| Barley Recipe: |
| |
| Beef and Barley Stew with Chu Hou Paste (4 serves) |
|
| Ingredients:
|
| 500 |
g |
Beef Tenderloin, 1 inch cubes |
| 1/4 |
cup |
Pearl barley |
| 1 |
tablespoon |
Canola oil |
| 5 |
cups |
Water |
| 1/2 |
medium |
Turnip, cubes |
| 2 |
medium |
Carrot, cubes |
| 1/2 |
large |
Onion, diced |
| 1 |
large stalks |
Celery, sliced |
| 2 |
slices |
Ginger |
| 2 |
stalks |
Green onion |
| 2 |
tablespoon |
Lee Kum Kee Chu Hou Paste |
| 1/2 |
teaspoon |
Lee Kum Kee Freshly Minced Garlic |
Cooking Method:
- Heat oil in hot pot over medium heat, add
ginger, green onion and beef, and stir until beef is browned on
both sides.
- Add barley and water and bring to a boil.
- Add other ingredients into the pot and bring
to a boil again.
- Simmer for 1 1/2 to 2 hours over small to
medium heat, until vegetables are tender.
- Add salt and pepper to taste.
References:
- Behall KM et al. Blood Lipids and Barley
Beta-Glucan, Amer J Clin
Nutr 80:1185-93, Nov. 2004
- Pick ME, Hawrysh ZJ, Gee MI, Toth E, 1998.
Barley Bread products improve
glycemic control of type 2 diabetes. Int J Food Sci Nutr Soc 62:143-9.
- Burley VJ, Blundell JE, 1995. Dietary fiber
and the pattern of energy intake.
In Dietary Fiber in Health and Disease, Kritchevsky, D., Bonfield,
C.,eds,
Eagen Press: St Paul, 243256.
Written by: Sylvia See Way Lam APD |
 |
|
