Daikon radish, spinach, granny smith apples, purple cabbage, carrots, miniature romain, mustard greens, swiss chard, brussels sprouts, potatoes, turnips, garlic, shallot, onion.
Just enough apples for a pie! I’ve been making this one lately. And luckily I mentioned my mustard green phobia last week, a member gave a great method that I’ve never heard. Much like with spicy radishes, you salt the leaves (you can cut them first) and let them sit for half an hour, rinse, and squeeze as dry as possible before stir frying with garlic, chilis, ground pork and adding a little sugar and salt.