This is a print preview of "Old Cucumber And Kei Chi (Wolfberry) With Gingko Nuts Soup" recipe.

Old Cucumber And Kei Chi (Wolfberry) With Gingko Nuts Soup Recipe
by Navaneetham Krishnan

Old Cucumber And Kei Chi (Wolfberry) With Gingko Nuts Soup

profound in healing properties and taste: natural sweetness of kei chi/wolfberries, soft texture of old cucumber and contrasting crunch of lotus nuts.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: China Chinese
Cook time: Servings: 4 person

Goes Well With: starter, with rice

Ingredients

  • 1 medium size old cucumber - rinsed and sliced. Just scrape the
  • skin a little and leave it.
  • 100g prepared ginkgo/lotus nuts (canned or vacuum packed)
  • 2 tbsp kei chi/wolfberries - soak to soften
  • 5 Garlic - crushed
  • 1 inch ginger - sliced
  • 1/2 liter vegetable stock
  • 1 tsp black pepper seeds
  • A pinch of black pepper powder
  • 1 tbsp of oil
  • Salt for taste

Directions

  1. Sauté ginger and garlic in oil
  2. Add pepper seeds, cucumber and stock.
  3. Stir and let it simmer over low heat.
  4. When heated through, add nuts, kei chi and salt.
  5. Simmer for another 3-4 minutes before removing from heat.
  6. Sprinkle black pepper and coriander leaves (optional) before serving