Cooking with Colors - Menu 2
Menu 2
Stewed Cornish Game Hen and Shiitake Mushroom Soup
Wilted Spinach
Leek, Beef and Tofu Stir-fry
Salmon Baked in Miso Crust
Stewed Cornish Game Hen and Shiitake Mushroom Soup
1 game hen
10 ears dry shiitake mushroom, soaked in water
8 cups water
2 slices ginger
1 teasp salt
Blench chicken in boiling water, promptly set aside. Boil 8 cups of
water with shiitake mushroom, ginger and salt. Add chicken and simmer for
20 minutes. Before serving, use fork to split chicken into large pieces.
Serve warm.
Wilted Spinach
2 garlic cloves, crushed
4 cups spinach, cut into pieces
1 tblsp cooking oil
1 tblsp cooking wine
Salt and pepper
Heat oil, stir in garlic, add spinach and cooking wine, simmer for 1
minute till spinach starts to wilt. Add salt and pepper. Serve warm. Make
4 1/2 cup servings.
Leek, Beef and Tofu Stir-fry
6 oz beef, cut into strips
8 pieces pressed tofu, cut into strips
1 medium leek, cut into bite size
2-tblsp cooking oil
1 tblsp soy sauce
2-tblsp cooking wine
1 tblsp corm starch
Salt and pepper
Marinate beef with 1 teasp wine and cornstarch. Heat oil, add beef,
and stir until meat starts to change color, add tofu and soy sauce, and
blend well. Add leek and cooking wine, simmer for 3 minutes. Add salt and
pepper. Serve warm. Make 4 1/2 cup servings.
Salmon Baked in Miso Crust
8 oz fresh salmon steak
2-tblsp miso paste
Coat salmon generously with miso paste. Heat oven to 400 degrees. Wrap salmon in aluminum wrap, bake for 10 minutes. Open up the aluminum wrap and resume baking to brown the miso crust, about 5 minutes. Serve warm. Make 4 two oz servings.