Chinese Vegetables and the Dude

Vegetable Stir FryFor lunch I had a bowl of authentic Asian Stir-Fry with authentic Asian Vegetables. Delicious … but …  when did broccoli, cauliflower, and carrots become the indigenous vegetables of Asia? What’s next: lima beans and black-eyed peas?

When I was young I enjoyed Asian food from the local Chinese Restaurant in the strip mall down the road, or a secret Asian eatery in an obscure town where my family was the only non-Asians in the room … eating family-style out of one huge bowl in the center of a large round table, or even elegant dining high above San Francisco with enameled chargers beneath fine china plates and artistic koi doing spirals and loops in a large aquatic garden forming the wall behind my head. Never once do I remember an Asia dish which consisted of broccoli, cauliflower, and carrots in a light brown sauce.

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