Healthy "Woking"

with Lily Loh

Mrs. Lily Loh was born in Shanghai, China. She earned a Bachelor of Science degree in Home Economics from Purdue University, Indiana, and a Master of Arts degree from Cornell University, New York. Mrs. Loh, a former professor of Home Economics at Cornell, is a Certified Culinary Professional of the International Association of Culinary Professionals.

In 1976, she founded Lily Loh's Chinese Cooking School in Solana Beach, California. She teaches students the art of cooking naturally healthy Chinese cuisine. Currently, she has two cable television shows, airing nationally.

FREE DRAWING WINNERS for Lily Loh's Cookbook

David Bond of San Diego
California, USA on Thanksgiving Day 1996

Marilyn Christenson of Moorhead
Minnesota, USA on Chinese New Year 1997


A Message from Lily Loh

My Dear Friends: Thank you for sending e-mail and writing to me. It has been a pleasure to serve you. My husband and I have been invited to go to Slovakia for 2 years to serve in the Peace Corps. So, I will not be able to answer your questions until our return in the Fall of 1999. Until then, enjoy cooking and eating healthy Chinese food. Lily Loh.

A Message From Lily Loh in Martin, Slovakia
September 24, 1997

Dear Readers: Martin is a small city. It only takes you half an hour to walk from one end of the city to the other. It has three movie theaters, four museums, and several churches. But it is beautiful. Martin is surrounded by mountains. The view outside my apartment window is really nice. Martin is famous for hiking and skiing. It is also the cultural center of Slovakia. We love living here. Everybody knows everybody. It is a friendly town.

* * * * *

A new recipe will still be provided each month until Lily returns in 1999.


DELIGHTFUL RECIPES


Crispy Shrimp with Garlic

The shrimp in this dish is finger licking good. Leaving the shells on make the insides juicy and tender and the outside crispy. The best way to eat crispy shrimp is with chopsticks or fingers. Serves 4 - 5.

INGREDIENTS:
  • 1 lb raw, medium-sized shrimp
  • 1/4 tsp ginger juice
  • 1 TBS cornstarch
  • 1 TBS dry sherry
  • 3 cups salad oil



  • 1 tsp salt
  • 2 TBS chopped garlic
  • 1/2 TBS chopped dried red
    pepper
  • 1 TBS minced green onion

Shrimp with Garlic
  1. Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4" deep. Lift out black vein with tip of knife.

  2. Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature.

  3. Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok.

  4. Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot.


Cucumber and Tomato Salad

My friends always ask me for this simple recipe. The red and green color combination makes it a favorite salad to serve during the holidays. Serves 3-4.

INGREDIENTS:
  • 1 cucumber
  • 1 large tomato
  • 1/2 tsp non-iodized salt

DRESSING:
  • 1 TBS sugar
  • 1 TBS cider vinegar
  • 1 tsp sesame oil

Cucumber and Tomato Salad


  1. Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4" cubes.

  2. Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4" cubes.

  3. Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve.

  4. When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.


Stuffed Tofu, Cantonese Style

This dish resembles little pocket sandwiches and is flavored with a wonderful sauce. Serves 4.

INGREDIENTS:
  • 1 box (19 oz.) of firm tofu
  • 1/4 cup of salad oil
  • 1 cup chicken stock
  • 2 TBS oyster sauce
  • 1/2 TBS cornstarch mixed
      with 1 TBS of water
  • 1 TBS of shredded green onion
  • parsley for garnish

TOFU FILLING:
  • 1 TBS dried shrimp or ham
  • 3 oz. of fish fillet, chopped
  • 3 oz. of ground pork or beef
  • 1/2 TBS green onion, chopped
  • 1/2 TBS dry sherry
  • 1/2 TBS soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp salt

Stuffed Tofu


  1. Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles.

  2. Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1TBS of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture.

  3. Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm.

  4. Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parlsey. Serve hot.


Lily Loh is the author of Lily Loh's Chinese Seafood & Vegetables cookbook. Her recipes have appeared on CNN-TV, "Low Cholesterol Gourmet" show, and "Healthy Woking". The cookbook is hardcovered with 107 tested and authentic Chinese recipes, all without MSG. It has vibrant color photos and 222 pages.

A copy of this cookbook can be ordered at a discounted price of $19.95. Please add $2.00 per order for handling and shipping. California residents add 7.75% tax ($1.55 per copy). Make check payble to Stella Fong (reference Lily Loh), P.O. Box 138, Poway, CA 92064.


Download the free CRESCENDO Player, an autostart midi player.

This background music is entitled "Thanks", courtesy of Dr. Yat-Con (Colin) Kong from the United Kingdom.

|| Calendar of Events || Chinese Holidays || Events Pictorial || Community News || Personalities ||
|| Sites and Scenes || Ancestral Home || Culinary Delights || Arts and Culture || Ancient Melodies ||
|| Chinese Historical Museum || Chinese History in the U.S. || Chinese Resource Listing ||
|| Political Forum || Dear Confucius (Q & A) || Other Web Sites ||

  Chinese Community Homepage                 Editor : Robin Low

The Noblest Motive is the Public Good !

San Diego Magazine Homepage