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Healthy Chinese Cooking
Steamed Crabs with Fermented Black Bean Sauce
1.5 lbs crabs
2 stalks spring onion, diced
2 tablespoons of olive oil
1-2 tablespoons of fermented black bean sauce (obtainable at Chinese supermarket)
3 garlic cloves, smashed
1 inch of fresh ginger, sliced
1 red chili, diced
Prepare, wash, and cut crabs into pieces. Drain and dry them. Pat crab claws with base of chicken chopper.
Arrange crabs on a plate. Spread seasonings over crabs.
Steam for 10 minutes.
Heat oil and pour it over crabs with spring onions.
Steamed Chicken with Chinese Sausages
3-4 pieces of chicken breast (1.5 pound), with skin removed
2 Chinese sausages (obtainable at Chinese supermarket), sliced
1.5 inch of fresh ginger, sliced
2 stalks of spring onions, sectioned
1 tablespoon of Chinese wine
1 teaspoon of sesame oil
1 tablespoon of oyster sauce (obtainable at Chinese market)
2 teaspoons of corn starch
black pepper and salt to taste
Soak chicken breast in hot water to remove the fat.
Wash, drain, and cut chicken.
Marinade chicken with seasonings.
Place chicken in a dish, and steam for 12 to 15 minutes.
Braised Tofu with Vegetables
2 cakes of firm tofu, cubed
1 daikon radish, peeled and cut lengthwise
1 onion, peeled and roughly chopped
1 carrot, cut lengthwise and thinly sliced
6 pieces of fresh mushrooms, wiped cleaned and quartered
2 pieces of dried seaweed, pre-soaked in water for 30 minutes
1 broccoli floret, cut into small pieces
20 fresh snow peas, tops, tails, and ribs removed
1 red chili, halved lengthwise
2 tablespoons of rice wine
1 tablespoon of sesame oil
1 tablespoon of Chinese soy sauce
salt and sugar to taste
Put 4 cups of water into a traditional Chinese claypot (or casserole dish) with the rice wine. Bring to a boil, reduce heat.
Add all the ingredients, except mushrooms, broccoli, snow peas, and chili. Stir in the rest of the seasonings. Cover and cook for 20 minutes.
Add the broccoli, mushrooms, snow peas, and red chili. Stir and cook for another 5 minutes without covering the claypot or casserole dish.
Common Ingredients in Chinese Vegetarian Cooking
Black Chinese Mushrooms
Black Chinese mushrooms are shiitake mushrooms, which are dried or fresh.
Dried black Chinese mushrooms have to soaked in hot water for at least 30 minutes. Remove stalks, and eat only the caps.
Fresh the stems and caps of black Chinese mushrooms are edible.
Daikon radish is a white root tuber with a crisp taste. It is eaten raw or cooked. Daikon radish is used in soups and stir-fries.
Golden mushrooms, with cream-colored stalks and tiny caps, come in clusters. Chop away tough ends before eating.
Hoisin sauce is also known as Peking duck sauce. It is a sweet and spicy reddish-brown sauce made from soybeans, garlic, pepper and spices. Hoisin sauce is good for stews and stir-fries.
Lotus roots have a crunchy taste. Peel the skin and use them in soups and stews.
Rice wine has a sweet and subtle flavor. It is often added to vegetarian dishes.
Tofu comes in different forms: soft tofu, soft and silky, is ideal for soups; firm tofu, a slightly sour taste, is for stews, stir-fries, and steam cooking; brownish dried tofu strips, chewy and slightly sweet, is used as a substitute for meat.
Sample dish: Easy Stir-Fried Tofu with Mushrooms
2 pieces of firm tofu, cut into cubes
5-8 pieces of dried black Chinese mushrooms, cut into slices after softened in hot water for 30 minutes
3 cloves of garlic, minced
1 inch of fresh ginger, sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 green onion, diced
1/2 cup of water
2 Tbsp olive oil
Salt and sugar to taste
Heat olive oil in wok until it smokes.
Add garlic and ginger. Keep stirring.
Add mushrooms and tofu. Cover, reduce heat, and cook for 8-10 mins.
Add peppers, and simmer for 1 minute.
Blend in sauce and green onions. Stir-fry 1 minute. Remove from heat.