Farmers Market Spring Lo Mein

Fresh Chinese Wheat Noodles

For years, actually decades, my family owned the Chinese restaurant within the large Roseville, California farmers market.  One of our keys to success was everything we prepared used fresh, quality ingredients and all dishes were from scratch.  This included making our own stock from chicken bones, marinating our meats, and using fresh chow mein noodles.


Lo mein was not on our menu but my mom often made a huge batch of it for our employees and fellow market vendors; usually bartering for ingredients we didn’t normally use in our dishes in exchange for a few plates of steaming lo mein.  We considered it a “family meal” to be eaten on breaks or (rare) slow spells.  It was always a treat.


I’ve purposely written this recipe as an “eyeball-er”, meaning the quantities are adjustable according to your taste, what looks good, and what you might have on hand to include in the mix.  Just figure on about four cups of primary vegetables; so instead of asparagus and snap peas use broccoli, zucchini, red peppers – you get the idea.  It’s mix-and-match until it looks the way you like it.  And by all means adjust the quantities to your desired VTN ratio, vegetables-to-noodles.

Sliced Vegetables are the Bulk of the Preparation


The bulk of your time preparing this dish will be in slicing the vegetables.  This is true for many Asian stir fry dishes.  Once you have all the vegetables sliced, the cooking only takes about 15 – 20 minutes.


The flavoring condiments are salty, so I’ve not included additional salt.  Start slow with the oyster and soy sauces – it’s easy to add more and adjust to taste as you go.  If you only want to keep one soy sauce in your panty, I recommend “thin”; but adding “dark” to this dish brings an additional depth of flavor.  Please don’t panic if you only have one soy sauce, most of the flavor comes from the oyster sauce.


Lo mein is a homey dish.  The noodles are meant to be moist and chewy; not crisp nor slurp-y but in a wonderful middle ground.  Cantonese dishes are not often spicy, but if that’s your preference, no one is going to bat an eye if you douse on the chili oil.  Asian comfort food for spring – as you like it.

Farmers Market Spring Lo Mein

Makes 4-ish servings


  • 1 pound fresh Chinese wheat noodles; substitute dry chow mein noodles, ramen, even (slight gasp) spaghetti
  • 1 – 2 cups asparagus, sliced into 1-inch lengths. Select medium spears, about pencil diameter
  • 1 – 2 cups sugar snap peas, remove the stems and tough “strings”
  • 1 – 2 cups fresh shitake mushroom, in 1/ 4-inch slices
  • 1 medium leek, white and pale green parts; cut in half lengthwise, then into 1-inch lengths before slicing lengthwise again into matchsticks
  • 1/ 2 cup carrot, cut into 1-inch long matchsticks
  • 1 tablespoon neutral oil for stir-frying
  • 1/ 8 teaspoon white pepper, or to taste
  • 1 tablespoon oyster sauce, to taste
  • 1 teaspoon Chinese “thin” soy sauce, to taste
  • 1 teaspoon Chinese “dark” soy sauce, to taste
  • 1 teaspoon toasted sesame seed oil
  • 1/ 4 – 1/ 2 cup vegetable or chicken broth (“Better than Bouillon” comes in handy for this small amount)
  • 3 – 4 green onions, sliced in 1/ 4-inch lengths
  • Fresh cilantro for garnish


  1. Bring a large pot of water to a boil. Cook the noodles until barely tender, 3 to 4 minutes.  Drain into a large colander and quickly run cold water over, tossing the noodles under the water to cool as quickly as possible to stop the cooking.  Drain well.
  2. Heat a heavy skillet over medium-high heat, coat with the oil, and stir-fry the leek until browned, 5 – 6 minutes. Add the mushrooms and cook until just browned.  Add the carrots, asparagus and snap peas.  Stir fry until just barely tender.
  3. Add the white pepper, toasted sesame seed oil, oyster sauce, and soy sauces. Stir to mix together and coating the vegetables evenly.
  4. Add in the cooled, cooked noodles and stir to thoroughly mix in the vegetables. Tongs or long chopsticks will do the task nicely.  Add the stock to loosen up the noodles.  Make sure the noodles are heated through before removing from heat.
  5. Garnish generously with sliced green onions and cilantro. Serve hot.

Asparagus Soup

We are finally getting our winter storms here – as I write in the first week of March it’s finally raining. Much needed raining!  But previous bouts of warmer weather have brought some spring produce to market earlier than usual, and just in time to add welcomed variety from winter greens.  Imagine my delight in seeing local asparagus make their appearance over the last couple weeks!


Except it’s still cold outside.  As in record-low-temperatures-cold.  So I’ve used my earliest asparagus purchases to make this warming soup with a hint of spring to come.


I have been a longtime fan of Heidi Swanson’s 101 Cookbooks blog and now several cookbooks.  Her appreciation for using fresh, seasonal ingredients; and simple but imaginative preparations speaks to my sensibilities.  It’s a bonus she’s based in San Francisco, so when she posts seasonal recipes, I can enjoy the same bounty at the same time.


Cilantro-Mint Chutney Freezes Perfectly. You’ll appreciate how convenient they are to have at hand!

Her “Simple Asparagus Soup” recipe uses green curry paste for the punch of flavor.  I’m a fan of her version, and I encourage you to try it out.  Jarred Thai-style green curry paste is widely available in most grocery markets, and you’ll save the time it takes to make the cilantro mint chutney.  Oh wait – you can make a scratch Thai-style green curry paste too!  Silly me…


Speaking of scratch-made:  the cilantro-mint chutney – I hope you’ll give it a try, even though prepared versions are also available.  It comes together in a jiffy, with all the heavy-lifting done by the blender.  You may recall I also use it in my bhel puri chopped salad.  I’m known to fold a defrosted pod, or two, into hot steamed rice for a fun change.  Delicious and adds a glorious green hue!


You’ll see I’m serving the asparagus soup with a stack of pappadam (poppadum), Indian lentil wafers.  I confess to purchasing prepared wafers from Vik’s Market in Berkeley, and only roasting them to crisp them up.  One of these days I may take on making them from scratch, as they are a family favorite.  Oh yes, and topped with my cilantro-mint chutney…

Asparagus Soup

Adapted from Heidi Swanson, 101 Cookbooks

Makes about 6 cups


  • 2 tablespoons ghee, or unsalted butter, or extra-virgin olive oil
  • 1/ 2 cup white onion, chopped
  • 1/ 2 pound new potatoes, finely diced
  • 1-2 tablespoons cilantro-mint chutney, or to taste. Recipe below.
  • 1 pound asparagus, trimmed and cut into pieces 1/ 2” long
  • 1 14-ounce can full-fat coconut milk
  • 1-1/ 2 teaspoons sea salt, or to taste
  • 1-1/ 4 cup water, or to cover
  • 1 lemon

Fancy toppings:  chopped chives, green onion, shallots, grated hard-boiled egg, croutons, toasted seeds or nuts, yogurt, etc.


  1. Cook the ghee/butter/olive oil and onion over medium-high heat in a large soup pan (of at least 3 to 4 quart capacity). Stir until the onion is well coated and sauté a few minutes until the onion becomes translucent. Stir in the potatoes and cook about 10 minutes, until completely tender.  Add a splash of water to help speed the process.
  2. Add the cilantro-mint chutney and cook another minute. Add the coconut milk, water and salt.  Bring to a simmer and add the asparagus.  Cook about 2-3 minutes until the asparagus is just tender.
  3. Use a hand, immersion blender or counter-top blender and blend until the soup is completely smooth. If using a hand, immersion blender, you will be glad for extra height in your soup pot.  There’s a bit of splashing that goes on, and it’s nice to keep it in the pot!

Taste and tweak:  Add more water if a thinner consistency is desired.  Taste for salt and seasonings, add a squeeze of lemon juice to brighten the flavors.

Add a flourish of toppings as desired.

Cilantro-Mint Chutney

Makes about 2 cups

  • 2 cups packed fresh cilantro leaves and tender stems
  • 1 cup packed fresh mint leaves
  • 1 jalapeno or serrano pepper, or other green chile; to taste
  • 1 – 2 teaspoons fresh ginger root, grated or minced
  • 1 teaspoon fresh garlic, grated or minced
  • 2 – 3 tablespoons freshly squeezed lemon juice
  • 1/ 2 teaspoon sea salt, to taste
  • 2-3 tablespoons of water, as needed to desired consistency

Thoroughly rinse the cilantro and mint leaves.  Spin or pat dry.  Place the leaves in the jar of a blender, then add all remaining ingredients, except the water.  Blitz and whir until the chutney is smooth.  Add water as needed to reach the desired consistency.  Optional:  Stir in up to 1/ 2 cup of plain yogurt just before serving if desired.

Tip:  This chutney freezes perfectly.  I fill silicone mini-muffin molds and, after freezing, store them to use as needed.  Once you have these gems on hand, you’ll find countless ways to use them.

Walnut Cookies – Happy Chinese New Year

Oakland, CA Chinatown

Celebrations for Lunar New Year begin on February 16, 2018.  Commonly known as Chinese New Year, this Year of the Dog marks the 4,715th Chinese Year.


Chinese New Year Dragon Dancers

I always enjoy the celebrations and festivities surrounding Chinese New Year, and appreciate they go on for a couple of weeks!  In addition to family gatherings, there is always a big party in San Francisco where all the stops are pulled, and we celebrate with music, dancing dragons, fortune telling, food and drink.  Oh my!


My family commonly share sweet treats during new year celebrations.  While almond cookies may be more familiar, walnut cookies are also traditional as walnuts symbolize happiness of the entire family.


For my take on these cookies, I add a bit of orange zest.  Oranges symbolize a wish for good fortune and are the dessert of many Chinese celebratory meals.  Who can argue with the delicious pairing of walnuts and oranges, happiness and good fortune?!


I won’t lie to you:  making these cookies takes some patience.  Forming the dough into balls and pressing them into shape is a bit fussy.  Make these when you have the leisure to fiddle with the dough. Whilst in the right frame of mind, I enjoy the simple handwork and let myself ponder thoughts large and small.


I promise you will be rewarded with delectably crispy, crunchy cookies for any occasion.

Walnut Cookies

Adapted from The China Cookbook by Kei Lum Chan and Diora Fong Chan

Makes about 30 cookies, 2” rounds


  • 1/ 2 cup (4 oz.) unsalted butter, softened to room temperature and very squishy
  • 1/ 4 cup (2 oz.) granulated sugar
  • 1/ 4 cup (2 oz.) light brown sugar
  • 1 egg, beaten and divided for use in the dough and to glaze the tops of the cookies
  • Finely grated zest of one large orange, about 1 – 2 teaspoons
  • 1 and 7/ 8 cup (8 oz.) all-purpose flour
  • 1 teaspoon baking powder
  • 1/ 2 teaspoon baking soda
  • 1/ 8 teaspoon salt
  • 1/ 2 cup lightly toasted walnuts, finely chopped; plus 30 pieces to decorate


  1. Sift together the flour, baking powder, baking soda and salt into a medium bowl. Set aside.
  2. In a large mixing bowl, use a hand mixer and beat the butter and sugars together until smooth and light. Start the mixer on a lower speed, then increase the speed to medium-high to achieve a fluffy texture.  Stop to scrape the sides of the bowl as needed.  Add 2 tablespoons of the beaten egg and mix until fully blended.
  3. Add half the flour mixture into the wet mixture and stir until mostly combined. Add the remaining half of the flour and combine thoroughly.  Stir in the finely chopped walnuts and form into a thick dough.  Pat the dough into a 1-inch thick disk, wrap in waxed paper or plastic wrap; and let rest for 30 minutes at room temperature.
  4. Arrange a baking rack in the middle position of the oven, and preheat the oven to 350°F.
  5. Divide the dough into about 30 portions. Roll each portion into a ball between your palms and flatten slightly into a small round cookie.  Top each cookie with a walnut piece.  Space about 1-inch apart on a cookie sheet.  These do not spread much during baking.
  6. Lightly brush a bit of the remaining beaten egg over the top of each cookie, taking care to not let it drip down to the cookie sheet.
  7. Bake at 350°F. for 18 minutes, then reduce the oven temperature to 325°F and bake an additional 12 minutes.
  8. Remove from oven and let cool slightly before cooling completely on a wire rack.

A note about toasting walnuts:  I measured out 3/4 cup of walnuts and toasted these in a 350*F oven for about 8 minutes.  I chopped them finely after toasting.  As the walnuts were fairly large, I sorted pieces about the size of 1/8th of a shelled walnut for decorating the tops of each cookie.

Finely Chopped Walnuts — Resist chopping them in a food processor

Winter Salad with Walnut Dressing

Say Hay Farms’ Chicories – Farmers Market Gems

Deep in the midst of winter we’re enjoying plenty of hearty fare – stews and soups, braises and beans.  But I also appreciate a lighter side dish, with a salad boasting the flavors of winter.  And, dare I say, a nice change up from roasted vegetables.


A version of this salad has been making it onto our dining table for the past several weeks, and to high praise no matter how I vary the components. I have made versions using only chicories, only lacinato kale (aka Tuscan or dinosaur kale), a mix of both with some Little Gem lettuces.  The original recipe called for radishes and celery, which is also delicious.


You might also switch out the walnuts for hazelnuts (aka filberts) or pistachios for a new twist.  And by all means, omit the step of toasting if you prefer to consume your nutmeats in their raw state.  This is a salad, so substitute freely!


Fortunately for us in the Bay Area, we are blessed with numerous farmers markets, with farmers bringing in a wide variety of unique salad greens, including chicories, even in the dark of winter months.  This makes for interesting tastes and textures, and a distinct difference from the salads of summer.


If you are a fan of chicories, you might also want to try this salad of chicory with Asian pear, and a ginger-honey vinaigrette.


Safety tip:

I find it easy enough to slice the fresh, raw beets thinly with my all-purpose chef’s knife.  To better stabilize the beet whilst slicing, I leave about 1-inch of the stalk above the beet root to use as a handle.  This allows for firm, steady control without much movement from the beet as you slice as thinly as possible.


Winter Salad with Walnut Dressing

Adapted from Bon Appétit, December 2015


  • 1 cup walnut pieces
  • 2 oil packed anchovy fillets, drained, finely chopped
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon honey
  • 1 garlic clove, finely chopped
  • 1/ 4 cup extra-virgin olive oil
  • 2 tablespoons sherry or white wine vinegar
  • 1 teaspoon fresh lemon zest, finely grated
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • 2 heads of winter greens such as chicories, torn into bite-sized pieces; or 1 bunch of kale or young collard greens; thinly sliced
  • 1/ 2 cup flat-leaf parsley leaves
  • 2 medium beets, about 2” diameter, thinly sliced on a mandoline or coarsely grated on a box grater
  • 3 Mandarin oranges, or similar small seedless citrus; peeled and sectioned


Preheat oven to 350 °F.  Toast walnuts on a rimmed baking sheet, tossing occasionally until they begin to barely darken, about 8 – 10 minutes.  Take care to not over brown, it happens quickly! Set aside to cool.  Divide evenly, setting aside 1/ 2 cup walnut pieces to toss into the salad.


Pulse anchovies, garlic, olive oil and remaining 1/ 2 cup walnut pieces in a food processor to a coarse puree.  Stir in mustard, honey, vinegar, lemon zest, and lemon juice; season with salt and pepper.


Toss greens, parsley, and beets in a large bowl with one-third to one-half of the dressing.  Add walnuts and Mandarin orange sections and toss again.  Drizzle additional dressing over the top if needed.


Store any remaining dressing in the refrigerator, for up to a few days.