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Ginseng Recipes | Print |  E-mail
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Ginseng Recipes
Page 2

Cranberry Ginseng Tea

  • 2 cups water
  • 2 green tea bags
  • 2 ginseng tea bags
  • 1 mint tea bag
  • 2 cups cranberry juice cocktail, chilled
  • 1 cup carbonated water, chilled
  1. Bring water to boiling in saucepan. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep for 10 minutes. Remove tea bags; discard.
  2. Cool at room temperature, covered, 2 hours. Transfer to pitcher; add cranberry juice and carbonated water. Serve over ice cubes. If desired, garnish with edible flowers. Chill remaining tea up to 2 days.

Makes 5 (8-ounce) servings.

Nutritional facts per serving: calories: 20, total fat: 0g, cholesterol: 0mg, sodium: 5mg, carbohydrate: 0g, fiber: 0g, protein: 0g, vitamin C: 19%

Courtesy of: www.cooksrecipes.com


Ginseng Shreds Stir Rice - for a Special Meal

Yield: 1 servings

  • 9 c Pre steamed rice
  • 2 Ounces finely chopped Ginseng
  • 2 tb Soy sauce
  • 2 tb Vegetable oil
  • 1 ts Salt
  • 3 Onions shredded
  • 3 Sweet peppers shredded
  • 1 lb Celery
  1. Steam and simmer rice.
  2. Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes.
  3. Take out the rice. Heat the remaining vegetable oil over a big fire until hot.
  4. Put in finely chopped Ginseng, onions, peppers, celery, and salt and stir for 2 minutes.
  5. Let sit, covered, for 7 minutes. Then it's ready.

Almost all Chinese soups and stews are adaptable to Ginseng, with the exception of those having citrus fruits as an ingredient. I've given you a start here, but experiment. Dig up a Chinese cookbook and try out a few recipes.

From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973.


 

Chicken Breasts with Ginseng

Serves 4.

  • 4 whole skinless chicken breasts
  • 2 teaspoons powdered ginseng
  • Salt and pepper to taste
  1. Place chicken breasts on a baking pan and sprinkle with ginseng, salt and pepper.
  2. Place in a preheated 350 degree oven and cook approximately 30-45 minutes, or until juices run clear.

Ginseng and Beef

  • Fresh ginseng root, thoroughly cleaned and thinly sliced
  • 1/2 pound tenderloin, cut into narrow strips or chunks
  • 3 or 4 small green onions
  • soy sauce
  • Sherry or wine
  • Sugar
  • Black pepper
  • Garlic powder
  • Vegetable oil
  1. Marinate beef with a mixture of soy sauce, sherry and sugar.
  2. Stir-fry meat in oil.
  3. Add ginseng and fry briefly while adding the seasoning of sherry, pepper, garlic powder, sugar and soy sauce to taste.
  4. Add green onions. Cook briefly.

Deep Fried Ginseng

  • Fresh ginseng roots, cleaned and sliced

Batter:

  • 1 C flour
  • 1 egg yolk
  • Dash of salt
  • 3/4 to 1 C water

(Or use your favorite batter mix)

Dipping sauce:

  • Soy sauce
  • sherry
  • vinegar
  • sugar
  1. Mix egg yolk with cold water.
  2. Add flour and salt.
  3. Mix lightly.
  4. Add ginseng slices to coat.
  5. Deep fry and serve with dipping sauce.


 


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