Instructions: Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes. Take out the rice.

Heat the remaining vegetable oil over a big fire until hot. Put in finely chopped Ginseng, onions, peppers, celery and salt and stir for 2 minutes. Let sit, covered, for 7 minutes. Then its ready.

Almost all Chinese soups and stews are adaptable to Ginseng, with the exception of those having citrus fruits as an ingredient. Ive given you a start here, but experiment. Dig up a Chinese cookbook and try out a few recipes.

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