Stir-fried Shredded Chicken and Beansprouts with Wolfberry

Beansprouts are a distinctively oriental vegetable, they don't have a long shelf life and usually consumed within a couple of days after cultivation or of purchase. To clean bean sprouts, drop into a basin of clear water, lift handful of bean sprouts out of the water and place in a colander, leaving behind the bean cases and broken off roots. Do not soak bean sprouts because they will exude water when cooked.

120 g Chicken breast 350 g Bean sprouts 10 g Chinese Wolfberry 1 Egg white 6 g Salt 3 g Chicken bouillon

5 g Sesame oilangiesrecipes 5 g White vinegar 15 g Spring onion, shredded 1 tsp Cornstarch 20 g Vegetable oil

1. Wash and drain bean sprouts. Rinse the Chinese wolfberries, drain and set aside. Thinly shred the chicken breast. Add in cornstarch and egg white. Mix well.
   
   
2. Heat oil over high heat. When it begins to bubble, drop in shredded chicken and stir to separate. Remove when they turn white. Pour out oil.
   
   
3. Leave 1 tablespoon of oil in the wok. Add in drained bean sprouts and wolfberries, stirring briefly, add salt, vinegar chicken bouillon and shredded spring onion, stir for a couple of minutes. Return the shredded chicken to wok, stir to mix well. Drizzle in the sesame oil, stirring briefly, and transfer to a serving plate.

Snow Fungus Wolfberry Soup

Snow fungus, or white fungus, contains iron, vitamin C, calcium and phosphorus. Stewed snow fungus lubricates the colon and stimulates peristalsis. They aid blood production and bring more circulation to the skin to give you a moisturized-complexion. That's part of the reasons that we eat lots of them in China. Snow fungus is also believed to be beneficial for the lungs, effective in healing dry cough and clearing heat in the lungs. They can be prepared with gingko, pears, Chinese dates, lotus seeds, or wolfberries.


Good quality snow fungus has a pale and yellowish white color. It is often used in soups and desserts. The consistency of a stewed snow fungus soup should not be watery but viscous.

• 15 g Dried white fungus
  
  
• 1 tbsp Chinese Wolfberriesangiesrecipes
  
  
• 4 cup Water
  
  
• Honey or rock sugar

1. Soak white fungus in water until soft, about 10 minutes. Rinse the wolfberries. Cut off any hard parts from the white fungus and discard.
   
   
2. Place the softened white fungus and wolfberries in the pot of your electric pressure cooker. Fill in the water, close the lid and turn the knob to soup cycle. After cooking is done, it will release steam naturally. Do not try taking the lid off until the pressure release completely.
   
   
3. The soup tastes best when served cold. Sweeten the soup with honey or rock sugar syrup to taste. I usually drink them without adding any sugar. However, you can add papaya, pears or pineapple to the soup, so that the soup will taste sweet and refreshing.

Asparagus with Wolfberries in Stock

Wolfberry, (other names like Chinese Wolfberry, Goqi ) a Powerful Antioxidant, has been highly regarded as one of the foremost nutritional and therapeutic plants in China. It can be used to nourish a weak body, improve vision, and promote longevity. Chinese Wolfberry contains compounds known as "lycium polysaccharides", which is highly effective in promoting immunity. TCM (Traditional Chinese medicine) uses Chinese Wolfberry to treat diabetes, hypertension, fever, malaria, and cancer. It's also used for improving circulation, erectile dysfunction, dizziness, an eye tonic for blurred vision and tinnitus.

If you interested in TCM and wants to know more about Goqi, check Traditional Chinese Medicine Health out.

• 250 g Asparagusangiesrecipes
  
  
• 1 tbsp Corn oil
  
  
• 200 g Stock
  
  
• 1/2 tbsp Chinese wolfberriesangiesrecipes
  
  
• 3 slice Ginger root
  
  
• 1/2 stalk Spring onion
  
  
• 1 clove Garlic
  
  
• 1/3 tsp Salt
  
  
• 1/2 tbsp Cornstarch
  
  
• 1/2 tbsp Water
  

1. Peel the rough skin off the asparagus and trim them into even stalks. Rinse and put them in a pot of salted boiling water. Blanch briefly and remove. Slice the ginger, onion and garlic. Clean the Chinese wolfberries with water. Drain.
   
   
2. Heat the corn oil in a skillet until hot. Add in sliced ginger, onion and garlic, stirring until aromatic, and pour in the stock. Bring it to a boil. Put the asparagus into the stock, and season it with the salt.
   
3. Transfer the asparagus into a serving dish, discard the ginger, onion and garlic. Add in Chinese wolfberries and let cook briefly. Dissolve the cornstarch in water and drizzle into the soup. Cook on strong heat until it thickens. Pour over the asparagus and serve immediately.