Yield: 6 servings
Measure | Ingredient |
---|---|
9 cups | Presteamed rice |
2 ounces | Finely chopped Ginseng |
2 tablespoons | Soy sauce |
2 tablespoons | Vegetable oil |
1 teaspoon | Salt |
3 \N | Onions shredded |
3 \N | Sweet peppers shredded |
1 pounds | Celery |
Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes. Take out the rice.
Heat the remaining vegetable oil over a big fire until hot. Put in finely chopped Ginseng, onions, peppers, celery and salt and stir for 2 minutes. Let sit, covered, for 7 minutes. Then it's ready.
Almost all Chinese soups and stews are adaptable to Ginseng, with the exception of those having citrus fruits as an ingredient. I've given you a start here, but experiment. Dig up a Chinese cookbook and try out a few recipes.
From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973.