprilA2Z

“V” is for Vegetables #AtoZChallenge @AprilA2Z

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V-Vegetables-AtoZChallengeI used to be a total carnivore.  Growing up I preferred meat with my meat.  Vegetables?  Thanks, but no thanks.  If the dog would turn up his nose at them under the table, why would I even want to try them?  The continued to my taste in Chinese food.  As a young lad, all I would eat was spareribs.  Mind you I still love spareribs.

The vegetables I was served at other people’s house’s (my Grandmother finally gave up and never even tried to get me to eat them) were always mushy, yucky, bland, and ugh.   Oh I would eat vegetables.  But only if they were RAW!

And then, like a right of passage, my palate came of age, and I opened my mind to vegetables.  Chinese vegetables.  My life hasn’t been the same since.  Grams, if you could see me now!  I don’t know WHAT they do in Chinese restaurants, but their vegetables are off the hook.  Ok, I do know what they do, but that takes away from the melodrama I was building, don’t you think?

stirfry-vegetablesStir frying in a wok, or sautéing,  maintains ALL the flavor.  The vegetables come out crisp.  Serve it up with some ginger, garlic, black beans, or whatever they dream up, and now you’ve got a healthy version of crack.  I mean this stuff is addictive.  AND it’s healthy!  My goodness, I can’t get enough of Chinese vegetables.

Here are some of my favorites:

  • Sugar Snap Peas – Crisp, Sweet.  CANDY.  These are totally dandy!
  • Snow Peas – ridiculously priced in the super market, and now I know why.
  • String Beans – Crispy.  Cooked right, I don’t care what you serve them with.
  • Green Beans – These might be the same as string beans.  Anyone know?
  • Baby Corn – cutest vegetable EVER!  Do they grow them on bonsai farms?
  • Broccoli – My first Chinese vegetable.  I dared to venture in to the unknown with Beef & Broccoli.
  • lotus-rootLotus Root – First time I recall having this vegetable was on our very first Quest, at The Orient in Bethpage, NY.  I’ve been hooked every since.
  • Asparagus – Similar in texture to the bean dishes.  If it’s got that snap, I’m gonna clap!
  • Bok Choy – Incredible health benefits!
  • Virtually any vegetable… They can do no wrong.

Did you get your vitamins today?   These veggies are better than any vitamin in a bottle.  Even Flintsone’s!

Humbly submitted for your consumption,

–Mee Magnum  (“Chop!  Chop!”)

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  1. I love vegetables and I agree with you that stir frying in the wok is a great way to cook vegetables.

  2. Oh yes! Chinese is my favorite way of eating veggies. 😀

  3. I love vegetables, and i know so many ways to cook them. The only thing is they take so much time. You have to clean them, and chop them and then cook them. When I have this kind of time, I like cooking them, but most of the time, on working days… eh….. 🙁

  4. I, too, was a victim of over-cooked vegetables when I was a child. My grandmother came from that cook everything until it’s truly done, or overdone, era. I discovered stir-fry when I moved to California in my early 20’s, so I can totally appreciate your dislike for vegetables as a child. And stir-fry is wonderful, even when it isn’t in a Chinese dish. Thumbs up for those crisp veggies!

    • Thank you for understanding Mee! But now that I have discovered Chinese prepared vegetables, I feel that THIS is how vegetables should be introduced to kids… and perhaps they would love them, rather than having an aversion to vegetables.

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