Master Chunyi Lin’s Early Fall Recipe
BENEFITS:
Strengthen the earth energy & support the kidney water energy.
Serves 4
Ingredients
- 1 lb Asparagus cleaned and trimmed, spears cut in half
- 1 Cup soaked, drained Kelp, coarsely chopped
- 1 Cup Diakon Radish washed & chopped in 1 inch pieces
- 2 Teaspoons of Black Sesame Seeds
- 2 TBS Raw Pumpkin Seeds
- 1 TBS finely chopped ginger
- 1 Teaspoon Non GMO Corn Starch
- 1/2 Cup Spring Water
- 1 TBS Raw Coconut Oil
- 1 TBS Sesame Oil
Preparation
- Clean asparagus and snap or cut off coarse bottoms. Cut spears in half and put aside.
- Soak dried kelp, drain well and throw away water. Coarsely chop kelp in bite size pieces.
- Scrub fresh diakon radish and chop in one-inch pieces.
Cooking
- Heat wok or large frying pan on medium high and add coconut oil and ginger.
- Bring to high heat and add asparagus, kelp and diakon and cook on high for just 2 minutes.
- Add 1/2 cup of water and cook for 3 minutes more.
- Lower to medium heat and sprinkle cornstarch on the vegetables and stir well to thicken and make a sauce.
- Remove from heat and add sesame oil and stir well.
- Transfer to a serving plate and top with raw pumpkin seeds and raw pumpkin seeds.
- Add salt and pepper to taste.
The Five Element Meal in Early Fall Energy
September is a transition time from summer’s high yang energy to grounding Earth Energy and into Fall’s Metal Energy.
If you want to explore Earth Energy and foods you can click HERE.
During this transition period, you combine some earth energy foods with some metal energy food.
You can also learn more about the foods of autumn and metal energy by clicking HERE.