ANGELICA CURRY RICE
Therapeutic benefits: Promotes blood circulation; improves
complexion; enhances metabolism; tonifies yin energy.
10 oz lean beef, or deboned chicken
3 onions, sliced into crescents
1 large carrot, cut into 1 inch pieces
1 large potato, cut into 1 inch pieces
1 cup or 8 oz fresh green peas
1 tablespoon curry powder
2 tablespoons flour
3 tablespoons butter or ghee
To taste salt and pepper
1/2 oz Dang Gui (Angelica sinesis) thinly sliced
5 cups water
Method: Boil Dang Gui in 2 cups water until fluid is reduced by
about half; set aside, do not discard pulp.
In a separate wok or pan, heat 1 tablespoon butter or ghee, then
stir-fry beef or chicken until just done. Remove to a plate. Add
another spoon of butter and stir-fry onions until soft, remove and
set aside.
When carrots and potatoes are done, add cooked meat and onions to
the stew-pot, and return to boil. Then add the Dang Gui broth with
pulp and the peas, return to boil and stir for one to two minutes,
add salt and pepper to taste.
Serve over rice or noodles.
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