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The Culinary Medicine Show with Dr. Colin Zhu, TheChefDoc

Culinary Medicine is the blending and marriage of the culinary arts and the science of nutrition as an application to optimize one’s health & wellness.

1/4 cup low-sodium soy sauce (tamari optional)

1/4 cup freshly squeezed orange juice

6 scallions, greens-only, chopped

1 cup diced jicama, peeled

• 1 cup red cabbage, sliced

2 teaspoons toasted sesame seeds

1 carrot, shaved into ribbons with vegetable peeler, or can use shredded carrot • 1 tbsp tapioca powder (optional)

• 2 tbsp of vegetable broth

• 1 teaspoon fresh cracked pepper

• 1/4 cup of organic cilantro, minced for garnishing

Equipment:

1 skillet

1 heat-resistant spatula, 1 slotted spoon

2 rectangular serving plates or platters

Procedure:

1. Take two leaves and nestle one on top of another to form one boat. Place on a platter and do this for the remaining leaves for a total of 8 cups.

2. In a skillet, heat the broth on high heat for 1-2 mins. Add the tofu, mushrooms into the pan. Grate the ginger into the mixture and add the whites-only scallions into the skillet. Cook until tofu is light brown, stir occasionally. Cook for 5 minutes.

3. Add the soy sauce and fresh orange juice. Cook for another 5 minutes until sauce thickens. Mix 1 tbsp of tapioca with water and pour in. Stir