Vegetables

Although we're admittedly more carnivorous than herbivorous, we do try to include vegetables in every meal. It's not that difficult, really, considering that many Asian dishes — from soups to main courses — include vegetables among the ingredients. If we're having a no-vegetable main dish for lunch or dinner, we supplement it with at least one vegetable side dish.

Cheese-stuffed and bacon-wrapped okra

Young and tender okra are slit, stuffed with cheese, wrapped with bacon then fried slowly. The bacon browns and the okra absorbs the flavorful fat as the cheese inside …

Beef brisket BBQ salad

Thin slices of slow cooker beef brisket BBQ are tossed with bean sprouts and lettuce before nuts are added and peanut dressing is drizzled in.

Caponata

Often described as Sicilian eggplant dish, caponata is a sweet-sour mixed vegetable dish seasoned with vinegar in which raisins have been soaked.

Mixed vegetables agebitashi

The default cooking procedure is to season the ingredients before and during cooking. With Japanese agebitashi, unseasoned food is fried then soaked in a sauce.

Spinach and artichoke puff pastry tart

Baked with Filipino kesong puti (white cheese made from carabao milk) and mozzarella, this spinach artichoke puff pastry tart is a snack best served with coffee, tea or …

Baked brown sugar-glazed sweet potatoes

Americans associate sugar-glazed sweet potatoes with Thanksgiving, but did you know that this dish is also found in Japan and Korea?

Beef-wrapped green beans with soy honey Sriracha sauce

Inspired by a dish prepared by a South African chef Siba Mtongana, host of Siba’s Table on the Cooking Channel, I used soy sauce, honey, ginger and Sriracha for my beef …