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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
- 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.
- 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
- Steam and simmer rice.
- Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes.
- Take out the rice. Heat the remaining vegetable oil over a big fire until hot.
- Put in finely chopped Ginseng, onions, peppers, celery, and salt and stir for 2 minutes.
- 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
- 4 whole skinless chicken breasts
- 2 teaspoons powdered ginseng
- Salt and pepper to taste
- Place chicken breasts on a baking pan and sprinkle with ginseng, salt and pepper.
- 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
- Black pepper
- Garlic powder
- Vegetable oil
- Marinate beef with a mixture of soy sauce, sherry and sugar.
- Stir-fry meat in oil.
- Add ginseng and fry briefly while adding the seasoning of sherry, pepper, garlic powder, sugar and soy sauce to taste.
- Add green onions. Cook briefly.
Deep Fried Ginseng
- Fresh ginseng roots, cleaned and sliced
- 1 C flour
- 1 egg yolk
- Dash of salt
- 3/4 to 1 C water
(Or use your favorite batter mix)
- Soy sauce
- Mix egg yolk with cold water.
- Add flour and salt.
- Mix lightly.
- Add ginseng slices to coat.
- Deep fry and serve with dipping sauce.