The arrival of spring brings a bounty of fresh vegetables every year to tables across Wuxi, Jiangsu province, offering a burst of seasonal flavors and culinary delights.
Cress salad. [Photo/WeChat account: wuxifabu2013]
One such vegetable is cress. Whether stir-fried or tossed in a salad, its crisp texture and refreshing taste make it a perfect appetizer or accompaniment to any meal.
Another spring delicacy is Chinese toon. When stir-fried with eggs, its tender leaves emit a rich aroma that is only available during spring.
Stir-fried shepherd's purse with glutinous rice cakes. [Photo/WeChat account: wuxifabu2013]
Shepherd's purse is a versatile vegetable that can be used in various dishes. Whether wrapped into dumplings, stir-fried with rice cakes, or added to tofu soup, its unique flavor adds depth to any dish.
Indian aster is often blanched with salt, chopped, and mixed with dried bean curd and sesame oil. It can also be used as a filling for dumplings or wontons, offering a refreshing taste with every bite.
Spring bamboo shoots are commonly used to make soup with cured pork and fresh meat. [Photo/WeChat account: wuxifabu2013]
Spring bamboo shoots, a seasonal favorite, are commonly used in soups, braised dishes, and stir-fries, enhancing the overall freshness and flavor of any dish.
Fava beans, though they arrive a bit later in spring, are worth the wait. Whether stir-fried with garlic scapes or simmered with meat slices, their rich aroma blends perfectly with other ingredients.
