How to make Chinese scallion pancakes

My sister and I grew up on these scallion pancakes - dense enough to carry us through those hungry hours between after school and dinnertime, yet intricate enough to be devoured crisp outer portion first with the tender and chewy layers slowly savored.

The key to making these pancakes is not the recipe, but the method used for rolling them out. Search the web for a standard dough recipe (keep in mind this is not the Korean pajeon, which often contains different and more fillings and is not made with this type of dough). My father's savory scallion filling includes: chopped scallions, chopped cilantro, sesame oil, and vegetable oil. Keep the salt handy and don't be afraid to be generous with it. The photos below show how my father rolls these delicious pancakes. Follow these instructions to make Chinese scallion pancakes how they are traditionally done - with thin layer upon thin layer of dough and the flavorful oniony mixture throughout.

Roll out a softball-sized hunk of dough.

This fragrant mixture contains: scallions, cilantro, sesame oil and vegetable oil.

Sprinkle the pancake with salt and cover it with a small amount of filling. Roll it up.

Break into four pieces.

Flatten each piece.

Roll out one of the small balls of dough into a round pancake.

Sprinkle pancake with a generous amount of salt. Add a portion of the scallion mixture.

Roll it up.

Begin to make a coil.

Coil the pancake onto itself. It will look a bit like soft serve ice cream.

Flatten this coiled ball into a round pancake, pressing with your hand and rolling it out with a rolling pin as needed.

Roll the other three the same way.

The first four pancakes are done! Now the next hunk of dough can be made into the next four pancakes.

To cook these pancakes, add a tablespoon of oil to a pan over medium-low heat. When hot, add a pancake and fry on both sides until golden. Enjoy!

Garden to Table Challenge - roasted asparagus with shaved Parmesan

After five or six years of keeping the faith, there is finally enough asparagus to warrant the energy to cook it. The spears, purple upon harvesting, green up while roasting in an oven with a bit of olive oil and sprinkle of salt and pepper. To serve, they're drizzled with balsamic vinegar and garnished with shaved Parmesan. It was quite nice served this simple and elegant way!

What's going on in your garden and kitchen? To join the Garden to Table Challenge, post about what you're cooking, including a link back to this page. Then, link below to be entered in a drawing for prizes at the end of the gardening season. Each week's GTTC post will be up on Saturday. Feel free to add your post any time during the week!

May GBBD (!!!) & GTTC - sesame soba noodle salad

***** Happy May! *********************

This week, the salad greens have grown just beyond babyhood. The lettuce mix made a beautiful salad with soba noodles and an Asian-style sesame dressing. Here's what went in the salad (sorry, I didn't measure, but you won't be able to mess this up!): spring salad greens, cucumbers, cilantro, dried red pepper, green onions, soba noodles (cooked, rinsed with cold water, drained), and a dressing made of: peanut butter, orange juice, oil, rice wine vinegar, soy sauce, lime juice, sesame oil, minced garlic, minced ginger.

If you've created something delicious this week using your own fresh harvest, I would LOVE to hear about it. Show your stuff off in your post making sure to include a link back to Greenish Thumb, and link to the current week's GTTC (posted every Saturday) using Mr. Linky. Each entry that includes a link back here, will be entered in a raffle for end of gardening season prizes (TBD. I have still not had any fabulous light bulb ideas, but I'm getting close). Those of you who have already posted and linked - I have your names down in my jar!

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In other news...It's MAY! Carol's blog's namesake. Thanks for checking out my blooms below. Next, why not visit May Dreams Gardens to see what's blooming in other parts of the world?

Baptisia, allium, maroon-colored sinocalycanthus above. Below, the blooms of hairy vetch - used as a cover crop in my vegetable garden.

Irises galore!

Lavender with a lush green backdrop of sedum.

'Green Halo' peony...

Preview for June: many lilies, roses, and summer perennials. See you back for GTTC next Saturday and GBBD on June 15th!

Reminder: you're linking below if you're participating in the Garden to Table Challenge. See you again soon!

GTTC - Tabbouleh

Rather than waste the precious spring at work, I should just take the season off to stay home. I'd move a kitchen chair out to my front walk and surely I'd be able to watch these plants bud and bloom right before my eyes. Below, a new garden structure. And just when I thought the garden had completely lost my almost 13 year old's interest, she remarks how the new garden obelisk adds "a lot of depth" to the garden. Oh yes it does, and I can't believe she noticed!

The photo above was taken about 3-4 weeks ago. The photo below was taken a few days ago.

In the back, pretty and delicate blooms.. lily of the valley and moss phlox tumbling over walls.

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And in the vegetable garden, the parsley is a veritable shrub! This week I have decided to make good use of the parsley that is fragrant and lush. I tried to think of something that would require a large amount of parsley and the tabbouleh below completely fit the bill - a perfect light, slightly tart, and fresh spring salad. In the tabbouleh: cracked wheat (soaked in hot water 1:1 for an hour), tomato seeded and chopped, cucumber seeded and chopped, about 1 cup of parsley chopped, and an easy and flavorful dressing of extra virgin olive oil, freshly squeezed lemon juice, and a sprinkle of salt.

What culinary delights are happening at your place? To enter the Garden to Table Challenge end of season raffle: post about what you're growing/buying and cooking on your blog being sure to include a link back to Greenish Thumb. Then simply link below. Post any day of the week. I will have new posts up weekly on Saturdays. Have fun!

Growing, buying, cooking: bamboo

Bamboo is not quite the nemesis that people make it out to be. It’s a beautiful and sustainable material made into screens, furniture, flooring, paper, yarn, most anything. My father has a large stand of bamboo he’s taken advantage of by crafting his own natural brooms, serving spoons, garden trellises, tomato cages, and the cheapest high quality mulch around.

Unlimited supply of mulch!

There are two main types of bamboo – clumping and running. Clumping bamboo can be kept contained but the running type is what may give pause for concern. The running type of bamboo, which is what we typically envision when we think of bamboo, is spread by underground rhizomes that can run long and varying distances. As with many plants that send runners, new bamboo rhizomes are vigorous and can run deep. For someone like my father though, it poses no problem. Then again…he maintains an eight acre property and can afford to allow bamboo to happily reside in its several hundred square feet spot. In fact, the large stand greets visitors with a sense of serenity as it gently sways in a wind. For backyard gardeners though, it would be wise to either plant bamboo in a lovely container, to plant a clumping bamboo without fear of too much spreading, or to take the time and care to install a metal or concrete barrier so that running bamboo can grow in a contained space. The barrier would ideally be at least 60 mil thick, and at least 30 inches tall, peeking about 2 inches above ground.

New bamboo plantings need to watered regularly and kept from drying out. Aside from that, bamboo is not too fussy, and only asks for full sun. Bamboo can withstand cold and snowy seasons. In fact, during our last blizzard which dumped four feet of snow, I took notice of the bamboo pushed almost completely down to the ground and had a clear understanding of why bamboo is known as the great symbol of resiliency.

The versatile and resilient bamboo, once again standing tall


Clumping bamboo is typically harvested in summer/fall, while running bamboo is harvested in the spring at about 8 inches high. To harvest, cut at ground level. To make it simpler, do like my mom does – put on a pair of sneakers, and kick the bamboo shoots off – they’ll break off at ground level.



Bamboo shoots, ripe for the kicking!


Once harvested, bamboo shoots are best eaten within two to three days. To prepare the long, thin shoots of running bamboo, slice in half lengthwise as shown in the photo. Find the tip of the tender heart in the center of each side, and using your thumbs, cut the heart out of the bamboo shoot.

Bamboo shoots are a mainstay in Chinese cuisine. Bamboo shoots can be sliced in stir fry dishes, julienned in soups, and in any number of ways in between. Because bamboo shoots can be bitter and tough, it is necessary to cook them first (if you’re using canned shoots, first of all, you’ll be making an inferior dish - (I'm just saying!), and second of all, you won’t need to pre-cook).

Below, the recipe for braised short ribs and bamboo shoots. I almost laugh in anticipation of sharing this recipe as it is such a typical dish my mother loves to make - Extremely time-consuming, fairly complex, totally delicious, and quickly devoured. I urge you to make this dish using fresh bamboo at least once in your lifetime. It will give you an appreciation for bamboo shoots you could not gain otherwise.

Braised Short Ribs and Bamboo Shoots (serves 8-10)

1 pound short ribs, marinated for at least one hour
Marinade: 2T soy sauce, dash pepper, 1T sesame oil, 1T cornstarch

5 cups fresh bamboo shoots, peeled and pre-cooked (Boil in large pot of water for about 40 minutes, then drain and rinse in cold water. This step can be done ahead of time)

2T Shao Xing rice wine or sherry
2T rock sugar
1/8 cup dark soy sauce
½ T salt

2T cornstarch

Remove ribs from marinade and set marinade aside. In a large pot, brown ribs in oil. Add bamboo shoots and stir. Add marinade and water to just near the top of the meat and bamboo shoots. Bring to a boil, and then reduce heat to simmer. Add the wine, rock sugar, soy sauce and salt. Simmer for an additional 45 minutes or until meat is tender and sauce has reduced by half. To thicken sauce, remove about ½ cup of sauce from the pot and stir in about 2T of cornstarch. Add to pot. Raise heat, add cornstarch mixture and stir while cooking for another few minutes. Serve with rice.

Recipe for pizza parties

My 5 year old was regaling me with the details of the wonderful pizza party her school had yesterday during which all the students made their own pizzas using herbs from their student-tended garden. I helped her record the recipe so that we (and now you!) can have your own fabulous pizza party at home!

Preschool Pizza (do it with a grown up)

Ingredients:

4 muffins if you all want to make one

4 cheese

5 scoops tomato sauce

4 leaf herbs from the garden to make it taste good

Method:
Pick the herbs and wash them, then put them in the sauce.

Put the muffin on your plate and put the sauce on with a spoon.

Put the cheese on, then sprinkle it all around.

Bake it in the oven on warm until you count to 60, then count to 30.

Enjoy!

Growing, buying, cooking Bok Choy

Tonight I will begin a new series of posts on Asian vegetables. My intention is to share growing information with my vegetable gardening friends, buying information for those not yet ready to grow the particular vegetable I will be featuring, and passing along a recipe for those who need a step in the right direction. I'm sure there are numerous cookbooks on "how to cook a stir-fry in 20 minutes or less", I don't guarantee my recipes will be quick. I don't guarantee you'll find all the ingredients at your local supermarket. I do guarantee my recipes will be the real deal - the comfort food that Chinese people really eat for dinner - The delicacies on the "secret" menu shared exclusively with Chinese customers at Chinese restaurants (this is not just a myth!). If you have experience with the vegetable I'm featuring (grown/cooked/eaten), I'm also interested in your feedback!

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For the first in the series, we shall start with the most obvious of Chinese greens - bok choy, known as pak choi if you're the type that likes to spell things uniquely, brassica chinensis if you're the scientific type, Chinese cabbage if you're the informal sort, or "white vegetable" if you want to be literal about it. Bok choy can be eaten uncooked, but most Chinese families enjoy their bok choy either stir-fried or braised. Bok choy can grow to the size of celery when mature, but many people prefer the more tender baby bok choy. The leaves can be peppery in taste, but when cooked, a lot of the bite disappears. Despite it's "obvious-ness" in the great realm of Asian vegetables, this cabbage is really a staple in Chinese diets. One reason may be because it packs a healthful punch. It has no fat or cholesterol and like several other dark leafy greens, contains Vitamins A and C, fiber, protein, folate, calcium, and iron. Another factor in it's popularity might be the ease with which it grows.




Plant Your Own Bok Choy...

If this sounds like your kind of green, grab your handful of seeds now and get ready to plant. Bok choy is a cold-weathered crop and can be grown in the spring and/or fall. Its short harvest time means you'll enjoy your first crop in about 30-50 days. In the spring, start transplants 4-6 weeks before your last frost date. After last frost, transplant about 6-12 inches apart in rows 18-30 inches apart. The smaller varieties can be spaced closer together. If you choose to directly sow seeds, wait until after your last frost date. Though bok choy can withstand cold temperatures, if young plants are exposed to frost, they can bolt. On the flipside, just like lettuce, if you're sowing seeds directly, a little shade will protect them from going to seed if it gets too hot. To directly sow, plant seeds 1/4 to 1/2 inch deep about 1 inch apart in wide rows. Seeds will germinate in about 7 days. Thin to 6-12 inches when plants are a few inches tall. Enjoy the thinnings in salads or soups. Keep bok choy consistently watered.


If you're buying your bok choy, shop as you would for any lettuce or cabbage. Look for firm stems and abundant green leaves.

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Bok choy can be eaten uncooked in a variety of salads, is great in soups, and found in stir-fries, hot pots, noodle dishes, and just about most dishes. This recipe below is a "family recipe". Though I'm sure you've seen some Chinese dishes with all the fanfare, this is an every day, simple, wholesome, and delicious recipe that a typical family might enjoy any night of the week. This is my mom's Bok Choy with Ground Pork. She chose to use ground pork (you'll notice a very small amount) only because she had it available, but it's possible to mix it up with sliced beef, pork, or chicken. Alternatively, consider adding a vegetarian protein in lieu of meat, or leave the protein out altogether and cook a side dish. Bok choy offers great versatility.

Bok Choy Stir Fry

• 1/4 pound of ground pork
• 2 Tbsp. soy sauce
• 1 tsp. sugar
• 1 tsp. sesame oil
• 1 tsp. cornstarch
• 1 pound bok choy
• ground pepper and salt to taste
• about 5 cloves of minced garlic
• cooking oil
  

1. Split bok choy lengthwise, rinse thoroughly, and drain. Be careful to remove all dirt.


2. Marinate ground pork with soy sauce, sugar, sesame oil, and cornstarch.


3. Lightly stir fry meat in oil until just cooked. Remove and set aside.


4. Add more oil to pan if necessary to measure about 4 tablespoons. When hot, add bok choy and stir for a minute. Add minced garlic to the top of the bok choy (this simple trick prevents burning the garlic and producing a bitter stir-fry). Cover and cook for a few minutes, turning occasionally. The bok choy is ready when just tender. You'll know because the color will change to a bright, bold green.


5. Add cooked pork, stir till heated through.
   
6. Add salt and ground pepper to taste. Chinese cooks will also add a sprinkle of sugar to taste. Enjoy!

Strawberry, rhubarb, mulberry, apple pie

2 pack deep-dish frozen pie crust
about 2-3 T butter

5 cups fruit
3/4 cup sugar
3 T cornstarch
1 T lemon juice
1/8 t salt

Set the crust out at room temperature. Mix your sliced fruit, sugar, cornstarch, lemon juice, and salt in a large bowl and let stand 15 minutes.

Preheat oven to 425 degrees F.

Pour fruit into crust. Dot the top of the fruit with 2-3 T butter. Remember to dot the top of the fruit, NOT the crust. The second pie crust should be at room temperature, soft and easy to work with. Place on top and crimp edges with your fingers or a fork. Cut a few vents in the top of the crust.

I usually make sure to line the bottom of the oven with some foil in case the fruit bubbles over. Bake at 425 degrees for 30 minutes on the lower 1/3 of the oven, then put a baking sheet under and bake at 350 degrees for 30 minutes. Check the edges of the crust to be sure they don't burn. If the edge get a little toasty, you can lightly cover the edge of the crust with foil part way through. Enjoy (preferably with ice cream)!



A note about my pie: This recipe is my sister's recipe for pie. She is the most amazing baker, chef, whatever. She would never dream of using frozen pie crust and makes it all from scratch. I'll just say...I don't have a rolling pin, so unfortunately, I need to use frozen pie crust. It still makes an amazing pie - not as delicious as her pies - you can't fake a real pie crust - but it comes very close. My plan was to make a strawberry/rhubarb pie for my 11 year old's (who doesn't like cake) b-day. Since we only planted strawberries and rhubarb this spring, we didn't yield a lot of fruit by June. Luckily there were mulberries ready for picking across the street, and an apple in the fruit bowl to bring the amount of fruit to 5 cups. The final result was one amazing fruit pie. I took the edges of the top crust that hung over, rolled it out (did you catch that?), and cut an 11. The vents on top were also 11's. I'm not a great baker, so the pie might not look so beautiful, but I can tell you it sure tasted good.