Luffa Squash Stir-fry with Wood Ear Mushrooms and Carrots

In Vegetables on November 16, 2009 at 10:27 pm

The awesome diversity of ingredients used in day-to-day cooking around the world has always fascinated me. For example, there’re at least a dozen varieties of leafy green vegetables common to Chinese cooking that aren’t found in American cuisine. And I know from my best friend who’s Gujarati that the same applies to Indian food but with a totally different set of yummy greens … [read more]

From 6 Bittersweets


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