CHINESE THOUGHTS

'NEE HOW' (that's hello in Chinese!)
5 years ago I travelled to China and completed a 60 mile walk along the Great Wall for a fantastic cause - Breast Cancer Care. I met some amazing ladies, and sadly, not all are here today.
However some of the friends I made have organised a reunion up in Edinburgh this weekend, and I am really looking forward to catching up and remembering our fantastic adventure!
Not least our visit to 'Snack Street' in Beijing, where a weird and wonderful assortment of food was cooked by the roadside on skewers - only the very brave tasted! To this day we are still not sure what it all was.
If you are thinking of cooking more traditional Chinese food, don't forget the PAK CHOI (chinese cabbage). There are green and white varieties of this leafy vegetable. It's packed full of vitamin C, beta-carotene and folic acid. Pak choi is wonderful added to stir fries, soups and noodle dishes, but add the crisp stalks first as they need a little longer cooking time than the soft leaves.
You can also eat it raw in salads - it has a mild, slightly mustardy taste.

I'm off to do my packing now - 'ZAI JIAN' !

Bev