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Recipes

Many of the herbs can be found at H-Mart on 99W next to Bi-Mart in Tigard or at Wing Ming Market or Fu Ban on SE 82nd.

WALNUT SHRIMP

Tonifies the Kidney and strengthens the lower back and knees.

Tonifies Lung and Kidney Qi and improves asthma symptoms

Lubricates Large Intestine and promotes bowel movement

300 g (10.6 oz) shrimp, shelled 

•           100 g (3.5 oz) sliced pineapple,

canned

•           2 stalks  scallions

•           500 cc + 2 Tbsp peanut or vegetable oil

•           10 g (0.35 oz) fresh ginger

•           200 g (7.1 oz) walnut, stir-fried

•           1.5 tsp chicken bouillon

•           1/2 tsp salt

Shrimp Marinade:

•           10 g (0.35 oz) cornstarch

•           5 g (0.18 oz) fresh

ginger

•           2 tsp white sugar

•           0.5 tsp salt

•           3 tsp rice wine

Makes 4 servings

•           Combine shrimps with the

ingredients for the shrimp

marinade in a bowl.  Mix

well and set aside to marinate (at least 10 minutes).

•           Cut pineapples into 1-inch

pieces. Cut the scallions

into 1-inch pieces.

•           Heat 500cc peanut or vegetable oil in a frying pan. With high heat,

deep-fry the shrimps a few at a time (to prevent them from sticking to

one another) until they are partially cooked.  Careful not to over cook! 

Transfer the shrimp into a dish and set aside.

•           In a sauté pan, heat 2 Tbsp peanut or vegetable oil. Sauté ginger over

high heat for 30 seconds. Add the pineapple, walnuts, scallions, salt,

and chicken bouillon.  Stir-fry for 2 minutes.

•           Add the shrimp to the stir-fry and cook for about 30 seconds.  Remove

from heat. Serve hot.

 

 

SWEET MUNG BEAN & COIX SOUP

Clears heat and dispels dampness.

Detoxifies and cleans the Intestines

200 g (7.1 oz) mung beans

•           200 g (7.1 oz) coix

•           1500 cc (1500 ml) water

•           60 g (2.1 oz) rock sugar (or table

sugar)

Makes 4 – 6 servings

•           Wash mung beans and coix

thoroughly.  Place both

ingredients in one pot and

cover with 2 to 3 inches of

water to ensure that the beans

are thoroughly soaked.  Soak

overnight.

•           Drain and return mung beans and coix to the pot and add 1500cc of water.  Bring to

a boil.  Cook over high heat for 5 minutes.  Then cook with lid covered over medium

heat for 30 minutes to an hour, until ingredients become soft.  Test by squeezing the

beans between your fingers or using the tines of a fork.              Consistency should be soft and

firm yet still maintain their shape.                       

•           Add rock sugar and bring to a boil to dissolve the sugar.

•           Remove from heat.  Serve cold or hot.

 

WATERMELON PEEL SALAD

Clears summer heat and stomach heat.

Generates body fluid and relieves thirst.

500 g (17.06 oz) watermelon peel

•           1 tsp salt

Dressing:

•           20 g (0.71 oz) garlic, minced

•           1/2 tsp sugar, to taste

•           1/4 tsp salt, to taste

•           2 Tbsp sesame oil

•           3 tsp vinegar

Makes 3 servings

•           Take the white portion of the watermelon peel and cut into

2 inch by ½ inch strips. 

•           Combine the strips of watermelon peel and salt in a bowl. 

Mix with hands for 5 minutes.  Then rinse under cold water

to remove salt.  Place peels on paper towels to dry.

•           Combine garlic, sugar, salt, sesame seed oil and vinegar in

a bowl.  Mix with a whisk.  Add watermelon peel and toss

until evenly combined.  Marinate for 1 hour before serving

 

 

POLYGONUM SPARE RIB SOUP

Calms the Shen (spirit).

Tonifies the Kidney, Liver and Heart.

Helps promote shiny beautiful hair

½ lb spare ribs, chopped

•           10 g polygonum

•           10 g zizyphus, crushed

•           10 g lily

•           10 g poria fu shen

•           2 slices ginger

•           2 tsp rice wine

Makes 2 servings

•           Rinse the spare ribs thoroughly.

•           Place the crushed zizyphus in

cheesecloth.

•           After cleaning the spare ribs, boil it with a deep stainless steel pan. Wash

off the ribs.

•           In another pot, add ample amount of water and soak the herbs for about

20 minutes.

•           Add washed ribs and the rest of the ingredients to the pot with herbs and

bring to a boil.

•           Take out all the foam and reduce heat to low.               Stew over low flame for

about an hour until the spare ribs soften.

•           Add salt to bring out the taste.

 

GINSENG CHICKEN SOUP

Tonifies Yuan Qi.

Tonifies Spleen Qi and harmonizes the Stomach.

Tonifies Lung Qi and strengthens the Wei (defensive) Qi.

•           1 whole chicken

•           20 g (0.71 oz) ginseng (red)

or American ginseng

•           20 pieces jujube (red)

•           30 g (1.1 oz) lycium 

•           salt, to taste

Makes 4 servings

•           Remove giblets from cavity of

chicken.  Wash the chicken

thoroughly. 

•           Place 10g ginseng, 10 pieces

jujube, and 10g lycium inside

the chicken. 

•           Place the chicken (breast-side up) in a stock pot.

•           Add 1000cc of water, 10g ginseng, 10 pieces jujube and 20g

lycium to the stock pot.

•           Cover the lid and bring to a boil, then reduce to medium heat.

•           Simmer for 30 minutes or until chicken softens.  Season with

salt to taste.  Serve.

 

 

FENNEL SEED LAMB

Tonifies Kidney Yang.

Disperses coldness and tonifies Qi.

             5 g (0.2 oz) fennel seeds

•           20 g (0.7 oz) cumin, ground

•           500 g (17.6 oz) lamb shank

•           15 g (0.5 oz) baby ginger, minced 

•           10 g (0.4 oz) scallions, minced

•           5-10 g (0.2-0.4 oz) cornstarch

•           1 tsp rice wine

•           salt, to taste

•           chili (optional), to taste

Makes 3 – 5 servings

•           Cut lamb into ¾ inch cubes.

•           Place lamb, minced ginger &

scallions, cornstarch, cumin and

rice wine in a bowl.  Blend ingredients for five minutes.

•           Heat 2-3 tablespoons of oil in a wok. 

Place lamb mixture in the wok and

stir-fry until medium-well (or to desired

doneness). 

•           One minute before removing from fire,

add fennel seeds and chili.

 

 

EIGHT TREASURE CONGEE

Tonifies Qi, Blood, Yin and Yang.

Strengthens the overall constitution of the body.

30 g (1 oz) red beans

•           30 g (1 oz) mung beans

•           40 g (1.4 oz) lotus seeds

•           30 g (1 oz) coix

•           40 g (1.4 oz) sweet, sticky rice

•           20 g (0.7 oz) longan fruit

•           30 g (1 oz) black rice

•           20 g (0.7 oz) wheat

•           20 cc (20 ml) rice wine

Makes 4-5 servings

•           Place red beans, mung beans,

lotus seeds, coix and wheat in

a large pot and cover with 2

inches of water.  Soak overnight

to soften.

•           Drain the beans.  Put all the ingredients in a rice cooker.  Add rice

wine and 3000-4000cc of water.

Cook.

•           When done, add sugar, to taste,

and stir until dissolved.  Serve.

 

 

DRUNKEN CHICKEN SOUP

Tonifies Qi and Blood.

Invigorates Blood and disperses stagnation.

Warms the Yang and dispe

1 whole chicken

•           1400 cc (1400 ml) rice wine

•           10 g (0.4 oz) cinnamon twigs

•           3 g (0.1 oz) tangkuei

•           3 g (0.1 oz) cnidium

•           3 g (0.1 oz) rehmannia (cooked)

•           30 pieces (0.1 oz) jujube (red)

•           10 g (0.4 oz) lycium

•           5 g (0.2 oz) codonopsis

•           10 g (0.4 oz) astragalus

•           3 g (0.1oz) licorice

Makes 5 – 7 servings

•           Remove giblets from cavity of chicken.  Wash the

chicken thoroughly.

•           Chop into 3 inch pieces

(bone in).

•           Place chicken pieces in a deep stainless steel pan (do not use

Teflon-coated pans). Add the rice wine and all of the herbs.

Cover with a lid.

•           Bring to a boil.  Uncover the pan and ignite the alcohol vapor

and wait for the fire to extinguish on its own.

•           Cook over medium flame for 30 minutes or until jujube softens.                       

•           Serve hot.

 

 

HONEY-CHRYSANTHEMUM TEA

Moistens dryness of the Lungs, relieves cough.

Clears the Liver and brightens the eyes.

•           30 g (1.1 oz) chrysanthemum

•           150 g (5.3 oz) honey

•           1000 cc (1000 ml) water

Makes 2 servings

•           Place the chrysanthemum and water in a clear pot.

•           Bring to a boil over high heat.  Continue to boil for 2 minutes. Pot can either be covered

or uncovered.

•           Strain the tea and allow it to cool to desired temperature.

•           Add honey and sti