General cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Ten Tasty Vegetables (Shi Ziang Cai) Recipe

	Category	Vegetarian Recipes
	Views	93
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Ingredients And Procedures

1 c Carrots, shredded

1 c White Chinese turnip,

-shredded 1 c White Chinese celery,

-shredded 8 Pieces soy spiced beancurd

-(or Loma Linda brand -Vegetable Hamburger) 3 c Soybean sprouts (NOT mung

-bean sprouts) 4 Green onions, shredded

1/2 c Nami dried black mushrooms,

-soaked & shredded 1/2 c Cloud Ear dried fungus,

-soaked 1/2 c Dried lily flowers, soaked

-and hard tips removed 2 oz Bean thread noodles, soaked

1 ts Salt (to taste)

About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving. NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus.

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<h1>Ten Tasty Vegetables (Shi Ziang Cai)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Carrots, shredded <P>1 c White Chinese turnip, <P>-shredded 1 c White Chinese celery, <P>-shredded 8 Pieces soy spiced beancurd <P>-(or Loma Linda brand -Vegetable Hamburger) 3 c Soybean sprouts (NOT mung <P>-bean sprouts) 4 Green onions, shredded <P>1/2 c Nami dried black mushrooms, <P>-soaked & shredded 1/2 c Cloud Ear dried fungus, <P>-soaked 1/2 c Dried lily flowers, soaked <P>-and hard tips removed 2 oz Bean thread noodles, soaked <P>1 ts Salt (to taste) <P>About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving. NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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