Chinese Chill Cashew Veggie Stir-Fry: Two Crunchy Recipes

No matter how many times I've attempted to master Chinese-style stir-fried veggies, the results have been less than stellar. Sure, they’re edible, but they lack that restaurant-quality crunch and flavor. Ever wondered why? Here’s the secret: in Chinese restaurants (CHINESE HERBAL SOUP), vegetables are stir-fried over blazing high heat, a technique known as "wok hei" or "the breath of the wok." This involves constant stirring and tossing, which imparts a distinctive flavor and keeps the veggies crisp. They also use large cast iron woks and the right seasonings to achieve this perfection.

This is why the stir-fried veggies you savor at Chinese restaurants or mixed rice stalls maintain their delightful crunchiness.

Ponnanganni Keerai/Sessile Joyweed: Three Tasty Ways

In an era where healthy living is front and center, embracing nutritious home-cooked meals (MUGHLAI VEGETARIAN KORMA) is more crucial than ever. Growing your own food not only enhances your diet but also connects you with the earth. Yet, surprisingly, many people are too busy to indulge in urban gardening - even for something as simple as Ponnanganni Keerai, also known as Alternanthera Sessilis or Dwarf Copperleaf. This green, which thrives effortlessly from stems planted in soil or pots, is a perfect candidate for your home garden. The ones I’ve replanted are flourishing joyfully among my Zen garden’s veggies and herbs.

 

Nothing rivals the freshness of a home-harvested vegetable, even over Ayurvedic supplements claiming to deliver nature’s best.(VEGETARIAN BAYAM MASAK LEMAK). This raises a question: are Ayurvedic products truly 100% natural?