August 21, 2008 at 9:44 am (Main Dish, Recipes)
Tags: green onion, Main Dish, mushroom, Recipes, soy sheet, sweet bean sauce, vegetarian pork shreds
My veggie version of the famous Beijing Silk Pork Shreds with Brown Sauce
Beijing Silk Port Shreds with Brown Sauce was one of my favorites when I was not a vegetarian yet. So once I became a veggie person, I invented my own version … It was not my best try this time (yesterday) but the idea is there…and I’d love to share…
Key ingredients:
- King oyster mushroom [杏鲍菇]
- Soy sheets [豆腐皮]
- sweet bean sauce [甜面酱]
Other ingredients: Fresh green onions, Vegetarian pork shreds (optional)
How to prepare:
- Slice the king oyster mushrooms into strips (about 1/4 inch wide, 1 inch long)
- Thinly slice the green onions to about 2 inches long
- Cut the soy sheet to about 3×3 inch squares, soak in boiled water for a couple of minutes, take out and dry, put them on a plate with plastic wrap (to prevent it from drying out)
- Open the can of sweet bean sauce
How to make the dish:
- Lay the thinly sliced green onions on a big plate
- In a cooking pan, put in some canola oil to cover the bottom. Once the oil is hot, add the king oyster mushroom shreds and the veggie pork shreds, stir well.
- Add the sweet bean sauce and mix well
- Take it out once the shreds are soft and shining with the brown sauce. Plate on top of the layer of green onions.
- Open the soy sheets to serve.
How to enjoy:
- The key is to use appropriate amount of oil and sweet bean sauce so the shreds would look shinny.
- I’ve been using a combo of veggie pork shreds with the king oyster mushroom shreds, but I guess it would be just fantastic if it was only with the king oyster mushroom shreds.
- When you eat, put some green onions and the mushroom shreds in the center of the soy sheet, and wrap it up like a spring roll, and then … bite in
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August 21, 2008 at 9:09 am (Recipes, Soups)
Tags: carrot, daikon, fiddlehead fern, glass noodles, gobo, gouqi, Recipes, Soups, vegetable broth
Special ingredients:
Gobo [牛蒡]： greater burdock root, good for cancer prevention and control.
Gouqi [枸杞]： also known as Chinese wolfberry, or goji berry.
Fiddlehead fern glass noodle [蕨菜粉丝]: thin glass noodles made of a mix of fiddlehead fern powder and flour.
Other ingredients: Daikon, Carrot, Black mushroom, Ginger root, Cilantro, vegetable broth
How to prepare:
- shred half of a daikon, 1/5 of a carrot (for color)
- slice a handful of gobo and a half of the ginger root
- coarsely chop up the cilantro
How to make the soup:
- In a medium size pot, boil a mix of vegetable broth and water (about 1:2)
- Put the gobo slices and fiddlehead fern glass noodles into the boiled soup base
- In a cooking pan, put a little canola oil, drop the ginger slices into the hot pan, then the daikon and carrot shreds together with some freshly ground black pepper. Stir for a few minutes till the smell of the daikon comes out, then add some water and pout the mixture into the soup base
- Add black mushroom and gouqi
- Let the soup simmer for a few minutes, turn off the stove, and add chopped cilantro to garnish （no need to add other seasonings)
Super natural, super nutritional, and super simple!
牛蒡枸杞蕨菜粉丝汤
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August 18, 2008 at 3:19 am (Breakfast, Snacks, Stories)
Tags: bread, Breakfast, cheese, Snacks, Stories
I was lucky to have spent a couple of weeks in Holland this summer…and the experiences and adventures there are absolutely unforgettable! One of the places I visited is called Gouda, a town famous for its cheese.
The delicious Gouda Cheese
Another nice snack is the Stroopwafels (Dutch syrup waffles)…such a sweet treat for someone you love and yourself too!
After the first week traveling in Holland, I felt like I was coming down with a cold….To my surprise, Leah brought me BREAKFAST IN BED – ahhh, such an indulgent for the weak me as a guest in a foreign country…so moved! It was probably my FIRST b’fast in bed as far as I can remember…
My first breakfast in bed
There comes the bread with aprocat jam and butter
And talking about bread, boy now I understand how much the Germans love good quality bread…since my friends are German who live in the Netherlands, they kinda struggled a bit to find the kind of bread that meets their standard…and this multi-grain bread is the BEST that I have ever had! Just had to take a picture of it before I threw away the empty bag I love chewing the nuts in it…hmmm…..yummy! Can’t have enough of it!
Not too soft, not too crunchy, just perfect!
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August 17, 2008 at 6:42 am (Favorites, Snacks, Stories)
Tags: dry fruits, Favorites, nutrition bars, nuts, Snacks, Stories
I am starting this new blog on wordpress.com today to use it as a mechanism of motivation and documentation about my interest in healthy cooking and dining – particularly my passion about vegetarian and Chinese medicated diets!
A friend had given me a gift bag of nutrition bars back in December 2006. Those were the best ever! [Yeah, they were from Al Gore, no wonder!] Yet, at the time I did not expect what these little fresh and tasty nutrition bars would have influenced my way of thinking and living in a healthy lifestyle…
On Feb 10, 2007, I learned about the concept of “humm” vs. “beckoning” foods from a leaflet of those delicious LÄRABARs and wrote on my other blog a short note called “Go humming! Ingredients of a healthy life” where I reiterated the story of the owner of LÄRABAR and her introduction of the “humming” idea:
I started Humm Foods®, the creator of LÄRABAR®, because of my firm belief that good health and well-being are derived from what you eat. At Humm Foods, we develop natural food products that enliven the body, mind and soul. Our company name comes from an ancient belief that food falls into two categories:
Beckoning Foods, which beckon consumption again and again, sapping the body of energy without any real health benefits. Today, they’re called “junk foods.”
Humm Foods, on the other hand, resonate with energy in a whole natural state. When consumed, they cause you to feel vibrant and alive.
That’s what you get in every LÄRABAR® – real food that creates an unmistakable urge to, well, hum! Enjoy and start humming!
Lara
My favorites:
Cashew Cookie (with cashews and dates)
Pecan Pie (with dates, pecans, and almonds)
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