Today, I’d like to introduce you to two ingredients that you might not usually cook with: goji berries and enoki mushrooms.
Goji berries have been gaining popularity recently, and you’ll now find them in more health food stores and supermarkets. Research suggests they’re rich in antioxidants and offer a range of health benefits. If you’ve never tried them before, goji berries have a sweet and tangy flavor, somewhat similar to cranberries. They’re typically sold dried, so before using them in salads or other dishes, it’s best to rinse and soak them in warm water for a few minutes. You can also enjoy them as a warm drink by steeping the berries in boiling water.
Enoki mushrooms are available fresh or canned at many Asian markets, but I personally recommend using the fresh variety. They have a delicate flavor that’s often lost in the canned version. Before cooking, rinse them gently and pat them dry with paper towels.
Hope you enjoy this new recipe.
Dried goji berries
Soak dried goji berries in warm water
for 10 to 15 minutes
Trim off the stems that are attached to Enoki Mushrooms
Ingredients
4 cups cabbage - shredded
200g enoki mushrooms
1/4 cup goji berries - soaked and drained
5 garlic cloves - minced
3 tablespoons olive oil
1/2 cup vegetable broth
Pinch salt
Directions
- Heat oil in a frying pan over medium heat.
- Saute garlic. Add cabbage and stir-fry for about one minute.
- Add vegetable broth and goji berries to the cabbage.
- Cook until cabbage becomes translucent.
- Add enoki mushrooms and mix well.
- Season with salt.
- Remove from heat. Serve immediately.
