Hello Thai, Thank you!! I think I will see if I can set up an allium container garden in the back and put more nira in there (while hoping for the best with the fledgling colony out front). We have the opposite situation here in So.Cal., i.e., trying not to let the plants dry out due to low humidity, so I wonder if I should use a wooden container, or does that transpire moisture the way unglazed terra cotta does? (of course my wallet is screaming "plastic containers" because they are inexpensive, but I want my plants to be happy!) Nira Tamago (scrambled eggs w/the garlic chives over rice) is one of my husband and my favorite "comfort foods" to cook up when we get home late after a performance - it's delicious, quick and satisfying. I also use lots of nira when I make pad thai. Ironically enough, of all the plants I managed to grow since I got my first "real" garden this year, the ones I really wanted but wasn't able to grow very well were nira and cilantro.... Live and learn - there's always next season! Thanks again, Brenda

From "Essentials of the Chinese Kitchen": ASIAN COLESLAW WITH TANGY RICE VINEGAR DRESSING Serves 8 Ingredients 4 cups shredded Napa cabbage 1/2 cup shredded carrot 2 stalks bok choy, with leaves 1/2 - 2 cups mung bean sprouts 2 tsp vegetable oil 1/4 cup rice vinegar 3/4 tsp sesame seed oil Garnish (optional): 2 tsp chopped fresh cilantro leaves, or as desired 1 Tbs toasted sesame seeds Directions Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. Stir the oil into the rice vinegar. Stir in the sesame seed oil. Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top. MU SHU PORK Serves 6 Ingredients 2 oz dried lily buds 4 to 6 medium cloud ears (mushrooms) 4 medium dried black mushrooms For the Filling: 2-1/2 Tbs vegetable oil (preferably peanut oil) 2 whole eggs, lightly beaten 1 clove garlic, minced 1/2 tsp minced fresh ginger 1/2 lb boneless lean pork, cut into VERY thin slices, 1-inch long by 1/4-inch wide 4 cups finely shredded cabbage, (about 1/2 pound) 1 small carrot, cut into 1-inch slivers 2 stalks green onions(including tops), cut into 1-inch slivers 1/2 cup chicken broth (or vegetable broth) 2 Tbs soy sauce 1 Tbs dry sherry or mirin 1-1/2 tsp cornstarch mixed with 1 tablespoon water For assembling the dish: 16 mu shu pancakes (or very thin flour tortillas) 1/4 cup Hoisin sauce Directions Soak lily buds, cloud ears and mushrooms separately in enough warm water to cover, for 30 minutes; drain. Cut off hard, knobby end of lily buds. Cut off and discard mushroom stems; thinly slice caps. Set lily buds, cloud ears, and mushrooms aside. Place a wok or wide frying pan with a nonstick finish over medium-high heat until hot. Add 1-1/2 teaspoons of the oil, swirling to coat sides. Pour in half the eggs, tilting pan to coat bottom evenly. Cook just until eggs are set and feel dry on top. Remove from pan and let cool slightly while cooking remaining eggs. Cut into thin 1-inch-long strips and set aside. Place pan over high heat until hot. Add remaining 2 tablespoons oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant. Add pork; stir-fry for about 2 minutes or until lightly browned. Add lily buds, cloud ears, mushrooms, cabbage, carrot, green onions, and broth. Cook and toss for 2 minutes. Stir in soy sauce, sherry, and sesame oil; mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well. Meanwhile, place pancakes in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 5 minutes or until heated through. To serve, spread a small amount of hoisin sauce on each pancake. Place about 3 tablespoons of meat-vegetable mixture in center of pancake. Wrap like a burrito or diaper. Serve warm. CABBAGE ROLLS Serves 4 Ingredients 8 large Napa cabbage leaves 3/4 lb ground pork 4 medium shiitake mushrooms 1/2 medium onion 1 medium carrot 1/2 tsp salt 2 cups chicken broth 1 Tbs soy sauce Directions Wash cabbage leaves and steam or boil them to just soften. Mince shiitake mushrooms, carrot, and onion. Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions. Put one portion of pork mixture on a cabbage leaf and roll it. Put chicken broth and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked. MU SHU VEGETABLES Makes 6 servings Ingredients 3 Tbs soy sauce 2 Tbs dry sherry or sweet rice wine 2 tsp cornstarch 1-1/2 Tbs minced fresh ginger 3 cloves garlic, minced 1-1/2 tsp sesame oil 1 Tbs vegetable oil 3 medium leeks, washed and cut into 2-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-1/2 X 1/4-inch strips 12 8-inch flour tortillas (thinnest possible), warmed* 3/4 cup finely chopped honey roasted peanuts (optional) Directions Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce. Peanut Sauce Makes 2/3 cup Ingredients 3 Tbs sugar 3 Tbs dry sherry or sweet rice wine 3 Tbs light soy sauce 3 Tbs water 2 tsp white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Directions Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. CHINESE CABBAGE AND MUSHROOMS Serves 4 Ingredients 1 lb Chinese cabbage, cut into 1 x 2-inch pieces 3 whole dried Chinese mushrooms, soaked in 1/2 cup hot water, drained and sliced (save the mushroom water) 4 Tbs peanut oil 1/2 tsp salt 2 Tbs soy sauce 1 tsp sugar Directions Heat the wok, add the oil and the salt. Add the mushrooms and toss for one minute. Add the Chinese cabbage and stir fry for two minutes. Add the soy sauce, sugar and the mushroom water. Cover and cook for 10 minutes over moderate heat. There should be very little liquid left. If there is too much, boil over high heat until the liquid is reduced. Joe

Hi Lars Vietnamese Spring Rolls ingredients 1 recipe Shrimp Filling or Chicken-Crabmeat Filling 1 recipe Lime Dipping Sauce 1 12-ounce bottle warm beer 7 to 9 8-1/2-inch-diameter rice papers 1 head bibb or Boston lettuce, finely shredded Snipped fresh cilantro Snipped fresh mint leaves Snipped daikon (Oriental white radish) directions Prepare Shrimp Filling or Chicken-Crabmeat Filling. Prepare Lime Dipping Sauce; set aside. Pour beer into a pie plate. Carefully dip rice papers into beer, one at a time. Place papers, not touching, on clean, dry kitchen towels. Let soften for a few minutes until pliable. Place 1/4 cup shredded lettuce on bottom part of each rice paper. Place about 1/3 cup filling on the lettuce near the curved edge of the paper. Fold in ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill up to 2 hours. Diagonally cut each roll in half crosswise. Transfer spring rolls to a serving plate. Serve with bowls of Lime Dipping Sauce, cilantro, mint leaves, and shredded daikon. Makes 14 appetizers. Shrimp Filling: In a bowl pour enough hot water to cover 1 ounce rice sticks and 1 dry wood ear (cloud ear) mushroom. Let stand for 30 minutes to soften. Heat 1 tablespoon cooking oil in a wok or medium skillet. Add 1 tablespoon chopped green onion and 4 minced cloves minced garlic; stir-fry for 30 seconds. Add 1/4 cup shredded carrot and 1/2 teaspoon sugar; stir-fry for 1 minute. Remove pan from heat. Drain rice sticks and wood ear; finely chop. Add to vegetable mixture. Stir in 8 ounces finely chopped, cooked, peeled, and deveined shrimp and 1 tablespoon fish sauce. Chicken-Crabmeat Filling: In a bowl pour enough hot water to cover 1 ounce bean threads (cellophane noodles) and 1/2 ounce dried black Chinese mushrooms. Let stand for 30 minutes to soften. Heat 1 tablespoon cooking oil in a wok or medium skillet . Add 6 ounces finely chopped skinless, boneless chicken breast; stir-fry for 2 to 3 minutes or until no longer pink. Push to side of wok. Add 1/4 cup chopped onion and 1 minced clove garlic; stir-fry for 1 minute. Remove from heat. Drain, remove cartilage, and flake one 6- or 7-ounce can crabmeat, or thaw, drain, and flake one 6-ounce package frozen crabmeat. Stir crabmeat and 1 tablespoon fish sauce into chicken mixture. Drain bean threads and mushrooms; finely chop and add to chicken mixture. Lime Dipping Sauce: In serving bowl combine 1/2 cup fresh lime juice, 6 tablespoons fish sauce, 6 tablespoons water, 2 tablespoons sugar, 3 minced cloves garlic, and 2 seeded and minced red chili peppers. Let stand for 30 minutes to 1 hour before serving. Makes 1-1/3 cups. Here is a link that might be useful: vietnam things to do

It was my recipe, Nancy - I can't remember who raved about it - either Sol or Chase, maybe? CHINESE MEATBALLS 2 (20 oz.) cans water chestnuts 3 bunches green onions, chopped 5 lb. lean ground pork 1/4 cup soy sauce 6 eggs, slightly beaten 1 Tbsp. salt 2-1/2 cups fine dry breadcrumbs cornstarch oil for frying Drain and chop water chestnuts; chop onions (top and all). Mix both with meat. Add remaining ingredients, except for the cornstarch and oil. Mix thoroughly with your hands. Chill. Form into balls, using 1 rounded teaspoon for each. Roll lightly in cornstarch. Fry at 370 degrees until well browned. Refrigerate until about ready to serve. Warm before serving. Serve with Chinese meatball sauce. CHINESE MEATBALL SAUCE: 1 cup vinegar 2 cups pineapple juice 3/4 cup sugar 2 cups canned beef consommé 1 can water 2 Tblsp. soy sauce 3 Tblsp. grated fresh ginger 1/2 cup cornstarch 1 cup cold water Heat together vinegar, pineapple juice, sugar, consommé, water, soy sauce and ginger. Mix cornstarch with cold water and gradually stir into vinegar mixture. Cook, stirring constantly, until clear and thickened. Serve meatballs in just enough sauce to form a slight glaze in hot chafing dish. More sauce and meatballs can be added as needed. **Note**: Five tablespoons chopped crystallized ginger may be used in place of fresh ginger.