Cucumber Salad with Mixed Greens
Salad
- Good Nature Baby Spinach Mix
- Good Nature Baby Rocket Mix
- Good Nature Crisp Lettuce Mix
- Good Nature Oriental Salad Mix
- Good Nature Herbs Salad Mix
- Good Nature Cucumber, thinly sliced
- Good Nature English Cabbage, chopped
Dressing
- 2 tbsp Simply Natural Organic Soy Sauce
- 2 tbsp Simply Natural Organic Sunflower Olive Oil
- 1 tbsp Simply Natural Sesame Oil
- 2 tbsp Simply Natural Organic Brown Rice Vinegar
- 1 tsp Simply Natural Matsutake Seasoning
- 1 tsp Simply Natural Organic Vitex Honey
- Juice of 1 lemon
Instructions
- Slice: Thinly slice cucumber using a mandolin or knife, and place in a large container.
- Add: Pour dressing ingredients over the cucumber.
- Toss: Seal the container and shake until well mixed.
- Serve: Enjoy the salad directly from the container using chopsticks.
Cabbage Rolls
Filling
- 3 pcs Chinese cabbage
- 50 g glutinous millet
- 120 g water
- 1 tsp shallots, chopped
- ½ tsp garlic, chopped
- ½ tsp ginger, minced
- 3 (15 g) shiitake mushrooms, soaked and chopped
- 20 g carrots, diced
- 20 g green capsicum, diced
- 8 g wolfberries
- 10 g dried longan
- 1 tsp sesame oil
- ½ tsp matsutake mushroom seasoning
- Dash of pepper
Sauce
- 2 cloves garlic, sliced
- 3 shallots, sliced
- 4 slices ginger
- 200 g water
- ½ tsp sesame oil
- 1 tsp matsutake mushroom seasoning
- 1 tsp corn flour + 2 tsp water (optional)
- Wolfberries for garnish
Instructions
- Blanch the Chinese cabbage in hot water until softened. Set aside.
- Soak the glutinous millet in water for at least 1 hour.
- Add 2 tsp oil in a heated pot and sauté shallots, garlic, and ginger until fragrant.
- Stir in mushrooms, carrots, and capsicum; sauté briefly.
- Add the soaked millet and 120 g water. Bring to a boil, then reduce heat and simmer until almost dry (about 15 minutes). Stir in seasonings.
- Divide the filling into 3 portions. Use the blanched cabbage leaves to wrap the filling.
- In a pot, combine garlic, shallots, ginger, and 200 g water. Bring to a boil and simmer for a few minutes. Stir in sesame oil and matsutake seasoning.
- Place the cabbage rolls on a plate, pour sauce over, and steam for 30 minutes.
- Serve garnished with wolfberries.
Capsicum Chicken Stew
Ingredients
- 50 g red capsicum, cut into 9 pieces
- 50 g yellow capsicum, cut into 9 pieces
- 50 g green capsicum, cut into 9 pieces
- 1 clove garlic, minced
- 1 piece tau kwa (firm tofu), cut into 16 pieces
- 150 g chicken, cut into cubes
- 200 g water
- 1 tsp matsutake mushroom seasoning
- 1 tsp corn flour + 2 tsp water (optional)
Instructions
- Fry the tau kwa until light brown. Set aside.
- In the same pot, add oil and sauté garlic briefly, then add capsicum. Fry briefly.
- Add water, bring to a boil, then lower heat and simmer for 5-8 minutes.
- Stir in the fried tau kwa and chicken. Cook for another 8 minutes or until chicken is done.
- Add matsutake mushroom seasoning and stir.
- Before serving, make a slurry with corn flour and water to thicken the sauce.