Participants:
Series Code: AL
Program Code: AL000220B
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00:01 Well, welcome back. Welcome back.
00:02 We're so excited to be able to do this recipe. 00:04 Yes, we are, baby. 00:05 It's a stir fry, mixed vegetable recipe. 00:07 Let's go to the ingredients. Okay. 00:34 All right, this is our wok cooking. 00:36 We're now cooking with the wok and I love wok cooking. 00:38 The wok is red. The wok is red. 00:40 We have red on and we're going red. 00:43 For the ladies. 00:44 For the ladies, for the ladies. 00:45 For the men too though. And pour in the oil. 00:48 If you gonna do wok cooking, you don't have to worry about 00:50 a lot of the, you know, oil and stuff 00:52 and then also the vegetables will get real, real done. 00:55 Okay. That's why I like it. 00:56 So we're gonna go ahead 00:57 and start up by just putting in our carrots. 00:59 Oh, it's hot. 01:00 It's ready to go. It's ready to go. 01:01 I need to move that, am I a little bit or? 01:03 No, I'm gonna do like this. Okay. 01:05 Okay, and then I'm gonna go head on 01:07 and put in our portabella mushrooms. 01:09 And, Curtis, talk a little bit about 01:10 those portabella mushrooms there? 01:12 Yeah, mushrooms has a lot of medicinal properties. 01:15 As of late the portabella, 01:18 shiitake reishi those kind of thing. 01:21 Two things in particular, anticancer properties 01:24 and it boosts the immune system, 01:26 the T cells, the T killer cells. 01:28 So I know in Huntsville, they have the people growing 01:33 mushrooms like a mushroom club 01:34 where they have their own trunk, 01:37 the tree trunk whatever they have mushrooms growing 01:38 so it's good for the immune system also 01:41 to fight cancer cells. 01:43 Yep, yep, yep. 01:44 And we're gonna go ahead and put in our snow peas. 01:47 Snow peas. 01:48 Okay, this will always makes it nice and attractive also. 01:50 Now snow peas-- Are we going peas? 01:53 No, I didn't do snow peas, I didn't do those. 01:56 We're doing Kentucky Wonders. What are we doing? 01:58 We do the Kentucky Wonders and we did a Contenders. 02:02 Those two, matter of fact I'm excited 02:04 because I can't wait to see what's happened 02:06 when we left, when we left to come over-- 02:08 Yeah, I've been gone for-- 02:09 We've got people kind of keep an eye on the garden, 02:10 so don't tell them where we live, 02:11 'cause they might go and get them right now. 02:13 That's right, you know, they know we're going. 02:15 And now I'm gonna use also, 02:16 we can use this one here, go ahead and put that in this. 02:18 But they don't know what time we're taping this show. 02:21 So about the time they sees us then we're already back home. 02:26 Yeah, that's true, that's true. 02:28 I use the napa cabbage onions also, 02:31 it's very, very beautiful. 02:34 It's also light in texture than regular cabbage as well. 02:37 All right, or they'll call Chinese cabbage, 02:40 you'll see the word napa 02:42 or you'll see the word Chinese cabbage, 02:43 that's the one you want to be 02:44 using for this particular recipe. 02:45 Is this the same? Same word. 02:47 Depends on how the store wants to write it up, okay? 02:49 Now what's the difference between Chinese cabbage 02:52 and just regular cabbage? 02:53 Regular cabbage is regular, it's hard, 02:55 you know, this is soft, very, very soft in texture. 02:58 Okay. Okay. 02:59 Now you're gonna go ahead and sprinkle on to that though, 03:01 little bit of the salt, 03:02 go head on and sprinkle right in. 03:06 Okay. Okay. 03:07 Stir it up and of course 03:08 the salt brings out the hidden flavor 03:11 of each of the individual vegetable stuff there. 03:13 There's a nice aroma to it. 03:15 Now we're gonna ahead and put the fructose in. 03:17 Okay. All right. 03:21 It'll be a very good dish right here, baby. 03:23 Kind of a sweet and mellow kind of a texture 03:28 and then lastly we're gonna go ahead and put in the water. 03:31 Little bit of water. Okay, okay. 03:37 And what I'm gonna do is gonna put a lid on it. 03:39 And you know what we're gonna do, 03:40 we're gonna put that lid on. 03:42 One of the things I like about this particular one is, 03:44 when I put the lid on top of it, 03:46 it's going to just simmer a little bit, okay? 03:48 So I'm gonna put that on 'cause Curtis just asked me 03:52 a question about regular cabbage versus 03:55 the Chinese or the napa cabbage? 03:56 Yeah, Chinese, yeah. All right. 03:57 And usually when you're doing any kind of oriental food, 03:59 you know, then of course 04:00 and you're talking about cabbage, 04:01 normally you're talking about the napa 04:03 and or Chinese cabbage, 04:04 it looks just like, almost like... 04:08 celery leaves, they have celery leaf kind of open up and fan, 04:11 I should have brought one to the show but did not, 04:13 but when you go to the store, you'll be able to see it, okay. 04:15 And I love it when it's time to do 04:17 oriental cooking to use that one. 04:19 Now, on our show before 04:20 we've actually done stir fried cooking. 04:23 We've done tofu with it. We've actually done tempeh. 04:27 We've done a lot of different things like 04:28 for a meaty portion over this particular one here 04:31 just has the vegetables in it as well 04:32 and portabella is gonna serve 04:34 as that that texture in your mouth 04:36 when you talk about that meat flavor. 04:37 Okay, now the cabbage, Chinese cabbage, 04:41 does it taste differently than...? 04:43 Totally different, it's mellow. 04:44 It does not have this, it's almost like lettuce. 04:47 But is heavier than lettuce. Okay, okay. 04:49 But the nutritional content is... 04:51 Oh, now the nutritional content is definitely one on point. 04:54 This is same as cabbage. Right. 04:55 Okay, all right. Snow peas-- 04:57 Is it part of the cruciferous family? 05:01 Probably because it's in the cabbage family, all right. 05:04 Right, yeah. Yeah, yeah. 05:05 You trying to trick me? 05:06 No, no, I'm trying to, I just ask you a question, you know? 05:09 'Cause you know that somebody's gonna 05:10 send a message on that one. 05:12 Is it not cruciferous? 05:13 Probably is because it's cabbage. 05:15 It's part of cabbage family. 05:16 Yeah, yeah, so it has anticancer properties as well. 05:18 But also dinner was to go rare 05:21 the vegetables or whole grains, legume, 05:25 this is what cleans out the arteries. 05:27 Again women-- the normal artery size 05:31 is the size of spaghetti, 05:33 a woman has just a little bit smaller. 05:35 So when a woman gets a heartache or a stroke, 05:37 of course it's gonna be more fatal than man 05:40 and particularly younger women, 05:42 minorities, under the age of 45, 05:45 we mentioned before in the living room 05:48 the dizziness and headaches, 05:50 I mean, they actually sent these women home, 05:53 assuming they had vertigo or headache or whatever 05:56 and actually had a stroke, 48 hours or seven days later 06:04 after they were sent home, 06:06 and they were just simply misdiagnosed. 06:07 So therefore we don't want you women to get to that point 06:11 where we want to go ahead 06:12 and increase your fruits and vegetables, 06:14 whole grains, legumes, 06:16 and clean out the coronary arteries, 06:18 carotid arteries thereby 06:20 you won't have those symptoms at all. 06:21 This is a quick and easy recipe to do 06:23 and you know what, when we come back, 06:24 we're gonna show them the final product 06:25 and we're gonna have a little prayer then. 06:27 Yes. Well, then so stay by. |
Revised 2015-02-26