Photo by Carol Guilford
As instant as it gets. Low-cal, Lo-carbo, too. Surprisingly filling from seemingly nothing. I try to keep the ingredients on hand.
The recipe is adapted from How
To Cook And Eat in Chinese by Buwei Yang Chao (1889-1981), first published
in 1945 when there was no fresh ginger in the market and Americans thought
Chinese food began and ended with chop suey.
My favorite quote about cooking
is from Dr. Andrew Boorde, in 1542. “A good cook is half a physician.”
Mrs. Chou was a
medical doctor who added the words “stir-fry” to the English language.
An historical note is that the
preface to the book was written by Pearl Buck, Nobel Prize winner in
literature.
Feel free to tweak the measures
to your own taste.
2 cups boiling water
½ teaspoon toasted sesame oil
1 -1-1/2 tablespoons soy
sauce
½ -1 teaspoon kosher salt
1-2 tablespoons dry sherry
1 scallion (green onion)
peeled and cut into 1/8 lengths (the white bulb and the tender part of the green stalk.
- Boil the water. Put all the ingredients into a large cup. Pour the hot water into the cup.
For
a hot/sour twist, add 5-10 drops of Tabasco sauce and ¼-1 teaspoon vinegar
Carol’s
notes:
Purified
water makes all food taste better. I have a Brita attached to my kitchen
sink’s faucet.
San-J
organic, low sodium tamari is my preferred soy sauce.
