| Asian-American Culture-Friendly Foods |
| By The Penn State Nutrition Center (1993) |
| Description: |
Vegetables
Amaranth, arrowheads, bamboo shoots, bitter gourd, black mushroom, bok choy, cabbage, celery, chayote, chilis, Chinese broccoli, choy sum, dried wood ear, eggplant, garland chrysanthemum, garlic, ginger, green beans, hairy cucumber, leek, lotus root, mustard greens, okra, onions, Oriental radish, peas, pickled cucumber, potatoes, scallion, spinach, sprouts, straw mushrooms, taro, tomatoes, turnip, waterchestnut, watercress, winter melon, and yard-long beans.
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| Ingredients: |
Fats, Oils, and Sweets
Bacon fat, butter, coconut milk, corn oil, duck sauce, honey, lard, maltose syrup, peanut oil, sesame oil, soybean oil, suet, and sugar.
Fruits
Carambola, Chinese banana, Chinese pear, guava, jujube, kumquats, litchi, longan, mango, orange, papaya, persimmon, pummelo, and watermelon.
Milk, Yogurt, and Cheese
Buffalo milk, cow's milk, and yogurt.
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| Directions: |
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
Bean paste, beef, chestnuts, chicken, duck, eggs, fish (e.g., carp, catfish), lamb, legumes (e.g., mung beans, soy beans), pork, quail, rice birds, sesame paste, shellfish, and other seafood (e.g., shrimp, squid), and squab.
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| Prep Time: 10 minutes |
Cook Time: 15 minutes |
| Category:
Appetizers
| Servings: 4 |
| (Print) |
