Vegetarian Delights

Vegetarian Delights.jpg

1 brinjal – cut into rings
12 small cherry tomatoes – halved
1 potatoes – sliced thinly
1 cup Gnocchi – blanced in boiling salted water till it floats on top. Drain and set aside
1/2 green and red capsicum – diced
1/2 yellow onion – diced
1 small can button mushroom – sliced
4 fresh white button mushroom – sliced
Salt to taste
1/2 tsp black pepper
1/2 tsp Oregano
1 tbsp oil

30 g shredded chedder cheese

1) Heat oil in a wok and pan fry brinjal and potatoes till 1/2 cooked. Dish out and set aside.
2) Oiled a baking plate, arrange brinjal around the bottom of the plate. Follow by potato, gnocchi, button mushroom and cherry tomato.
3) Scatter the capsicums and onions on top layer. Season with salt, black pepper and Oregano. Scatter chedder cheese on top.
4) Baked in pre heated oven 250 C for 25-30 minutes or until golden brown and cheese charred a bit,
5) Serve hot.

Vegetarian Ginger and Sesame Chicken Pop Corn

Vegetarian Ginger Sesame Chicken.jpg

Vegetarian Ginger Sesame Cbicken 1

Vegetarian Ginger Sesame Chicken 2.jpg

150 g Vegetarian chicken – deep fry till golden, drained and set aside

60 g ginger residue (100 g old ginger – remove skin and pounded/grated finely – squeeze the juice and retain the residue)

2 tbsp Woh Hup Pure Sesame Oil

Sauce Ingredients
1 tbsp Woh Hup  sauce (Shitake Mushroom Lower Salt)
1/2 tbsp light soy sauce
1 tsp dark soy sauce (add more if you want darker)
1 tsp sugar
1/2 tsp pepper
2 tbsp Chinese Red Glutinous Rice Wine or Hua Tio Jiu
50 ml water
1 tsp corn flour (Mixed with 2 tbsp water)

1) Heat sesame oil in a wok and saute ginger residue till crisp and golden, remove and set aside.
2) Using the same sesame oil, add in fried chicken pop corn, sauce ingredients and continue stirring till sauce coats the chicken pop corns. Bring to a boil. lower heat and simmer till sauce thickens. Taste accordingly and adjust to your preference, Add more water if you prefer more gravy.
3) Dish out to serving plate and  topped with crispy ginger residue and slice red chilli.

A common dish for ladies in confinement. The ginger is to help clear “winds” from the stomach. Chinese believe that consuming large amount of ginger during confinement will help to maintain good health in later years. Chinese Red Glutinous Rice Wine is also a good tonic for health.

Steamed Stuffed Capsicum With Prawns, Egg Tofu And Quail Egg In Vegetarian Sauce (Shitake Mushroom)

Stuffed Capsicum

Stuffed Capsicum 1

Sruffed Capsicum 2.jpg

5 capsicums (red, yellow, green colour – it’s to your preference)
2 tubes Egg Tofu
200 g prawns – minced finely
150 g minced chicken breast meat
1/2 egg white
1 tbsp corn flour

Salt to taste
Pinch of pepper
1 tsp sesame oil
1/2 tsp chicken powder
1 tsp light soy sauce
1/2 tsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

Sauce Ingredients
150 ml chicken broth
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

1 tsp corn flour (mixed with 1 tbsp water)
Some wolfberry
5-6 quail eggs

1) Wash capsicums and cup into cups form.  Remove seeds and rinse well. Drained and set aside.
2) In a mixing bowl, add in minced prawns meat, chicken meat, tofu and seasonings, mixed till well combined. Stuff mixture in capsicum cups, make a well in the center and add with a quail egg. Steam over rapidly boiling water for 20 minutes.
3) In a small pot, bring sauce ingredients to a boil, adjust taste to your preference. Thicken with corn starch.
4) Arrange steamed capsicum on serving plate, ladle the gravy over it and sprinkle with some wolfberry. Serve hot.

Vegetarian Stir Fry Brinjal & Tau Kwa

Vegan Stir Fry Brinjal & Tau Kua.jpg

2 small tau kwa – cut into strips and coated with corn flour (deep fry and set aside)
3 brinjal – cut into strips /cubes (your preference) – deep fry in hot oil till 1/2 cooked, drain and set aside
2 tbsp vegan lard – deep fry till crispy (can be bought from vegetarian store)
2 tsp shaoxing jiu

Sauce Ingredients (combined together)
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp hot bean sauce
1 tsp corn flour
1 tsp mushroom granules
50 ml water

Minced Ingredients
3 cloves garlic – optional)
6 slices ginger
1 fresh red chilli (optional)

1) Heat oil in a wok and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Add in brinjal, tau kua ,stir to mix evenly and simmer over low heat till sauce thickened and coats the brinjal and tau kua . Drizzle the shaoxing jiu around the wok and toss briskly.
2) Dish out to serving plate and topped with crispy vegan lard.

Vegetarian Braised Tofu With Mushrooms Sauce

Vegetarian Braised Tofu With Mushrooms Sauce.jpg

2 blocks tofu
1 tbsp corn flour
300 g Cauliflower – cut into florets
100 g enoki mushrooms
4 dried shitake mushrooms – soaked till soft and cut into strips
1/2 carrot – sliced
1 stalk spring onion – shredded

Sauce Ingredients
300 ml vegetable stock (1 cube vegetable stock & 1 tbsp mushrooms granule)
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1/4 tsp pepper
2 tbsp corn flour (mixed with 4 tbsp water)
1/2 tsp sugar
1 tsp Hua Tiao Jiu

1) Cut tofu block into slices and coat with corn flour. Deep fry till golden, drain and set aside.
2) Blanch the cauliflower and carrot in a pot of boiling water with pinch of salt, sugar and oil for about 2 minutes. Drained and plate the cauliflower and carrot in a ring.
3) Add vegetable stock to a wok and sauce ingredients. Then add mushroom slices and enoki mushrooms. Bring to a boil for 2-3 minutes. Add fried tofu and thicken with cornstarch. Braise for 2 minutes.
4) Add braised tofu to cauliflower and garnish with spring onions on top. Serve hot.

Vegetarian Black Vinegar Trotter With Ginger and Black Beans

black vinegar trotter

1 piece vegan trotter (buy from Vegan Store) old ginger (scrap skin, cut into thumb-size and bashed with cleaver or pestle)
1 tbsp sesame oil
1-2 bottle bull dog black vinegar (Chan Kong Thye brand)
1.5 litre water (more or less)
400 g brown sugar
8 hard eggs (optional)
350 g black beans (toasted)
8-10 pieces shitake mushrooms (soaked till soft and quartered)
80 g small black fungus (soaked  and trimmed off hard parts)

1) Deep fried vegan trotter, drained and slice into big piece (2-3 cm), set aside.
2) Heat oil in a wok, saute ginger till fragrant, add mushrooms and black fungus and stir fry for 3 minutes. Transfer to a big claypot, add water, black vinegar, sugar, black beans and bring to a boil. Lower heat and simmer for 45 minutes.
3) Add in the sliced fried trotter and continue to simmer over low heat for an hour.  Add the hard boiled eggs and continue to simmer for another 30-45 minutes or till beans and trotter are soft.
4) Serve hot.

***Remember, whatever is leftover, just heat it up at the end of the day and heat it up the next day (no refrigeration are allowed). When ready to eat, just add more vinegar or trotter to the gravy and cook.(if you do not want too sour or sweet, add some water, its your own preference).

Vegetarian Seaweed Tofu Roll Topped With Crispy Vegetarian Lard

Vegetarian Seaweed Tofu Rolls with Vegetarian Lard

4 tubes egg tofu
16 – 18 pcs seasoned seaweed snack (nori)
Corn starch for dusting

Sauce Ingredient
3 tbsp light soy sauce
1 tbsp Vegetarian mushroom sauce
1 tsp sugar
125 ml water
1 tsp corn flour – (mixed with 11/2 tbsp water)

2 stalks spring onion – shredded
3 tbsp vegetarian lard – deep fried till crispy, drain and set aside

1) Cut each tube of tofu into 4 pieces, coat with cornstarch.
2) Dust one piece of the seaweed snack with cornflour and paste it onto moist tofu. If the seaweed is not enough to wrap around, add 1/2 piece more and wet edges if it does stick.
3) Pan fry the wrapped tofu until golden on both side. Drained and arrange on a serving plate.
4) Bring sauce ingredient to a slow boil in a clean pan for 1 minute. Thicken with corn starch. Stir to mix well and simmer for 1 – 2 minutes. Taste it and adjust to your preference. It should be nicely seasoned and a bit sweet.
5) Pour over fried seaweed tofu and topped with spring onion and crispy vegetarian lard. Serve hot.

Zai Er (Vegetarian Mock Goose)

zai er 1.jpg  zai er 2

5 pieces thick dried beancurd sheets (foo peh)
Satay sticks
1 tsp honey mixed with 2 tsps water
Oil for deep frying

Marinade Sauce (combined together)
1 piece red beancurd cubes (lam yee) mixed in 1 cup water
1 tbsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1/4 tsp 5-spice powder
3 tbsp roasted sesame seed – pounded
1 tbsp all-purpose flour

1) Mix everything in a bowl.
2) Spread a sheet of beancurd on a clean table, slightly clean it with a slightly damp cloth to remove any dirt. Brush each of the beancurd sheets with the sauce. Fold each sheet into 3 overlapping layers, brushing with more sauce on the surface to obtain a rectangle package approximately 121/2 x 71/2 cm (5 x 3 inch)
4) Take a folded beancurd rectangle and thread with a sharp satay stick to hold the multiple layers together and to prevent it from unfolding when fried.
5) Steam over rapidly boiling water for 45 minutes. Cool and brush surface with honey mixture. Leave overnight in the refrigerator.
6) The next day, heat a wok with deep-frying oil until hot. Reduce heat and deep-fry each package separately until golden brown. Carefully remove the satay stick and cut into serving size pieces.
&) Serve hot. Sufficient for 8 with 2 other dishes.

*It is better to use air-fryer

Fried Vegetarian Bee Hoon

vegetarian beehoon.jpg
Vegetarian Bee Hoon.jpg

400 g bee hoon
200 g beansprout
5 dried shitake mushrooms – soaked till soft and sliced into strips
200 g cabbage – sliced thinly
100 g french bean or baby beans – sliced
1/2 carrot – juvienned
1 handful of black fungus – sliced
1 tau kwa – cut into matchstick and deep-fried
1 packet of baby bok choy – washed and cut

Sauce Ingredients
3 tbsp light soy sauce
1 tbsp mushroom sauce
1 tsp sugar
Salt and pepper to taste
500 ml vegetable stock (1 knorr vegetable cube)

Crispy  ‘zai er’ (vegetarian mock goose)

1) Soften bee hoon in warm water for 30 minutes till soft. Drain and set aside.
2) Heat oil in wok over high heat and add shredded mushrooms and carrots and stir fry till fragrant. Add cabbage, baby bok choy, french bean, bean sprouts, black fungus and sauce ingredients. Stir evenly and brais e over low heat for 5 minutes.
3) Add bee hoon and cook till water is absorbed. Add fried tau kwa, stir with a pair of chopstick to mix and coat well the beehoon with the vegetable and sauce.
4) Serve hot and top with crispy ‘zai er’.

Braised Bai-Ling Mushroom With Broccoli

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300 g bai-ling mushroom (sliced into 1/2 inch think slices)
8 shitaki mushroom (soaked till soft, drained and set aside)
200 g broccoli (cut into florets and blanced in boiling water with a bit of oil and salt)
2 tbsp oil
4-5 slices of ginger/garlics
1 tsp corn flour (mixed with 2 tbsp water)
200 ml water

Seasoning ingredients
3 tbsp vegetarian mushroom sauce
1 tbsp mushroom granules
1 tsp sesame oil
1 tsp hua-tiao jiu
1/2 tsp sugar
Salt to taste

1) Heat oil in a wok, saute the ginger till fragrant, add shitaki mushrooms and stir fry for 2-3 minutes. Add seasoning ingredients, water, covered and braise over low heat for 15 minutes.
3) Add bai ling mushrooms, braise for a further 10 minutes. Thicken with cornstarch and stir briskly and bring to a slow boil. Dish to serving plate lined with blanced broccoli.