Have you been to
and had their pickled vegetables?
If you live anywhere in the Kansas City area, you have to try Andy’s Wok. It is, hand’s down, the best Chinese restaurant in town (sorry Panda Express.) They have amazing appetizers like onion cakes and vegetable spring rolls, which are very flavorful without the meat because of all their wonderful spices, including a hint of mustard.
My wife usally orders the sauted asparagus, while I gravitate between the Sichuan eggplant and moo shu shrimp (extra spicy.) BWD, Jr., of course orders noodles and rice (what else) and we all come away with an outstanding meal.
But one of the things that I’ve always enjoyed about the restaurant is that before dinner, they give out little bowls of pickled vegetables. The good news for me is that no one else at the table likes pickled vegetable (BWD, Jr. doesn’t like them because they are vegetables, and Mrs. WellDone doesn’t seem to like the pickled part.) So I happily munch away on the somehow-still-crunchy, sweet, yet sour pickled cabbage and carrots all by myself.
And fear the day my family wises up.
Anyway, never one to let a good recipe go unrecorded, I finally broke down and asked the owner how she made the pickled vegetables. This is what she told me.