Fried meehoon with wolfberry leaves soup

Recipe:

Stir fry meehoon
1 pack meehoon (soaked with filtered water, drained)
1 big brown button mushroom (cut in slices)
1 small piece chicken breast (thinly sliced, marinated with local lemon juice)
2 cloves garlic (chopped finely)
4 shallots (cut in slices)
1 stalk fresh parsley (chopped)
2 cubes cheddar cheese (shredded)
1/2 cup vegetable stock
1 tomato -juiced

(1) Heat up skillet, add in dash of olive oil. Stir fry garlic and shallots till fragrant.

(2) Add in mushrooms and stir fry till fragrant. Add in chicken slices and stir fry till cooked.

(3) Squeeze in tomato juice and close lid to simmer for 2 minutes. Pour in meehoon and stir fry till all mix and cook.

(4) Add in vegetable stock and put to simmer for 5 minutes. Once the water absorbed and meehoon look soft, stir in cheese and parsley. Put to low temperature, stir a while and off fire immediately.

Yields: 2.5 adults portion.

Results: The meehoon tasted a bit hard and dry probably due to insufficient stock or oil.


Wolfberry leaves soup
handful of wolf berry leaves (stalk removed)
handful of wolf berries
4 red dates (seeds removed)
1 black date
1 egg (lightly beaten)

(1) In a saucepan, bring water to boil. Add in black date, red date and wolfberries.
(2) Once the ingredients boil for few minutes, add in wolf berry leaves. When the leaves half soften, add in egg and lightly stir. Off fire in 1-2 minutes. Serve hot to warm.

Yields: 2 adults portion

Variation: Adding chicken carcass, chicken breast or carrot

Results: Simple and tasty.