Dr Jiang’s DELICIOUS HEALTHY RECIPES/videos
Dr Jiang
Dr Jiang has shared his knowledge of very healthy food that I would like to share with everyone. These recipes can make a radical boost to your health.
Below are 30 recipes and videos of Dr. Jiang’s cooking class. He has taught the ladrang staff 30 different recipes:
3. White Fungus and Lily Bulb Soup
6. Spinach Garlic and Chili Oil
11. Chinese Cabbage and Black Fungus
12. Lotus Seed and White Fungus Soup
14. Bittergourd and Mung Bean Soup
17. Broccoli with Abalone Mushroom
18. Bamboo Shoot with Asparagus
19. Lily Bulb with Japanese cucumber
20. Potato Leaf with Chili Oil
23. Mushroom Spring Onion and Ginger
24. Cabbage Ginger Spring Onion Dumplings
25. Salted Egg with Bittergourd
Dr Jiang came in to the ladrang everyday, for 11 days. The recipes and videos have been separated into 11 days.
Cooking Class with Dr Jiang (Day 1 : Tuesday, 14/12/2010)
Attendees : Monlam, Levi, Irene, Chef Au, Fat Monk (translator), Justin Ripley (video camera man)
Dishes : Cucumber Salad, Coriander/Cucumber Salad, White Fungus and Lily Bulb Soup
Ingredients
Japanese cucumber 1 medium pc
Garlic 3 pcs finely chopped
Soya sauce
Natural vegetarian seasoning
Chili flakes
Cooking oil
Salt
Method
– Cut Japanese cucumber into 2mm thick slices
– Put the chili flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chili flakes and mix well to get chili flakes oil.
– Add garlic, soya sauce, seasoning, salt and chili flakes oil and mix well.
Benefits
Nourishes the hair and skin and regulate blood pressure (Japanese cucumber)
Ingredients
Japanese cucumber – 1 pc
Glass noodles – 10g
White fungus – 2 pcs
Chinese black mushroom – 2 pcs
Coriander – 1 stalk
Garlic 3 pcs finely chopped
Soya sauce
Natural vegetarian seasoning
Chilli flakes
Cooking oil
Salt
Black vinegar
Method
– Cut Japanese cucumber into thick shreds
– Soak glass noodles, black mushroom and white fungus in water until soft.
– Cut bean curd sheets into shreds, cut glass noodles into small strands, chop white fungus finely and cut black mushroom into small slices
– Chop up corriander roughly
– Put the chilli flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chilli flakes and mix well to get chilli flakes oil.
– Mix Japanese cucumber, glass noodles, black mushroom, corriander and white fungus
– Add chopped garlic, soya sauce, black vinegar, seasoning, salt and chilli flakes oil and mix well.
Benefits
– Nourishes the hair and skin and regulate blood pressure (Japaneses cucumber)
– Helps bowel movement, nourishes the lungs, heals dry cough, clear heat in the lungs, strengthen the respiratory system, prevent cold (white fungus)
– Lower cholesterol (corriander)
3. White Fungus and Lily Bulb Soup
Ingredients
Xuan chau ren (Ziziphi) 20 pcs
Bean curd sheets – 2 pcs
Glass noodles 30g
White Fungus 2 pcs
Lily bulb 100g
Straw mushroom 100g
Black chinese mushroom 2 pcs
Natural vegetarian seasoning
Black vinegar
Salt
Corn flour
Method
– Boil xuan chau ren in water for 20 minutes. Remove xuan chau ren. Keep the water (brown in colour).
– Soak bean curd sheets, glass noodles, black chinese mushroom and white fungus in water until soft and drain water.
– Soak lily bulb in hot water for 5 minutes and rinse well and remove hard parts
– Cut bean curd sheets into shreds, cut glass noodles into smaller strands, cut white fungus finely
– Boil 5 bowls of water and then add water boiled with xuan chau ren.
– Put in bean curd sheets, lily bulb, glass noodles, chinese mushroom and white fungus.
– Add seasoning, soya sauce, black vinegar and salt.
– Dissolve 1 tbsp of corn flour in water and pour into soup to thickened it.
– Serve hot.
Benefits
– Helps insomnia (xuan chau ren and lily bulbs)
– Helps bowel movement, nourishes the lungs, heals dry cough, clear heat in the lungs, strengthen the respiratory system, prevent cold (white fungus)
Cooking Class with Dr Jiang (Day 2 : Wednesday, 15/12/2010)
Attendees : Monlam, Andrew, Levi, Fat Monk (translator), Justin Ripley (video camera man)
Dishes : Eggplant with Bean Paste, Egg and Tomato
Ingredients
Eggplants 4 pcs
Cooking oil
Soya bean paste 4 tbsp
Spring onions
Method
– Deep fry whole eggplant until skin is brown and the eggplant is soft inside. Drain the oil and leave the eggplant aside
– Heat up 2 tbsp of oil.
– Add in spring onion and then soya bean paste
– Add sugar to taste and fry until fragrant.
– Cut the whole deep fried eggplant along the center and put in a tbsp of the soya bean paste filling into each eggplant.
Benefits
Lowers body heat, reduce swelling, helps digestive process, prevent heart disease, antioxidant , regulate blood pressure (eggplant)
Ingredients
Eggs 3 pcs
Tomatos 1 pcs
Garlic 3 pcs
Ginger ½ inch
Spring onions
Soya sauce
Method
– Beat the eggs until the egg yellow and white is well mixed.
– Fry the eggs until slightly brown and leave aside
– Heat up oil and fry garlic, ginger and spring onions.
– Add soya sauce, tomatos and 2 tbsp of water
– Add fried eggs and fry until well mix with the other ingredients
Benefits
Anti-oxidants that helps fight cancer (Tomato)
Cooking Class with Dr Jiang (Day 3 : Thursday, 16/12/2010)
Attendees : Monlam, Levi, Fat Monk (translator), Justin Ripley (video camera man)
Dishes : Spinach, Garlic and Chili Oil, Cucumber Tomato Stir Fry, Wasabe Dipping Sauce
6. Spinach, Garlic and Chili Oil
Ingredients
Spinach 600g
Chili flakes
Cooking oil
Black vinegar
Natural vegetarian seasoning
Soya sauce
Salt
Methods
– Pluck out the leaves from the spinach stems and cut the stems into one inch pieces
– Put water to boil and add in the spinach stems for 2 minutes.
– Add in spinach leaves and boil for 1 minute.
– Drain the water from the spinach.
– Put the chili flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chili flakes and mix well to get chili flakes oil.
– Add 2 tbsp black vinegar, seasoning, salt and soya sauce to taste and chilli oil and mix well.
Benefits
Nourishes the blood, helps bowel movement (spinach)
Ingredients
Japanese cucumber 2 pcs
Tomatoes 1 pc
Spring onions
Soya sauce
Natural vegetarian seasoning
Corn flour
Cooking oil
Method
– Slice Japanese cucumber in 2mm slices
– Cut tomatoes into small pieces
– Heat up cooking and add spring onion and fry until fragrant.
– Add soya sauce and put in tomatos.
– Add in Japanese cucumber and add seasoning
– Dissolve 1 tsp of corn flour in 2 tbsp of water.
– Add into dish and fry until the gravy is thickened.
Benefits
– Nourishes the hair and skin and regulate blood pressure (Japaneses cucumber)
– Anti oxidant that helps fight cancer (Tomato)
(This is the recipe for Wasabe dipping sauce. The sauce can be complimented with any of your preferred vegetable e.g. tempura, sliced cucumbers. In Dr Jiang’s example, he has chosen Black Fungus.)
Ingredients
Black Fungus
Soya sauce
Black vinegar
Wasabe
Method
– Soak black fungus in water until soft, drain water and remove hard parts
– Mix 3 tbsp of soya sauce, 3 tbsp of black vinegar and half a tsp wasabe. Mix well and use as dip for black fungus.
Benefits
Reduce cholesterol, cleanse the respiratory track and enhance bowel movement (black fungus)
Cooking Class with Dr Jiang (Day 4 : Friday, 17/12/2010)
Attendees : Levi, Monlam, FM (translator)
Dishes : White Radish Dumplings, Stir Fried Asparagus
Ingredients
Dumpling skin – flour 2 cup
Radish – 2 pcs medium size
Spring onion – 1 stalk – cut into very small pieces
Star anise – 2 pieces
Cooking oil
Natural vegetarian seasoning
Garlic – 6 pcs – chopped finely
Soya sauce
Black vinegar
Chilli flakes
Salt
Method
Dumpling Skin
– Add water progressively into the flour and knead until it becomes a dough
– Roll it out dough into as many 2cm in diameter dough balls
– Flatten the balls of dough and leave aside while preparing the filling
Filling
– Cut radish into slices and boil it until soft. Drain the water and chop the radish slices into very fine pieces.
– Add spring onion, garlic, soya sauce, seasoning and salt on top of the finely chopped raddish but do not mix
– Heat up oil 6 tbsp of oil and fry the star anise until the oil is fragrant
– Pour the hot oil on top of the garlic, spring onion and the raddish. The hot oil will cook the garlic and give it a fragant smell. Then stir the mixture until it is well mixed.
Making the dumpling
– Put a tablespoon of filling on top of the dumpling skin and fold the dumpling skin to hold the filling together.
– Cook the dumpling in boiling water until the dough is cooked. Drain water and serve with chilli oil and a mixture of soya sauce and black vinegar as dips.
Making the chilli oil
– Put the chilli flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chilli flakes.
Benefits
High in potassium which is helpful in regulating blood pressure, lowers cholesterol (white raddish)
Ingredients
Asparagus 300g
Ginger 1 inch
Spring onions 1 stalk
Soya sauce
Natural vegetarian seasoning
Cooking oil
Corn flour
Method
– Cut aparagus into 1 inch pieces
– Blanch it in boiling water and then drain water.
– Heat up 4 tbsp of cooking oil
– Fry the spring onion and ginger until fragrant.
– Add soya sauce and put in asparagus.
– Dissolve a tbsp of corn flour in 4 tbsp of water.
– Add into dish to thickened the gravy.
– Serve hot.
Benefits
Detoxify body system, has anti-aging functions, protect against cancer, reduces the risk of heart disease (asparagus)
Cooking Class with Dr Jiang (Day 5 : Saturday, 18/12/2010)
Attendees : Levi, FM (translator)
Dishes : Chinese Cabbage and Black Fungus, Lotus Seed and White Fungus Soup, Winter Melon Dumplings
11. Chinese Cabbage and Black Fungus
Ingredients
Chinese cabbage 300g
Black fungus 1 handful
Ginger 1 inch
Spring onion 1 stalk
Soya sauce 2 tbsp
Natural vegetarian seasoning
Cooking oil 4 tbsp
Method
– Cut chinese cabbage into bite size pieces
– Chop ginger and spring onions finely
– Soak black fungus in water until soft and remove hard parts.
– Heat up cooking oil.
– Fry ginger and spring onions until fragrant
– Add soya sauce.
– Put in Chinese cabbage and fry for 1 minute.
– Put in black fungus and mix well.
– Add seasoning to taste
Benefits
– Reduce cholesterol, cleanse the respiratory track and enhance bowel movement (black fungus)
– Has anti-breast cancer substance (chinese cabbage)
12. Lotus Seed with White Fungus Soup
Ingredients
Xuan chau ren (ziziphi) ¼ cup
Lotus seed 1 handful
White fungus 3 big pieces
Water 1.5 liters
Salt
Natural vegetarian seasoning
Method
– Soak white fungus in water until soft and remove hard parts.
– Rinse xuan chau ren in a sieve
– Rinse lotus seed
– Put in white fungus, lotus seed and xuan chau ren in water and bring it to a boil.
– Simmer until lotus seeds are soft
– Add salt and seasoning to taste
Benefits
– Helps bowel movement, nourishes the lungs, heals dry cough, clear heat in the lungs, strengthen the respiratory system, prevent cold (white fungus)- Has calming properties that alleviate restlessness, palpitations, and insomnia (lotus seed)
– Helps prevent insomnia (xuan chau ren)
Ingredients
Dumpling skin – flour 2 cup
Winter Melon – 1 medium size
Spring onion – 1 stalk – cut into very small pieces
Star anise – 2 pieces
Cooking oil 6 tbsp
Natural vegetarian seasoning
Garlic – 6 pcs – chopped finely
Soya sauce 2 tbsp
Black vinegar
Chilli flakes
Salt
Method
Dumpling Skin
– Add water progressively into the flour and knead until it becomes a dough
– Roll it out dough into as many 2 cm in diameter dough balls
– Flatten the balls of dough and leave aside while preparing the filling
Filling
– Cut winter melon into slices and boil it in water until soft.
– Drain the water and chop the winter melon slices into very fine pieces.
– Add spring onion, garlic, soya sauce, seasoning and salt 1 pinch on top of the finely chopped winter melon but do not mix
– Heat up oil 6 tbsp of oil and fry the star anise until the oil is fragrant
– Pour the hot oil on top of the garlic, spring onion and the winter melon. The hot oil will cook the garlic and give it a fragant smell. Then stir the mixture until it is well mixed.
Making the Dumpling
– Put a tablespoon of filling on top of the dumpling skin and fold the dumpling skin to hold the filling together.
– Cook the dumpling in boiling water until the dough is cooked. Drain water and serve with chilli oil and a mixture of soya sauce and black vinegar as dips.
Making the Chilli Oil
– Put the chilli flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chilli flakes.
Making the Soya Sauce and Vinegar Dip
– mix 2 tbsp of vinegar and 2 tbsp of soya sauce
Benefits
Detoxifies the body, for losing weight, reduce water retention, to cool down body heat (winter melon)
Cooking Class with Dr Jiang (Day 6 : Sunday, 19/12/2010)
Attendees : Levi, FM (translator)
Dishes : Bittergourd and Mung Bean Soup, Broccoli and Ginger, Tofu and Celery Stir Fry
14. Bittergourd and Mung Bean Soup
Ingredients
Bittergourd 1 pc
Green/mung bean 1 rice bowl
Salt
Method
– Boil green/mung beans and bittegourd in 2 liters of water.
– Add salt to taste when green beans are soft and broken.
Benefits
– cleanse blood and liver, builds up immune system, improve energy and stamina level, improve movement in digestive tract (bittergourd)
– rich in vitamins and minerals that promote healing, energy production and a healthy nervous system (green/mung beans)
Ingredients
Broccoli 300g
Ginger 1 inch
Spring onion 1 stalk
Cooking oil 4 tbsp
Soya sauce
Natural vegetarian seasoning
Method
– Cut broccoli into bite size pieces and blanch it in boiling water for 1 minute. Drain water and put brocoli aside.
– Chop ginger and spring onions finely
– Heat up cooking oil.
– Add ginger and spring onion and fry until fragrant.
– Add soya sauce.
– Add broccoli and fry for 1 minute.
– Add seasoning to taste.
Benefits
Lowers cholesterol, detoxify the body, anti-inflammatory, anti-cancer (brocoli)
Ingredients
Firm tofu 4 pcs
Celery 2 stalks
Ginger 1 inch
Spring onion 1 stalk
Cooking oil 4 tbsp
Soya sauce
Natural vegetarian seasoning
Method
– Cut celery into bite size pieces and blanch it in boiling water for 1 minute. Drain the water and put celery aside.
– Cut tofu into elongated bite size pieces.
– Chop ginger and spring onion finely.
– Heat up cooking oil.
– Fry tofu until golden brown in colour.
– Add ginger and spring onions.
– Add soya sauce
– Add celery and fry for 1 minute.
– Add seasoning to taste.
Benefits
– Lower cholesterol, prevent cancer, boost immune system, promote cardiovascular health, reduce high blood pressure, promote general health (celery)
– Good source of soy protein that helps to lower cholesterol, promote cardiovascular health, rich in calcium that prevents osteoperosis (tofu)
Cooking Class with Dr Jiang (Day 7 : Wednesday, 22/12/2010)
Attendees : Levi, Monlam, FM (translator)
Dishes : Broccoli with Abalone Mushroom, Bamboo Shoot with Asparagus
17. Broccoli with Abalone Mushroom
Ingredients
Broccoli 300g
Abalone Mushroom 200g
Ginger 1 inch
Spring onions 1 bunch
Salt
Natural Vegetarian Seasoning
Soya Sauce
Cooking oil 4 tbsp
Method
– Cut brocolli and abalone mushroom into bit size pieces.
– Chop ginger and spring onions finely.
– Blanch brocolli and abalone mushroom in boiling water. Drain and put aside.
– Fry chopped ginger and spring onions in cooking oil.
– Add soya sauce.
– Add brocolli and abalone mushroom
– Add salt, seasoning to taste.
Benefits
– fight cancer (brocolli)
– nourishes the body (abalone mushroom)
18. Bamboo Shoot with Asparagus
Ingredients
Asparagus 300g
Bamboo shoot 200g
Ginger 1 inch
Spring onions 1 bunch
Salt
Natural Vegetarian Seasoning
Soya Sauce
Cooking oil 4 tbsp
Method
– Cut asparagus and bamboo shoot into bit size pieces.
– Chop ginger and spring onions finely.
– Blanch asparagus and bamboo shoot in boiling water. Drain and put aside.
– Fry chopped ginger and spring onions in cooking oil.
– Add soya sauce.
– Add asparagus and bamboo shoot
– Add salt, seasoning to taste.
Benefits
– Fight cancer (asparagus)
– Release body fats, helps intestinal and bowel movement, cool down body heat (bamboo shoot)
Cooking Class with Dr Jiang (Day 8 : Thursday, 23/12/2010)
Attendees : Irene, Monlam, FM (translator)
Dishes : Lily Bulb with Japanese Cucumber, Potato Leaf with Chili Oil, Dumplings with Chives and Egg
19. Lily Bulb with Japanese Cucumber
Ingredients
Dried lily bulb 100g
Japanese cucumber 5 inches
Ginger 1 inch
Spring onions 1 stalk
Black vinegar
Soya sauce
Salt
Sugar
Natural vegetarian seasoning
Cooking oil 4 tbsp
Method
– Soak dried lily bulbs in hot water until soft. Remove hard parts and drain water.
– Cut Japanese cucumber into thick shreds.
– Chop ginger and spring onions finely.
– Heat up cooking oil.
– Fry ginger and spring onion until fragant.
– Add black vinegar and soya sauce.
– Add lily bulbs and fry for 1 minute.
– Add salt, sugar and seasoning to taste.
– Add Japanese cucumber and fry for 1 minute.
Benefits
– helps insomnia and nourishes the brain (lily bulb)
– helps insomnia (black vinegar)
20. Potato Leaf with Chili Oil
Ingredients
Sweet potato leaves
Ginger 1 inch
Black vinegar
Salt
Natural vegetarian seasoning
Star anise
Cooking oil 4 tbsp
Method
– Blanch the sweet potato leaves in boiling water. Drain water and put aside.
– Cut ginger into shreds
– Add ginger, black vinegar, salt, seasoning onto sweet potato leaves but don’t mix.
– Heat up cooking oil and fry star anise until fragant
– Pour hot oil onto the ginger on the sweet potato leaves and mix well.
Benefits
Cools down body heat, helps intestinal and bowel movement, beneficial food for diabetics as it helps to stabilize blood sugar levels and to lower insulin resistance (sweet potato leaves)
21. Dumplings with Chives and Egg
Ingredients
Dumpling skin – flour 2 cup
Chives/Ku Chai – 3 bunches
Eggs 3 pcs
Star anise – 2 pieces
Cooking oil 6 tbsp
Natural vegetarian seasoning
Garlic – 6 pcs – chopped finely
Soya sauce 2 tbsp
Black vinegar
Chilli flakes
Salt
Method
Dumpling Skin
– Add water progressively into the flour and knead until it becomes a dough
– Roll it out dough into as many 2 cm in diameter dough balls
– Flatten the balls of dough and leave aside while preparing the filling
Filling
– Cut chives finely and put aside
– Heat up oil. Beat eggs in a bowl. Pour eggs into oil and scramble until well done.
– Add eggs with finely chopped chives and mix well.
– Add ginger, soya sauce, seasoning and salt on the eggs and chives mixture
– Heat up oil 6 tbsp of oil and fry the star anise until the oil is fragrant
– Pour the hot oil on top on the ginger, spring onion and the mixture of chives and eggs. The hot oil will cook the ginger and give it a fragant smell. Then stir the mixture until it is well mixed.
Making the Dumpling
– Put a tablespoon of filling on top of the dumpling skin and fold the dumpling skin to hold the filling together.
– Cook the dumpling in boiling water until the dough is cooked. Drain water and serve with chilli oil and a mixture of soya sauce and black vinegar as dips.
Making the Chilli Oil
– Put the chilli flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chilli flakes.
Making the Soya Sauce and Vinegar Dip
– mix 2 tbsp of vinegar and 2 tbsp of soya sauce
Benefits
– Nourishes the kidney, helps bowel and intestinal movements (Chives)
– Nourishes the brain and good for overall health (Eggs)
Cooking Class with Dr Jiang (Day 9 : Friday, 24/12/2010)
Attendees : Monlam, Justin (cameraman)
Dishes : Simple Long Bean Stir Fry, Mushroom, Spring Onion and Ginger, Cabbage Ginger Spring Onion Dumplings
Ingredients
Long beans 300g
Ginger 1 inch
Garlic 2 pieces
Spring onion 1 stalk
Soya sauce
Salt
Natural vegetarian seasoning
Cooking oil 6 tbsp
Method
– Cut long beans into 1 inch pieces
– Heat up cooking oil.
– Fry garlic, ginger and spring onion until fragant.
– Add soya sauce.
– Add long beans and fry until slightly soft.
– Add salt and seasoning to taste.
Benefits
Good for the kidney (long beans)
23. Mushroom, Spring Onion and Ginger
Ingredients
Abalone Mushroom 200g
Ginger 1 inch
Garlic 2 pieces
Spring onion 1 stalk
Soya sauce
Salt
Natural vegetarian seasoning
Cooking oil 6 tbsp
Method
– Cut abalone mushroom into bite size pieces
– Heat up cooking oil.
– Fry garlic, ginger and spring onion until fragant.
– Add soya sauce.
– Add abalone mushroom and fry for 1 minute.
– Add salt and seasoning to taste.
Benefits
Nourishes the body (abalone mushroom)
24. Cabbage Ginger Spring Onion Dumplings
Ingredients
Dumpling skin – flour 2 cup
Cabbage – 1 medium size
Star anise – 2 pieces
Cooking oil
Garlic – 6 pcs – chopped finely
Soya sauce 2 tbsp
Black vinegar
Chilli flakes
Salt
Method
Dumpling Skin
– Add water progressively into the flour and knead until it becomes a dough
– Roll it out dough into as many 2 cm in diameter dough balls- Flatten the balls of dough and leave aside while preparing the filling
Filling
– Cut cabbage finely, blanch in boiling water, drain water.
– Add ginger, garlic, soya sauce, seasoning and salt on the cabbage.
– Heat up oil 6 tbsp of oil and fry the star anise until the oil is fragrant
– Pour the hot oil on top on the ginger, spring onion and cabbage. The hot oil will cook the ginger and give it a fragant smell. Then stir the mixture until it is well mixed.
Making the Dumpling
– Put a tablespoon of filling on top of the dumpling skin and fold the dumpling skin to hold the filling together.
– Cook the dumpling in boiling water until the dough is cooked. Drain water and serve with chilli oil and a mixture of soya sauce and black vinegar as dips.
Making the Chilli Oil
– Put the chilli flakes into a rice bowl. Heat up 4 tbsp of oil and pour onto chilli flakes.
Making the Soya Sauce and Vinegar Dip
– Mix 2 tbsp of vinegar and 2 tbsp of soya sauce
Benefits
Fights cancer, contains chemicals that inhibit tumor growth and protect cells against free radicals (cabbage)
Cooking Class with Dr Jiang (Day 10, Sunday, 26/12/2010)
Attendees : Levi, FM (translator), Monlam, Justin (cameraman)
Dishes : Salted Egg with Bittergourd, Kang Kong Salad, Bamboo Shoot Stir Fry, Easy Pan Mee
25. Salted Egg with Bittergourd
Ingredients
Small bittergourd 6 pcs
Salted eggs 2 pcs
Cooking oil
Natural vegetarian seasoning
Method
– Break salted eggs into a bowl and mash the yolks.
– Heat up cooking oil and fry the salted eggs until frangrant.
– Add bittergourd and seasoning.
Benefits
Cleanse blood and liver, builds up immune system, improve energy and stamina level, improve movement in digestive tract (bittergourd)
Ingredients
Kangkung 500g
Black vinegar 2 tbsp
Soya sauce 2 tbsp
Ginger 1 inch
Garlic 2 pcs
Cooking oil
Star anise 1 pc
Method
– Blanch the kangkung in boiling water, drain and put aside.
– Add finely chopped ginger, garlic, soya sauce, black vinegar, salt and seasoning on top of kangkung but don’t mix.
– Heat up cooking oil and fry star anise until fragrant.
– Pour oil onto ginger and garlic and mix ingredients well.
Benefits
Excellent for expelling toxins (kangkung)
Ingredients
Bamboo shoots 2 pcs
Soya sauce 1 tbsp
Ginger 1 inch
Spring onions 1 stalk
Cooking oil
Natural vegetarian seasoning
Method
– Cut bamboo shoots into bite size pieces
– Heat up cooking and fry spring onions and ginger until fragrant
– Add soya sauce
– Add bamboo shoot
– Add seasoning.
Benefits
Release body fats, helps intestinal and bowel movement, cool down body heat (bamboo shoot)
Ingredients
Flour 2 cups
Spring onions
Ginger
Salt
Natural Vegetarian Seasoning
Method
– Add water progressively into the flour and knead until it becomes a dough
– Roll the dough into a 1 mm thin sheet
– Cut it into 2cm x 2cm squares
– Cut spring onions into one inch pieces. Cut ginger into slices
– Heat up 2 tbsp of oil. Fry spring onion and ginger until fragrant.
– Add 2L of water and bring it to a boil.
– Add salt and seasoning to taste.
– Put in dough squares (pan mee) and wait for soup to boil.
– Serve hot with other vegetable dishes.
There are no nutritional benefits for this dish, however it is a good complimentary main to eat with the dishes above.
Cooking Class with Dr Jiang (Day 11, Monday, 27/12/2010)
Attendees : Levi, FM (translator), Monlam, Justin (cameraman), Irene
Dishes : Battered Pumpkin, Dry Chili Cabbage
Ingredients
Pumpkin
Salt ¼ tsp
Sugar ½ tsp
Egg 1 pc
Flour ½ cup
Water
Method
– Cut pumpkin into 3mm slices and put aside.
– Mix flour, salt, sugar and egg.
– Add water into the batter to dilute the batter until it has a minimum consistency that can stick to the pumpkin slices.
– Dip pumpkin slices into the batter and mix well.
– Deep fry the pumpkin slices.
Benefits
High in antioxidants that help fight cancer, enhance your immune system (pumpkin)
Ingredients
Cabbage ½ x medium
Dried chillis 10 pcs
Peppercorn 1 tbsp
Tapioca flour 1 tbsp
Vinegar 3 tbsp
Soya sauce 3 tbsp
Sugar 1 tsp
Salt 1 pinch
Method
– Tear the cabbage leaves into bite size pieces and put aside
– Mix the vinegar, soya sauce, salt, sugar and tapioca flour well and put aside
– Cut the dried chillis into ½ inch pieces and crush the pepper corn
– Heat up the oil and fry dried chillies and pepper corn until fragrant
– Add cabbage and fry until it is cooked but still crunchy
– Add the sauce mixture to the cabbage and mix well.
Benefits
Anti cancer, helps gastric problems, low-calorie, high-fiber food that boosts weight loss (cabbage)
Please support us so that we can continue to bring you more Dharma:
If you are in the United States, please note that your offerings and contributions are tax deductible. ~ the tsemrinpoche.com blog team
A person may choose to follow a vegetarian diet for various reasons, including health issues, environmental concerns, or religious beliefs.
I glad to come across this lovely article. Thank you so much Rinpoche for the delicious healthy meatless recipes. It’s a super simple, has anybody can learn to cook with simple ingredients, easy, quick ,fast and most importantly it very nutritious. I’m going to try all this recipes soon.
Thank you Rinpoche for sharing the vegetarian recipes and its benefit. We don’t have to kill to make the food delicious. Simple and healthy food are the best.
Wow…..very delicious and healthy recipes.I loves cooking ..new recipes to learn too and more ever its vegetarian .Simple and easy to prepare…we have salad and so on.I will try some of the recipes.Thank you Rinpoche for sharing the video on cooking these vegetarian dishes….very healthy.
Thank you Rinpoche for sharing the video on cooking these vegetarian dishes. It is simple but very healthy.
I bought the book “Eat Healthy Daily” that have the collections of recipes from the above. It is a book of dietary strategies to successfully combat the drawback of modern civilization’s health ills, including cancer, diabetes and obesity. I love this book and I can now reading this book & at the same time watching the video on how to cook.
Oh yes, I gifted this book to my friends & family too. My bro loves it! 😉
If you are interested to get this book “Eat Healthy Daily” online, you can find it here:
http://www.vajrasecrets.com/eat-healthy-daily
Wow… The food just look so delicious!
Thank you Rinpoche for sharing these amazing recipes with all of us. It just look so amazing…
I would definitely try some of the recipes and share them with my friends as well!
It’s interesting to know what types of vegetables and combination of ingredients can create food that promotes good health and prevents illness. Like did you know tomatoes helps to prevent cancer? And black fungus promotes and improves bowel movement? I did not know that until Rinpoche suggested I should try cooking some of the recipes here.
I noticed that Dr. Jiang uses a lot of ginger in most of his dishes instead of garlic and based, it must be because the vegetables are in general very “cooling” or the Chinese believe has a lot of “yin” energy, so the ginger helps in releasing the cooling wind element in the veg, I suppose. It is really good to know what each ingredient is good for, what illness it helps prevent, or what health aspect it can improve. These recipes are not just simple but they are really beneficial as it gives you knowledge on its benefits and from there you can even get creative and start concocting your own dishes. Thank you Rinpoche for making me learn new things always and for giving me the opportunity to cook for Rinpoche which was a privilege!
Thank you Rinpoche for motivating and encouraging us to go for vegetarian with the ingredients, methods and benefits provided from Dr Jiang’s delicious healthy recipes and videos. It makes cooking vegetables so simple and most importantly we know what we are eating that benefits our bodies in the long run. I will eat more Japanese cucumbers. Very like this posting!
Thank you Rinpoche for the sharing. The recipes are simple, most of the materials are easily available, and yet they sound tasty, healthy and come with so many benefit and different variety.
We can start cutting down meat and take more vegetables. They are as tasty as meats, or even better.
The dishes may look simple but they are good for our body. Will try out the recipes. Thank you, Rinpoche, for sharing all these wonderful recipes.
This is really wonderful sharing . It was details record down all the recipe and step to do , which easy to follow. if we want health and be vegetarians, this is really nice recipe to follow.
Wow, all of these foods sound so nice to eat. And the best part, its vegetarian!!! I love having so many choices of what i can eat which is vegetarian. I wish that all places around the world would have different vegetarian foods like this. Im sure that would benefit many people. And i also think it would convince more people into becoming a full time vegetarian.
I am eagerly anticipating the publication of the book with these recipees! In this case, I say, patience is not a virtue…
It seems eating vegetables and eating animals are both bad, in that case cut one out completely. Why do both. Our karmic ripening makes us take rebirth always in situations that we cannot avoid all situational karma as a natural by product. But we have a choice to make it less. No matter what we do or how we exist at our ordinary levels, we will accummulate negative karma. So we have to choose conscioiusly to lessen them. His Holiness Dalai Lama, many Tulkus/Geshes/monks in Gaden tells us go vegetarian. The beautiful Master Thich Nhat Hanh and the sacred Nun Rev Chen Yen of Taiwan (http://tw.tzuchi.org/en/index.php? ) with hundreds of centres around the world and the whole accomplished Mahayana Buddhism of China forbids meat.The current Karmapa banned all meats in the Monasteries. Before it was meat and vegetables/rice. Now no more meat. The trend is no meat.
I may have people object, but that is ok, as a Buddhist teacher for the rest of my life I will advocate a no meat diet, produce books, blog posts, works and inspirational examples toward Vegetarianism. If that lifestyle offends/angers others or they feel their spirituality is being put down because of that, I do apologize. But that is not my intent, but it is their perceptions speaking or their perceptions of my motivation for speaking about no meat..If it really upsets them, then they don’t have to visit my posts, my writings and my ideas…LOL…simple as that… In this day and age, when you say things ppl like, then they praise you as a great person, great Rinpoche, great teacher, if you say something slightly off, no matter how they ‘liked’ you in the past, it changes. It’s reflective of the times and dynamics of this day and age. As my guru says, if you practice/teach dharma these days, you become a white crow. LOL..
Thanks for the sharing Rinpoche.