Recipe Update: Chinese New Year Organic Soup Stock & Organic Yu Shang

Dear Friends,

Thanks for joining us in the event today. We hope that you enjoyed the event and we promise that there will be more activities coming in the near future. Here we put up the recipes of the food we made in our store today. Wish you have a prosperous new year!

Green steamboat vegetable stock

Use healthy organic ingredients from Zenxin for this delicious steamboat stock!

You will need:
2 tbsp extra virgin cold pressed olive oil
75g butter
300g onions
350g celery
500g broccoli
200g carrots
40g ginger (old, sliced ~ 20 slices)
1 tsp sea salt
3 litres water
2 pkts Muso kombu-shiitake dashi

Preparation:
Thinly slice all the vegetables. Add the olive oil and then the butter to a large saucepan and heat gently. (Tip: olive oil stops the butter burning) Then add the onions, celery, broccoli and carrot and sauté. Stir and turn until onions become glassy and golden. Add the water and ginger and bring to the boil. Simmer the resulting stock for about an hour. Taste and adjust seasoning adding the dashi powder. Take a nut milk bag and strain the stock. Use this basic stock for your steamboat, adding delicious Zenxin Asian greens chopped into bite-size portions for your fresh phytonutrients. (The stock can also be stored overnight in a jar in the fridge for the next day.)

Spicy red steamboat vegetable stock

2 tbsp extra virgin cold pressed olive oil
75g butter
1 ½ heads garlic
400g sweet potato
200g leek
20g red bell pepper (roasted, skin removed)
2 jalapena peppers (roasted, skin removed)
3 bruised stalks lemon grass
1 tsp sea salt
1 tsp molasses sugar
3 litres water
2 pkts Muso kombu-shiitake dashi

Preparation:
Halve the red pepper and Jalapeña peppers and place in an oven proof dish to grill for ~20 minutes at 160° C. When the skin has blistered, allow to cool and peel off skin and set flesh aside.  Thinly slice all the vegetables. Add the olive oil and then the butter to a large saucepan and heat gently. (Tip: olive oil stops the butter burning) Then add the garlic, sweet potato, and leek and sauté. Stir and turn until garlic become glassy and golden and the sweet potato softens. Add the peppers and lemongrass then the water, salt and sugar and and bring to the boil. Simmer the resulting stock for about an hour. Taste and adjust seasoning adding the dashi powder. Take a nut milk bag and strain the stock. Use this basic spicy stock for your steamboat adding delicious Zenxin Asian greens chopped into bite-size portions. You can also increase the heat with some of our delicious chilli sauces.

Organic Yu Shang