[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

Low Carb Chinese Chicken Skillet in Savory Brown Sauce
This is a super versatile recipe that can be used with any combination of meats and vegetables to satisfy cravings for Chinese take-out!

Basic Asian Brown Sauce

2 Tblsp Sesame Oil (or your favorite oil—ghee, coconut oil, or MCT work well)
1 Tblsp fresh garlic (or more)
2 Tblsp fresh ginger (or more)
½ Tblsp fresh turmeric (optional)
3 lbs chicken, cubed

Heat oil in a large skillet or wok. Add garlic, ginger, and turmeric. Heat for a minute or so to get flavors from the spices. Keep skillet on high heat. Add chicken and cook on high heat until browned. Cook chicken for about 20 minutes depending on heat, size of chicken pieces.

Basic Brown Sauce

2 Tblsp Rice Vinegar (no sugar)
2 Tblsp Sesame oil (optional)
½ cup Coconut aminos (or tamari or soy sauce)
1 tblsp Ginger

Add sauce to the chicken slowly and on the side of the skillet so as not to reduce the pan temperature too much. Let chicken simmer in the sauce for 10 to 15 minutes until it’s tender and the sauce reduces. You can also cover the pan and let it simmer to be sure chicken is tender.

Vegetables

1 cup fresh asparagus
1 cup fresh broccoli
1 ½ cup fresh mushrooms
1 cup bean sprouts

½ tsp Glucomannan or Xanthan gum (thickening agent)

When the chicken is browned, add the vegetables, or cook the vegetables in a separate skillet (directions below). Cook the vegetables until crisp tender. When all is done, add ½ tsp of glucamman and stir. Serve over Miracle Rice or cauli-rice and enjoy!

Use your favorite veggies, but mindful of the carb count in each. For this recipe I used asparagus, broccoli, bean sprouts, and mushrooms. Other good options include zuchinni, peppers, snow peas (small amounts), or onion (small amounts).

If you’re using a separate skillet as I did, make another recipe of brown sauce and add it to the vegetables. Keep on high heat and let the sauce reduce. The vegetables are done when they are crisp-tender. You don’t want to the veggies to be too soft. Add to the chicken and enjoy!

Created by Ian Mannarino.

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