| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Chinese, Rice, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 9 |
c |
Pre steamed rice |
| 2 |
|
Ounces finely chopped Ginseng |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
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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