The Modern Application of Eastern Wisdom: The Practice of Refreshing and Delicious Chinese Weight-Loss Dishes

Vegetable Curry. This is a delicious and satisfying curry perfect for winter. Ingredients: 225g black rice, 990ml vegetable broth, 225g radish (peeled and shredded), 225g potato (peeled and shredded), 225g carrot (sliced), 1 tsp turmeric root, 1 tsp coriander, 1 tsp dill, ½ tsp chili, 2 cloves garlic (peeled and chopped), about ½ tsp salt, 2 bay leaves. First, cook the black rice. Then prepare the curry. Heat 150ml of vegetable broth in a pot, add the vegetables and salt, and heat over medium heat for 5 minutes, stirring constantly, then bring to a boil. Add the remaining vegetable broth, coriander leaves, garlic, and salt. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are cooked through. Add the bay leaves and serve immediately with the black rice.

Cauliflower Curry. Cauliflower is an excellent ingredient for curry, as it imparts a natural, clean vegetable flavor and vibrant color. Ingredients: 225g black rice, 300ml vegetable juice, 1 head of garlic (peeled), 1 tsp dill, 1 tsp cilantro, 1 tsp minced fresh ginger or ½ tsp ginger powder, 1 tsp turmeric root, a pinch of salt, 1 large onion (chopped), 1 cauliflower (chopped), 1 tbsp tomato sauce, 4 large tomatoes (peeled and sliced). First, cook the black rice. In a large saucepan, heat 150ml of vegetable juice, add garlic, seasonings, salt, onion, and cauliflower. Stir and heat over medium heat for 5 minutes. Pour the remaining vegetable juice into the saucepan, add tomato sauce, bring to a boil, reduce heat, and simmer for 15 minutes. Add the peeled and sliced ​​tomatoes, remove from heat immediately, and serve with rice.

Cooking Chinese food is quite simple; you just need to cut the vegetables finely, prepare the seasonings and ingredients in advance, and check on the food frequently while cooking. Chinese food is generally more suitable for adults and has a strong fresh, clean flavor from the vegetables.

Cauliflower, bamboo shoots, and water chestnuts. Rice: 225g black rice, 4 cups water (or twice the amount of rice), 1 teaspoon salt. Seasoning: 1 tablespoon vegetable juice, 1 teaspoon refined cornstarch, 1 tablespoon low-sodium bean paste, ½ cup vegetable juice, 225g cauliflower, chopped, 2 tablespoons bean sprouts, 1 head of garlic, peeled, 1 teaspoon minced fresh ginger, 1 small can of water chestnuts, sliced, 1 small can of bamboo shoots. Put the water and rice in a pot, add salt, bring to a boil, cover, and simmer for 25 minutes, being careful not to stir. While the rice is cooking, prepare the vegetables, mix the seasoning, and set aside. Heat a pan on the stove, add the cauliflower, bean sprouts, minced garlic and ginger, and stir-fry for 3 minutes. Reduce the heat to medium-low, then add the water chestnuts and bamboo shoots. Stir-fry for 2 minutes, add the seasoning, reduce the heat to low, simmer for 2 minutes, and remove from heat. Eat it immediately with rice.

Steamed vegetables and Han-style noodles. This is a high-class dish for entertaining guests, often served at banquets. It is especially suitable for those who prefer a low-salt, low-fat diet. Ingredients: 1 tablespoon fermented soybean paste, 1 tablespoon vegetable juice, 1 teaspoon refined cornstarch, 225g noodles, 250ml vegetable juice, 125g fresh peas (peeled), 225g cabbage (chopped), 225g mushrooms (chopped), 2 medium carrots (chopped), 2 small onions (chopped), 1 small green bell pepper (seed removed and sliced), 1 small red bell pepper (seed removed and sliced), 125g bean sprouts, 1 tablespoon sesame seeds (toasted). First, combine all the ingredients for the seasoning in a bowl. Cook the noodles. Heat the vegetable juice in a pot. When the juice begins to bubble, add the cauliflower, mushrooms, carrots, green bell pepper, and red bell pepper, and stir-fry over high heat for 3 minutes. Add bean sprouts and stir-fry for 1 minute. Then add seasonings, turn the heat down, simmer for 2 minutes, sprinkle with roasted sesame seeds, and serve immediately with noodles.

Rice and Vegetable Stir-fry. This Chinese dish is flavorful and children love it. It's so appealing that people always want more after finishing it. Ingredients: 3 tablespoons vegetable juice, 2 cloves of garlic, peeled, 1 tablespoon minced ginger or ½ teaspoon ginger powder, 3 shallots, chopped, 3 carrots, chopped, 1 green bell pepper, seeded and sliced, 1 red bell pepper, seeded and sliced, 225g cauliflower, chopped, 50g bean sprouts, 1 tablespoon fermented soybean paste, 225g cooked black rice, fresh black pepper. Instructions: Heat the vegetable juice in a pan, then add the garlic, ginger, and shallots and stir-fry for 2 minutes. Add the carrots, green and red bell peppers, cauliflower, and bean sprouts, and stir-fry briefly. Reduce the heat and simmer for 3 minutes. Add the fermented soybean paste and black rice, and continue to stir-fry until the rice and vegetables are well combined and the rice is heated through. Season with black pepper, remove from heat, and serve immediately.