Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :1:45
Ingredients
1 cup short-grain rice
8 cups cold water
Directions
Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover, and reduce heat
to simmer. Cook for 1 1/2 hours. Serve hot.
Congee with Vegetables
Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:30
Ingredients
1 recipe Congee
1/2 pound spinach
1 egg
1 tablespoon ginger -- finely shredded
1 scallion -- thinly sliced
1 medium tomato -- coarsely chopped
salt and pepper -- to taste
Directions
Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry.
Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with
salt and pepper. Serve immediately.
Hunan Chow Mein
Recipe By : Carol Greenberg, Veggie Life
Serving Size : 6 Preparation Time :0:30
Ingredients
1 medium onion -- chopped
3 cloves garlic -- minced
1 tablespoon peanut oil
2 tablespoons soy sauce
1 teaspoon dried mustard
2 stalks celery -- sliced diagonally
2 cups baby bok choy -- chopped
1 red bell pepper -- chopped
8 ounces waterchestnuts -- sliced
1 cup vegetable stock
1 cup mushrooms -- sliced
4 cups white rice -- cooked
Directions
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to
soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and
mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve
over rice.
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