Cultured Greens - We Care for Your Wellness

Simmered Zucchini with Tomatoes

Ingredients:
450 grams of zucchini slices
100 grams of onion slices
2 clove garlic, smashed and minced
1 teaspoon of dried leaf basil
1 cup of chicken broth
2 to 3 tablespoons of lemon juice
30 grams of diced tomatoes with juice
A little salt and pepper, to taste

Cooking Method:
1.	Combine the zucchini, onion, garlic, basil, chicken broth and lemon juice in a large saucepan and bring to a boil.
2.	Lower the heat, cover up the saucepan and let the mixture simmer for 10 minutes.
3.	Uncover the saucepan, add in the tomatoes and continue to let the mixture simmer for another 5 minutes.
4.	Add salt and pepper to taste. Serves 4 to 6 diners.

Lotus Root Tempura Delight

Ingredients: Serves 4
7 0unces (200g) lotus root
½ pound (115g) ground chicken
Oil for deep-frying
[A]:
1 teaspoon rice vinegar
3 cups water
1 teaspoon salt
[B]:
1 teaspoon soy sauce
1 teaspoon sake
1 teaspoon ginger juice from grated fresh ginger
1 egg yolk
2 teaspoons cornstarch
[Tempura Batter]:
1 egg white
¼ cup cornstarch dissolved in 1 table spoon chilled water
2 tablespoons minced parsley sprigs

Cooking Method:
1.	Peel lotus root, slice into ½ inch (1.27cm) thick rounds. Heat [A] ingredients solution to a boil; add lotus root and cook for 5 minutes. Drain and set aside.
2.	Mix ground chicken and [B] ingredients.
3.	Stuff chicken mixture into lotus root holes with a teaspoon.
4.	In a chilled bowl, lightly beaten egg white and add cornstarch mixture and parsley. Use chopsticks or fork to fold loosely.
5.	In a chilled bowl, lightly beaten egg white and add cornstarch mixture and parsley. Use chopsticks or fork to fold loosely.
6.	Heat oil in the wok to 340◦F (170◦C). Dip lotus root into batter and deep-fry until golden. Drain on a rack.

Chinese Potato Sticks

Ingredients: Serves 4
400gm or 1.5 lb medium-size maincrop potatoes
6 tablespoons vegetable oil
1 fresh red chilli, halved
1 small onion, quartered
2 garlic cloves, halved
2 tablespoons soy sauce
Pinch of salt
1 teaspoon wine vinegar
1 tablespoon coarse sea salt
Pinch of chilli powder

Cooking Method:
1.	Blanch the potato sticks in boiling water for 2 minutes and drain well. Dry on absorbent kitchen paper.
2.	Heat the oil in a preheated wok until almost smoking.
3.	Add the chili, onion and garlic to the wok and stir-fry for 30 seconds. Remove and discard the chili, onion and garlic.
4.	Add the potato sticks to the oil and fry for 3-4 minutes, until golden.
5.	Add the soy sauce, salt and vinegar. Reduce the heat and fry for 1 further minute, or until the potatoes are crisp. Remove the potatoes with a slotted spoon and leave to drain thoroughly on absorbent kitchen paper.

Fine Bean Mix

Ingredients: Serves 4
1 tablespoon peanut oil
½ teaspoon ground star anise
1 tablespoon light soy sauce
1 teaspoon clear soy sauce
1 teaspoon clear honey
½ teaspoon sesame oil
1 packet of Fine Bean Mix

Cooking Method:
1.	Heat the oil in a preheated wok until almost smoking. Lower the heat slightly, add the beans and stir-fry for 1 minute.
2.	Add the chilies, star anise and garlic and stir-fry for a further 50 seconds.
3.	Mix together the soy sauce, honey and sesame oil and stir into the wok. Cook for 2 minutes, tossing the beans in the sauce to coat.
4.	Transfer to a warm serving dish and serve immediately.


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