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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Ceideburg 2, Chinese, Rice 1 Servings

INGREDIENTS

9 c Pre steamed rice
2 Ounces finely chopped
Ginseng
2 T Soy sauce
2 T Vegetable oil
1 t Salt
3 Onions shredded
3 Sweet peppers shredded
1 lb Celery

INSTRUCTIONS

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.  Posted by Stephen Ceideberg; May 17 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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