| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Soups, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Boiling water |
| 2 |
tb |
Soy sauce |
| 1 |
|
Dozen 1/2-inch sections of garlic shoots or |
| 1 |
|
Scallion cut into 1/8-inch sections |
| 1/2 |
|
Ounce finely chopped Ginseng root |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Salt |
INSTRUCTIONS
Ran across these three short recipes utilizing ginseng. Thought
someone into herbs and/or Chinese medicinal cooking might find them
interesting. Note the measurement for "a heaping tablespoon vegetable
oil" in the last recipe. Ginseng must be pretty miraculous stuff if
you can heap tablespoons of oil...
Put seasonings in a bowl and pour the boiling water into it. This is
a good drinking soup that goes well with a heavy dinner.
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
A Message from our Provider:
“Religion is external, faith is internal.”