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