Via site feedImage courtesy of Yolky.
Quiet Winds Arouse the Gingko
Stir-fried Rice with Beet Greens, Tofu, and Ginkgo Nuts
2 cups cooked rice
2 eggs, beaten
vegetable or peanut oil
Greens from one bunch (about 3-5) beets, washed very well
One block tofu (12-16 oz)
1/2 cup ginkgo nuts
1 Tbsp minced ginger
1 Tbsp minced garlic
1/2 tsp crushed red pepper or minced fresh chili or to taste
1 green onion, sliced into 1/2 inch rounds
1 Tbsp rice cooking wine
2 Tbsp soy sauce
1 tsp sesame oil1. Bring a large pot of salted water to a boil.
2. Add the beet greens and blanche them for about 5 minutes. Drain and rinse with cold water. Drani again and then set them aside.
3. Heat a wok over very high heat until it is extremely hot.
4. Swirl about 1 Tbsp of oil into the wok and then pour in the eggs. Let them cook omelette style for about one minute, then turn and scramble so they cook through. Remove the eggs from the wok and set aside.
5. Reheat the wok. (You may need to wipe it with paper towels to get it clean). Mix the soy sauce and cooking wine together.
6. Swirl a tablespoon of oil into the wok. Once it’s hot, add the ginger, garlic and pepper and sitir-fry for about twenty seconds. Add the beet greens and the ginkgo nuts and cook until they’re done: about 2-3 minutes.
7. Add the rice and stir-fry until it’s heated through. Pour the soy sauce and rice wine mixture over the rice and stir until it’s mixed through.
8. Stir in the eggs, sesame oil and green onion and remove from the heat.
9. Serve in small bowls with soy and chili sauce on the side. Enjoy!
Recipe via Film Stock.
Ginkgo Fridays: Tableware
Kanazawa Lacquer Ware Tiered Food Box, available from b-zenjapan.
Ginkgo Wednesdays: Photography
Image courtesy of Ed from Ohio.
An Arboreal Mystery
On Jane Street in October
I saw three gingko trees
the first is naked to the bony branch
the second is a dance of little golden fans
the third is green as green September
Grace Paley, Begin Again: Collected Poems
Ginkgo Fridays: Paper
Inlaid ginkgo paper from Aiko’s Art.
Ginkgo Wednesdays: Photography
Image courtesy of Van in NYC.
Ginkgo Pattern
By Liisa Reid of Laughing Brook Pottery.
Buddha’s Delight
INGREDIENTS
* 4 dried Shiitake or Chinese black mushrooms
* 1/2 cup dried lily buds
* 4 dried bean curd sticks
* 8 ounces bamboo shoots
* 6 fresh water chestnuts
* 2 large carrots
* 1 cup shredded Napa cabbage
* 4 ounces snow peas
* 1/4 cup canned gingko nuts
* 1 knuckle of ginger, crushed
* Sauce:
* 4 tablespoons reserved mushroom soaking liquid or vegetable stock
* 1 tablespoon Chinese rice wine or dry sherry
* 1 tablespoon dark soy sauce
* 1 teaspoon sugar
* 1/2 teaspoon sesame oil
* Other:
* Vegetable or peanut oil for stir-frying, as needed
* Salt, Accent or MSG to taste
PREPARATION
1. In separate bowls, soak the mushrooms, dried lily buds, and dried bean curd sticks in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the mushroom soaking liquid, straining it if necessary to remove any grit. Remove the stems and cut the mushroom tops in half if desired.
2. Slice the bamboo shoots. Peel and finely chop the water chestnuts. Peel the carrots, cut in half, and cut lengthwise into thin strips. Shred the Napa cabbage. String the snow peas and cut in half. Drain the gingko nuts. Crush the ginger.
3. Combine the reserved mushroom soaking liquid or vegetarian stock with the Chinese rice wine or sherry, dark soy sauce, sugar and sesame oil. Set aside.
4. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok.
5. When the oil is hot, add the carrots. Stirfry for 1 minute, and add the dried mushrooms and lily buds. Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots, snow peas and ginger. Stir in the shredded cabbage and gingko nuts. Add the bean curd sticks.
6. Add the sauce ingredients and bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Taste and add salt or other seasonings as desired. Serve hot.
Ginkgo Fridays: Lighting
Ginkgo tabletop votive stand, via Fine Home Designs.
Ginkgo Wednesdays: Photography
Image courtesy of Églantine.
The Day the Gingko Leaves Fell
I recall that brisk and bracing day:
Yellow golden fans edged in green
Whipping, swirling ‘mid Sol’s heatless ray
And drifting down to lay between
The stalks of grass with random pose
To make mosaics on the lawn
A single day the gods have chose
The gingko’s cloak to mandate gone.
I remember, I think, that chilly day
The skirt shaped leaves upon me lay
As ‘neath the branches I lightly sleep
And life’s clear moments Time’s burglar reaps;
He takes away, I seem to recall,
The fleeting scent of the leaves of Fall
And then the painting behind my eyes,
The light around and within dies.
I recall it, I swear, I know I remember
That bracing wind of late November.
The day the gingko leaves laid down
To rest like me…
©2004-2005 Stuart Dummit
Ginkgo Fridays: Jewelry
Silver enameled ginkgo earrings from Senses Art Nouveau.
Ginkgo Wednesdays: Photography
Image courtesy of IwateBuddy.
Gingko Prince
By Kat Winters, in sterling silver and bronze.
Chicken with ginkgo
Try Kevin Cox’s recipe for chicken with ginkgo:
The half of a chicken consisting of the legs wings and back were cut into bite sized pieces. The back bones were boiled in water to make a stock. This was strained and cooked further with Chinese spinach. At the end a piece of fresh tofu was added. This was served as a side soup.
Broccoli with some of the stock was stir fried as another dish.
The main dish was prepared by steaming the chicken, gingko nuts, fungus and mushrooms. Once this was cooked then shallots, finely sliced ginger, finely sliced fresh chilies were added and steamed a little longer.
The dishes were served with white rice.