1 medium size winter melon - remove skin, discard seeds and cut into bite sizes
10 garlic - remove skin and smashed
3 tbsp wolfberries/kei chi - soaked in water to soften
10 dried black fungus - soaked in water to soften and sliced
1/2 liter vegetable stock (home made, store bought or use the granule type)
Chinese parsley leaves - chopped
1 tbsp olive oil
Pepper and salt for taste
Heat oil and saute garlic very quickly - 2-3 seconds.
Pour in stock and add melon pieces.
Simmer over low heat until melon becomes soft and tender.
Add the rest of the ingredients and continue to simmer for another 3-4mins.
Garnish with parley before serving.
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