Friday, October 24, 2014

Yuan's Chicken Cabbage Stir-Fry


Yuan recently shared this recipe for Chicken Cabbage Stir-Fry with her Eastern Nutrition class at Pacific College of Oriental Medicine. She notes that napa cabbage (a.k.a. Chinese cabbage) is a great ingredient for eating in the autumn, according to traditional Chinese medicine. In addition, both napa cabbage and trumpet mushrooms have anti-cancer properties.  
Chicken Cabbage Stir-Fry 
Ingredients:
2 chicken breasts (cut into bite-size pieces)  
1 tsp rice vinegar
½ tbsp salt
2 tsp sugar
2 tsp starch (corn starch or qian shi “Fox Nut Powder”)
Vegetable oil 
1 package king trumpet mushrooms (cut into bite-size pieces)
½ head napa cabbage (sliced into ½” strips width wise)
1 tbsp minced garlic
1 tbsp minced ginger (optional)
1 tsp chili peppers sliced into thin pieces (optional)
Directions:
1.  Mix together the chicken, rice vinegar, salt, sugar and starch. Set aside to marinate 15 - 20 minutes.
2.  Heat the vegetable oil in a wok or large sautée pan on high, add the napa cabbage and cook until tender. Set aside on a separate plate.
3.  Add a little more vegetable oil to the wok/pan, heat it, then add the mushrooms and cook until tender. Set aside on top of the cooked cabbage.
4.  Heat more vegetable oil in same wok/pan, add the garlic and chicken, and ginger and chili peppers (if using).  
5.  When the chicken is cooked through (not pink inside), add the mushrooms and cabbage back into pan, turn off the heat and stir. 
6.  Serve and enjoy!


Saturday, October 11, 2014

Tuesday, March 25, 2014

Another Take on Cumin Lamb Stir-Fry

The New York Times this week offers this article and video on how to make Chinese-style cumin lamb stir-fry:
http://www.nytimes.com/2014/03/26/dining/a-lamb-at-play-in-a-field-of-cumin.html?_r=0

We have a similar recipe in our book, where we note that Traditional Chinese Medicine considers lamb among the warmest of meats. The spices are also warming, making this dish an excellent meal for the winter months or for anyone feeling a chill or experiencing fatigue.

Sunday, June 30, 2013

Foods for Summer - Cool as a Cucumber Salad


We've had our first really hot summer day this year in San Diego, which reminded me that traditional Chinese medicine advises us to eat according to the seasons. In the hot months of summer, certain types of food--which happen to be in season this time of year--help counteract the heat of summer and replenish lost body fluids.

Good summer foods include watermelon, tomatoes, mung beans, cucumber, lotus root, coix, bean sprouts and ocean fish. In addition to their other benefits, fruits and vegetables help provide us with sufficient fluids and promote digestion. Traditional Chinese medicine also tells us that sour and salty foods ease irritability and insomnia from excess sweating.

Here's one simple and delicious recipe that helps counteract Summer Heat.

Cool-as-a-Cucumber Salad

Ingredients
1 medium-sized cucumber, peeled
Salt
1 clove garlic, crushed and then minced
1/4 cup wine vinegar
2 tablespoons dark sesame oil

Directions
1. Using a blunt instrument, such as the handle of a knife, pound the cucumber's surface to soften it slightly an absorb the salt and salad dressing. (Optional.)

2. Cut the cucumber in half lengthwise. Scoop out the seeds with a spoon, if desired. Then cut the cucumber widthwise into thin slices or slivers.

2. Sprinkle and toss with salt, to taste.

3. Combine the cucumber, garlic, vinegar, and sesame oil in a bowl and toss well.

Tuesday, May 21, 2013

Making Friends with Germs

Traditional Chinese medicine has long approached the body as a garden to be tended, nurtured through good habits, including a diet of a variety of wholesome foods and promotion of good digestion. In this week's New York Times Magazine, Michael Pollan writes about the host of microorganisms that live on  us and in us, reaching a similar conclusion--eat wholesome foods and pay attention to their effects on the flora responsible for our digestion. As has long been the folk wisdom in the East, the article also points to fermented foods such as miso and kimchi as particularly beneficial in this regard.

For the full version of this thought-provoking article, see http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?src=me&_r=0

Friday, January 4, 2013

Happy New Year!


We followed the Japanese tradition of eating mochi (rice cakes made of pounded sticky rice) to bring in the New Year. Roasted in the oven for eight minutes at 450 degrees, our mochi pieces puffed up and became crispy and golden on the outside, and gooey and sweet on the inside. We use a dipping sauce of soy sauce and maple syrup mixed in about equal parts.

This year, we decided to try brown rice mochi. Somewhat unexpectedly, they were a huge hit. The whole grain provided a slight nutty flavor and a more robust texture to the treat. Many of the mochi pieces didn't even make it to the dipping sauce before being devoured!

Tuesday, November 6, 2012

Yuan to Speak at Pacific Symposium



Yuan Wang is a featured speaker at this week's Pacific Symposium 2012. Her talk, titled "Practical Facial Rejuvenation using Tradition Chinese Medicine Methods," will be held on Thursday, November 8, from 2 to 5 PM.

"Today, more and more people are looking for natural anti-aging methods," she says. "Chinese medicine has a history of using natural ingredients to keep one healthy while combining Eastern traditions with a Western lifestyle. This course will introduce and explore practical information, focusing on TCM facial skin-care and common facial disease treatments."

The Pacific Symposium is held at The Catamaran Resort Hotel, 3999 Mission Blvd., San Diego, CA. For more information, see www.pacificsymposium.org.

Yuan will also be giving a talk on "Practical Skin Care with TCM Herb & Food Therapy," on Sunday, November 18, from 10 AM to 4:30 PM. Sponsored by the San Diego chapter of the California Alliance of Acupuncture Medicine (CAAM), the seminar will be held at the Rancho Bernardo Swim and Tennis Club, 16955 Bernardo Oaks Drive, San Diego, CA. The single seminar fee for the CAAM talk is $85 ($50 for students) and includes lunch; practitioners receive 6 continuing education units.