Welcome to the third article based on the Xiangsheng Xiangke food chart that I posted in the “Foods that React to Each other“. Today we continue to cover combinations of food that are naturally healthy on their own, but Chinese traditions (and TCM) suggest they react to each other in various ways. Let’s start with a positive combination.
+ When you eat both mushrooms and toufu together, they help “reduce excess eat and clear toxins”, along with assisting in the “increasing air intake and excreting saliva”. From a Chinese prospective, these reactions are beneficial to your body. A mushroom/toufu dish is also a good combination because they “reduce phlegm/mucus, are anti-cancerous, reduce blood fat and blood pressure.”
Pronounced “Wu Dong Mian” in Chinese, this stir-fried version of U-Don Noodle soup is awesome. The vegetables can be substituted by any other vege that’s in the house. The dish is about 40% noodles, 15% meat, and 45% vegetables. I don’t really use measurements in cooking, so please don’t worry about being specific.
Here is a picture of all the ingredients basically prepared. You’ll need to do some shopping at the asian market for 1 or 2 things. (All of the Cooking recipes on Asian Living require a trip to the Asian Market.)
* Sesame Oil, Soy Sauce, Shitake Mushrooms (See the bag of dried 香菇, let them sit in water first), Chicken Broth (granulated is fine), a pinch of sugar, and bag of prepared Udon noodles (乌冬面, usually its a Japanese food); VEGES: Broccoli (cut up), Scallions (cut in 1 inch segments, not too short), garlic (1 or 2 cloves), green pepper (sliced), and an egg (for good measure). MEAT: Choose any meat you want, but don’t cut up a huge steak or anything… I sliced up some pork, as you can see.
1~ Boil U-Don noodles for a few minutes and set them aside.