Category Archives: Vegetables

Karl’s Sichuan Stir Fried Cucumbers

This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.

Karl’s Sichuan Stir Fried Cucumbers

Karl’s Sichuan Stir Fried Cucumbers

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Karl’s Parsley Potatoes with Slow Roasted Leeks

I was making my birthday dinner and I wanted something to go with my barbecued lamb. I looked on-line for suggested side dishes. I saw some things I liked, but mostly it gave me ideas for what I would make.

Karl’s Parsley Potatoes with Slow Roasted Leeks

Karl’s Parsley Potatoes with Slow Roasted Leeks

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Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

I was making my birthday dinner and I wanted side dishes to go with my barbecued lamb. I looked on-line for ideas. I decided to have green beans as one of my dishes. I adapted a recipe from Spruce Eats to suit my tastes and needs.

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

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Karl’s Portuguese Flavored Cucumber Pickle Salad

Portuguese salad is a fairly standard Mediterranean salad of bell pepper, cucumber, onions, and tomatoes with a red wine vinaigrette. I had several days to plan this meal, so I thought I would pickle the cucumbers—taking a page from Japanese cuisine. While I am calling these pickles Portuguese, they are more “Portuguese flavored,” as I am using common Portuguese seasonings.

Karl’s Portuguese Flavored Cucumber Pickle Salad

Karl’s Portuguese Flavored Cucumber Pickle Salad

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Karl’s Chinese Smashed Cucumber Pickles II

I was making mapo douf for dinner and I decided that a cucumber side dish would be nice. Since the last time I made this dish I discovered crispy chili oil. While using Sichuan chili oil would be an appropriate choice, it is such a production to make that a commercial version is sometimes useful to have on hand.

Karl’s Chinese Smashed Cucumber Pickles II

Karl’s Chinese Smashed Cucumber Pickles II

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Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Napa cabbage and carrot is one of the classic Japanese tsukemono. Even when I have made a dish before there is always room for a tweak or two. I was planning to make hakusai no shiozuke—preserved napa cabbage, in this case with carrots—so I let these vegetables pickle for four days.  this time, I made it with crushed Japanese chili and my orange infused sugar.

Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Karl’s Japanese Pickled Cabbage and Carrots II
Hakusai no Shiozuke

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Karl’s Japanese Pickled Turnips

While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round,  Hakurei. The last time I made Japanese pickled turnips, I used the salt pickling technique. This time, I both briefly salted the turnips and then pickled them with sweet and sour vinegar sauce.

Karl’s Japanese Pickled Turnips

Karl’s Japanese Pickled Turnips

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Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am using a lot of fresh ginger and marinating the cucumbers for a long time. The difference between a namasu and a sunomono is not in the ingredients, but in how long the vegetables are pickled for—days for the first and minutes/hours for the second.

Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Karl’s Japanese Ginger Cucumber Pickles
Shōga Kyūri Namasu

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Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am adding wasabi and marinating the cucumbers for a few days—namasu.

Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Karl’s Japanese Wasabi Cucumber Pickles
Wasabi Kyūri Namasu

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Karl’s Japanese Salt Pickled Turnips

As I was gathering ingredients for my Sunday Japanese feast, I spotted kabu (カブ)—Japanese turnips. I thought, “Umm, turnip pickles, those would be good.” While I have made these pickles before, I have apparently never posted them. Today, I chose to salt pickle (shiozuke; 塩漬け) my turnips.

Karl’s Japanese Salt Pickled Turnips

Karl’s Japanese Salt Pickled Turnips

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