Makes delicious and nutritious dishes with ginseng.

NUTRITIOUS GINSENG DISHES

GINSENG TOSSED SALAD

Ingredients:

Lettuce head, 1 (small), coarsely shredded fresh ginseng roots, 2 to 3 thoroughly cleaned with a soft brush.

Spinach, several leaves, torn into bite-size pieces.

Red onion, 1 (small), sliced into rings, then cut into bite-size pieces.

Green onions, 1 to 2 stalks, julienned 1 1/2-inch long.

Oil and vinegar based dressing.

Procedure:

1. Cut the cleaned ginseng roots into thin strips about 1 1/2 inch long.

2. Combine the vegetables and ginseng strips and toss well.

3. Serve with oil-and-vinegar based dressing.

* You may add an Oriental flavor to the salad by tossing it with a mixture of soy sauce, vinegar, sugar, toasted sesame seeds, black pepper, and a few drops of sesame oil.

GINSENG WITH VEGETABLES

ingredients:

Chinese mushrooms, dried, 4 to 6, soaked and cut into thin strips.

Carrot, 1/2 (small), cut into thin strips about 1 3/4-inch long.

Fresh ginseng roots, 2 to 3, thoroughly cleaned.

Green onions, 3 (medium) stalks, cut into 1 3/4-inch lengths

Black pepper, garlic powder, soy sauce, sherry, sugar, toasted sesame seeds, sesame oil, salt, and vegetable oil.

Procedure:

1. Cut the cleaned ginseng roots into strips about 1 3/4-inch long.

2. Fry the carrots, mushrooms, and ginseng strips in vegetable oil. Add the green onions and continue frying briefly seasoning with black pepper, garlic powder, soy sauce, sherry, sugar, and salt.

3. Garnish with sesame oil and sesame seeds.

SPICY GINSENG SALAD, ORIENTAL STYLE

Ingredients:

Fresh ginseng roots, 3 (medium), thoroughly cleaned.

Cucumber, 1 to 2, cut into thin strips of 1/2 x 1 3/4-inch sizes.

Seasoning sauce:

Red pepper paste, 1 to 2 teaspoons

Vinegar, 2 teaspoons

Sugar, 1 teaspoon

Green onions, 1 to 2 stalks, chopped

Garlic cloves, 1 to 2 chopped

Sesame seeds, toasted, 1 teaspoon

Sesame oil, 1 teaspoon

Red pepper threads ( optional )

Red pepper powder ( optional )

Salt

Procedure:

1. Sprinkle the cucumber strips with salt and allow to stand for 10 to 20 minutes. Then rinse briefly and squeeze out the water.

2. Cut the cleaned ginseng roots into thin strips of 1/4 x 1 3/4-inch sizes.

3. Mix the seasoning sauce.

4. Combine the cucumber and ginseng strips. Add the seasoning sauce and mix well.

NUTRITIOUS GINSENG SOUPS

STEWED SHIN OF OX WITH RED DATES AND BEI QI

Ingredients:

30 g American ginseng

13 g Bei Qi

6 red dates (stoned)

13 g dried longans

450 g shin of ox

2 slices ginger

Procedures:

1. Wash shin ox and cut into large pieces. Scald and drain.

2. Crush American ginseng with the flat of a knife ( so that this dish has a stronger flavor of it ).

3. Put shin of ox into stewing pot. Add the other ingredients. Pour in 3 cups of boiling water. Stew over high heat for 1/2 hour. Reduce to low heat and stew for 2 hours. Season with salt and serve.

CHICKEN WITH TIAN QI CASSEROLE

Ingredients:

38 g American ginseng

13 g Tian Qi

8 g Dan Sheng

19 g Qi Zi

13 g dried longans

1 Chicken

1 piece ginger

Procedure:

1. Skin chicken and wash. Cut into half. Scald.

2. Put chicken into casserole. Add the other ingredients. Pour in 4 cups of boiling water. Cover and stew over low heat for 3 hours. Season with salt and serve.

STRAW MUSHROOM, CHINESE MARROW AND FISH TAIL SOUP

Ingredients:

4 American ginseng tea bags

1 tail of grass carp

2 Chinese marrows

75 g straw mushrooms

6 slices carrot

1 piece ginger

Procedures:

1. Wash straw mushrooms and scald. Rinse and slice.

2. Peel Chinese marrows, wash and cut into pieces.

3. Wash the tail of grass carp and wipe dry.

4. Fry the tail of grass carp with a little of oil for a while. Pour in 5 cups of boiling water. Add American ginseng tea bags, Chinese marrows and ginger. Simmer for 15 minutes or until the soup is milky white. Add straw mushrooms and carrot and bring to the boil. Discard tea bags. Season with salt and serve.

WATERCRESS AND SHIN OF PORK SOUP

Ingredients:

4 American ginseng tea bags

600 g watercress

450 g shin of pork

19 g sweet almonds

13 g bitter almonds

4 candied dates

1 piece ginger

Procedures:

1. Wash shin of pork. Scald and drain.

2. Put watercress into water. Add 1 tsp of coarse salt and soak for 1/2 hour. Wash and drain.

3. Bring 10 cups of water to the boil. Add watercress, shin of pork, sweet and bitter almonds, candied dates and ginger. Cook over medium heat and cook for 1/2 hour. Reduce to low heat and cook for 1 1/2 hour. Reduce to low heat and cook for 1 1/2 hours. Add American ginseng tea bags and cook for 5 minutes. Season with salt and serve.

NUTRITIOUS GINSENG SNACKS

STEAMED RICE SHEETS WITH SHRIMPS

Ingredients:

2 American ginseng tea bags, 750 g fresh rice sheets, 150 g shelled shrimps, 150 g pork ( minced), 75 g peeled bamboo shoots (diced), 38 g carrot (diced), 3 tbs. finely chopped Chinese parsley.

Marinades:

1/2 tsp salt, 1/2 tsp sugar, 1 tsp cornflower

Seasoning:

Japanese soy sauce

Procedures:

1. Devein shrimps and wash. Wipe dry with kitchen paper.

2. Mix American ginseng and pork with marinate. Add shrimps, bamboo shoots, carrot and Chinese parsley to make the filling.

3. Cut rice sheets into 3 inch X 4 inch pieces. Put some filling onto each rice sheet. Wrap up and dish up. Steam for 10 minutes. Pour seasoning over rice sheets. Cut into smaller rolls and serve.

AMERICAN GINSENG AND VEGETARIAN BEAN-CURD SHEETS

Ingredients:

2 American ginseng tea bag, 2 large bean-curd sheets, 1/4 cup shredded wood ear (soaked), 1 pack enotikate mushrooms, 6 fresh black mushrooms, 6 peeled water chestnuts, 75 g carrots, 1 tsp granted ginger.

Seasoning:

1/3 tsp sugar, 1/2 tsp salt, 1/2 tsp cornflower, 1 tsp water

Sauce:

1 tsp oyster sauce, 1 tsp dark soy sauce, 1 tsp cornflower, 1/3 cup water

Procedures:

1. Cut the ends of enokitake mushrooms and wash. Cut the stalks off the caps of black mushrooms. Slice. Shred water chestnuts and carrots.

2. Heat wok and stir fry grated ginger. Add wood ear, mushrooms, water chestnuts and carrot. Stir fry. Add American ginseng and seasoning and stir fry to make the filling. Remove.

3. Cut bean-curd sheets into small pieces. Put filling on each bean-curd sheet and wrap up. Fry in pan for a while. Arrange on a plate. Steam for 5 minutes. Bring sauce to the boil and pour over bean-curd sheet rolls. Serve.
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All information is based on historical data. Herbs and formulas have been used for thousands of years in the Orient and are recognized by modern herbalists. Many people in China, Korea, and Japan have improved their health as well as cured their ailments with these herbs and formulas.

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