How to make the paste
Wash through spring onion, chop it up. (At The Garden, we use freshly picked homegrown pesticide spring onions :)
Wash the onions and chop them up.
Heat up the pan and panfry chopped spring onions and onions.
Throw in minced garlic, pink himalayan salt, Korean sun dried kochugaru (chili flakes), gluten free soy sauce, organic steiva and raw sugar.
How to make the stew (vegan)
Thrown in nutrients packed vege stock (for vegetarian)
Put in umami bomb house sauce you just made.
Put in the silken (soft) tofu.
Add silvered carrot, mushroom, zucchini, broccoli and blanched mungbean sprouts. Ready to make your gut healthy!
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