| 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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