| 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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