Pork with Chinese Yam and Wolfberries Soup
Greens, Mushrooms and Vegetarian Chicken
- 20 slices (about 100g) of Chinese Yam (wàaih-sâan)*
- 20 g (about 3 tbsp) dried wolfberries (géi-jí)* also called Goji berries
- 10 dried longan pulp (lùhng-ngáahn-yuhk or yùhn-yuhk )* [literally means: dragon-eye-meat].
- 1 tbsp black fungus (wàhn-yíh)* [literally means: cloud ear]
- 5 dried Chinese mushrooms
- 250 g lean pork
- ¼ dried tangerine peel, (cháhn-pèih)**
- 4 slices of fresh ginger
- Salt to taste
* Photos of dried products on blog posted on March 18.
** Photo of tangering peel on blog posted on Feb. 19.
- Wash the Chinese yam, dried longan pulp and wolfberries clean.
- Soak black mushrooms and black fungus until soft and wash them clean.
- Wash the pork clean, scald it in boiling water.
- Soak dried tangerine peel until soft.
- In a large pot bring 6 bowls of water to a boil; put all the ingredients in.
- Bring to a boil again; cook over high heat for ½ hour.
- Reduce the fire to medium heat and boil for ½ hour more. Reduce the fire to mild heat and boil for another 1 hour.
- Add salt to taste before serving.
2) Greens, Mushrooms and Vegetarian chicken
- 150 g straw mushrooms chóu-gû
- 100 g sweet peas
- 100 g long beans
- 1 small carrot
- 1 shallot, finely sliced
- 1 clove garlic, minced
- 1 roll vegetarian chicken sò-gâi*, sliced thickly
- 1 tbsp rice wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 1 tsp of sesame oil
- 1 tbsp boiling water
- Salt and ground black pepper
- Blanch long beans and mushrooms separately. Drain.
- Heat oil in frying pan; stir fry shallots and garlic golden brown.
- Add vegetarian chicken. Stir in for a while. Remove from pan and put aside.
- In the same pan stir-fry sweet peas and carrots for 10 minutes; then add mushrooms and long beans in. Add salt.
- Cook over low heat for a few minutes or until tender. Sizzle in wine. Return vegetarian chicken mixture. Simmer over low heat 2-3 minutes longer.
- Add sauces and cornstarch blended with sesame oil and water, salt and pepper.
Note: I buy excellent sò-gâi at "Syuh-gei" a specialist shop located on Yu Chau Street in Sham Shui Po (friend's recommendation). Vegetarian chicken can also be bought at the wet market and the supermarket.
3) Indian lettuce - yaùh-mahk-choi
- 300g Indian lettuce*
- 2-3 cloves of garlic
- 2 tbsp vegetable oil
- Wash lettuce well; drain.
- Heat oil in frying pan.
- Add Indian lettuce; stir-fry with garlic until soft but still bright green.
- Add salt to taste.
- Transfer to a dish and serve hot.