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Additional info for Asian Cooking for Health: Nutritious and Delicious Alternatives (Learn to Cook)
Sample text
If the seaweed requires cooking, poach it the same way you poached the spinach and dried bean thread noodles, then cut it to a similar size. Some cooks like to garnish the finished dish with a sprinkling of minced green onions. 5 liters) hot water 1 cup (15 g) sliced woodear fungus 1 chicken breast, poached until done, then shredded 2 tablespoons fish sauce 1/ teaspoon ground 2 black pepper 1/ teaspoon salt 2 4 oz (120 g) dried bean thread noodles (tang hoon), cut into thirds Sprigs of coriander leaves (cilantro), to garnish 1 Bring the chicken stock and woodear fungus to a boil over high heat in a pot.
3 Boil the noodles over high heat and cook until done, about 5 to 7 minutes for dried noodles (check the label for instructions), or about 30 seconds for fresh noodles. Drain the noodles and divide them among four serving bowls. 4 Add the mushrooms to the boiling salted water and simmer for 10 minutes. Add the broccoli and cauliflower and simmer for 2 more minutes, then add the bok choy leaves and simmer for 1 more minute. Turn off the heat. 5 Divide the Seasoning among the bowls of noodles and mix to combine.
Its Chinese name translates as “forget your troubles” and is derived from the combined effects of the tiger lily buds, bamboo pith and wolfberry, which calm “liver fire” and relax the nervous system. Chinese vegetarian cuisine has a long tradition of blending beneficial medicinal herbs with ordinary food items to create dishes that nourish the body, correct imbalances and please the palate, all at the same time. 4 cups (1 liter) vegetable or chicken stock (made from vegetable or chicken bouillon cubes) 1/ teaspoon salt 2 1 tablespoon dried wolfberries (see note) 1/ cup (50 g) dried lily 2 buds, bases trimmed, soaked in water 20 minutes and drained (see note) 6 pieces fresh or dried black woodear fungus (if dried, soak in water for 20 minutes), cut into thick strips 8 pieces dried bamboo pith, soaked in cool water for 20 minutes and snipped into lengths (see note) 1 Bring the vegetable or chicken stock to a boil with the salt, then add the wolfberries, and let the water return to a boil.