Eating with moderation is one important concept to remember and adhere to when it comes to consuming certain foods such as gingko nuts. Raw gingko nut meat contains a toxin known as 4-0-methylpyridoxine (MPN). This toxin can be reduced by proper preparation and cooking. However, due to a potential for toxicity it is not recommended to eat large quantities of these nuts in one sitting or over a short course of time. I found a research paper that describes the ginkgo nut in detail: http://arboretum.agnesscott.edu/wp-content/blogs.dir/4/files/2012/05/Ginkgo_Biloba_del_Tredici.pdf
1 Tbsp olive oil
3 garlic cloves, minced
3 scallions, trimmed roots and cut into 2-inch lengths
1 Tbsp fresh grated ginger
1/2 small white onion, sliced in wedges
10 oz sweet peas, ends trimmed and tough fiber string removed from the sides
8 oz extra small young corn
1/4 C goji berries, soaked in water for 5 minutes, rinsed a few times
1/2 C gingko nuts, rinsed
4 oz seafood mushrooms
1/3 C water mix with 1 tsp cornstarch
1/8 tsp salt
1 Tbsp oyster sauce
1) Heat a large pan over medium high heat. Add oil.
2) Stir in garlic, scallions, ginger, and onion. Saute for about 2 minutes or until the onion is translucent.
3) Add peas and saute about 2 minutes. Add corn and goji berries. Saute about a minute.
4) Add gingko and mushrooms. Saute about 2 minutes.
5) Add water and cornstarch mixture, salt and oyster sauce. Saute about another 3-4 minutes or until everything is mix.
*I washed my goji berries since I have no idea how they were dried. I am always a bit skeptical about how clean things are especially for items that I have not dried myself.
|green gingko leaves turn a beautiful|
vibrant yellow in the Fall (in Boston Common)
|ginkgo tree and leaves in the Fall|
(seen in Boston Common)