Download the December issue of Yang-Sheng as
Download the December issue of Yang-Sheng as
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