1 medium size winter melon - remove skin, discard seeds and cut into bite sizes 10 garlic - remove skin and smashed 3 tbsp wolfberries/kei chi - soaked in water to soften 10 dried black fungus - soaked in water to soften and sliced 1/2 liter vegetable stock Chinese parsley leaves - chopped 1 tbsp olive oil Pepper and salt for taste
Heat oil and saute garlic very quickly, 2-3 seconds.
Pour stock inside and add melon pieces.
Simmer over low heat until the melon becomes soft and tender.
Add the rest of the ingredients and continue to simmer for another 3-4mins.