Chinese Vegetarian Dishes VII

Below are the dishes that I’ll teach in the cooking class this evening.

Stir-fried Lotus Root with Cloud Ear Mushroom and Vegetables

Nutrition value for 1/6 portion of recipe:

Calorie 140, Fat 8.2 g, Carbohydrate 16 g, Fibre 4 g, Sugar 3 g, Cholesterol 0 mg, Sodium 438 mg, Protein 2 g.

Stir-fried Soybean with Chinese Mushroom, Vegetables and Cashew

Nutrition value for 1/6 portion of recipe:

Calorie 259, Fat 17.5 g, Carbohydrate 16 g, Fibre 4 g, Sugar 5 g, Cholesterol 0 mg, Sodium 790 mg, Protein 13 g.

Stir-fried Tofu and Eggplant over Crispy Vermicelli

Nutrition value for 1/6 portion of recipe:

Calorie 277, Fat 18.9 g, Carbohydrate 17 g, Fibre 4 g, Sugar 2 g, Cholesterol 0 mg, Sodium 555 mg, Protein 14 g.

See my related posts and pictures of ingredients:

Healthy Lunch

Wheat-free Vegetarian Lunch

Menu

  • Brown rice and millet
  • Tofu dengaku with miso and buckwheat
  • Chawanmushi with chia seeds and mushroom
  • Simmered quinoa and seaweed
  • Kinpira of almond and lettuce
  • Broccoli

Calcium May Enhance Benefits of Probiotics in Intestinal and Cholesterol Metabolism

Calcium in the form of pentacalcium hydroxy-triphosphate, combined with Lactobacillus paracasei (LPC37) was associated with significant reductions in total and LD cholesterol following four weeks of supplementation, and the results were greater than those observed for L.paracasei alone, according to findings published in Clinical Nutrition.

“To the best of our knowledge, there are no published studies examining the influence of a combinatory supplement consisting of probiotics and calcium phosphate on the faecal microbiota and on cholesterol metabolism in humans,” wrote researchers from Friedrich Schiller University Jena in Germany.

“The results of the present human study imply that calcium phosphate positively affects the colonization of LPC37 in the human gut under conditions of combinatory supplementation of calcium phosphate and LPC37.

“This combined supplementation is also capable of beneficially modulating blood lipids in healthy, hypercholesterolemic men and women.”

The study adds to the ever growing body of science supporting the potential benefits of probiotics.

Source: Abstract of original article

A Vegetarian Stir-fry Recipe

Ingredients

3 stalks celery
1 cob corn
10 oz vegetarian chicken breast
1 piece fresh lily bulb (diced)
10 pieces gingko (shells and skin removed)
2 tbsp cornstarch solution

Seasoning

1 tbsp sesame oil
1/4 tsp salt
1/4 tsp sugar

Method

  1. Remove strings from celery and cut into dices.
  2. Dice the vegetarian chicken.
  3. Grate the corn kernel off the cob.
  4. Add 1 tbsp oil to a wok, stir-fry the celery for 1 minute. Add corn. Toss briefly. Remove celery and corn. Set aside.
  5. Add another 1 tbsp oil to wok, stir-fry the vegetarian chicken for 2 minutes. Mix in seasoning.
  6. Add lily bulb and gingko. Return celery and corn. Toss to combine.
  7. Thicken the sauce with cornstarch solution. Serve hot.

Source: Hong Kong magazine