cooking with traditional Chinese vegetables. From Amy Scattergood of The Angeles Times:Minus the pan-frying, salt, and cooking oil, here’s an interesting article about
Vicki Fan, who is co-chef-owner — and general manager — of Beacon with her husband, Kazuto Matsusaka, has assembled this ad hoc vegetable garden to show how easy it is to cook the Chinese leafy greens that she loves.
"I think people are scared of fresh vegetables," says Fan, whose parents came to this country from Shanghai. Increasingly easy to find in California's Asian grocery stores and farmers markets, the greens are fun to cook, delicious to eat and an integral part of Chinese cooking.