Liangban Huihui Cai Chinese Lambs Quarters Salad Recipes
LIANGBAN HUIHUI CAI (CHINESE LAMB'S QUARTERS SALAD)
I learned this recipe from friends in China's Yunnan Province, where lamb's quarters are considered a wild green (ye cai), and collected along the roadside on country outings. The recipe lists 'spinach' rather than lamb's quarters, because there was no way to submit the recipe with an ingredient the program didn't recognize (the joys of technology). Koreans actually do prepare spinach this way--just substitute sugar for the red pepper--but it was the lamb's quarters recipe I wanted to share today.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil.
- Wash lamb's quarters.
- When water is at a rolling boil, submerge lamb's quarters briefly, just until they turn bright green or the water returns to the boil.
- Drain.
- Drizzle and toss lamb's quarters with dressing ingredients as needed to taste.
- Serve with rice, other Chinese dishes, and a clear soup.
Nutrition Facts : Calories 20.1, Fat 0.3, SaturatedFat 0.1, Sodium 228.7, Carbohydrate 3.2, Fiber 1.9, Sugar 0.4, Protein 2.5
GUOQIAO MIXIAN (RICE NOODLES CROSSING THE BRIDGE)
Legend has it that South Lake in Mengzi County, Yunnan Province, China once boasted a great many literary scholars who worked hard to become officials. One of them was a Xiucai (person who passed the imperial examination at the county level in the Ming (1368-1644) and Qing (1644-1911) dynasties) with the last name of Yang. Yang often went to read books at the pavilion located in the middle of the lake. Although his wife would always take him something to eat, Yang was always so deep into his studies that he often forgot to eat. By the time he would remember, the food had already become cold, and thus his health deteriorated. One day, much concerned about her husband, the wife killed a hen, and cooked it in a pottery pot along with some rice noodles. Then, she took the chicken, noodles and soup to her husband. After a while, she came back to clean up. However, what she saw was the food left untouched by her husband who was intently concentrating on his book. With a sigh, she decided to heat it for her husband to eat later, but to her surprise, the pot was still warm when she touched it. Uncovering the pot, she found a layer of chicken fat floating atop the soup, which, together with the pottery container, helped preserve the heat. From then on, she cooked in this way to keep the food warm, and her husband was always able to eat warm food. Later, many people cooked rice noodles in the wife's innovative way, and found them really delicious and fresh.
Provided by Member 610488
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak the mushrooms in warm water for 20 minutes, drain, and set aside.
- Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, prosciutto and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.
- Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the spinach on top.
- Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles.
- Submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. Place 1/4 of the noodles in each bowl. On top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. Pour the boiling broth into the bowls and let them sit for 2 minutes. Top each bowl with a little cilantro and serve.
Nutrition Facts : Calories 500.2, Fat 22.5, SaturatedFat 6.5, Cholesterol 102.2, Sodium 1613.5, Carbohydrate 47.5, Fiber 2.3, Sugar 2.3, Protein 24.8
SUAN RONG BO CAI (CHINESE GARLIC-FRIED SPINACH)
This simple vegetable dish is available in restaurants and homes across China. In spice-loving regions of China, several dried red chili pods are added with the garlic.
Provided by Kate S.
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach and chop into 5-cm segments.
- In wok, bring some water to a boil. Add spinach, blanch briefly, remove, and drain.
- Empty water from wok, heat to dry, add oil and swirl to heat well. Add garlic and toss just a moment until fragrant but not burned. Add spinach, salt, and MSG, tossing after each addition.
- Turn off heat, drizzle with sesame oil, transfer to platter, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person, selecting a balanced variety of dishes.).
Nutrition Facts : Calories 162, Fat 15.2, SaturatedFat 2, Sodium 244.4, Carbohydrate 5.2, Fiber 2.8, Sugar 0.6, Protein 3.7
CUCUMBER LEEK SALAD
I learned this recipe from a friend of mine. It's great as a side with a light meal, and is good for you!
Provided by Spinnenkatie
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop all veggies and put into a tupperware-type bowl with lid.
- Add sliced mint leaves, as many as you prefer.
- Mix in splenda and vinegar.
- Put lid on tupperware and let sit for 20 minutes, turning over every five minutes.
Nutrition Facts : Calories 60.2, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 13.2, Fiber 1.8, Sugar 8.7, Protein 1.5
SWEET AND SOUR CHICKEN (OR PORK)
I learned this recipe from my mom and I still love it! While it does take some time to make, the outcome is just as good as take-out! You will need a Fry Daddy or a frying pan with oil in order to fry the meat. Put enough oil in the frying pan so that the meat can float to the top.
Provided by NHNichole
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Frying the chicken (or pork): Cut up chicken (or pork) into small pieces.
- Mix breading ingredients (it will be runny).
- Dip each piece of meat into the breading then place into the oil until it turns brown.
- Make sure the meat has enough time to cook before removing it.
- Drain the fried chicken (or pork) and set aside, or place a cover over them to keep them warm.
- Sauce: Melt the margarine in a frying pan, and add the onion, green pepper and sliced carrots.
- I often add other peppers or snow peas as well.
- Once the veggies are cooked stir in the rest of the ingredients EXCEPT the pineapple.
- Cook until it boils and add cornstarch if it is too runny.
- Finally add the Pineapple for the last 5 min.
- of cooking time.
- Finally: Serve over rice if desired.
OJAWASHKWAWEGAD (WILD GREEN SALAD)
Make and share this Ojawashkwawegad (Wild Green Salad) recipe from Food.com.
Provided by drhousespcatcher
Categories Native American
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss together the salad ingredients.
- Combine the dressing ingredients and mix well.
- Drizzle the dressing over the salad and re-toss.
- Serve cold.
Nutrition Facts : Calories 233.9, Fat 18.4, SaturatedFat 2.4, Sodium 469.2, Carbohydrate 16.7, Fiber 1.5, Sugar 11.6, Protein 1.7
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