[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Stir Fry Chicken in Bean Sauce

Welcome to Xiao’s Kitchen – A cooking channel dedicated to creating some of the world’s best Asian dishes

Ingredients:
350g Chicken Breasts
150g Cucumber
50g Red Pepper
3 Cloves Garlic
10g Ginger
1 Egg White
5ml Dark Soy Sauce
10g Yellow Bean Sauce
5ml Cooking Wine
1 Tsp & 20ml Water Mix
3g Cornflour
2g Sugar
2g Chicken Powder
Salt to Taste

Method:
1. Finely chop the ginger and garlic
2. Cut cucumber into half length way, remove the centre flesh and cut into about 1cm cubes
3. Cut red pepper into cubes as same size as the cucumber
4. Cut chicken into cubes as same size as the pepper
5. Place chicken into a mixing bowl, add pinch of salt, cooking wine, egg white, 1 Tsp cooking oil, cornflour and half of the chicken powder. Mix well and leave to marinate for 5 minutes
6. Heat half litre of oil in the wok
7. Place chicken into the hot oil, stir and fry for 2 minutes
8. Then add the cucumber and pepper into the hot oil, fry for 20 seconds, remove from oil and drain
9. Keep about 1 Tbsp of oil in the wok and discard the rest
10. Place ginger and garlic into the wok and fry for few seconds on high heat
11. Add the yellow bean sauce, 20ml of water and stir
12. Add sugar and the remaining chicken powder. Stir to ensure the sauce is mixed well and bring to the boil
13. Add the chicken, cucumber and red pepper, soy sauce, cornflour mix. Stir fry for 1 minute
14. Place onto a dish and serve

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For more of my Asian recipes please click below:

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