Ha choi can be cooked like any other delicate greens, for which my favored method is this: wash, chop into the size pieces you like, heat some peanut or canola oil in a pan until it is almost smoking, throw in a liberal handful of minced ginger (and/or garlic, depending on your desires), wait until it starts to color, throw in the veg, toss in the hot oil and ginger, and slap a lid on that baby for about 2 minutes or until the veg starts to wilt. Give it a little drizzle of sesame oil and a little drizzle of soy sauce or tamari and you're good to go.
Carrots are incredibly yummy pan-braised in a little water or diluted apple juice (cover until they start getting tender, then remove the lid and let the liquid cook down, finished with fresh citrus juice (esp. orange juices). Also nice is a salad of shredded or julienned carrot and sectioned mandarin orange with a little bit of rice vinegar and a sprinkle of sesame seeds.
Small potatoes (of any color) can be happily roasted. One of my favorite ways to do that is to toss them with some olive oil and salt and black pepper and thyme (or zataar if you have some), roast 'em in a single layer in a large pan until they're done, sprinkle liberally with lemon juice and pop back in the oven just long enough to dry off some of the lemon juice. You can throw in small onions or quartered large ones like this too (if you quarter them without cutting off the root end first, they'll hold together better).
As for the peas if they're young and tender and fresh, just blanch them in boiling water, strain off all but about a tablespoon of the water, toss in a knob of butter, and hold the pan over the heat while you swirl the butter into the peas and it melts. Eat immediately, with freshly ground black pepper. Do not share with anyone, as this is one of the real joys of springtime and it pays to be selfish.
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Carrots are incredibly yummy pan-braised in a little water or diluted apple juice (cover until they start getting tender, then remove the lid and let the liquid cook down, finished with fresh citrus juice (esp. orange juices). Also nice is a salad of shredded or julienned carrot and sectioned mandarin orange with a little bit of rice vinegar and a sprinkle of sesame seeds.
Small potatoes (of any color) can be happily roasted. One of my favorite ways to do that is to toss them with some olive oil and salt and black pepper and thyme (or zataar if you have some), roast 'em in a single layer in a large pan until they're done, sprinkle liberally with lemon juice and pop back in the oven just long enough to dry off some of the lemon juice. You can throw in small onions or quartered large ones like this too (if you quarter them without cutting off the root end first, they'll hold together better).
As for the peas if they're young and tender and fresh, just blanch them in boiling water, strain off all but about a tablespoon of the water, toss in a knob of butter, and hold the pan over the heat while you swirl the butter into the peas and it melts. Eat immediately, with freshly ground black pepper. Do not share with anyone, as this is one of the real joys of springtime and it pays to be selfish.