| 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 |