Mustard Greens with Goji Berries
IngredientsServes 4 to 5
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) minced garlic
2 tsp (10 ml) organic, low-salt chicken bouillon paste/base
1 tbsp (15 ml) dried goji berries
¼ cup (60 ml) + 1 tbsp (15 ml) water, divided
1 tsp (5 ml) cornstarch
1 lb (500 g) mustard greens, blanched and shocked in ice water (Can substitute another type of Asian green if mustard greens not available)
- Heat a wok or large saucepan over medium-high heat. Add vegetable oil and garlic and stir-fry until fragrant, about 30 seconds) Add chicken bouillon, goji berries and ¼ cup (60 ml) water. Bring to a boil, then reduce heat to simmer. Make a slurry with remaining water and cornstarch. Add slurry to pot and stir to combine. Cook over low heat until sauce has thickened.
- Add greens and increase heat to high. Cook, stirring frequently, until greens are hot. Serve immediately.