February 2018: Chinese New Year Recipes

lunar new year soupLunar New Year Rice Cake Soup
It is a Korean tradition that we begin each Lunar New Year with rice cake soup because it is said to bring good luck and prosperity. The white rice cake symbolizes purity and cleanliness that is eaten in the new year to bring in good fortune.

For broth

  • 6 cups of water
  • ¼ organic korean radish or daikon radish
  • 1 large carrot, chopped
  • 1 small organic onion, chopped
  • 6-inch strip kombu

For soup

  • 1 pound of rice cakes soaked at least 2 hours or overnight
  • 4 organic shiitake mushrooms, chopped
  • 1 egg, beaten
  • 2 sheets of roasted seaweed
  • 3 organic scallions, chopped
  • Black pepper and salt to taste
  1. Soak the rice cake in water for at least 2 hours or overnight.
  2. Combine all the ingredients for the broth and let it simmer for 30 minutes to 1 hour.
  3. Strain the ingredients from the broth and discard.
  4. Add rice cake to the broth and let simmer for 10 minutes. Then add shiitake mushrooms and let simmer for another 5 minutes
  5. While the soup is boiling, beat the egg, then pour the egg slowly in a circle in the soup.
  6. Let the soup continue to boil for another 5 minutes.
  7. Serve soup in individual boils and garnish with roasted seaweed and scallions. Add black pepper and salt to taste.

SweetRedBeanSoupSweet Adzuki and Wild yam dessert soup brings in a sweeter year.  Adzuki beans are a “yang” or warming food for the body. Tangerine peel, used in many recipes, is thought to aid digestion.  You can also use sweet glutinous rice balls, however, we are substituting it with Chinese wild mountain yam.  These flavors and the red color of the soup bring in auspicious tidings for the New Year.

Cooking time: 1 hour, 30 minutes.

Ingredients:

  • 1 cup dried adzuki beans
  • 10 cups water
  • 1 strip dried tangerine peel or fresh orange peel
  • 2 cup cubed shan yao (wild mountain yam or nagaimo)
  • 6 – 8 tablespoons rock sugar, as desired

Preparation:

  1. Rinse the beans and tangerine peel and place in a pot of cold water.  Cover and bring to a boil.   Turn the heat down and simmer for 1 hour and 20 minutes.
  2. Peel and cube the shan yao to bite-sized pieces.
  3. Bring the soup back to a boil and add the shan yao.
  4. Bring the soup to a boil again and add rock sugar to taste and stir to dissolve
  5. Remove the dried tangerine peel before serving.
  6. Serve the red bean soup hot or cold.
  7. Approx. 8 servings

tea eggTea eggs, also called marbled eggs, are distinctive looking and easy to make.  Eggs symbolize fertility which is always a celebration in China.

Total Time: 2 hours, 30 minutes

Ingredients:

  • 6 eggs
  • 4 cups of cold water (or if this is not enough to submerge the eggs)
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1/2 cup brewed black tea
  • 2 star anise, broken into individual pieces

Preparation:

  1. Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs.
  2. Cover and bring to a boil.
  3. Remove the saucepan from the element and let the eggs stand in the hot water for 15 – 20 minutes, until they are cooked.
  4. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
  5. Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact.
  6. Bring the water in the pan back to a boil.
  7. Add the salt, soy sauce, brewed black tea, star anise pieces and eggs.
  8. Cover and simmer for 2 hours.
  9. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.

Cooked JiaoziJiao Zi, or dumplings, symbolize wealth and abundance for the year to come. They are shaped like gold ingots and are a staple of Chinese New Year.  On New Year’s eve, the entire family gathers to make dumplings together.  Our family will hide Chinese jujube’s inside some of the dumplings.  The person to eat the most dumplings with jujubes is considered the luckiest for the new year.

Skins: you may choose to skip this step and purchase pre-made skins at any Chinese grocery.

  • 8 cups white flour
  • Approximately 2 1/2 cups (very) cold water
  • 1 teaspoon salt
  • Dissolve salt in water. Add 2 cups water to flour and mix thoroughly by hand or machine.
  1. Mix until you get as hard of a dough as you can.  You may not use all the water or may need additional water.
  2. If the dough is too soft, add more flour.
  3. Knead thoroughly for 10-15 minutes.
  4. Cover the dough and place in the refrigerator while you make the filling.
  5. When your filling is ready you should separate dough into 2 portions.
  6. Form into long sausages, about 1 inch diameter.
  7. Cut sections every ½ inch.
  8. Roll the cut sections with and form into balls.  You will need additional flour to prevent sticking

10. Use rolling pin to form into round, flat skins about 3 inches diameter.

11. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.

Jiaozi WrapperJiaozi logJiaozi doughJiaozi dough

Filling:

  • 2 pounds of ground pork
  • 2 tablespoon soy sauce
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 1 teaspoon white pepper
  • 2 teaspoon Chinese rice wine or cooking sherry
  • 2 cups of minced Chinese chives
  • 3 cups of minced and strained Nappa cabbage
  • 6 large raw shrimp, peeled, deveined, and roughly minced
  • 1.5 inch finely minced ginger
  • 1 teaspoon sesame oil, or more to taste
  1. You may use a food processor to mince all the vegetables
  2. Add first 6 ingredients together and stir vigorously with 2 pairs of chopsticks in the same direction for 5-10 minutes.   Always stir in the same direction so that the meat fibers stick together.
  3. Add remaining ingredients and stir to combine thoroughly
  4. Smell the filling mixture, it should smell aromatic.  If it is not, add more seasame oil and cooking wine.

Make the dumplings:  Place one disc onto the flat of your palm, then place a teaspoon of filling into the center of the disc.  Place a little water on the outside edge of the dough.  Fold the dough over at an angle onto the other side, fold one crease over and then pinch it to the side, and continue creasing and pinching until you reach the edge of the dumpling.  For the fried dumplings, place the filling into the center of the disc and just fold the edges of the disc into the center.

Boil the dumplings: Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times (about 25 in a 12″ diameter pot, about 50 in a good size wok). Stir lightly, ensuring the dumplings do not stick to the bottom and do not break.  When it comes to a rapid boil, add 1 cup cold water. Cover.  Repeat. When it comes to a rapid boil for the third time, they are ready to serve.

Fry the dumplings:  Spread a tablespoon of oil in a pan and put dumplings into the bottom of the pan.  Add water to half the height of the dumplings, cover, and cook on medium heat until the water evaporates and the bottom is golden brown.

Dipping sauce:  5 tablespoons of Chinese black vinegar and 1 teaspoon of Chinese chili oil.

To store:
Uncooked or cooked JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal.

Dec 2017: Daikon Radish in Medicinal Bone Broth

radishIngredients for Medicinal Bone Broth:

  • 1 pound of raw or cooked bones (beef, lamb, pork, poultry, or combination)
  • 8 cups of water
  • ¼ cup of wine
  • ½ TSP unrefined salt
  • ½ small onion, peeled, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery, coarsely chopped
  • 2 garlic cloves
  • 2 bay leaves
  • 1 stick of astragalus
  • 6 inch piece of daikon radish chopped into cubes
  • 1 scallion for garnish

Instructions:

  1. Place bones and water in a stockpot. Bring the water to a boil over medium-high heat. Once it is boiling, reduce the heat to a simmer. Skim and discard any foam that rises to the surface.
  2. Add salt and vinegar and let the stock return to a simmer.
  3. Reduce the heat to the lowest setting so that the broth is at a bare simmer and cook for
    1. Up to 24 hours for poultry or smaller bones
    2. Up to 48 hours for large, denser bones
    3. Alternatively, you can use a slow cooker.
  4. During your last 2 hours of cooking, add onion, carrot, celery, garlic, bay leaves, and astragalus.
  5. Take out bones with tongs. Discard the vegetables and herbs. Strain the broth through a fine mesh sieve.
  6. Move half of the broth into a smaller pot, and half of the broth into a container to either refrigerate or freeze
  7. Bring the broth to a rolling boil over medium-high heat and add daikon radish to broth. Let simmer for 20  minutes
  8. Finely chop scallions to serve as garnish for the soup.
  9. Distribute soup into individual bowls and top with scallion. Soup can be served with meat of choice and rice. Enjoy!!

November 2017: Wild Mountain Yam Soba SoupYAM
In Traditional Chinese Medicine, wild mountain yam aids in digestion, makes the body stronger, helps stop persistent cough, lowers blood sugar, promotes longevity, soothes mood and regulates sleep.

YAM

Ingredients

  • 6 in. piece of shanyao (wild mountain yam)
  • 1 organic carrot
  • 1 organic celery stalk
  • 5 shiitake mushrooms
  • Dash of salt
  • 5 inch piece of kombu
  • 3 cups of water
  • 1 TSP Soy sauce
  • 1 TSP Mirin
  • ½ TSP Sesame oil
  • 1-2 bundles of dried soba noodles
  • 1 organic green onion
  • Dried nori seaweed flakes

Instructions

  1. Soak the Kombu in 3 cups of water in a pot for at least three hours.
  2. Chop carrot, celery stalk, and mushroom.
  3. Bring the water to a boil to make the stock. Take the Kombu out once the water is boiling.
  4. Place the chopped vegetables in the water and simmer for 20 minutes.
  5. Using a glove, peel wild mountain yam using a vegetable peel to expose the white flesh. Grate the wild mountain yam. Put half of the wild mountain yam directly into the soup stock. Save the other half of the wild mountain yam to top off the soup.
  6. Bring a separate pot of water to boil. Cook soba noodles following the instructions on the package. When cooked to al dente, drain the noodles and rinse under running cold water in order to firm up the texture.
  7. Season stock with soy sauce, mirin, and a dash of salt. Let simmer for additional 5 minutes
  8. Finely chop green onion to serve as garnish for the soup.
  9. Arrange soba noodles in individual bowls, top with wild mountain yam, green onion, nori seaweed flakes and vegetables. Pour the broth into the bowls. Drizzle bowls with the sesame oil. Enjoy!

October 2017: Kabocha Nimono 

Kabocha Nimono

Pumpkins have a slightly cooling nature, with a sweet and slightly bitter flavor. Cooking pumpkins for an extended period of time makes their thermal nature neutral to slightly warming. Pumpkins strengthen the spleen and stomach, as well as build Qi.

Ingredients:

  • 3 cups dashi (fish broth), or other soup broth
  • 2 ½ lb. Kabocha pumpkin
  • 1 ½ tablespoon soy sauce (or tamari to be gluten free)
  • ¼ teaspoon salt
  • 1 or 2 tablespoons sake or mirin (sweetened rice wine)

Directions:

  1. First wash, and then cut open the kabocha and remove seeds. Then cut into small chunks. Be careful as raw kabocha is very tough. The outer rind is completely edible so there is no need to remove, except for trimming off any very hard or gnarled parts. The traditional base in Japan is dashi, however, other types of clear broth can be used as well.
  2. Put broth into a small pot and add kabocha chunks. Bring to a boil and then simmer on medium for 20-30 minutes until kabocha is soft enough to be pierced easily by a fork.
  3. Add in other ingredients and continue to simmer another 15-20 minutes to reduce the broth.
  4. Remove from heat and let it sit covered until cooler so the kabocha absorbs more of the cooking liquid flavor. Serve slightly warm to room temperature, or reheat a little before serving.

September 2017: Roasted Delicata Squash

Ingredients:

1 Delicata SquashRoasted Delicata Squash 1 TSP – Sesame Seeds
1 TSP – of Hemp Seeds
½ TSP – Cumin
¼ TSP – Coriander
¼ TSP – Smoked Paprika
Olive Oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse the squash under running water. Score the outside of the squash.
  3. Roast it whole in a baking dish for 45-60 minutes or until desired softness.
  4. Mix the sesame seeds and hemp seeds with cumin, coriander, and smoked paprika on a separate baking pan. Put it in the oven during the remaining 5 minutes.
  5. Take out the squash and seed mixture. Let the seed mixture cool.
  6. Cut the squash in half, scoop out the seeds and flesh. Slice the squash into small pieces.
  7. Sprinkle roasted seeds on the squash and drizzle with olive oil.

1-2 Servings

Delicata Squash with Pearsdelicata_pears

Ingredients:
1 pound – Delicata Squash (about 1 large)
2 medium – Ripe Asian Pears, sliced
2 TSP – Extra-Virgin Olive Oil
1/4 TSP- Sea Salt
1/4 TSP – Freshly Ground Pepper
2 tablespoons – Water
1 tablespoon – Honey

Directions:
1. Preheat oven to 425 degrees
2. Cut squash in half lengthwise and scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
3. Roast the squash and pears until just tender, stirring once or twice for 20 to 25 minutes.
4. Put a pan over medium heat and drizzle with olive oil. Stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat for 3-5 minutes.

August 2017: Chrysanthemum Broccolicrysanthium

Clears excess heat, toxic heat, and dryness. Excellent for cancer prevention, recovery of chemotherapy/radiation, dry skin, acne, headache and high blood pressure.

Ingredients:

20g – Dried White Wood Ear Mushrooms
10g (3-4 tbsp) – Dried Chrysanthemum Flowers
1 large bunch – Organic Broccoli
2 TBSP – Soy Sauce
2 TBSP – Lemon Juice
2 TBSP – Sesame Oil
½ TSP – Honey

  1. Soak the white wood ear mushrooms and chrysanthemum flowers in warm water for 15 minutes. Drain well. Wash the wood ear mushroom and cut off its tough fibrous base. Then cut into the size of ¼ inch wide strips.
  2. Set a large pot of water on the stove at high heat. Once it is boiling, add the mushrooms and chrysanthemum flowers, and broccoli. Cook covered for about 5 minutes. Broccoli should be tender. Drain the water and let the vegetables cool. Remove the chrysanthemum flowers.
  3. In a small bowl, mix together the soy sauce, lemon juice, sesame oil, and honey.
  4. Once the vegetables have cooled, toss the vegetables in the dressing and serve at room temperature.

JULY 2017: Birthday Seaweed Soupbirthday_seewead_soup

Seaweed is a wealth of mineral elements from the sea. Micronutrients include: zinc, copper, iodine, iron, selenium, molybdenum, manganese, fluoride, boron, nickel, and cobalt. Macronutrients include: sodium, calcium, magnesium, chlorine, potassium, phosphorus, and sulfur. It is rich in calcium, vitamin C, and B12.

Seaweed soup is a Korean birthday tradition which is the healthiest post-partum food to eat. Seaweed helps restore the blood that was lost in childbirth, and is also beneficial for uterine contraction and milk production. Wakame promotes the burning of fat, balancing of hormones, strengthening of bones, and reducing high blood pressure and lowering of cholesterol.

Ingredients:

½ LB – Clams or Mussels

Dried Wakame Seaweed

2 C – Boiling Water

2 C – White Cooking Wine

Sesame Oil

1 TBSP – Soy Sauce

1 clove – minced Garlic

Green Onion

Sesame Seeds

Salt

Method:

  1. Take handful of dried seaweed and put it in a bowl. Cover seaweed with water for 30 minutes to 1 hour. When it is soft, drain the seaweed, and cut into pieces if desired.
  2. Rinse shellfish in the sink under running water. Scrub shellfish to ensure any loose dirt or sand gets eliminated. Put pot on the large stove and fill the pot with 1:1 ratio of water and cooking wine. Bring to a boil. Once it is boiling, put shellfish in the pot and cover for 10-15 minutes, or until shellfish open. Once it is open, take the shellfish out of the pot and de-shell. Leave liquid for base of soup broth.
  3. Heat up the stovetop to medium-high and in a separate pot put a little sesame oil and minced garlic for 5-10 minutes to extract the flavor. Pour in the broth from the shellfish into the pot with the garlic, being careful to stop pouring if there is any loose sand at the bottom of the broth.
  4. Put seaweed into the pot of stock and boil for 1 hour on medium heat. Add 1 TBSP of soy sauce, salt and pepper to taste.
  5. Mince green pepper and sprinkle on top of soup.

JUNE 2017: Two Cucumber Salad Recipes

Summer season is the season with maximum yang energy. Therefore it is important to stay cool and hydrated. In Chinese Medicine, all foods have different energetic properties and temperature. In the summer, we eat cool, yin foods that are moistening.

Seaweed and cucumber are both excellent to eat in the summertime because of their cooling nature. Enjoy these two recipes:

Seaweed and Cucumber Saladcucumber seaweed salad

2 TBSP – dried Wakame
¼ – Organic Cucumber
1 TSP – Sea Salt
½ TSP – Organic Ginger

Dressing:

3 TBSP – Rice Vinegar
2 TBSP – Water
1 TSP – Cane Sugar
1 TBSP – Soy Sauce
½ TBSP – Sesame Oil

  1. Rehydrate the wakame. Let it soak in water for 10 minutes. Then rinse with water, and let it drain well. Squeeze the wakame to drain any excess water.
  2. Peel the cucumber. Cut it into thin slices about 1/8th inch thickness or smaller. Put the cucumber slices in a bowl and sprinkle the salt. Massage the cucumber with the salt and let it stand for a 5 minutes. Squeeze out any excess water. Combine wakame with the cucumber and mix well.
  3. In a pot over the stove, combine the ingredients for the dressing: rice vinegar, water, cane sugar, soy sauce, and sesame oil. Cook until the sugar dissolves then transfer to a separate bowl to let it cool.
  4. When the dressing has cooled, pour dressing over cucumber and wakame and mix well together. Serve room temperature.

Cucumber Salad

1 – Organic Cucumber

2 – Thin Slices Grated Ginger

1 – Organic Bell Pepper, Red or Green

1 TSP – Apple Cider Vinegar

¼ TSP – Brown Sugar

Sea Salt

(Cilantro may be added if desired)

  1. Slice cucumber and organic bell pepper in thin slices about 1/8 inch width and put in a bowl.
  2. Grate ginger and chop finely.
  3. In a separate bowl, combine ginger, apple cider vinegar and brown sugar. Mix well.
  4. Pour the dressing over the vegetables. Let the vegetables sit overnight in the refrigerator. Serve the next day at room temperature.

May 2017: Cabbage Ginger Carrot Nori Rolls

roll

According to Traditional Chinese Medicine, as we are moving in spring, we should focus on foods that are warm and ascending. These are foods that help to get our energy moving.

Ingredients:

4 Organic Carrots

1 TSP Organic Ginger

1 TSP Sesame Oil (Optional)

1 medium sized Nappa Cabbage

1 Organic Cucumber

6-10 Nori Sheets

Organic Cilantro

Method:

  1. Prep all your ingredients: slice carrots and cucumber diagonally, peel and grate ginger, chop cilantro, quarter cabbage lengthwise then cut into thin wedges.
  2. Carrots: Heat your stove top to medium and using a pan, sauté carrots for 5 minutes. Then add ginger and salt to taste. Cook carrots on low heat until they’re tender (about 20-30 minutes).
  3. Cabbage: In the meantime, set up a pot on the stove with water to steam the cabbage. Once the water is boiling, steam the cabbage for 3-5 minutes. Let cool and squeeze out any excess water using a salad spinner, bamboo mat, or by hand.
  4. Nori: Set your stovetop to medium low heat and toast the nori sheets over the flame by continuously moving and flipping the sheet until they turn a jade green color.
  5. On a bamboo mat or using plastic wrap, place nori. On top of the nori, place cabbage then carrots. Use the bamboo mat or your hands as a guide to make the roll. Apply small amounts of pressure until your roll is formed. Use water to seal the roll. Allow the roll to set for a few minutes. Apply a small amount of sesame oil on the top of the roll before cutting to prevent sticking to the knife.
  6. Garnish rolls with parsley

April 2017: Ginger and Brown Sugar TeaProcessed with VSCO with a6 preset

In China, ginger has been used as a natural therapy for inflammation, migraines, indigestion, motion sickness, and digestive disturbances. Ginger tea has been used for irritable bowel syndrome, dysmenorrhea, treating colds, relieving stress, fighting chemotherapy induced nausea, improving blood circulation and digestion. This tea helps with menstruation, and women who just gave birth because brown sugar contains many vitamins and minerals that replenish the system after blood loss.

Ingredients:
6 Cups of spring water
1 inch piece of Organic Ginger
1 TBSP of Brown Sugar

Method:

  1. Rinse and scrub the ginger under running water. Slice ginger into thin pieces.
  2. Pour the filtered water into a large pot over medium-high heat. Add ginger and bring to a boil. Reduce the heat and let it simmer until the water has been reduced to half.
  3. Stir in brown sugar and cover. Turn off the heat and put the lid on the pot. Let the tea sit for 20 minutes.
  4. Serve warm!

March 2017: Chinese Red Vegetable Soup with Oxtail2a1951236875ca4f3a2050b2cc1a1269

One of Dr. Ming’s fondest childhood culinary experiences growing up in China was a Russian-inspired tomato-based oxtail soup.   This  Russian-style oxtail soup served at the famous Moscow Restaurant, one of the earliest foreign restaurants in Beijing.   The French-influenced Russian restaurant opened in 1954, known by many at the time to be the only Western food known to local people.  It was expensive enough that it cost around 1/8th of person’s monthly income to have dinner there.

Our home-cooked version of the soup is filled with farmer’s market produce and meat. This dish is an ideal way to consume plenty of nourishing collagen filled broth and vegetables in during the winter.

Step 1:  Put all of the following ingredients in a large stockpot and bring to a rapid boil.  Skim off foam and cover to simmer for 3 hours.  If you have a pressure cooker, you could make this in 1 hour on the high setting.

3 lbs Oxtail
1 Tablespoon Sichuan Peppercorns
1 Tablespoon Star Anise
1 piece of cinnamon bark
5 inches of Ginger, smashed
2 bay leaves
5 scallions
2 cups of Chinese cooking sherry
1/2 cup of Chinese black vinegar or red wine vinegar.
Enough water to submerge ingredients plus an inch at the top.

Step 2: While waiting for your oxtail broth to cook, prepare the following vegetables into bite sized pieces. The recipe is flexible, just make sure your tomato-potato-carrot-onion ratio is the same and increase your tomato paste to taste.

1 small Cabbage, cored, cut into large bite sized pieces
5 cups of large tomatoes, cored, cut into bite sized pieces
5 cups of potatoes, peeled, cut into bite sized pieces
5 cups of large carrots, peeled, cut into bite sized pieces
5 cups of yellow onions, peeled, cut into bite sized pieces
6 cloves of garlic, peeled and chopped
1 can of organic tomato paste
Salt and pepper to taste

Step 3: Remove oxtail, shred meat, and strain and reserve the broth. Discard bones and other herbs.

Feb 2017: Stir-fried eggs with Chinese Chives and Mung bean sprouts 

Chinese-Scrambled-Egg-with-Garlic-Chives

Ingredients

  • 8 ounces Chinese chives
  • 1 large handful of mung bean sprouts
  • 1/4 cup of high heat oil of your choice
  • 5 eggs
  • Salt and white pepper to taste

Instructions

  1. Wash and dry the chives.  Cut into sections 1 inch long and set aside.
  2. Wash and dry the mung bean sprouts and set aside
  3. Beat the eggs with salt and pepper to taste and set aside
  4. Place a wok over high heat and heat until almost smoking.  Add 2 tablespoons of oil and swirl to coat.  Add in eggs and stir fry for about 30 seconds and remove from the heat.
  5. Reheat the wok over high heat and heat until almost smoking. Swirl in the remaining oil.
  6. Add chives and stir-fry for 20 seconds and then add bean sprouts and stir-fry for another 20 seconds.  Add salt and pepper to taste.
  7. Add the eggs back into the wok and mix with the chives.
  8. Plate and serve immediately.

SweetRedBeanSoup

December 2016: Pork Rib and Vegetable Soup

Singapore 117

Excellent source of Vitamin C and antioxidants.  According to Chinese Medicine, this soup can support blood and marrow supplementation and circulation of blood.

Ingredients:

1 pound of fresh pork ribs, you can substitute with one small chicken
2 large beetroots, red or rainbow cut into large cubes
2 large carrots, sliced into bite-sized rounds
1 large yellow onion, halved
1 celery stalk, sliced into bite-sized rounds
2 fresh tomatoes, cut into large wedges
3 scallions
3 thick slices of raw ginger
1 tsp of vinegar
Salt
White Pepper

Instructions

  1. Blanch the ribs in boiling water for about 5 minutes, drain and rinse the pork ribs with warm water to rinse away any foam.
  2. In another pot, your soup pot, start boiling the water
  3. Prepare all your vegetables
  4. When the water boils, add all the ingredients and bring to a boil
  5. Boil on high for 30 minutes and reduce to a medium simmer for another 1.5 hours (or use a thermal pot)
  6. Remove scallions, ginger, and onions.  Add salt and white pepper to taste.

Serves 6.

November 2016: Japanese Pumpkin or Kabocha Squash recipe OLYMPUS DIGITAL CAMERA

Ingredients:
1 kabocha squash
4 cups of chicken broth
4 tablespoons of Hon-mirin
1 4 inch piece of kombu
2 teaspoons light soy sauce

Instructions:
1. Wash and scrub the squash well. Slice in half and scoop out the seeds.
2. Cut the squash into 2-inch pieces and then place it in a stockpot. Add the broth, hon-mirin, and kombu.
3. Bring everything to a boil over high heat. Cover the saucepan tightly and reduce the heat to a gentle simmer. Cook until the squash is just fork tender.
4. Turn off the heat and add the soy sauce evenly. Cover the pot and let the kabocha steep in the cooking liquid for at least 30 minutes.
5. Enjoy warm!

October 2016: Seafood Pumpkin Soup

seafood pumpkin soup

Ingredients

  • 1.5lb pumpkin flesh
  • .50lb fresh fish fillet, cut into bite sized pieces (any kind of white fish)
  • .25lb fresh shrimp
  • .25lb fresh scallop
  • 9 shitake mushrooms, sliced
  • 1 quart of fish stock, you may use vegetable or chicken as well
  • 3 tablespoons of Olive oil
  • Salt and white pepper to taste

Directions

  1. Cut off the pumpkin skin, scoop out the seeds, and cut into bite-sized cubes
  2. Add oil to the pot and stir-fry the pumpkin cubes and shitake mushrooms on high heat for 3 minutes
  3. Add hot stock and bring to a boil
  4. Simmer the pumpkin in the stock for about 30 minutes covered, until fork tender.
  5. Optional – puree the pumpkin soup at this point
  6. Add the seafood and boil till cooked.
  7. Season with salt and pepper and serve immediately

September 2016: Asian Pear, Snow Fungus & Wolfberry Soupelaine

In Chinese traditional medicine, snow fungus has been used for more than 2000 years to nourish the lungs and beautify the skin. Look for yellowish-white snow fungus. All of these ingredients can be commonly found at a Chinese grocery store.  This soup is delicious and sweet. Serves 4

Ingredients

  • 1 snow fungus blossom
  • 2 Asian pears, peeled, cored, and cut into bite sized pieces
  • 2 tablespoons of wolfberry
  • 8 da zao, Chinese red dates, also known as Chinese jujube
  • 8 cups of water
  • Rock sugar to taste (optional)

Instructions

  1. Soak snow fungus overnight.
  2. Place the water and snow fungus into a pot and simmer for 2 hours with the lid. You may use a slow cooker for this recipe!
  3. Then add the pears and Chinese dates and bring back to a simmer for 30 minutes, keeping the pot covered with the lid.
  4. Add wolfberries and rock sugar and cook for 10 minutes
  5. Serve warm or at room temperature

August 2016:Toasted Black Sesame and Walnut PorridgeGlutinous-Rice-Congee-with-Walnuts-and-Sesame

In Chinese medicine, black sesame is known to treat premature aging, and various symptoms such as premature graying of hair, hair loss, and dizziness.  Walnuts can be used to treat pain and weakness in the knees and back and relieve asthma.

 Ingredients:

  • 1 cup of rice
  • ½  cup of glutinous rice
  • ¾  cup of walnuts
  • ½ cup black sesame
  • ¼ cup rock sugar (optional)
  • 10-12 cups of water
  • Serves 4-6 people

Instructions:

  1. Wash both white rice and glutinous rice three times and drain or until water runs clear.  Soak rice in plenty of water for 10 minutes then strain.
  2. Bring 10 cups of water to a boil and add rice mixture and bring to a boil.
  3. Stir and cover and simmer, mixing every 15 minutes.
  4. Toast the sesame and walnuts in a fry pan on low heat, mixing frequently to prevent burning.
  5. When you can smell the aroma coming from the sesame and walnuts, place in a food processor and grind the mixture coarsely.
  6. After 40 minutes of simmering, Add the rock sugar into the pot and mix thoroughly.  If the congee looks too thick, add some boiling water.
  7. Bring the mixture to a boil and add the ground sesame and walnuts.
  8. Stir thoroughly and boil for 3 minutes and then enjoy hot!

July 2016: Chicken Watercress Soup

watercress soup

Watercress is a very popular ingredient for Chinese soups in the summer time.  It has a cooling property which helps release heat along with a multitude of vitamins.

 Ingredients:

  • 12 cups of chicken broth
  • 1 chicken breast
  • 3 bunches of fresh watercress
  • 1 tablespoon of raw whole almonds
  • 1/2 cup of rice wine
  • Salt and white pepper to taste

 Preparation:

  1. Bring chicken breast, rice wine, almonds, and chicken broth to a boil, reduce to simmer with the lid on.
  2. After 60 minutes, remove the chicken breast  and shred the chicken meat and add back to the broth
  3. Thoroughly wash the watercress in cold water
  4. Add the fresh watercress and boil until the watercress just becomes soft

June 2016: Kombu Seaweed Salad

SeaweedSalad

Kombu seaweed is full of nutrients and helpful in regulating the metabolic system.

Ingredients:

3 oz dried Kombu seaweed
Water
Sea Salt to taste
2 Tbsp rice wine vinegar
3 Tbsp of sesame oil or olive oil
2 cloves of garlic
1 Tbsp toasted white sesame seeds

Instructions:

Soak the dried seaweed in about 6 cups water for about 10 minutes.  Discard water and julienne kombu.

Mix the sesame oil, sea salt, rice wine vinegar, and crushed garlic.  Pour the dressing over the seaweed and toss to coat. Cover and let sit for 30 minutes.  Remove cover and sprinkle with toasted sesame seeds and serve.

May 2016: Pea Shoot Stir Frychinese-stir-fried-pea-sprouts-recipe-3915-640x427

This whole dish takes less than 15 minutes to make. To add more protein into your meal, you may add 3 eggs, already scrambled.

We buy our pea shoots and garlic at the Young Harvests stand. The optional eggs come from the Springfield Farm stand. Both stands are located every weekend at Rockville or Bethesda Central Farmers market.

2lbs of pea-shoots
3-6 garlic cloves, to taste
2 Tablespoons of Olive oil
1 Tablespoon of Chinese cooking sherry (Shaoxing cooking sherry)
Salt to taste

Wash pea shoots and dry thoroughly in a salad spinner. This is very important or else your dish will be excessively watery while diluting taste.

Mince garlic while you heat up your wok to high heat. Add olive oil and swirl in pan. Add garlic and stir fry for 15 seconds. Add pea shoots and stir fry 30 seconds. Add the cooking sherry and salt and stir fry until greens are just wilted.

Serve immediately.

April 2016: Cucumber Salad Cucumber-ChinesePickle

This recipe is great for cooling down the body in preparation for summer.

Ingredients:
• 1.5lbs of pickling or English cucumbers
• 2 teaspoons salt
• 3 tablespoons rice wine vinegar
• 1 1/2 teaspoons roasted sesame oil
• 1 teaspoon of fresh minced garlic
• 1 teaspoon of honey

Preparation:
1. Cut the ends off the cucumbers. Then cut the cucumber into lengthwise quarters. They should look like strips. Then cut these long segments into 2 inch pieces.
2. Place the cucumber strips in a colander and sprinkle the salt over. Let the cucumbers sit for 30 minutes.
3. Pat dry with paper towels to remove the excess water.
4. Whisk together the vinegar, honey, roasted sesame oil, and garlic.
5. Lay out the cucumber strips in a dish and pour the dressing over.
6. Cover and chill the cucumbers for 4 hours or overnight.
7. Serve the cucumber salad room temperature

March 2016: Spring Asparagus and Vinegar Recipe asparagus salad

According to Chinese Medicine this recipe can help stimulate the detoxification of the liver and gallbladder in preparation for spring.

Ingredients

  • 16 asparagus spears
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Salt to taste
  • 1 teaspoon of toasted white sesame seeds
  • 1 teaspoon of apple cider vinegar or plum vinegar

Preparation

  1. Wash asparagus and break off tough part of stem.
  2. Slice into large bite sized pieces on a diagonal
  3. Steam about 5 minutes, until tender but still firm.
  4. Whisk all the other ingredients together in a bowl and toss to coat with steamed asparagus.
  5. Serve warm or room temperature

February 2016: New Year’s Ginger Steamed Whole Fish fish
– brings in the abundance for the year to come

  • 2-pound whole live fish, scales and gills removed
  • Sprinkling of sea salt
  • 1 large knob ginger, peeled and sliced with 1 teaspoon reserved and minced
  • 1 tablespoon goji berries
  • 6 or 7 stalks gai lan (Chinese kale), trimmed
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely minced (optional)
  • ½ bunch coriander, picked and roughly chopped
  • 2 scallions, trimmed and sliced thinly horizontally
  • Light soy sauce
  • Sesame oil for garnish

Use a very sharp knife to lightly score the fish two or three times diagonally on each side, about a half-inch apart.  Place the fish in a bamboo steamer and evenly season with sea salt.  Layer several slices of ginger and the goji berries on top of the fish and place the steamer on top of a smaller pot of boiling water.  Steam the fish for 15 minutes or until the flesh is firm and opaque.

Meanwhile, in a separate deep pot, salt the boiling water. Once it’s reached a rolling boil, drop the gai lan in the pot to blanch. After about 30 seconds, once the stalk has become slightly pliable, remove the gai lan and shock with ice water and set aside.

Heat the vegetable oil in a well-seasoned wok or frying pan on highest heat. Working quickly once the oil is very hot, add minced ginger and garlic. Stir vigorously for a few seconds until aromatic and slightly browned.

Add blanched gai lan and continue to stir quickly, coating greens with oil.

Add a drop or two of water and cook until the stalks are cooked through. They should retain a slight firmness. Remove from heat and place in a warmed serving bowl.

When the fish is cooked, remove and place ginger and goji berries over top on a warmed serving platter.

To finish the fish, sprinkle with chopped coriander and scallions and drizzle with soy sauce and sesame oil.

 

January 2016: Chinese Bone Brothbonebroth

In Chinese medicine, bone broth is used to nourish the bones, cartilage, and connective tissues.  In Chinese cuisine, bone broth is used as a high quality soup base impairing a rich flavor to dishes.4-5 pounds of beef marrow bones
1/3 cup red wine vinegar or Chinese black vinegar
2 cups of Chinese cooking sherry
1/2 lb of Fresh ginger
6 scallions
1 2-3 inch piece of Chinese cinnamon bark
8 pieces of star anise
1 tablespoon of Sichuan peppercorns
Place all ingredients in a stockpot and submerge with water.  Bring to a boil and skim off the foam.   Add water if needed and cover and simmer for 2-12 hours.  When you can pierce bone with a fork, your broth is done.     Alternatively, you may boil for 1 hour covered, then drain out broth, and add more water and boil for another 2 hours covered.

You can find beef marrow bones at your nearest farmers market as well as Whole Foods.  If you are purchasing from a Farmers Market, email them a week in advance to save you some fresh  marrow bones.

November 2015:Chinese Thanksgiving Soupimages

Ingredients:

  1. 3 oz ginger sliced ½ inch thick
  2. 4 scallions
  3. 1 cup of Chinese rice wine
  4. 1 tablespoon of red wine vinegar
  5. Bones from 1 cooked turkey
  6. 4 slices of Astragulus/Huang Qi which can be found in Asian grocery stores
  7. 2 cups of fresh wood ear mushrooms.  A dried variety can be found in any Asian store.  The fresh wood ear mushrooms are currently being sold at the Bethesda Central Farmer’s Market.
  8. Enough spring or filtered water to submerge ingredients plus 3 inches

Instructions:

  • In a big pot, bring all ingredients to a boil
  • Skim off the foam and lower heat to a simmer
  • Place the lid on and simmer for 5 hours.
  • Discard scallions, ginger, bones, and Astragulus.
  • Enjoy the soup with fresh noodles or vegetables with turkey meat

September 2015: Asian Pear and Apricot Seed Soup pear

This recipe is excellent for the fall and early winter for any lung problems.

 Ingredients:

  • 4 Ya Li Asian Pears
  • 3 tablespoons of apricot seeds
  • 1 piece of rock sugar the 2 inches in diameter
  • Water
  • 3 thin slices of fresh ginger (peeled)
  • Optional: 2 cups of snow fungus, soaked overnight

 Instructions:

  1. Wash, core, and cut the pears into large bite-sized pieces
  2. Cut the snow fungus (which you soaked overnight in hot water) into bite sized pieces
  3. Add apricot seed, snow fungus, ginger and pears into a pot and add enough water to submerge plus an additional inch.
  4. Bring to a boil and simmer on low heat for 60 minutes.  This also works well in a slow cooker.
  5. Remove ginger slices and add rock sugar and simmer until completely dissolved
  6. Serve hot and enjoy!

August 2015: Chicken Watercress Soup

watercress soup

Watercress is a very popular ingredient for Chinese soups in the summer time.  It has a cooling property which helps release heat along with a multitude of vitamins.

 Ingredients:

  • 12 cups of chicken broth
  • 1 chicken breast
  • 3 bunches of fresh watercress
  • 1 tablespoon of raw whole almonds
  • 1/2 cup of rice wine
  • Salt and white pepper to taste

 Preparation:

  1. Bring chicken breast, rice wine, almonds, and chicken broth to a boil, reduce to simmer with the lid on.
  2. After 60 minutes, remove the chicken breast  and shred the chicken meat and add back to the broth
  3. Thoroughly wash the watercress in cold water
  4. Add the fresh watercress and boil until the watercress just becomes soft

July 2015: Simple Chinese Chicken Soup

chicken noodle soup

Ingredients:

Whole organic chicken
6 thick slices of fresh ginger
6 scallions
3 tablespoons of Chinese cooking sherry
6 slices of dried astragalus (Huang Qi)
Enough water to cover the chicken plus an inch
Salt & white pepper to taste.

Preparation:
1. Wash the chicken and bring to a boil
2. Skim off the foam
3. When soup water boils, add all the ingredients together
4. Simmer with a lid on for 2 hours
5. Remove chicken and shred
6. Cook with your choice of vegetables and noodles and enjoy!

Benefits: This broth is a great base for any soups. It fortifies the immune system and respiratory system.

June 2015: “Iced” Chrysanthemum Tea (For Quenching Thirst & Mild Sunstroke)chrysanthemum-tea

Chrysanthemum flowers are usually found dried whole in packages at Asian stores.  This is a great beverage for spring allergies and summer heatstroke.
Tea should be consumed within 24 hours.

Ingredients:

  • 30 White Chrysanthemum Flowers
  • Rock sugar or honey to taste
  • 8 cups of water
  • 0.5 teaspoon of Jasmine Tea  (optional for those who are sensitive to caffeine)

Instructions:

  1. Bring water to a boil
  2. Add chrysanthemum flowers and simmer covered for 15 minutes.
  3. Add Jasmine Tea and remove from heat
  4. Put in rock sugar or honey.
  5. Strain all contents and separate tea.
  6. Allow tea to cool to room temperature.
  7. Place tea in refrigerator or serve room temperature.

Another option: Add 1 tablespoon of golgi/wolfberries into the boiling water with the tea and then make popsicles out of the tea.

May 2015: Early Spring Honeysuckle, Pearl Barley, and Chrysanthemum Tea

honeysuckle flower tea

Good for spring allergies!

9g dried honeysuckle flowers

5g pearl barley (job’s tears)

9g dried chrysanthemum flowers

Raw honey to taste

Rinse job’s tears and add cold water, cover and bring to a boil.    Simmer on low heat for 45 minutes then bring to a boil again.  Add in honeysuckle and chrysanthemum flowers and boil on high for 2 minutes.  Remove from heat and skim off most of the flowers.   Do not worry too much about left over petals, as the flowers are edible.   Add raw honey to taste just before serving.   We recommend serving this at room temperature.

April 2015:Lion’s head meatball with Napa cabbage and cellophane noodles

Ingredients
• For the Meatballs:
o 1 pound ground pork
o 1 tablespoons of finely minced water chestnuts, if you cannot find the fresh ones, use canned
o 1 stalk of green onion, minced
o 1 tablespoon of fresh ginger, peeled & minced
o 2 teaspoons sea salt
o 1 tablespoons premium soy sauce
o 1 tablespoon Shaoxing wine
o 2 shitake mushrooms, finely minced
o 1/2 teaspoon freshly ground white pepper
o Oil for frying
• 1 large head of Napa cabbage
• 4 ounces of thick mung bean-thread cellophane noodles
• 2 cups chicken broth
• 2 tablespoons of premium soy sauce
• 1 teaspoon of sea salt (to taste)

Instructions

1. Cut the cabbage lengthwise and remove core. Then cut the cabbage in half, separating the root end and the leaves. Cut both sides into roughly 2 inch squares, storing the leaves and stalk separately. Set aside.

2. Soak the cellophane noodles in warm water letting them soak until they are soft. Keep the noodles in the water until ready to use.

3. For the meatballs: Place all meatball ingredients in a large mixing bowl and mix using four chopsticks in a clockwise direction. Keep mixing until all ingredients are incorporated.
Scoop ½ cups of the mixture and gently roll into balls. Set aside on a lined or nonstick baking sheet.

4. Heat a heavy nonstick pan or pot on high and coat the skillet with oil. Arrange the meatballs in a single layer on the pan and cook the meatballs until each side is golden brown. Set the meatballs on a paper towel lined plate.

5. Place the reserved root ends of the cabbage in the bottom of a large pot. Layer the meatballs on top with the chicken broth. Bring the pot to a boil and decrease to a simmer for 8 minutes. Add the cabbage leaves and salt to taste. Cover the pot and continue to simmer for 10 minutes more.

6. Drain the noodles and add to the pot with 2 tablespoons of soy sauce, and stir to combine well.

7. Enjoy!

January 2015: Winter Black Chicken SONY DSCSoup

This healing soup is a Chinese classic recipe for those who are recovering from injury, surgeries, or pregnancy.

Ingredients:

1 lb ginger sliced ½ inch thick

4 scallions

2 cups of Chinese rice wine

1 silkie black chicken

12 grams of Astragulus which can be found in Asian grocery stores are Huang Qi.

1 tablespoon dried wolfberries

2 cups of fresh wood ear mushrooms.  A dried variety can be found in any Asian store.  The fresh wood ear mushrooms are currently being sold at the Bethesda Central Farmer’s Market.

Enough spring or filtered water to submerge ingredients plus 3 inches

Instructions:

1. In a big pot, bring all ingredients to a boil.

2. Skim off the foam and lower heat to a simmer.

3. Place the lid on and simmer for 2 hours.

5. Discard scallions, ginger, chicken bones, and Astragulus.

6. Enjoy the soup with fresh noodles or vegetables with chicken meat.

August 2014: Winter Melon Soup Winter Melon Soup

Eating certain foods can help cool and strengthen your body from the summer heat in a natural and healthy way. Winter melon activates the Yin energy and has a naturally sweet and cooling property that promotes digesting, sweating, and detoxification.

Ingredients

  • 1 cup (1/2 pound) winter melon
  • 4 shiitake mushrooms
  • 2 fresh corn
  • ½ cup dried lotus seeds
  • 2 cups chicken broth
  • 2-3 slices ginger
  • ¼ cup cooked chicken, diced
  • ¼ cup cilantro
  • Salt and white pepper to taste

Instructions

  1. Soak the lotus seeds in warm water for 1 hour.
  2. Wash all of the vegetables. Dry the cilantro and cut into small pieces.
  3. Slice kernels from the cob and set aside.
  4. Remove seeds, green skin, and pulp of the winter melon. Cut into 2-inch pieces.
  5. Chop the shiitake mushrooms into about 4 slices each.
  6. Place a pot of water over high heat and heat until boiling.  Simmer for 20 minutes or until winter melon is tender.
  7. Add chicken broth, mushrooms, corn kernels, ginger, cooked chicken, lotus seeds, and seasonings to taste. Add cilantro for garnish.
  8. Simmer for about another 20 minutes.
  9. Pour into a bowl and serve immediately while it’s hot.

July 2014: Chinese Home-style Stir-fried Tomato and Egg 

Stir Fried Tomato and Eggs with Scallions

In Chinese medicine, this simple balanced dish is nourishing, particularly towards to stomach, liver, and kidneys.  You will find this dish as a staple in many Chinese households.  We take advantage of tomato season and use Brandywine heirloom tomatoes for their natural sweetness to avoid adding the sugar found in classic recipes.  This fast recipe takes less than 15 minutes from preparation to table and is wonderful for breakfast, lunch, or dinner.  You may enjoy it alone or on a bed of hot rice.

Ingredients:

  • 5 jumbo eggs
  • 5 medium pink or red Brandywine tomatoes sliced roughly into 12 wedges
  • 3 scallions, including the bulbs, chopped
  • 4 tablespoons olive oil
  • ¼ teaspoon black pepper
  • Sea salt to taste

Wash the scallions 3 times and dry thoroughly.

  1. Crack and beat the eggs in a large bowl until smooth with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a pan at a high heat setting until almost smoking.
  3. Pour in the egg mix to the pan and stir-fry, breaking the egg into bite-sized pieces.
  4. Remove the cooked eggs into a bowl.
  5. Continue heating the pan and remaining.
  6. Add the scallions and stir-fry for 10 seconds
  7. Add the tomatoes and stir-fry for 2 minutes or until the juices are released
  8. Add salt to taste
  9. Add the eggs back into the pan and stir-fry for 1 minute.
  10. This dish is ready when the eggs are just cooked through.

May 2014: Pigs’ Feet and Peanut Soup228-0972

Chinese women traditionally stay home for 30 days postpartum.   They are “confined” and fed many different foods to promote rapid healing.  This recipe is classically used to increase milk supply.  It is also rich in collagen and known to beautify the skin.  You can buy pigs’ feet at most butcher shops and farmers markets and they should be happy to cut them up for you.  This recipe comes from our fertility education package for mother and baby care.  Happy Mother’s Day!

Ingredients

  • 3 lbs of pigs feet cut into large pieces
  • 1.5 cup dried raw red peanuts (you can buy this shelled)
  • 5 oz peeled ginger, cut in half and smashed
  • 5 stalks of scallions
  • 1.5 cups of Chinese black vinegar, Zhe Jiang Vinegar
  • ¼ cup of  Chinese cooking sherry, Shao Xing Wine
  • 3 star anise
  • Optional: 10 grams of Huang Qi, Astragulus
  • kosher salt to taste (we skip salt when it comes to post-partum)

Instructions

  1. Wash all of the ingredients
  2. Place pigs’ feet in a large pot of water and bring to a boil.  Drain the pigs’ feet immediately. Rinse and drain again.
  3. Clean the pot and bring a pot of water to a boil
  4. Add all ingredients including the pigs feet to a boil
  5. Cover and simmer for 3 hours.

 

Lunar New Year Rice Cake Soup