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Vegetables For A Long Life

QUICK PRIED RICE
Upasika Shih

Ingradients:

● 4 cups previously cooked rice ● 4 Tblsp. oil
● 1 pkg frozen mixed vegetables ● 1 tsp. salt
● 1 diced green pepper ● 1/8 tsp. Sugar
  ● 2 Tblsp. Dark soy sauce

After vegetables have been defrosted, fry them with the diced green pepper in one tablespoon of oil and teaspoon of salt until they are cooked. Then fry the previously cooked rice in the remaining (3 Tblsp.) oil, add the vegetables, sugar, soy sauce, and remaining salt. Mix and serve. Makes four servings.

 

BEAN GAMBOUGE
Upasika T'ung Lewis

I. Soak overnight one cup each of:
soybeans; pinto beans;
black eyed beans; mung beans;
barley beans; kidney beans;
small whites;  

II. Next day, simmer all the beans together with:

  1. enough water to cover the beans by two inches;
  2. five ribs of chopped celery;
  3. 1/2 cup soy sauce;
  4. 1/3 cup black vinegar;
  5. pepper to taste.

III. Make a sauce consisting of:

A. eight large tomatoes (over ripe best);
   three carrots sliced into strips;
   four ribs of celery.

Simmer these together in 1/2 cup of water until the carrots and celery are soft. Run through the blender and add this sauce to the beans.

OR

B. If you don't have the time or inclination to go through this trip to make the sauce, use instead two large cans of stewed tomatoes and one large can of tomatoes sauce.

IV. Cook the beans and sauce together over a medium flame stirring constantly until the beans are soft.

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