Seemingly exotic with its ginger, shiitake and sesame flavourings, this is easy to prepare and welcome company fare.
The holidays are a time for enjoying not only classic foods but also new flavours. Shrimp and shiitake mushrooms make this quiche special.
The bold peppery flavour of watercress puts a modern twist on classic creamed spinach. A handful of shiitakes and a hit of fiery fresh ginger give this rich yet nutrient-packed side an Asian-inspired feel.
The subtle, earthy flavours of leeks and shiitake mushrooms naturally complement chicken. Serve this easy entertaining dish with mashed potatoes or rice. If you're not cooking with wine, replace it with chicken stock, adding 2 tsp (10 mL) white wine vinegar.
Few Chinese banquets are without a fancy preparation of a whole chicken or duck. The rich chestnuts and shiitake mushrooms suit the New Year's table and represent fall and winter respectively. The carrot slices stand for gold coins that welcome the coming spring with riches, and the green bok choy reminds us of summer. Don't think of this dish as only for Chinese New Year; it makes a wonderful main course at any table.
Flavoured with mushrooms, this broth is an elegant, light start to any fancy meal. Dried mushrooms add intense flavour, and fresh mushrooms have a tender texture.
Steaming gives oysters a firm texture and keeps them juicy. This recipe can easily be doubled when steamed in batches.
Boston lettuce makes the perfect wrap for this pork stir-fry. Leaf lettuce makes a good substitute, but other less flexible lettuces, such as iceberg, may be harder to wrap. Keep your washed lettuce crisp by storing between sheets of damp paper towels in an airtight container or plastic bag.
Bring leftover turkey up-to-date with this delicious, filling soup. If you don't make your own stock (see Terrific Turkey Stock), use 4 cups (1 L) sodium-reduced chicken stock and 2 cups (500 mL) water.
Celery root will never win a beauty contest, but as the hero of a fall harvest soup, it gets the prize every time.
