Delicious Jiaogulan Recipes - Not Just for Drinking

Jiaogulan tea offers many benefits, especially when consumed 2-3 times daily.  Enjoy a cup with each meal or whatever suits your schedule.

Jiaogulan Tea

To make jiaogulan tea, add 1 teaspoon of the jiaogulan herb to a cup of hot water and steep for 2-3 minutes.  Distilled water is always recommended, but use what you have.  Unlike many other teas, it is recommended to only steep jiaogulan once to get the most flavor and health benefits from your tea bag. 

The native Chinese enjoy this tea on a regular basis and feel that it enhances longevity and vitality.  Why not enjoy this throughout the day!

Jiaogulan and Mushrooms

Jiaogulan can add a slight sweetness with a hint of a smoky flavor to mushrooms. 

Flavoring Mixture:

1 teaspoon whole cloves

4 cinnamon sticks

1 bay leaf

4 slices fresh ginger root

2 tablespoons cracked whole black peppercorns

1 tablespoon coriander seeds

½ cup Jiaogulan powder

½ cup brown sugar

½ cup dry rice

Mushrooms:

½ pound shitake mushrooms, chopped

4 cloves garlic

1 teaspoon soy sauce

Fresh black pepper

Chopped chives for garnish

Olive oil

Directions:

Line your wok with aluminum foil and place the prepared Flavoring Mixture in the center.

Mix together all ingredients in the mushroom mixture, coating the mushrooms in the ingredients.

Place the wire rack into the wok and cover, turning the heat flame to high until you see smoke when removing the lid.

Reduce the flame to medium and place the mushrooms onto the rack, smoking for approximately 5 minutes.  Remove mushrooms and season as desired with salt and pepper…Enjoy!

Jiaogulan Poached Pears with Creamy Pistachio Sauce

4 Asian Pears

2 cups brewed Jiaogulan tea

2-inch fresh ginger root, peeled and sliced

1 sprig fresh mint

1 cup sugar

Grated Lemon Peel from one lemon

Creamed Pistachio Sauce:

½ cup buttermilk

1 teaspoon maple syrup

1 cup plain yogurt

1 cup shelled, chopped pistachio nuts

Chill 4 dessert dishes.  Peel and core pears, set aside.  In a medium saucepan place jiaogulan, sugar, lemon, mint and bring to a boil, stirring until sugar is completely dissolved.  Reduce heat to simmering and add peeled pears.  Cook for fifteen minutes and remove from heat.  Set aside to cool.

In a separate bowl whisk the yogurt, maple syrup and buttermilk together.  Fold in the pistachio nuts and place in the refrigerator to chill.

Drain the liquid from the poached pears and place pears in dessert dishes.  Add sauce on top, garnish with fresh mint.  Chill until ready to serve.

Jiaogulan Infused Peach Sorbet

Place 4 sundae goblets into freezer to chill.

1 cup water

4 tablespoons jiaogulan tea

juice from one lemon

2 cups fresh peached, peeled and pureed

2 cups sugar

Garnish:

Mint leaves

Chopped peaches

Brew 1 tablespoon jiaogulan in 1 cup water and steep for 2 minutes.

Heat remaining water and sugar to a boil.  Remove from heat and allow to cool for five minutes, then add the remaining 3 tablespoons jiaogulan tea, peach puree, lemon juice.  Place in ice cream freezer and mix until firm.  Serve in chilled goblets.