Ginseng shreds stir rice - for a special meal
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Presteamed rice |
| 2 | ounces | Finely chopped Ginseng |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Salt |
| 3 | Onions shredded | |
| 3 | Sweet peppers shredded | |
| 1 | pounds | Celery |
Directions
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.