Dried Fruits and Vegtables Used in Asian Cuisines

Dried Fruits

Dried Lychee – Often used in desserts or as a snack.

Dried Longan – Common in soups, teas, and desserts.

Dried Jujube (Red Dates) – Used in teas, soups, and sweet dishes.

Dried Goji Berries – Added to soups, teas, and congee.

Dried Persimmons – Eaten as a snack or used in desserts.

Dried Mango – Popular as a snack and in some Southeast Asian dishes.

Dried Apricots – Sometimes added to desserts or rice dishes.

Dried Plums (Prunes) – Used in sauces or desserts.

Dried Lotus Seeds – Used in soups, congee, and desserts.

Dried Kumquats – Popular in teas and candies.

Dried Vegetables

Dried Shiitake Mushrooms – Essential in soups, stir-fries, and braised dishes.

Dried Wood Ear Mushrooms – Used in salads, soups, and stir-fries.

Dried Daylily Buds (Golden Needles) – Common in hot and sour soup or stir-fries.

Dried Bamboo Shoots – Rehydrated for soups and stews.

Dried Radish (Daikon) – Used in stews, soups, and rice dishes.

Dried Seaweed (Nori, Kombu, Wakame) – Integral in soups, sushi, and side dishes.

Dried Eggplant – Used in stews or as a rehydrated side dish.

Dried Tofu Skins (Yuba) – Added to soups, stir-fries, or steamed dishes.

Dried Bitter Melon – Rehydrated and used in soups or stews.

Dried Chili Peppers – Used as a spice or in chili oil preparations.

These dried items add depth of flavor and are often staples in various dishes across East, Southeast, and South Asia.