Guest guest Report post Posted November 11, 2009 * 1. COOKING TIME: 1 hour YIELD: 6 cups(1 1/2 literes) 1 1/4 cups(310 ml) bean shoots 1 cup (250ml) Chinese cabbage,chopped 1 teaspoon (5ml)minced fresh ginger 1/4 teaspoon (1 ml)yellow asafoetida powder 1 teaspoon (5 ml)Chinese sesame oil 10 black peppercorns 1 tablespoon (20 ml)lemon juice 1 tablespoon (20 ml)light soy sauce 1 teaspoon (5 ml)salt wash the bean shoots and place them in a heavy 4- litre /quart saucepan or stockpot with all the other ingredients. Bring to a boil, reduce the heat, and simmer, covered, for one hour. Stain and use as required. Quote Share this post Link to post Share on other sites
