General cooking tips

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.


Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.












Chao Douya (Soybean Sprouts w/ Pork) Recipe
Chao Douya (Soybean Sprouts w/ Pork) Category Rice Recipes 
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Ingredients And Procedures

1/2 lb Lean pork

1 ts Rice wine or dry sherry

1 ts Light soy sauce

1/2 ts Sesame oil

1/2 ts Cornstarch

1 1/2 lb Soybean sprouts

-=OR=- Mung bean sprouts 2 tb Peanut oil

2 sl Peeled fresh ginger; crushed

1 tb Peanut oil

1 ts Shrimp paste

2 ts Light soy sauce

CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve.

 
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