Chapter 6
LONGEVITY BANQUETS
This chapter includes a selection of wholesome Chinese dishes. While most of these recipes have specific curative and preventive functions, all of the dishes can be enjoyed as simply part of a meal.
In China a typical family meal consists of one or two vegetable dishes, a protein dish of tofu, fish, seafood, or meat cooked with vegetables or mushrooms, a bowl of rice, and, perhaps, a soup. The number of dishes depends on the number of people at table. In China all dishes are shared; therefore, the greater the number of people, the greater the variety. When six or eight people eat together, the occasion becomes a veritable banquet. The more people and the more dishes at the banquet, the merrier we feel.
Chinese food is prepared to be enjoyed. Variety is important, as are the food’s flavor, its appearance, its smell, and its nutritional value. More important still, however, is the spirit with which we eat it. When we are in the right frame of mind to truly appreciate the food before us, our bodies feel relaxed, our digestive systems are primed, and we benefit tenfold from what we eat.
If, on the other hand, we are tense, worried about weight gain, or feeling guilty about what we are eating, we will not only fail to enjoy, but we shall do more harm to ourselves with this stress than we would by indulging in our “unhealthiest” desires. Such negative emotions impair digestion, waste nutrients, weaken qi, and cause stagnation, creating an environment in which the bodily organs wither and Yin and Yang are thrown out of balance. We then easily fall prey to disease.
It is important, therefore, to relax. Invite some good friends over and enjoy a healthy, well-balanced Chinese banquet. Following are some suggestions.
Serving Portions
In China it is believed that eating servings that are too large is unhealthy. Because this book discusses Chinese cuisine for health, the serving portions suggested with the recipes are typical portions in Chinese cuisine. Some books on Chinese cuisine differentiate between Chinese and American servings, suggesting that Americans tend to eat larger amounts of food and that one American serving is roughly equivalent to one and a half Chinese servings. Rather than follow the same kind of format, however, we recommend smaller serving sizes, which we believe are healthier and reflective of Chinese culinary tradition.
A Note on Cooking Methods
Many of the following dishes are prepared in a guo (a wok) or frying pan and entail stir-frying, which does not necessarily require using oil.
Because oil heats to a higher temperature than water, cooking with oil is faster than cooking with water. Oil is recommended for cooking fish and meat dishes; the oils most commonly used in China are peanut oil and vegetable oil. Olive, corn, and canola oil can also be used. Sesame oil, made from roasted seeds, is idea for cold dishes.
In China we believe that animal flesh contains certain toxins that can be eliminated only by thorough cooking, which occurs with the higher temperatures reached when oil is used for stir-frying. If you are positive, however, that your meat or fish is extremely fresh and uncontaminated, you may dispense with using the oil if you wish.
Unlike the thorough cooking required for fish and meat, vegetables when cooked, are prepared so as not to damage heat-sensitive enzymes and vitamins. Stir-frying vegetables serves only to tenderize them and render them more easily digestible. Cooking vegetables with oil is, therefore, not necessary, and you will notice in the recipes that follow that only very short stir-frying times are given for the preparation of vegetable dishes.
SNACKS AND APPETIZERS
Between-meal snacks are not as common in China as they are in the United States. If we feel peckish or bored we usually resort to something like sunflower seeds or watermelon, fresh fruit being a common alternative to seeds. Indeed, it is a Chinese habit to sit and chat over a packet of dried seeds. Anybody who has traveled by train in China will doubtless have noticed the consequences of this habit in terms of litter.
Except for home banquets, appetizers are common in restaurants but not in the home, and usually consist of peanuts or cold cuts of meat, slices of ginger, seaweed, and dried jellyfish. The various appetizers served in Chinese restaurants in America and Europe are not normally eaten in China. Even so, bearing in mind the Western habit of starting a meal with something light, we have included a handful of dishes that can function as either appetizers or snacks.
Tofu and Scallions
serves 4
Prescribed to alleviate hot- and dry-syndrome diseases, this cold dish replenishes qi and dispels toxic heat. It also counteracts dryness of the throat and mouth and relieves nasal blockage due to a cold.
1 pound (500 grams) tofu, cubed
½ cup (100 grams) scallions, chopped
2 tablespoons (30 milliliters) sesame oil
2 teaspoons (10 milliliters) lemon juice
1 tablespoon (15 milliliters) soy sauce
½ teaspoon (2.5 grams) salt
Place the tofu cubes in a bowl, sprinkle with scallions, and season with sesame oil, lemon juice, soy sauce, and salt. Toss lightly.
Bean Sprouts
serves 4
Often prescribed as a treatment for chronic dryness in the mouth and throat and for scanty urine, this dish dispels toxic heat and damp syndromes. It also alleviates a sore throat.
4 cups (1 liter) water
2 cups (400 grams) bean sprouts
1 teaspoon (5 milliliters) sesame or olive oil
1 teaspoon (5 milliliters) vinegar
1 tablespoon (15 milliliters) soy sauce
¼ cup (50 grams) scallions, chopped
Bring water to a boil in a medium saucepan. Throw in the bean sprouts and boil for 1 minute.
Remove the bean sprouts, strain, and allow them to cool. Season with oil, vinegar, and soy sauce.
Add the scallions, toss lightly, and serve.
Fava Beans (Broad Beans)
serves 4
Sometimes prescribed as a remedy for indigestion, this dish warms the stomach and the spleen and dispels cold and dampness. Fava beans, also known as broad beans, contain plenty of soluble fiber and are therefore an efficient remedy for constipation. Soluble fiber also lowers cholesterol levels in the blood.
In China, fava beans are usually eaten in summer when people tend to consume large quantities of garlic as a protection against bacteria that develop more easily in the heat. For the Chinese ten or fifteen cloves would be normal. The amount we have suggested for this recipe is 3 tablespoons (45 grams) crushed garlic, less than people would actually use in China. The amount of garlic you use for this dish depends on your fondness for its taste.
2 cups (400 grams) fresh fava beans, or 1 cup (200 grams) dried fava beans
Water for soaking
5 cups (1.25 liters) water
3 tablespoons (45 grams) crushed garlic
2 tablespoons (30 milliliters) sesame or olive oil
1 tablespoon (15 milliliters) vinegar
2 tablespoons (30 milliliters) soy sauce
Salt to taste
If using dried beans, soak them overnight and then peel them. If fresh, remove them from their pods.
Bring the water to boil in a large saucepan and add the fava beans. Boil fresh beans over a medium flame for 15 minutes; boil dried beans for 30 minutes.
Remove the beans from the water and strain. Season with crushed garlic, oil, vinegar, and soy sauce, adding salt, if desired, to taste.
Chinese Chicken Salad
serves 4
This dish warms the digestive organs, nourishes qi, stimulates the appetite, and dispels cold- and damp-syndrome diseases.
8 cups (2 liters) water
4 chicken drumsticks
½ head iceberg lettuce
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (15 milliliters) hot mustard
½ teaspoon (2.5 grams) salt
½ teaspoon (2.5 grams) MSG (monosodium glutamate), optional
1 tablespoon (30 grams) ground peanuts (use a mortar and pestle or stone grinder)
In a medium saucepan bring the water to a boil. Add the chicken drumsticks and cook for 30 minutes, or until done. In the meantime, wash, dry, and shred the lettuce.
Remove drumsticks from water and allow to cool. Remove the skin, and debone. Shred the meat into bite-sized pieces.
In a small bowl, combine the sesame oil, hot mustard, salt, and MSG if desired, and mix to make a dressing.
In a large bowl combine the chicken, the shredded lettuce, and the dressing and mix together. Sprinkle the ground peanuts over the salad and serve.
SOUPS
In China soups are generally drunk at the end of the meal rather than at the beginning.1 We use the term “drunk” rather than “eaten” because soups are typically light, clear broths that serve to wash down the rest of the meal while clearing the mouth and esophagus of strong flavors. Because soups are usually eaten at the beginning of the meal in many Western countries, we have placed them at the beginning of our recipe collection.
Shrimp and Mutton Soup
serves 4 to 6
Mutton is sweet and mild. It nourishes qi and has a warming effect. Shrimp, also sweet and mild, nourish the kidneys and enhance the sexual functions. Garlic is warm and pungent. It dissipates cold and nourishes Yang. This soup is prescribed for kidney deficiencies, aches and pains in the lower body, weakness, cold feet and legs, and urinary problems.
1 teaspoon (5 grams) cornstarch
1 teaspoon (5 milliliters) water
4 ounces (125 grams) fresh shrimp, cleaned,
peeled, and deveined
2 tablespoons (30 milliliters) cooking oil
2 slices ginger
4 ounces (125 grams) mutton, sliced into fine strips
4 cups (1 liter) water
2 tablespoons (30 grams) crushed garlic
1 scallion, chopped
½ teaspoon (2.5 grams) salt
½ teaspoon (2.5 grams) pepper
Mix the cornstarch and the teaspoon of water together in a small bowl and set aside. Finely chop the shrimp.
Heat the cooking oil in a medium saucepan. Drop in the sliced ginger and the mutton, stirring quickly until the mutton changes color (about 3 or 4 minutes), and then add the 4 cups (1liter) of water. Bring to a boil. Add the garlic, reduce the heat, and simmer over a low flame, uncovered, for 30 minutes.
Add the chopped shrimp and simmer for another 2 minutes. Finally, add the chopped scallion, the cornstarch mixture, and the salt and pepper. Stir until the soup thickens, then remove from the heat. Serve hot.
Mutton and Ginger Soup
serves 4 to 6
This soup strengthens qi and the blood, invigorates the functions of the spleen and stomach, strengthens the body as a whole, and—because of the warming effects of ginger—dissipates internal cold. It also stimulates the appetite. For these many healing properties, this soup is often prescribed to convalescents and to women following childbirth.
12 cups (3 liters) water
1 pound (500 grams) mutton
½ cup (100 grams) sliced ginger
2 teaspoons (10 milliliters) rice wine
1 scallion, cut into 4 pieces
1 teaspoon (5 grams) salt
Place 4 cups (1 liter) of the water in a soup pot and bring to a boil. Throw in the mutton. After 1 minute, take the meat out of the pot and discard the water.
Cut the mutton into 1-inch or 1½-inch cubes. Return the cubed mutton to the soup pot along with the remaining 8 cups (2 liters) of water, and the ginger, rice wine, and scallion. Bring to a boil over high heat, then turn down the heat, cover, and let simmer for 1 hour, stirring occasionally, until cooked.
Season with salt when the soup is cooked. Serve hot.
Shrimp and Bean Curd Soup
serves 4 to 6
This soup invigorates the kidneys and stomach. As well, because shrimp strengthens Yang and tofu strengthens Yin, this soup balances both functions.
½ cup (100 grams) packed fresh spinach
1 slice ginger
2 ounces (60 grams) fresh shrimp, cleaned, peeled, and deveined
½ teaspoon (2.5 grams) salt
2 cups (500 milliliters) chicken broth plus 2 cups (500 milliliters) water, or 4 cups (1 liter) vegetable stock
8 ounces (250 grams) tofu, diced
3 tablespoons (45 grams) cornstarch
1 egg, beaten, optional
Wash the spinach and place it in a saucepan. Add the slice of ginger, the shrimp, and the salt. Heat and stir until the spinach has wilted. Add the chicken broth and water (or vegetable broth) and bring to a boil. When boiling, add the diced tofu.
In a small bowl, mix the cornstarch and the cold water. Add the cornstarch mixture to the soup and stir. As soon as the soup begins to boil again, add the beaten egg, if desired. Stir, remove from heat, and serve.
Tofu, Chicken, and Seaweed Soup
serves 4
This low-fat, high-energy dish is suitable for anyone with a weight problem. It also prevents weakness, tendency toward dizziness, and excessive phlegm.
2 ounces (60 grams) chicken breast, cut into ½-inch cubes
Pinch of salt, plus 1 to 2 teaspoons
2 tablespoons (30 milliliters) cooking wine
1 pound (500 grams) tofu, cut into 1-inch cubes
5 cups (1.25 liters) water
2 tablespoons (30 grams) seaweed
2 scallions, chopped
Place the chicken in a medium bowl. Stir in a pinch of salt and the cooking wine.
Place the tofu in a medium saucepan along with the water. Bring to a boil over a high flame. Once the water boils, add the chicken. Return to a boil, then reduce the heat. Cook for 20 minutes over a medium flame.
Stir in the seaweed, chopped scallions, and remaining 1 to 2 teaspoons salt. Turn off the burner. When sufficiently cool, the soup is ready to serve.
Tofu, Pork, and Black Mushroom Soup
serves 4 to 6
This dish warms the stomach, invigorates the functions of digestion, and fortifies qi and the Yin functions of the body. It also alleviates symptoms of dryness, lowers blood pressure, stimulates the appetite, and increases physical energy. It is prescribed to new mothers after childbirth in order to increase lactation and to counteract weakness and dizziness.
5 black mushrooms
Water for soaking
8 ounces (250 grams) lean pork, cut into 1½-inch cubes
4 slices ginger
4 jujube (Chinese dates)
8 cups (2 liters) water
1 pound (500 grams) tofu, cut into 1½-inch cubes
1 teaspoon (5 grams) salt
Soak the mushrooms in a bowl of hot water for 1 hour, then drain and slice.
Place the pork, mushrooms, ginger, jujube, and water in a soup pot. Bring to a boil, lower heat, and cook for 1 hour. Add hot water as needed to retain desired soup consistency.
After an hour, add the tofu. Cook for another 20 minutes. Season with salt and serve hot.
Tofu and Seafood Soup
serves 6
Prescribed as part of the dietary regimen for hypertension (high blood pressure) and for impotence, this dish also stimulates the appetite. A soup that cools internal heat and relieves dryness, it invigorates the internal organs of digestion, the spleen, and, in particular, the stomach.
This soup may also be prepared with sole or snapper (cut into ½-inch cubes before cooking) instead of shrimp.
2 shiitake mushrooms
Water for soaking
¼ cup (50 grams) cornstarch
¼ cup (60 milliliters) water
6 cups (1.5 liters) chicken broth, or water
8 ounces (250 grams) tofu, cut into ½-inch cubes
½ cup (100 grams) button mushrooms, sliced
¼ cup (50 grams) fresh peas, shelled
8 ounces (250 grams) fresh shrimp, cleaned, peeled, and deveined
2 egg whites, beaten
1–2 teaspoons (5–10 grams) salt
1 teaspoon (5 milliliters) sesame oil
Pepper, to taste
Place the shiitake mushrooms in a bowl, cover with hot water, and soak for 1 hour. Drain and slice.
In a separate small bowl, whisk together the cornstarch and the ¼ cup (60 milliliters) water and set aside.
Pour the chicken broth (or water) into a soup pot and bring to a boil. Then add the tofu, button and shiitake mushrooms, and peas. Stir for a minute, then add the shrimp.
Reduce heat and simmer over a low flame for 10 minutes. Then slowly add the cornstarch mixture, stirring all the while. Stir in the beaten egg whites and immediately remove from heat.
Season with salt, sesame oil, and pepper to taste. Serve hot.
Tomato Soup
serves 2 to 4
This recipe dispels toxic heat and reinforces the functions of the stomach, stimulating appetite and improving digestion.
2 tablespoons (30 grams) cornstarch
2 tablespoons (30 milliliters) cold water
1 egg
3 cups (750 milliliters) chicken or vegetable broth
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (15 milliliters) vinegar
¼ teaspoon (1–2 grams) white pepper
2 medium tomatoes, cut into wedges
4 ounces (125 grams) tofu, cut into 1-inch cubes
1 teaspoon (5 milliliters) sesame oil, as garnish
1 tablespoon (15 grams) scallions, chopped, as garnish
In a small bowl, combine the cornstarch and the cold water and mix together thoroughly. Set aside. In another small bowl, beat the egg and set aside.
Place the vinegar and the white pepper in a large serving bowl to be used for the soup. Whisk lightly and set aside.
Pour the broth and the soy sauce into a medium saucepan, stir together, and bring to a boil. When the broth is boiling add the tomato wedges and tofu and return to a boil. Let boil for 5 minutes, then slowly stir in the cornstarch mixture until the soup thickens. Once the soup thickens add the beaten egg, stirring it in using a circular motion, and immediately turn off the heat.
Pour at once into the prepared serving bowl and stir. Garnish with a drizzle of sesame oil and a sprinkle of chopped scallions, and serve.
Egg and Liver Soup
serves 2 to 4
This soup is good for the liver and improves eyesight.
2 eggs
1–2 tablespoons (15–30 milliliters) peanut or sesame oil
8 ounces (250 grams) pork liver, thinly sliced
6 green tops of scallions, chopped
1 tablespoon (15 milliliters) cooking wine
2 cups (500 milliliters) water
1 teaspoon (5 grams) salt
Beat the eggs in a small bowl and set aside.
In a medium saucepan, heat the oil. When the oil is hot, add the sliced liver and chopped scallions and stir. Add the tablespoon of cooking wine, stir for 30 seconds more, and add the water. Bring to a boil, lower the heat, and simmer for 15 minutes.
When ready, pour the beaten egg into the soup, stirring it in using a circular motion. Season with salt and serve in a large soup tureen or in individual bowls.
Sweet Corn, Chicken, Mushroom, and Egg Soup
serves 4
Corn is sweet and mild; it lubricates and nourishes the internal organs of digestion. Shiitake mushrooms are sweet and neutral; they nourish the stomach. This dish as a whole strengthens the functions of the stomach, thus stimulating the appetite. It is often prescribed as treatment for urinary problems as well.
4 shiitake mushrooms
Water for soaking
1 chicken breast
2 egg whites
½ cup (100 grams) sweet corn
4 cups (1 liter) stock
2 teaspoons (10 milliliters) cooking wine
1 teaspoon (5 grams) salt
½ teaspoon (2.5 grams) black pepper
Soak the mushrooms in 1 cup of hot water for 1 hour. Drain. Chop the mushrooms into small pieces and set aside.
Remove the chicken breast from the bone and mince. Set aside.
In a medium bowl, beat the egg whites into a foam. Mix the minced chicken and the cooking wine into the beaten egg whites.
In a medium saucepan add the sweet corn to the stock, bring to a boil, and boil for 10 minutes. Then add the chicken and egg white mixture and the mushrooms to the stock. Lower the heat and let simmer for 5 minutes, stirring occasionally.
Season with salt and pepper and serve.
Vegetable Beef Soup
serves 6
This soup invigorates the spleen and stomach and harmonizes qi. It nourishes the blood and strengthens the bones, joints, and ligaments. It stimulates the appetite, and its energizing properties render it particularly effective for conditions of fatigue, weakness, and convalescence.
12 cups (3 liters) water
8 ounces (250 grams) beef, cut into 1-inch cubes
½ cup (100 grams) carrot, chopped into 1-inch pieces
3 slices ginger
½ cinnamon stick
2 teaspoons (10 milliliters) cooking wine
¼ cup (50 grams) onion, sliced thin lengthwise
½ cup (100 grams) tomato, chopped into 1-inch pieces
¼ head cabbage, chopped into 1-inch pieces
½ cup (100 grams) potato, chopped into 1-inch pieces
1–2 teaspoons (5–10 grams) salt
1 tablespoon (15 milliliters) soy sauce
Bring 4 cups (1 liter) of the water to a boil in a soup pot. Add the beef, return to a boil, and cook for 1 minute. Strain the broth and discard it.
In the same saucepan, add the remaining 8 cups (2 liters) of fresh water to the beef. Throw in the chopped carrot, ginger slices, cinnamon stick, and cooking wine. Bring to a boil, reduce heat, cover, and cook over a low flame for 1 hour.
After 1 hour of cooking, add the onion, tomato, cabbage, and potato. Continue to simmer for another 20 minutes. Season with salt and soy sauce. Serve hot.
Vegetable Chicken Soup
serves 4 to 6
This soup dissipates heat, relieves water retention, and nourishes the internal organs, invigorating their qi. It is a good remedy for stomachache due to cold syndromes. It is also a treatment for lack of appetite, weakness, convalescence, stubborn coughs, and urinary disorders, and is a favorite among women recovering from childbirth.
This is a convenient recipe that can be made to last for several meals. Also, by eating only a few strips of chicken meat with each bowl of soup, you can keep the chicken as a base. If you prefer, for each meal you can add other vegetables or additional cabbage, or substitute cauliflower for cabbage and cook for 15 more minutes.
1 whole chicken (about 3 pounds or 1½ kilograms)
3 slices ginger
1 cup (200 grams) carrot, cut into 1-inch pieces
½ cup (100 grams) daikon, cut into 1-inch pieces
20 cups (5 liters) water
1 cup (200 grams) Napa cabbage, cut into strips
2 teaspoons (10 grams) salt
Wash the chicken and pat it dry. Cut away the skin and fat.
Place the chicken in a deep saucepan along with the ginger slices, carrot, and daikon. Cover with water and bring to a boil. Reduce heat, cover, and simmer over a low flame for about 1 hour, or until the chicken is cooked.
Add the cabbage and cook for another 15 minutes. Season with salt and remove from heat. Serve warm.
VEGETABLE DISHES
Although few people in China—aside from Buddhist monks—are vegetarians, the Chinese diet does tend to rely more heavily on grains and vegetables than on meats. In 1989 in China only 9 percent of calories were obtained from animal products. The latest available figures show that by 1996 the general improvement of economic conditions and the consequent change in dietary habits led to a 3.8 percent increase in meat consumption. In contrast, in the United States the corresponding figure for calories from animal protein was 34 percent, and in Great Britain it was 35 percent.2 In China, an ordinary meal in the home only rarely includes more than a few morsels of fish or meat. We reserve meat eating for special occasions, for when we have guests, or for specific health problems.3 Chinese cuisine, therefore, includes many more recipes for vegetable dishes than for fish, poultry, or other meat dishes. Following are just a few of these.
Sautéed Celery
serves 4
Celery cools the blood and eliminates dampness. It also nourishes and soothes the liver. This dish regulates blood pressure and is prescribed for people who wish to lose weight.
2 tablespoons (30 milliliters) oil, or water
5 garlic cloves, peeled and crushed
2 cups (400 grams) celery, stalk only, cut into 1-inch pieces
1 tablespoon (15 milliliters) soy sauce
Salt and pepper to taste
In a wok or frying pan, heat the oil or water. Drop in the crushed garlic, then throw in the celery. Stir well.
Add the soy sauce and a little salt and pepper, as desired. Stir again, and cover the pan. Cook over a medium flame for 20 to 25 seconds.
Remove from heat and serve.
Mustard Celery
serves 4
Celery cools the blood, eliminates dampness from the body, nourishes and soothes the liver, and lowers high blood pressure. This dish is prescribed for people who wish to lose weight and sometimes—because of the rising effect of the mustard—as a remedy for headache.
1 tablespoon (15 grams) dry mustard
3/4 tablespoon (11 milliliters) warm water
4½ cups (1,125 milliliters) water
¼ teaspoon (1–2 grams) sugar
½ tablespoon (7 grams) cornstarch
Pinch of salt, or to taste
1 cup (200 grams) celery, cut into 1½-inch pieces
Place the dry mustard in a small bowl and add the 3/4 tablespoon (11 milliliters) of warm water. Mix together to form a paste and let stand for 10 minutes.
Pour ½ cup (125 milliliters) water into a small saucepan, along with the sugar, cornstarch, and a pinch of salt. Mix together and bring to a boil, stirring well until the mixture thickens. Stir in the mustard paste, remove from heat, and set aside.
Place the remaining 4 cups (1 liter) water in a medium saucepan and bring to a boil. When boiling, throw in the celery. After 30 seconds, remove from the heat and drain.
Place the celery in a serving dish, cover with the mustard sauce, mix thoroughly to coat, and serve.
Spinach with Celery
serves 4
This dish prevents high blood pressure, dizziness, palpitations, tinnitus, constipation, and liver problems. Caution: Because spinach contains oxalic acid it should not be eaten with tofu, which contains calcium. When oxalic acid and calcium are mixed, they react to form an indigestible compound.
1 cup (200 grams) packed fresh spinach
3½ cups (875 milliliters) water
1 cup (200 grams) celery, chopped
2 teaspoons (10 milliliters) sesame oil
1 tablespoon (15 milliliters) soy sauce
1 teaspoon (5 milliliters) vinegar
Wash the spinach thoroughly. Place it in a small saucepan with ½ cup (125 milliliters) of water and bring to a boil. Reduce the heat and simmer for 5 minutes.
Place the remaining 3 cups of water in a separate medium saucepan, add the celery, and bring to a boil. Reduce heat and simmer for 5 minutes. When cooked, strain the spinach and the celery and place them together in a serving bowl.
In a small bowl whisk together the sesame oil, soy sauce, and vinegar to make a dressing. Pour over the spinach and celery and toss lightly to combine. Serve hot.
Sautéed Asparagus
serves 4
Asparagus dissipates toxic heat from the body, lubricates dryness, acts as a diuretic, lowers blood pressure, and benefits qi, blood circulation, and the heart.
2 tablespoons (30 milliliters) oil, or water
4 garlic cloves, peeled and crushed
2 cups (400 grams) asparagus, cut into 1½-inch pieces
2 tablespoons (30 milliliters) soy sauce
3 tablespoons (45 milliliters) water
Salt and pepper to taste
Heat a wok or frying pan with the oil (or water). When the oil is hot, drop in the crushed garlic and stir. Lower the flame to medium. Add the asparagus and stir. Add the soy sauce and stir-fry for 30 seconds.
Add the 3 tablespoons of water, cover the pan, and simmer for 30 more seconds.
Salt and pepper to taste and stir well. Remove from heat and serve.
Lohan Jai, “Buddha’s Delight”
serves 4
Lohan, or Arhat to use the Sanskrit name, are the Buddha’s principle disciples. The name of this dish may thus be translated as “vegetarian dish (jai) of Buddha’s disciples.” It is considered one of the tastiest and most nutritious dishes for vegetarians.
Lohan jai’s properties strengthen qi, dispel dampness, and warm the stomach. In China this dish is often eaten as part of a therapeutic regimen for lowering high blood pressure. It is a favorite among people who feel weak or tired, and among the elderly.
6 shiitake mushrooms
½ ounce (15 grams) wood-ear mushrooms
½ ounce (15 grams) dry lily flowers
3/4 ounce (20 grams) tofu
Water for soaking
2 tablespoons (30 milliliters) oil, or water
5 garlic cloves, peeled and crushed
½ cup (100 grams) peeled potatoes, thinly sliced
2 teaspoons (10 milliliters) cooking wine
2 tablespoons (30 milliliters) soy sauce
10 ounces (300 grams) gluten, braised
Salt to taste
Place the shiitake mushroons, wood-ear mushrooms, dry lily flowers, and tofu in separate bowls. Cover each ingredient with hot water and soak until they are soft. If you are in a hurry, 45 minutes is the bare minimum for palatability. (In China, most cooks soak these overnight.)
When they are soft, strain the shiitake mushroons and reserve the soaking water, setting it aside. Drain all other soaked ingredients. Slice the shiitake and wood-ear mushrooms. Cut the soaked tofu into 1-inchlong (about 2-centimeter-long) segments.
Heat the oil (or water) in a wok or frying pan. Add the crushed garlic and stir-fry for 5 seconds. Add the sliced potato, the shiitake and wood-ear mushrooms, the lily flowers, and the tofu and stir. Add the cooking wine and the soy sauce and stir thoroughly.
Add about ¼ cup (60 milliliters) of the water in which you soaked the shiitake mushrooms. Cover the wok and allow to simmer for 5 minutes, stirring occasionally and adding a little water if needed.
After 5 minutes, add the braised gluten. Stir well. Cover the pan again and simmer for another 5 minutes.
Add salt to taste, remove from heat, and serve.
Spicy Eggplant
serves 2 to 3
This dish stimulates the stomach and the spleen as well as the functions of digestion, and thus improves the appetite.
1½ tablespoons (23 grams) cornstarch
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) cooking oil, or water
2 cups (400 grams) eggplant, peeled and cut into 2-inch-long (4-centimeter-long) strips
1 teaspoon (5 milliliters) sesame oil
1 scallion, chopped
2 teaspoons (10 grams) grated ginger
3 garlic cloves, peeled and crushed
3 teaspoons (15 grams) chili paste
2 teaspoons (10 grams) black bean paste
2 teaspoons (10 milliliters) cooking wine
2 tablespoons (30 milliliters) soy sauce
1 teaspoon (5 grams) sugar
1 teaspoon (5 milliliters) vinegar Salt to taste
Blend the cornstarch with 2 tablespoons (30 milliliters) of water in a cup or small bowl and set aside.
Heat the cooking oil, or water if you prefer, in a wok or frying pan. Add the eggplant and stir-fry for 5 minutes until it is soft (10 minutes if you are using water). Transfer to a dish and set aside.
Place the sesame oil in the wok or frying pan and reheat the pan. Add the scallion, ginger, garlic, and chili paste. Stir for a few seconds, until the ingredients give off their aroma, then add the black bean paste, cooking wine, soy sauce, sugar, and vinegar. Stir quickly, then add the eggplant together with the cornstarch, stirring until thoroughly combined. Sprinkle with salt to taste.
Turn off the heat. Transfer to a serving bowl or platter and serve.
Multiflavored Eggplant
serves 4
This eggplant dish strengthens qi, invigorates circulation of blood, and dispels toxic heat and evil wind syndromes. It is suitable for people with high blood pressure and also provides relief for constipation and hemorrhoids. As well, the generous amount of garlic acts as an antibiotic, curing stomach problems and sore throat.
2 cups (400 grams) eggplant, peeled and cut into strips
Water for steaming
1 head garlic, cloves peeled and crushed
1 scallion, chopped
1 tablespoon chopped cilantro
2 tablespoons (30 milliliters) soy sauce
1 teaspoon (5 grams) sugar, optional
1 tablespoon (15 milliliters) vinegar
1 teaspoon (5 milliliters) sesame oil
Salt and pepper to taste
Place the eggplant in a ceramic bowl, then put the bowl inside a steaming dish (see page 66).
Using a pan deep enough to fit your steamer, bring water to a boil. Place the steamer inside the pan, cover, and steam for 20 minutes.
In a small bowl, mix together the crushed garlic, chopped scallion, and cilantro. Stir in the soy sauce, sugar (if desired), vinegar, sesame oil, and a little salt and pepper to taste.
Remove the eggplant from the steamer. Transfer to a serving dish and pour the garlic sauce over it. Serve hot.
Spinach and Bean Sprouts
serves 2 to 3
A dish that nourishes qi and the blood and counteracts dryness and toxic heat syndromes, it is prescribed for headaches, dizziness, high blood pressure, and constipation.
½ cup (100 grams) packed fresh spinach
½ cup (100 grams) bean sprouts
3 tablespoons (45 milliliters) water
3 garlic cloves, peeled and crushed
3 tablespoons (45 milliliters) water
Salt to taste
Wash and drain the spinach and the bean sprouts.
Heat the water in a wok or frying pan. When the water begins to boil, add the garlic, followed immediately by the spinach and the bean sprouts, and stir. Add salt to taste.
Simmer over medium heat for 5 minutes, until just cooked. Remove from heat and serve.
Steamed Tofu
serves 4
This dish removes pathogenic heat from the lungs and dissolves catarrh. It both tones and nourishes the internal organs of digestion, particularly the spleen and the stomach. It also reinforces Yin essence, and relieves dryness.
Steamed tofu is often prescribed for people who are overweight and for those who suffer from indigestion. Because it dissolves catarrh, this dish is frequently taken as a remedy for nasal blockage, coughs, and heavy colds.
1 pound (500 grams) tofu
Water for steaming
2 tablespoons (30 grams) chopped cilantro
2 tablespoons (30 milliliters) lemon juice
3 tablespoons (45 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
Salt to taste
Chili spice, optional
Place the tofu in a steaming dish (see page 66). Using a pan deep enough to fit your steamer, bring water to a boil. Place the steamer inside the pan, cover, and steam for 20 minutes.
When it is finished, remove the tofu from the steamer and cut into 1½-inch cubes.
To make a sauce, mix the cilantro with the lemon juice, soy sauce, sesame oil, a little salt, and chili spice if you like it spicy.
Pour the sauce over the tofu. Mix well and serve.
Tofu with Mushrooms
serves 2
Because of tofu’s cooling effect, this dish dispels pathogenic heat from the stomach and the lungs. It also nourishes Yin essence. It is often prescribed to people with diabetes.
5 shiitake mushrooms
2 tablespoons (30 grams) wood-ear mushrooms
2 tablespoons (30 grams) dry lily flowers
Water for soaking
2 tablespoons (30 milliliters) oil, or water
4 garlic cloves, peeled and crushed
8 ounces (250 grams) tofu, cut into 1½-inch cubes
2 tablespoons (30 milliliters) soy sauce
Salt and pepper to taste
Put the shiitake mushrooms, the wood-ear mushrooms, and the dry lily flowers in separate bowls, cover each with hot water, and soak for 1 hour. (Soaking them overnight will ensure the perfect consistency, however 1 hour of soaking is sufficient if you are in a hurry.)
When the shiitake mushrooms are soft, strain them, reserving the water in which they were soaked. Set the reserved liquid aside. Drain the wood-ear mushrooms and the lily flowers, discarding their soaking water. Slice all the mushrooms.
Heat the oil (or water, if you prefer) in a wok or frying pan. When hot, add the crushed garlic and the tofu. Stir-fry for 1 minute (4 minutes if you are using water), then add the shiitake and wood-ear mushrooms and the lily flowers.
Stir in the soy sauce, mixing thoroughly. Add ¼ cup (60 milliliters) of the water in which you soaked the shiitake mushrooms. Cover the wok, reduce heat, and let simmer over a low flame for 10 minutes.
Season with salt and pepper to taste. Remove from heat and serve.
BEEF DISHES
Cabbage Beef
serves 4
This dish nourishes the spleen and stomach, alleviates stomachache, builds physical strength and resistance, and stimulates appetite.
1 tablespoon (15 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
Salt and pepper to taste
1 teaspoon (5 grams) sugar, optional
2 ounces (60 grams) beef, sliced into thin, 3-inch-long (7-centimeter-long) strips
2 tablespoons (30 milliliters) cooking oil
5 garlic cloves, peeled and crushed
3 slices ginger
2 cups (400 grams) cabbage, sliced into thin, 3-inch-long (7-centimeter-long) strips
2 tablespoons (30 milliliters) water
Place the wine, soy sauce, salt and pepper to taste, and sugar (if desired) in a bowl and combine to make a marinade. Add the beef, stir to coat, and let stand for 15 minutes.
When the beef has been marinated, heat 1 tablespoon (15 milliliters) of the oil in a wok or frying pan. Transfer the beef to the wok. Quickly stir-fry until the beef changes color, then remove it from the wok.
Heat the remaining tablespoon of oil in the wok. Add the garlic and the ginger. Stir for a few seconds before adding the cabbage and 2 tablespoons (30 milliliters) of water. Stir-fry for 4 minutes.
Add the beef. Stir briefly, salt to taste, and serve.
Beef with Prickly Pear Cactus
serves 2
Beef is sweet and mild; it nourishes the spleen and the stomach. Prickly pear cactus is cold and bitter; it removes evil heat and heat inflammation. Together these ingredients balance cold and warm within the body. In China it is believed that if this dish is eaten regularly it will banish all problems of the stomach and the digestive organs.
1 tablespoon (15 milliliters) soy sauce
4 slices ginger
1 tablespoon (15 milliliters) cooking wine, optional
3 ounces (90 grams) beef, sliced into 3-inch-long (7-centimeter-long) strips
1 tablespoon (15 grams) cornstarch
1 tablespoon (15 milliliters) water
2 tablespoons (30 milliliters) oil
2 ounces (60 grams) prickly pear cactus, sliced into 3-inch-long (7-centimeter-long) strips
Salt to taste
Combine the soy sauce, cooking wine (if desired) and ginger in a bowl. Mix the cornstarch and water in a small bowl. Add the beef and marinate for 5 to 10 minutes. Set aside. Heat the oil in a wok or frying pan. Drop in the beef and stir-fry until the meat changes color. Add the cactus and stir-fry for 2 or 3 minutes. Add a little salt. Pour in the cornstarch and stir again. Remove from heat and serve.
Onion Beef
serves 2
This dish nourishes qi and the blood, strengthens the bones and ligaments, and stimulates the appetite. Onion and beef also reinforce the functions of the spleen and the stomach.
1 tablespoon (15 grams) cornstarch
1 tablespoon (15 milliliters) soy sauce
1 tablespoon (15 milliliters) cooking wine
9 ounces (255 grams) beef, sliced into thin, 3-inch-long (7-centimeter-long) strips
3 tablespoons (45 milliliters) cooking oil
¼ cup (50 grams) onion, shredded or grated
Salt to taste
Place the cornstarch, soy sauce, and cooking wine in a medium bowl and mix well. Add the beef strips and mix to coat.
Heat the oil in a wok or frying pan. When the oil is hot, add the beef and the onion and stir-fry for 5 minutes.
Add salt to taste. Remove from heat and serve.
LAMB AND MUTTON DISHES
Mutton, Taro, and Mushroom
serves 2
Mutton strengthens Yang energy. It nourishes the blood, stimulating its circulation, and reinforces the kidneys. This dish is a valid tonic for the whole body and is therefore effective in overcoming debility, exhaustion, and convalescence.
2 tablespoons (30 grams) wood-ear mushrooms Water for soaking
1 tablespoon (5 grams) cornstarch
2 tablespoons (30 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
Salt to taste
9 ounces (255 grams) mutton or lamb, cut into 1-inch by 2-inch pieces
3 ounces (90 grams) taro
3 tablespoons (45 milliliters) cooking oil
2 teaspoons (10 grams) chopped onion
3 slices ginger
1 teaspoon (5 milliliters) sesame oil
Place the wood-ear mushrooms in a small bowl, cover with hot water, and soak for 1 hour. When soft, drain the mushrooms and dry them.
Place the cornstarch, cooking wine, soy sauce, and salt in a bowl and mix together. Add the lamb or mutton pieces and stir to coat.
Chop the taro into pieces about the same size as the meat.
Heat 2 tablespoons of the cooking oil in a wok or frying pan. Add the meat and stir-fry for 5 minutes, or until the meat changes color. Remove the meat from the pan and and set aside in a clean dish.
Heat the remaining tablespoon of cooking oil in the wok. Drop in the onion and ginger and stir for a few seconds. Add the taro and wood-ear mushrooms. Stir-fry for 3 minutes, then mix in the meat. Stir well.
Sprinkle the sesame oil over the dish and add a little salt to taste.
Remove from heat and serve.
Garlic Mutton
serves 2
This dish warms the spleen and the kidneys. It reduces swelling and relieves inflammation due to a preponderant Fire element, and is prescribed as a specific remedy for swelling, pain, cold, and numbness in the knees and joints. It also detoxifies and is sometimes prescribed for impotence and chronic nephritis (inflammation of the kidneys).
9 ounces (255 grams) mutton, cut into 1-inch cubes
4 cups (1 liter) water
1 large head garlic, peeled
Salt and pepper to taste
In a medium saucepan, bring the water to a boil. Add the mutton and the garlic, cover, turn the flame to low, and stew for 1½ hours, or until cooked. (In China meat is considered fully cooked when the tip of a chopstick pushes through with ease.) Add a little hot water occasionally, to keep the stew from drying out.
Add salt and pepper according to your taste.
Mutton and Shrimp Pudding
serves 2
This dish warms and reinforces the kidneys. Often prescribed to alleviate cold syndromes in the lower half of the body, it corrects urinary deficiencies, soothes pains in the waist and knees, decreases the frequency of seminal emissions, and calms chronic kidney inflammations.
1 tablespoon (15 grams) cornstarch
1 tablespoon (15 milliliters) water
5 ounces (155 grams) mutton, finely shredded
1 tablespoon (15 milliliters) cooking oil
2 slices ginger
3/4 cup (180 milliliters) water, plus more for thinning
2 tablespoons minced garlic
3 ounces (90 grams) fresh shrimp, cleaned, peeled, and deveined
1 tablespoon (15 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
2 scallions, chopped
Salt and pepper to taste
Mix the cornstarch and the tablespoon of water in a small bowl. Dice the shrimp.
Heat the oil in a wok or frying pan. Drop in the mutton and the ginger. Stir for 10 seconds, then add 3/4 cup (185 milliliters) of water. Allow the water to come to a boil, then add the garlic. Wait another 30 seconds before adding the shrimp, followed by the wine, and finally by the soy sauce.
Cook for 20 minutes. When the water evaporates, add more a little at a time. Be sure not to pour in too much water, though, as the end product should resemble a semicompact pudding more than a soup or a stew.
When the cooking time is almost up, add the chopped scallions and salt and pepper to taste. Finally, add the cornstarch-water mixture and stir. When the dish is compact enough, with a thickness like pudding, remove from heat and serve.
Mutton Stew
serves 4
Mutton provides strong Yang energy. This dish fortifies the entire body, and the masculine reproductive functions in particular.
2 tablespoons (30 milliliters) cooking oil
1 pound (500 grams) mutton, cut into 1½-inch cubes
½ cup (125 milliliters) soy sauce
1½ teaspoons (7 grams) sugar
2 teaspoons (10 milliliters) cooking wine
6 slices ginger
2 tablespoons (30 grams) chopped onion
8 cups (2 liters) water
1/3 teaspoon (2 grams) anise seed
½ cup (100 grams) potato, diced
2 carrots, cut into small pieces
Heat the cooking oil in a wok or frying pan and drop the mutton in. Add soy sauce, sugar, and cooking wine, and stir-fry the mutton for about 5 minutes, or until brown.
Pour half of the water into a large soup pot or stove-top casserole dish. Place the ginger slices, onion, and anise seed in the pot with water. Simmer over low heat, covered, for 1½ hours.
Add the potato and the carrot to the pot, adding water if necessary. Simmer for 20 minutes longer.
Remove from heat and serve in a large tureen or in individual bowls.
Stir-fried Mutton
serves 2
Like the previous dish, stir-fried mutton also provides strong Yang energy to the body.
1 tablespoon (15 milliliters) cooking oil
½ pound (250 grams) mutton, thinly sliced
½ cup (100 grams) scallions, chopped
1 teaspoon (5 grams) chopped ginger
¼ cup (60 milliliters) soy sauce
2 tablespoons (30 milliliters) cooking wine
2 tablespoons (30 milliliters) sesame oil
Set a wok or frying pan over high heat and add the cooking oil. When hot, drop in the mutton, chopped scallions, and ginger and stir-fry.
After 1 minute, add the soy sauce and the wine. Stir-fry for 1 more minute, or until the meat is cooked.
Add the sesame oil and stir, then transfer to a serving plate.
PORK DISHES
Pork with Celery
serves 2
This dish soothes the liver and clears up toxic heat. It also invigorates the functions of the stomach and combats high blood pressure, dehydration, poor appetite, dryness in the mouth, dizziness, and chronic headache.
An alternative to this dish is to use onion in place of celery. Onion warms the internal organs of digestion while celery cools them.
2 ounces (60 grams) lean pork, cut into long shreds
1 tablespoon (15 milliliters) soy sauce
½ teaspoon (2.5 grams) sugar
2 tablespoons (30 milliliters) cooking oil
3 slices ginger
1 cup (200 grams) celery, cut into 2-inch-long pieces
Pinch of salt
Place the shredded pork in a medium bowl. Add the soy sauce and sugar and mix well. Let marinate for 5 to 10 minutes.
Heat 1 tablespoon of the oil in a wok or frying pan. When heated, drop the ginger into the wok, followed immediately by the marinated pork. Stir for 1 minute, or until pork is cooked to your liking. Transfer temporarily to a separate dish.
Pour the remaining oil into the wok. Reheat and add the celery and a pinch of salt. Stir-fry over high heat for 1 minute, then add the pork. Stir-fry for another 10 seconds. Transfer to a dish and serve hot.
Pork Liver and Bitter Melon
serves 4
In this dish the pork liver and the bitter melon both nourish the blood. Bitter melon detoxifies the blood and cools internal heat syndromes. Eating liver nourishes and strengthens the human liver and cures anemia. Pork Liver and Bitter Melon is known for its ability to alleviate headache and dizziness.
If you dislike the taste of bitter melon, you can blanch the melon for 3 to 4 minutes before frying to remove some of the bitter taste.
1 tablespoon (15 milliliters) soy sauce
1 tablespoon (15 milliliters) cooking wine
½ teaspoon (2.5 grams) sugar
10 ounces (280 grams) pork liver, thinly sliced
½ pound (250 grams) bitter melon (see page 70)
3 tablespoons (45 milliliters) cooking oil
8 garlic cloves, peeled and chopped
1 teaspoon (5 milliliters) sesame oil
Salt to taste
Place the soy sauce, cooking wine, and sugar in a medium bowl and mix together. Add the liver and marinate for 10 minutes.
Cut the bitter melon in half lengthwise. Remove the pulp and the seeds and discard them. Cut the melon into ¼-inch-thick slices.
Heat 2 tablespoons (30 milliliters) of the oil in a wok or frying pan. Add the sliced liver and half of the garlic. Stir-fry for 4 minutes, then remove and place on a dish.
Place the remaining tablespoon (15 milliliters) of oil in the pan and heat. When the oil is hot, add the remainder of the garlic along with the bitter melon. Stir-fry for 2 minutes, or until evenly cooked. Add the liver and stir for 30 seconds.
Add the sesame oil and salt to taste. Remove from heat and serve.
Pied du Porc with Peanuts
serves 2
Because this dish is fairly fatty it is not suitable for everyone. In China it is often taken when one feels weak or fatigued. Pigs’ feet provide rich nourishment for qi and the blood. This dish is also prescribed to lactating mothers to stimulate the production of breast milk.
1 pig’s foot
½ cup (100 grams) raw peanuts
3 slices ginger
1 tablespoon (15 milliliters) cooking wine
6 cups (1.5 liters) water
Place all the ingredients in a large saucepan. Bring to a boil, cover the pan, reduce heat to low, and simmer for 1½ hours. Add water as needed. When ready, add salt.
Strain the meat and the peanuts—reserving the water, as you can use it at a later date to prepare a nutritious vegetable soup—and place on a serving dish to serve.
Almond Pork
serves 4
This dish invigorates the functions of the spleen and tones the lungs. It reduces phlegm, relieves coughing, alleviates breathing problems, and is frequently prescribed to people suffering from chronic bronchitis.
1 tablespoon (15 grams) almond meats
Water for soaking
1 tablespoon (15 milliliters) cooking oil
2 tablespoons (30 grams) sugar
1 pound (500 grams) pork, cut into 1-inch pieces
1 teaspoon (5 grams) chopped onion
1 teaspoon (5 grams) chopped ginger
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (15 milliliters) cooking wine
4 cups (1 liter) water for cooking, plus more as needed
Place the almonds in a small bowl, cover with hot water, and soak for 2 hours or until you can remove the skin with ease.
Heat the oil in a wok or frying pan. Add the sugar and stir-fry for 1½ minutes over medium heat, or until the sugar turns dark red.
Add the pork and stir-fry for 1 minute. Add the onion, ginger, almonds, soy sauce, and wine and stir-fry for 1 more minute. Add the 4 cups of water and continue to cook. (Add more water, a little at a time, if it evaporates too rapidly.) Stew over a low flame for about 1 hour, or until ready. (In China meat is considered done when the tip of a chopstick pushes through with ease.)
Add salt according to taste and serve.
Wood-ear Pork
serves 2
This dish alleviates circulation problems and stops bleeding by dispelling pathogenic heat from the blood. In China it is often prescribed to alleviate menstrual pains as well as heavy menstrual bleeding.
¼ cup (50 grams) wood-ear mushrooms
Water for soaking
1 teaspoon (5 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
1 teaspoon (5 grams) cornstarch
4 ounces (115 grams) lean pork, finely sliced
1 tablespoon (15 milliliters) cooking oil
Salt and pepper to taste
Soak the wood-ear mushrooms in hot water for 1 hour, or until soft. Strain and slice.
Combine the wine, soy sauce, pepper, and cornstarch in a medium bowl. Add the pork, stir to coat, and marinate for 10 minutes.
Heat the oil in a wok or frying pan. Drop the pork and the mushrooms into the pan. Stir-fry over high heat for 3 to 4 minutes, or until done.
Add salt and pepper to taste and serve.
Daikon Pork
serves 4
Daikon dispels toxic heat and dissolves phlegm. This dish normalizes the stomach, and thus the functions of digestion. It is an efficient remedy for bloated stomach, indigestion, intestinal gas, and constipation.
1 tablespoon (15 milliliters) cooking oil
2 teaspoons (10 grams) sugar
8 ounces (250 grams) pork, cut into ¼-inch cubes
4 tablespoons (60 milliliters) soy sauce
1 tablespoon (15 milliliters) cooking wine
3 slices ginger
1 tablespoon (15 grams) chopped onion
2 cups (500 milliliters) water
2 cups (400 grams) daikon, cut into ¼-inch cubes
Salt to taste
Heat the oil in a wok or frying pan. Add the sugar and the pork. Stir-fry for 3 to 4 minutes, or until the pork has changed color. Add the soy sauce, wine, ginger, and onion.
Pour the water into the wok to cover the ingredients. Bring to a boil, reduce heat, and simmer over a low flame for 45 minutes. Add the daikon. Continue to cook for 20 more minutes.
Add salt to taste and serve.
Pork with Watermelon
serves 2
This dish dispels heat. It also alleviates thirst, dryness in the throat, headache, and dehydration caused by summer heat or sunstroke.
1 egg white, beaten
1 tablespoon (15 grams) cornstarch
½ teaspoon (2.5 grams) salt, plus a pinch
3½ ounces (100 grams) pork, shredded
½ pound (250 grams) watermelon rind
2 teaspoons (10 milliliters) sesame oil
2 tablespoons (30 milliliters) cooking oil
1 tablespoon (15 milliliters) water
Mix the egg white and the cornstarch in a medium bowl. Add the ½ teaspoon (2.5 grams) of salt.
Place the pork in the bowl with the egg white–cornstarch mixture, stir to coat, and let marinate for 5 minutes.
Wash the watermelon rind thoroughly and remove all but the thick external green shell. Shred the rind. Place the rind in a bowl, sprinkle a pinch of salt over it, then leave to rest for about 5 minutes. After 5 minutes, drain off the water. Add 1 teaspoon (5 milliliters) of sesame oil.
Heat the cooking oil in a wok or frying pan. Add the marinated shredded pork and stir for 3 minutes. Remove, place on a clean plate, and set aside.
Pour the tablespoon (15 milliliters) of water into the pan and place over medium-high heat. Bring the water to a boil, then add the pork and the watermelon rind. Stir for 2 minutes.
Sprinkle the remaining teaspoon (5 milliliters) of sesame oil over the dish, remove from heat, and serve.
CHICKEN DISHES
Jasmine Flower Chicken
serves 2
This dish relaxes the nerves and the nervous system, thus reducing tension. It tones circulation, enriches the blood, and is a good general tonic for combating lack of energy, anemia, and general weakness.
1 tablespoon (15 milliliters) cooking wine
2 egg whites
1 teaspoon (5 grams) cornstarch
¼ teaspoon (about 1 gram) salt
8 ounces (250 grams) boneless chicken breast, thinly sliced
1 tablespoon (15 milliliters) cooking oil
24 jasmine flowers
Pepper to taste
In a bowl, whisk together the wine, egg whites, cornstarch, and salt. Stir in the chicken and let marinate for 10 minutes.
Heat the oil in a wok or frying pan. Transfer the chicken and the jasmine flowers to the wok. Stir-fry over high heat for 3 minutes, or until cooked. Transfer to a serving dish and sprinkle with a little pepper to taste.
Chestnut with Chicken
serves 4
The strong Yang ingredients in this dish nourish the kidneys and the liver. Because of its strong Yang functions, this dish strengthens male sexuality, combating seminal emission, premature ejaculation, and impotence due to weakness or stress. It also soothes the nerves and combats body pains.
1 cup (200 grams) chestnuts, fresh or dry
Water for soaking
1 tablespoon (15 milliliters) cooking wine
1 tablespoon (15 grams) scallions, chopped
1 tablespoon (15 grams) sugar
2 tablespoons (30 grams) cornstarch
3 cups (750 milliliters) water
2 tablespoons (30 milliliters) cooking oil
1 pound (500 grams) chicken, cut into 1½-inch cubes
4 teaspoons (20 milliliters) soy sauce
Prepare the chestnuts first. If they are dry, soak them in water overnight or until they are soft. If they are fresh, cut a cross in the shell and boil in water for 2 minutes, then peel them. Set aside.
In a medium bowl, mix together the wine, scallions, sugar, cornstarch, and water to make a sauce. Set aside.
Heat the oil in a wok or frying pan. When the oil is hot, place the chicken in the wok, add the soy sauce, and stir-fry for 3 to 4 minutes, or until chicken is golden brown, then add the sauce and the chestnuts. Stir for 1 minute. Add the sauce.
Simmer over a low flame for 30 minutes, or until chicken is cooked, adding a little water if necessary. Remove from heat and serve.
Walnut Chicken
serves 4
This dish invigorates the Yang functions; purifies qi and the blood, stimulating their circulation; and nourishes the kidneys. It is a good remedy for sexual weakness, dizziness, constipation, and lethargy, and prevents premature graying of the hair.
1 egg white
2 teaspoons (10 grams) cornstarch
10 ounces (280 grams) boneless chicken breast, sliced
¼ cup (50 grams) walnut meats
1 tablespoon (15 milliliters) cooking oil
3 shiitake mushrooms, sliced
1 teaspoon (5 grams) finely chopped ginger
1 teaspoon (5 grams) finely chopped scallion
1 teaspoon (5 milliliters) soy sauce
1 teaspoon (5 milliliters) cooking wine
Salt to taste
Place the egg white and cornstarch in a medium bowl and mix well. Add the chicken and stir to coat. Set aside.
Roast the walnuts in a dry wok for 3 minutes, or until golden brown.
Heat the oil in a medium saucepan. When the oil is hot, add the mushrooms, ginger, and scallion. Stir for 30 seconds, then add the chicken. Stir-fry for 2 minutes. Add the soy sauce and the wine. Continue to stir-fry for 3 more minutes.
Drop the walnuts in last and stir-fry for another 30 seconds. Add salt to taste and serve.
Basil Chicken
serves 4
This chicken dish reinforces the functions of the liver and the kidneys and nourishes the skin, rendering it soft and shiny. It also stimulates circulation of the blood and alleviates internal ear problems, including dizziness, tinnitus, and minor hearing problems.
This recipe calls for chicken drumsticks, but chicken breast or other chicken meat may be used if preferred.
1 pound (500 grams) chicken drumsticks
5 garlic cloves, peeled and split lengthwise
¼ cup (60 milliliters) black sesame oil
5 slices ginger
1/3 cup (90 milliliters) cooking wine
¼ cup (60 milliliters) soy sauce
1 tablespoon (15 grams) sugar
½ cup (100 grams) packed fresh basil leaves
Using a meat cleaver chop each drumstick in half, through the bone. Set the drumstick halves aside.
Heat the sesame oil in a medium saucepan. When the oil is hot, drop in the garlic and ginger and stir for 10 seconds. Then add the chicken. Stir-fry for 2 minutes over high heat. Add the wine, soy sauce, and sugar, reduce the heat, and simmer over a low flame for 20 to 30 minutes, stirring occasionally.
Add the basil leaves. Simmer for 1 more minute and serve.
Pomelo Chicken
serves 4
Grapefruit (pomelo) is sweet, sour, and cold. It eliminates catarrh and strengthens the functions of the stomach, thus aiding digestion. As a whole, this dish invigorates qi. It also reinforces the functions of the spleen, dissolves phlegm, calms coughing, helps digestion, and stimulates the appetite.
1 grapefruit
1 whole chicken (approximately 3 pounds or 1½ kilograms)
1 tablespoon (15 grams) salt
2 white heads of scallion, sliced in half lengthwise
5 slices ginger
1 tablespoon (15 milliliters) cooking wine
4 cups (1 liter) water for steaming
Peel and section the grapefruit and cut each section into three pieces. Clean the chicken inside and out and pat dry.
Place the grapefruit pieces inside the chicken. Rub the salt over the outside of the chicken.
Put the chicken inside a ceramic bowl, together with the scallions, ginger, soy sauce, and wine. Place the bowl with the chicken in a large steaming dish (see page 66).
Bring the water to boil in a large soup pot. When water is boiling, place the steamer in the pot. Cover, turn the heat down to medium, and steam the chicken for 1½ hours. Add hot water to the pot when necessary.
Allow the chicken to cool, then cut it into portions for serving.
Chrysanthemum Chicken
serves 4
This dish nourishes the spleen and liver and improves eyesight. It is good for insomnia, dizziness, and general weakness.
3 egg whites
1 tablespoon (15 milliliters) cooking wine
2 tablespoons (30 grams) cornstarch
½ teaspoon (2.5 grams) salt
1 pound (500 grams) boneless chicken meat, sliced into 2-inch-long pieces
2 tablespoons (30 milliliters) cooking oil
2 teaspoons (10 grams) chopped scallion
2 teaspoons (10 grams) chopped ginger
2 tablespoons (30 grams) dry chrysanthemum flowers
1 teaspoon (5 grams) sugar
1 teaspoon (5 milliliters) sesame oil
Place the egg whites, cooking wine, cornstarch, and salt in a large bowl and mix together. Add the chicken slices and stir to coat.
Heat the cooking oil in a wok or frying pan. Drop in the chopped scallion and ginger. Stir for a few seconds, then add the chicken. Stir-fry for 2 or 3 minutes. Add the chrysanthemum flowers and sugar. Continue to stir-fry for 1 minute.
Remove from heat, place in serving dish, sprinkle with sesame oil, and serve.
DUCK DISHES
Yin Yang Duck
serves 4
Duck warms the stomach and spleen, reinforces all the vital functions of the body, and invigorates Yang. This duck dish is, therefore, particularly suited to Yang-deficiency syndromes. It also alleviates stomachache and diarrhea caused by low resistance to cold.
1 whole duck (approximately 5 pounds or 2½ kilograms)
18 cups (4.5 liters) water
5 slices ginger
¼ cup (50 grams) onion, chopped
1 cup (250 milliliters) soy sauce
2 tablespoons (30 milliliters) cooking wine
2 teaspoons (10 grams) salt
2 cinnamon sticks
2 teaspoons (10 grams) anise seed
2 tablespoons (30 grams) sugar
Clean the duck inside and out and pat dry.
Place the duck in a large soup kettle with the water, ginger, and onion. Bring to a boil over high heat. When the water boils, reduce heat to low. Using a spoon, remove the surface foam and discard. Cook for about 20 minutes, until done. The duck is ready when you are able to pass the point of a chopstick through the flesh of the leg.
Turn off the heat. Drain the duck, reserving 2 cups (500 milliliters) of the broth for later use.
Return the duck to the saucepan and add the soy sauce, cooking wine, salt, cinnamon, and anise seed. Add the reserved broth.
Cook over low heat for 15 minutes. Turn the duck over, add the sugar, and cook for another 15 minutes. Near the end of the cooking time, use a spoon to pour the juice over the duck. Transfer the duck to a plate and allow it to cool, then cut and serve individual portions.
Lychee Duck
serves 4
This duck dish strengthens the functions of the spleen and nourishes the blood. It also cures anemia, improves the appetite, and invigorates the body as a whole.
This recipe calls for a lotus flower, which is not easy to come by in the United States. If unavailable, a rose—grown without exposure to chemicals or pesticides, of course—may be used.
1 whole duck (approximately 5 pounds or 2½ kilograms)
1 fresh lotus flower (or rose)
12 cups (3 liters) water
7 ounces (200 grams) lean pork, chopped
1 tablespoon (15 grams) chopped scallion
3 slices ginger
1 tablespoon (15 milliliters) soy sauce
1 tablespoon (15 milliliters) cooking wine
½ teaspoon (15 grams) salt
Water for steaming
1 cup (200 grams) lychees, fresh or canned
Clean the duck inside and out and pat dry.
Remove the petals from the flower. In a large soup pot, bring the water to boil. Drop the petals into the water and boil for 30 seconds. Remove the petals and set aside, reserving the water for later use.
Mix the pork with the chopped scallion, ginger, soy sauce, wine, and salt in a medium bowl.
Boil the duck in the reserved flower-petal water for 1 minute. Remove the duck and discard the water.
Place the duck in a large steaming dish (see page 66) and spread the pork mixture over it. Using a pot deep enough to fit your steamer, bring the water to a boil. When the water is boiling, place the steamer in the pot. Cover, turn the heat down to medium, and steam the duck for 1 hour, or until cooked. (In China meat is considered fully cooked when the tip of a chopstick can easily pierce the meat.)
Open the steamer, remove the onion and the ginger, and add the lychees and flower petals in their place. Steam for another 15 minutes
Transfer the duck to a plate and allow it to cool, then cut for serving.
EGG DISHES
Scrambled Egg with Tomato
serves 2
This dish cools internal heat, nourishes Yin, and stimulates gastric juices, thus improving the appetite. The nerve-relaxing properties of this dish make it a suitable remedy for people suffering from nervous tension, stress, and insomnia.
Because we are not used to sour flavors in China, sugar is generally added to this recipe. Tomato without sugar is deemed too sour. If you like a little sourness, the sugar may be dispensed with.
2 tablespoons (30 milliliters) cooking oil
3 eggs, beaten
3 garlic cloves, peeled and crushed
1 cup (200 grams) diced tomato
1 teaspoon (5 grams) sugar, optional
3 tablespoons (45 milliliters) water
Salt to taste
Heat 1 tablespoon (15 milliliters) of the cooking oil in a wok or frying pan. Add the eggs and scramble for 3 minutes. Remove when ready.
Reheat the wok with the remaining tablespoon of cooking oil (you may use water as an alternative to oil). Throw in the crushed garlic and stir for a few seconds. Add the tomato and, if you wish to use it, the sugar. Stir over medium heat for 2 minutes.
Return the scrambled eggs to the pan and stir well. Add 3 tablespoons (45 milliliters) of water. Cover the wok for 1 minute.
Remove cover, stir, add salt to taste, and transfer to a serving dish.
Ginger and Onion Omelette
serves 2
This omelette dispels pathogenic wind and cold and stimulates the appetite. The ginger and scallion in this dish make it a valid remedy for colds, headaches, coughs, and blocked nasal passages.
3 eggs
1 teaspoon (5 grams) finely minced ginger
4 white heads of scallions, chopped
Pinch of salt, or to taste
1 tablespoon (15 milliliters) cooking oil
Beat the eggs in a medium bowl together with the ginger, scallion, and a pinch of salt.
Heat the oil in a wok or frying pan. When the oil is hot, pour the beaten egg into the pan and cook over a medium flame for 3 minutes. Using a spatula, turn the egg over and cook the top side for 1 minute.
Remove from heat and serve.
SEAFOOD DISHES
Shark
serves 2
Shark cooked with garlic and ginger nourishes the blood and promotes the normal flow of qi; the garlic and ginger in this dish also has a warming effect that dissipates cold and cold-syndrome diseases. This dish invigorates the functions of the stomach. It stimulates the gastric juices, thereby alleviating stomachache and digestive problems, including gas and a bloated abdomen. It also stimulates the appetite. Recent theory asserts that eating shark meat may be a defense against cancer.
1 tablespoon (15 milliliters) cooking oil
1 head of garlic, cloves separated and peeled
3 slices ginger
10 ounces (280 grams) shark, cut into 1-inch cubes
2 teaspoons (10 milliliters) cooking wine
½ teaspoon (2.5 grams) sugar, optional
4 tablespoons (60 milliliters) water
½ teaspoon (2.5 grams) salt
Heat the oil in a wok or frying pan. When the oil is hot, drop in the garlic cloves and the ginger. Stir for 1 minute, then add the shark meat, cooking wine, and sugar if desired. Stir over medium heat. Add the water, cover the pan, and cook for 2 minutes.
When the fish is cooked, season with salt and serve.
Steamed Trout
serves 2 to 4
Steamed carp is a classic dish in China. In fact, carp is our most common fish. It thrives in the millions of small ponds and rice paddies of eastern China.
Since carp is not common in the United States—and, as a result, it is not the favorite fish of most people—we have based this recipe on another freshwater fish with similar medicinal properties—the trout. Any fish may be prepared in this traditional manner. Steamed salmon steak is one favorite, although salmon is not as lean as carp or trout and has very different medicinal properties than freshwater fish. The most important requirement for this dish is that the fish be fresh.
1 fresh whole trout
4 slices ginger, finely shredded
Water for steaming
2 stalks cilantro
3 scallions, finely chopped
2 tablespoons (30 milliliters) soy sauce
Salt and pepper to taste
1 tablespoon (15 milliliters) sesame or olive oil, optional
Clean the trout and place on a shallow ceramic dish that will fit inside your steamer (see page 66). (If the trout won’t fit, cut it in half.) Sprinkle the ginger over the fish.
Using a pan deep enough to fit your steamer, bring water to a boil. Place the steamer in the pan, cover, turn the heat down to medium-low, and steam for 15 minutes.
Turn off the heat and remove the dish from the steamer. Drain off any liquid. Garnish the fish with the cilantro, scallions, and soy sauce. Sprinkle with salt and pepper to taste.
As a finishing touch, you may heat 1 tablespoon (15 milliliters) of sesame or olive oil and sprinkle it over the fish before serving, if desired.
Snapper
serves 2
Snapper nourishes the spleen and enhances qi. It also counteracts diarrhea. Although filling, this dish stimulates the appetite.
10 ounces (200 grams) snapper
1 tablespoon (15 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
2 tablespoons (30 milliliters) cooking oil
1 scallion, chopped
2 slices ginger
½ cup (100 grams) taro root, sliced
¼ cup (60 milliliters) water
½ teaspoon (2.5 grams) salt
Cut the snapper into 2-inch-thick slices.
In a medium bowl, mix the cooking wine and soy sauce. Place the snapper in the bowl and toss to coat. Let it sit for 10 minutes to marinate.
Heat the oil in a wok or frying pan. Drop in the chopped scallion and the ginger and stir for a few seconds, then add the snapper and the taro. Stir for a few more seconds, then add the water. Cover the wok and let cook for 3 minutes.
Remove from heat. Arrange the snapper on a serving dish. Add salt and serve.
Ginger Calamari
serves 2 to 4
Calamari nourishes the brain and the blood. It reinforces the spleen and the stomach and dispels cold.
This dish is often prescribed for women who suffer from amenorrhea, the abnormal absence or cessation of menses.
2 tablespoons (30 milliliters) cooking oil
2 teaspoons (10 grams) minced ginger
1 pound (500 grams) calamari, cleaned and sliced
1 tablespoon (15 milliliters) cooking wine
1 teaspoon (5 grams) salt
Heat the oil in a wok or frying pan. Drop in the ginger. Stir for a few seconds. Drop in the calamari. Add the cooking wine and stir for 2 to 3 minutes until cooked. Sprinkle with salt and serve.
Shrimp with Lettuce
serves 4
Shrimp invigorates the Yang functions and replenishes the essence of the kidneys. Consequently, shrimp is often prescribed as a cure for low sex drive or even impotence. Eating shrimp with lettuce is said to clear skin problems, rendering the skin smooth and elastic. Asthma sufferers are also advised to eat this dish in abundance.
1 pound (500 grams) fresh shrimp, cleaned, peeled, and deveined
1 egg white, beaten
1 tablespoon (15 grams) cornstarch
½ teaspoon (2.5 grams) salt
1½ teaspoons (8 grams) minced ginger
2 scallions, minced
12 leaves iceberg lettuce
2 tablespoons (30 milliliters) cookingoil
1 tablespoon (15 milliliters) water
1 teaspoon (5 milliliters) sesame oil
Mince the shrimp and place in a medium-to-large bowl with the egg white, cornstarch, and salt. Mix well.
Mix the ginger and scallions together in a small bowl.
Clean the lettuce leaves and trim to round them off. Arrange the lettuce leaves on a serving plate.
Heat the cooking oil in a wok or frying pan. Throw in the shrimp–egg mixture along with the ginger–scallion mixture. Stir-fry over medium heat for 2 to 3 minutes. Add the tablespoon of water and stir. Stir in the sesame oil and remove from heat. Transfer to a serving plate.
Present the two plates, one of lettuce leaves and one of minced shrimp, separately at the table. Have each diner place a mound of shrimp inside a lettuce leaf and roll it up to eat it from the hand.
Shrimp with Tofu
serves 2 to 3
This dish strengthens Yang, invigorates the functions of the kidneys, and stimulates the appetite. Shrimp is usually prescribed for male sexual problems, such as premature ejaculation and impotence.
4 ounces (125 grams) fresh shrimp, cleaned, peeled, and deveined
1 tablespoon (15 milliliters) cooking wine
Pinch of salt
1 tablespoon (15 grams) cornstarch
2 tablespoons (30 milliliters) plus ¼ cup (60 milliliters) water
1 tablespoon (15 milliliters) cooking oil
8 ounces (250 grams) tofu, cut into 1-inch cubes
1 teaspoon (5 milliliters) sesame oil
In a medium bowl, mix the shrimp with the cooking wine and a pinch of salt. In a small bowl, mix together the cornstarch and the 2 tablespoons (30 milliliters) of water.
Heat the cooking oil in a wok or frying pan. When the oil is hot, add the tofu cubes and stir-fry for 1 minute, then add the ¼ cup (60 milliliters) of water. Lower the heat, cover the wok, and simmer for 5 minutes.
Add the shrimp and stir. Simmer for another 3 minutes. Now add the cornstarch mixture. Stir.
Sprinkle with the sesame oil and stir well. Remove from heat and serve.
Celery Shrimp
serves 2 to 3
This dish replenishes the essence of the kidneys and subdues hyperactivity of the liver. It also brings down swelling, counteracts dizziness and headaches, regulates blood pressure, and alleviates dehydration.
Shrimp are considered a valid remedy for male sexual weaknesses, such as premature ejaculation, over-frequent nocturnal emission, and low sex drive.
1 tablespoon (15 milliliters) cooking oil, or more as needed
5 garlic cloves, peeled and crushed
4 ounces (125 grams) fresh shrimp, cleaned, peeled, and deveined
½ cup (100 grams) celery, chopped into 1-inch-long pieces
Salt and pepper to taste
Heat the oil in a wok or frying pan. When the oil is hot, add the garlic and stir-fry for 10 seconds, then add the shrimp and stir-fry for 3 minutes. Transfer the shrimp to a bowl and set aside.
Reheat the wok, adding a little more oil or a tablespoon of water if needed. Add the celery segments and stir-fry for 3 minutes.
Return the cooked shrimp to the pan. Stir thoroughly. Add salt and pepper to taste, remove from heat, and serve.
Oysters in Black Bean Sauce
serves 4
Oysters are renowned throughout the world for their aphrodisiac effects. As is often the case with aphrodisiacs, however, these effects exist more in the mind than in the oysters.
Chinese medicine does not emphasize any specific aphrodisiac function in oysters, but it does regard them as a general tonic that may lead to a stronger sex urge. According to Chinese theory, oysters do, in fact, consolidate the vital energy—the qi—of the kidneys, thereby arresting frequent nocturnal seminal emission.
Oysters also nourish the heart, the blood, and Yin essence. They reduce phlegm and soothe the nerves, thus curing such problems as insomnia and nervous sweating.
1 pound (500 grams) oysters, shelled
1 tablespoon (15 grams) cornstarch
2 tablespoons (30 milliliters) plus 4 cups (1 liter) water
2 tablespoons (30 milliliters) cooking oil
2 or 3 garlic cloves, peeled and crushed
1 tablespoon (15 grams) crushed ginger
1 tablespoon (15 grams) black bean sauce
3 scallions, chopped
2½ tablespoons (38 milliliters) soy sauce or oyster sauce
Salt to taste
Wash the oysters under running water and drain them. Examine the oysters for size. They should be small enough to fit easily in the mouth or to be lifted using chopsticks. If they are too large, cut them in half.
In a small bowl, mix the cornstarch with the 2 tablespoons (30 milliliters) of water and set aside.
Fill a medium saucepan with the 4 cups (1 liter) of water, set over high heat, and bring to a boil. When the water is boiling, throw in the oysters. Remove oysters from the water after 20 seconds.
Heat the cooking oil in a wok or frying pan. When the oil is hot, add the crushed garlic, the crushed ginger, and the black bean sauce. Stir-fry for 10 seconds, then add the oysters, scallions, and soy sauce or oyster sauce. Stir for 1 minute, then add the cornstarch mixture and stir well. Add salt to taste. Remove from heat and serve.
Fish with Spinach
serves 2 to 4
This dish is good for the liver. It also combats high blood pressure, poor appetite, dizziness, and chronic headache.
8 ounces (250 grams) lean fish (cod, snapper, or sole), cut into 1-inch cubes
4 cups (1 liter) water
1 cup (200 grams) packed fresh spinach, in 2-inch-long pieces
2 tablespoons (30 milliliters) cooking oil
3 garlic cloves, peeled and chopped
1 teaspoon (5 grams) chopped ginger
2 scallions, chopped
1 tablespoon (15 milliliters) cooking wine
½ teaspoon (2.5 grams) salt
In a medium saucepan, bring the water to a boil. Drop the spinach into the boiling water, boil for 30 seconds, then drain and set aside.
Heat the cooking oil in a wok or frying pan over high heat. When the oil is hot, drop in the garlic, ginger, and scallions. Stir for a few seconds and add the fish. Add the cooking wine. Stir for 1 minute and add the spinach. Cover the wok, reduce heat, and simmer for 1 minute.
Add salt and stir well. Remove from heat and serve.
TEAS
Tea, what we call chia in China, usually refers to an infusion made with the leaves of the Camellia sinensis plant, which is drunk without milk, sugar, or other additives. In China this refreshing drink accompanies meals and, indeed, the activities of most people’s entire day.
The following infusions are made from other ingredients in addition to tea leaves. They have specific medicinal properties but, if you like their flavor, they may also be enjoyed simply as beverages. The proportions given in most recipes are for one person. Note that you should always cover the cup or pot when steeping or brewing the tea, lest the volatile oils and other active ingredients escape into the air.
Black Sesame Tea
This tea nourishes the blood, liver, and kidneys and cures bouts of dizziness. It is often prescribed for premature gray hair, pain in the knees, and pain in the lumbar region of the back.
1 teaspoon (5 grams) black sesame seeds
½ teaspoon (2.5 grams) green tea leaves
1 cup (250 milliliters) water
Heat a dry wok or frying pan and roast the sesame seeds in it for 1 minute. Remove the sesame seeds from the wok. Grind them into a powder using a grinder or a mortar and pestle.
Mix the powder and the tea leaves together.
Bring the water to a boil. Pour the boiling water over the sesame–tea mixture, cover, and brew for 5 minutes.
Ginseng Tea
This tea nourishes the wu zang (the five generating and storing organs of the body—heart, liver, spleen, lungs, and kidneys). Ginseng tea soothes the nerves and stimulates the production of body fluids. It is prescribed specifically for general weakness and exhaustion after childbirth, illness, or surgery, and as a tonic for the elderly.
Caution: You should not drink this tea when you eat daikon or radish, as they weaken the ginseng’s effects.
4 fine slices ginseng root
1 cup (250 milliliters) water
Bring the water to a boil. Pour the water over the sliced ginseng, cover, and brew for 10 to 15 minutes.
Drink immediately.
Dry Dandelion and Chrysanthemum Tea
This infusion dissipates toxic heat and evil wind and treats colds as well as sore throats.
3 teaspoons (15 grams) dry dandelion leaves
2 teaspoons (10 grams) dry chrysanthemum flowers
2 teaspoons (10 grams) tea leaves
1 cup (250 milliliters) water
Mix the dandelion leaves, the chrysanthemum flowers, and the tea leaves together. Put 1 heaped teaspoon (5 grams) in a cup.
Bring the water to a boil. Pour the water over the flower–tea mixture, cover, and brew for 5 minutes.
Drink immediately.
Barley Tea
A typical summer drink in China, barley tea has a cooling effect. It is given to people who have suffered from sunstroke and heat exhaustion. It also prevents and cures indigestion.
4 teaspoons (20 grams) barley
1½ cup (375 milliliters) water
Heat a dry wok or frying pan and roast the barley for 5 minutes, stirring continuously. When done, put the roasted barley in a cup.
Bring the water to a boil. Pour over the roasted barley, cover, and brew for 10 to 15 minutes.
This tea can be drunk either hot or cold.
Ginger Tea
Ginger tea dispels cold, strengthens the functions of the stomach and intestines, and blocks diarrhea. It is also a valid remedy for stomachache.
2 teaspoons (10 grams) minced ginger
2 teaspoons (10 grams) green tea leaves
1½ cups (375 milliliters) water
Place the ginger, tea leaves, and water in a small saucepan. Bring to a boil, reduce heat to low, cover, and decoct for 10 minutes.
Drink hot.
Rose Petal Tea
This tea stimulates qi and blood circulation and soothes the liver. It is a useful remedy for stomachache, breathing difficulties, and menstrual problems.
1 teaspoon (5 grams) dried rose petals, or jasmine petals
1½ cups (375 milliliters) water
Bring the water to a boil. Pour the boiling water over the dried petals, cover, and brew for 10 minutes.
Drink immediately.
Mint and Chrysanthemum Tea
A good summer drink, this tea dispels heat, soothes the liver, improves eyesight, and aids digestion.
1 teaspoon (5 grams) dry chrysanthemum flowers
2 teaspoons (10 grams) sugar
2 cups (500 milliliters) water
1 teaspoon (5 grams) chopped mint
Place the chrysanthemum and sugar together in a saucepan with the water. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
Add the mint and simmer for another 10 minutes. Drink immediately.
Ginseng and Walnut Tea
This tea nourishes qi, strengthens the functions of the kidneys, and moistens the lungs. It is prescribed for shortness of breath, nervous sweating, dizziness, and tinnitus (ringing in the ears).
4 fine slices ginseng root
3 walnuts, shelled and broken into pieces
4 cups (1 liter) water
Place the ginseng and the walnuts in a saucepan with the water. Bring to a boil over high heat. Lower the heat and simmer for 45 minutes, or until liquid reduces to 1 cup.
Drink immediately.
Fig Tea
Fig tea dissipates heat and moistens the lungs. It also cures sore throat and constipation.
1 cup (200 grams) fresh figs
2 cups (500 milliliters) water
Sugar, to taste
Wash the figs. Place them in a saucepan with water and bring to a boil. Reduce heat to low, cover the pan, and simmer for 20 minutes.
Strain and drink the juice as a tea. Add sugar as you like.
Mung Bean Tea
A cooling tea that is frequently drunk in China during hot weather, mung bean tea removes heat and dispels thirst and dryness in the throat and mouth. It is used as a remedy in cases of heat exhaustion and sunstroke and is also an effective diuretic. Finally, it lowers blood pressure and is said to improve eyesight.
4 cups (1 liter) water
½ cup (100 grams) green mung beans
Honey or sugar to taste
In a medium saucepan, bring the water to a boil. Add the mung beans, cover, and boil for 20 to 30 minutes.
Mung bean tea is best drunk cold, but not iced, with a little honey or sugar. The beans are usually eaten too.
WINES
The term “wine,” jiu in Chinese, refers not to European grape wine but to spirits—generally rice spirits or that of sorghum or other grains.
The wines described below are suitable as after-dinner drinks. Their function is not merely curative; they can be taken for prevention, as a tonic, or simply for the enjoyment of their flavor.
A medicinal dosage for these wines is 2 teaspoons (10 milliliters) two times a day. Wine that is used for medicinal purposes, normally a white wine, should be kept between 50°F and 60°F.
Walnut, Almond, and Jujube Wine
This wine stimulates blood circulation and improves complexion, reinforces qi, and stops premature graying of the hair. It is good for shortness of breath and lower back pain, and for lack of energy due to deficiency of the lungs and the kidneys.
¼ cup (50 grams) almond meats
Water for soaking
½ cup (100 grams) walnut meats
½ cup (100 grams) jujube (Chinese dates)
4 cups (1 liter) rice wine, or sake
Soak the almonds in hot water for 2 hours and remove the skin.
Use a mortar and pestle or stone grinder to grind the almonds and the walnuts into a powder. Put the powder in a large (at least 4-pint or 2-liter) bottle along with the jujube. Add the rice wine, seal the bottle, and let stand to macerate for at least 20 days before drinking.
American Ginseng Wine
This ginseng wine strengthens qi, nourishes Yin, and stimulates the production of body fluids. It is prescribed for weakness, dizziness, shortness of breath, dryness in the mouth and throat, and dry coughs.
¼ cup (50 grams) American ginseng, finely sliced
4 cups (1 liter) rice wine, or sake
Place the ginseng in a bottle with the rice wine.
Seal the bottle and let stand to macerate for at least 15 days before drinking.
Fresh Cherry Wine
Prescribed for weakness, arthritis, and numbness of the legs and arms, this wine strengthens qi, nourishes the blood, dispels wind, and resolves dampness.
2 cups (400 grams) fresh cherries
4 cups (1 liter) rice wine, or sake
Wash the cherries and place them in a bottle with the rice wine.
Seal the bottle and let the wine stand to macerate for at least 15 days before drinking.
Ginger Wine
Ginger wine strengthens qi, harmonizes the stomach, and arrests nausea and vomiting. It also dispels cold and mitigates wai yin, or external causes of disease. It is beneficial for regulating menstrual periods.
½ cup (100 grams) ginger, finely minced
¼ cup (60 grams) orange peel, finely minced
½ cup (100 grams) sugar
4 cups (1 liter) rice wine, or sake
Place the ginger, orange peel, and sugar in a bottle with the rice wine.
Seal the bottle and let stand to macerate for at least 10 days before drinking.
Rose Petal Wine
This wine stimulates blood circulation and normalizes the flow of qi in the body. Its specific functions are to heal bruises and swellings due to trauma, to regulate menses when there is either too little or too much blood, to relieve a bloated stomach, and to mitigate shortness of breath.
1 cup (200 grams) fresh rose petals
½ cup (100 grams) sugar
4 cups rice wine, or sake
Place the rose petals in a bottle along with the sugar and rice wine.
Seal the bottle and let stand to macerate for at least 10 days before drinking.
Azalea Wine
This wine strengthens qi, loosens phlegm, and alleviates catarrh. It also treats coughs.
¼ cup (50 grams) azalea flowers
4 cups rice wine, or sake
Wash the azalea flowers and place them in a shaded area to dry. When dry, chop the flowers. Place the chopped flowers inside a bottle with the rice wine.
Seal the bottle and let the wine stand to macerate for 5 days before drinking.
White Chrysanthemum Wine
This wine dispels evil wind, helps to improve eyesight, and is a good treatment for headaches and head colds.
½ cup (100 grams) chrysanthemum flowers
4 cups (1 liter) rice wine, or sake
Place the flowers in a bottle with the rice wine.
Seal the bottle and let the wine stand to macerate for at least 10 days before drinking.
Dandelion Wine
This is a recipe recorded in Li Shi Zhen’s sixteenth century materia medica. This wine dissipates toxic heat and relieves all swellings and skin infections. It stimulates lactation after childbirth. It also cures the intital symptoms of acute mastitis.
¼ cup (50 grams) dandelion leaves
2 cups (500 milliliters) rice wine, or sake
Wash and dry the dandelion leaves. Chop them and place them in a bottle with the rice wine.
Seal the bottle and let the wine stand to macerate for at least 10 days before drinking.
Honeysuckle Vine Wine
This wine dissipates toxic heat and stimulates blood circulation. If taken early it also blocks suppurative infections of the skin.
½ cup (100 grams) honeysuckle vine
2 tablespoons (30 grams) licorice root
2 cups (500 milliliters) water
1 cup (250 milliliters) rice wine, or sake
Place the honeysuckle vine and licorice in a saucepan with the 2 cups of water. Bring to a boil over medium heat. Continue to boil for about 40 minutes, until only about one-quarter of the water is left. Strain, reserving the liquid, and discard the solid portion.
Pour the reserved liquid from the decoction into a bottle and add the wine.
This wine may be drunk immediately, or at any time after preparation.