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Download the December issue of Yang-Sheng as

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Ingredients:<br />

1/2 cup glutinous white rice<br />

about 1/4 cup each: pearly barley, small red beans,<br />

lotus seeds, boiled peanuts<br />

2 TB size piece <strong>of</strong> Astragalus also called Huang Qi and<br />

Yellow Vetch*<br />

15 or so dried chestnuts<br />

about 15 cups <strong>of</strong> water<br />

15 or so red dates<br />

pinch <strong>of</strong> salt<br />

sugar or honey<br />

Directions:<br />

After rinsing/w<strong>as</strong>hing and <strong>the</strong>n draining your grains,<br />

add <strong>the</strong>m to a heavy bottomed pot with <strong>the</strong> water,<br />

bring to a boil and <strong>the</strong>n reduce heat to a simmer and<br />

cover<br />

Stir lightly and allow to simmer for about 20 minutes,<br />

<strong>the</strong>n add <strong>the</strong> chestnuts and <strong>as</strong>tragalus, stir lightly and<br />

simmer for ano<strong>the</strong>r 20 minutes<br />

Stir lightly and add <strong>the</strong> red dates and simmer for 15<br />

minutes and <strong>the</strong>n add <strong>the</strong> peanuts and sweetener to<br />

t<strong>as</strong>te. When cooking is complete remove <strong>the</strong> piece <strong>of</strong><br />

<strong>as</strong>tragalus before serving.<br />

*known by a variety <strong>of</strong> names, Astragalus/Huang Qi/Yellow<br />

Vetch h<strong>as</strong> long been used in many cultures <strong>as</strong> an immune<br />

booster in home cooking and in herbal remedies.<br />

冬季菜谱<br />

Ingredients:<br />

1/4 cup grapeseed oil<br />

1/2 minced onion<br />

1 TB minced fresh ginger<br />

1/2 tsp salt<br />

1/4 tsp ground black pepper<br />

2 small red chili peppers (sometimes called birds eye<br />

peppers)<br />

2 cloves <strong>of</strong> garlic ‐ minced<br />

2 stalks celery ‐ chopped<br />

3 medium potatoes ‐ cut into 1" cubes<br />

1 cup water or broth<br />

1 head cabbage cut into large wedges<br />

2 carrots cut into 1" pieces<br />

Directions:<br />

In a wok or heavy skillet heat <strong>the</strong> oil and add <strong>the</strong><br />

onion, ginger, salt, black and red pepper, garlic and<br />

heat through, <strong>the</strong>n add <strong>the</strong> celery and sauté till it<br />

begins to sweat, add <strong>the</strong> water/broth and potatoes,<br />

cover and cook on medium heat for about 5 minutes<br />

Add <strong>the</strong> cabbage and carrots and cook until tender. .<br />

.add more water or broth if necessary. Stir <strong>the</strong><br />

ingredients toge<strong>the</strong>r thoroughly so that <strong>the</strong> spices are<br />

distributed evenly. Remove <strong>the</strong> 2 small chili peppers<br />

and serve.<br />

This is a warming, hearty dish that is not too spicy but<br />

is very flavorful. Winter flavoring should be warming<br />

but not hot and spicy. Ple<strong>as</strong>e adjust to your t<strong>as</strong>te.<br />

<strong>December</strong>, 2011 <strong>Yang</strong>-<strong>Sheng</strong> (Nurturing Life) 47

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