Surviving Uni: Eating! Asian Greens III

Tala! This is the last dish of the Asian Vegetables series. This time, I am going to introduce a famous “spice” that has been used to associate with vegetable dishes across China-the shitake mushroom. Shitake mushroom is extremely nutritious and gives vegetable dishes a nature and savory smell.

l  Nutrition contains in Lettuce and Shitake Mushroom

u  Lettuce

B3- it’s the stimulator of insulin; it can help to improve diabetes patient’s glycemic metabolism.

Iron- the iron in lettuce is relatively easier for human body to absorb; and it helps to prevent IDA (iron deficient anemia).

Potassium-It is good for people with high blood pressure or hear diseases; it can improve digestion, lower the blood pressure and prevent arrhythmia.

u  Shitake mushroom

Lentinan-it helps to improve the immune system. And more importantly, lentinan has proven to be able to prevent CANCER and is now being used clinically in medical areas.

Vitamin A, B, C, D –they helps to improve the overall metabolism of the human body.

l  Ingredient

1 bunches Lettuce

4 dried shitake mashroom

1 sp of vegetable oil

Salt to taste

l  Method

1.     Put the Shitake mushroom in the water for 20 minutes so it can be softened.

2.     Separate Lettuce Leaves.

3.     Get the Shitake mushroom out from the water and minced them.

4.     Pour the vegetable oil in the pan and heat it up over medium heat. Add mushroom, fried it for 2 minutes and then remove it from the pan and set it aside.

5.     Add lettuce in the pan and fried it for 2 minutes.

6.     Add the mushroom back into the pan.

7.     Stir fried them for another 3 minutes.

Surviving Uni: Eating! Asian Greens II

Fried amaranth

This time, we are going to repeat almost the exact same step as how we cook bok choy. However, remember the essence of Chinese-style fired vegetables is to bring out the original taste-therefore even though the cooking method is similar, fried amaranth will give you a softer, heavier and smoother taste than bok choy.

l  The nutrition of amaranth

Calcium-the calcium contains in amaranth is relatively easier to absorb by human body than other vegetables. Except helping the body to grow healthy bones, it also helps to prevent spasms.

Vitamin K- It can increase the hb in your body and allows smoother oxygen and blood circulation inside your body.

l  Ingredients

1 bunch of amaranth

1/2 sp Chicken powder

1sp of vegetable oil

Salt to taste

l  Method

1.     Get rid of the roots part of amaranth.

(There is no need to separate the stem and the leaves. As you can see, the stem of amaranth is quite thin.)

2.     Pour the oil in the pan and heat it up over medium heat. Stir fry amaranth for 3 minutes.

(There is no need to add any stuff like garlic, which we normally use in Chinese dishes. This is because the taste of amaranth is a bit heavy and unique, so it may be better to not mix in too many spices.)

3.     Add chicken bouillon and salt to taste and stir fry it for another 3 minutes.

Surviving Uni: Eating! Asian Greens I

One thing about Chinese-style fried vegetable is that it is very simple, and you can apply almost the exact same method to any green vegetables but still get different and yet delightful taste. The secret about it is to use simple sauce to bring out the original fresh taste of the vegetables. I am going to introduce you three Chinese-style vegetable dishes and the nutrition contains in those vegetables. I hope you enjoy it, because these dishes are healthy stuff!

Asian Green I: Fried bok choy

l  The major & best Nutrition contains in bok choy…

Dietary fiber- helps with smooth digestion

Vitamin A- good for your eye sight. Protect your skin and mucous membrane from germs infection. Also, it keeps your teeth and bones strong.

Vitamin C- GREAT for keeping your skin young and beautiful!

Calcium – prevent high blood pressure and keep your bones healthy.

l  Ingredients

2 bunches of bok choy

1 sp Soy sauce

1/2 tsp of Chicken Bouillon power

3 cloves of Garlic

1sp of vegetable oil

l  Method

1.     Cut the bok choy in half; separate the leaves part and the stem.

( Stems takes longer time to be cooked; separating the leaves and stem now can allows us to cook them at right time later.)

2.     Peel out the skin outside the garlic cloves and mince them.

3.     Pour oil in a pan, heat it up over medium heat then add garlic. Fried the garlic for 1 minute.

4.     Add the stem part of the bok choy and stir fried it for 2 minute.

5.     Add the leaves part of the the bok choy and stir fried it for 1 minute.

6.     Add soy sauce and chicken bouillon powder and mix well.

Surviving Uni: Eating! Colorful Fried Vegies

l  Ingredients

2 Cucumbers

4 tomatoes

2 eggs

Salt to taste

l  Method

1.     Sliced the cucumbers, set aside.

2.     Cut the tomatoes into pieces, set aside.

3.     Whisk the eggs, set aside.

4.     Heat up some oil in the pan with medium fire.   Pour the eggs into the pan. Don’t touch it for two minutes and then scrumble the egg. After that, remove the eggs pieces from the pan and set it aside.

5.     Put the cucumber slices into the pan and fried it over medium heat.

6.     Add Tomato pieces and eggs into the pan and mix them together, then add some salt to taste.

A dish of veggies a day, keep the doctor away!