San Qi/Siquan Seven/Fujiko Notoginseng leaves -- what do I do with these?
My grandparents have been growing a variety of medicinal Chinese herbs in her garden and right now they're running rampant -- I've been given bundles of them and I have no idea what to do with them. Particularly, I have these thick-leafed greens commonly known in Chinese as san qi (scientific name boussingaultia gracilis miers var) that are mucilaginous and bitter.
Mostly, these just taste REALLY bad -- the combo of bitter and slimy is pretty offputting and there is no way I'm eating them raw in a salad. Ideas on how to cook these? They're supposed to be pretty healthy so I want to give it a try.