Crispy Vegetarian Fried Noodles with Sauce

Jazz up your vegetarian chow mian. This is a Cantonese style of cooking. An all-time favourite in most credible Asian restaurants. It is usually listed as "lor hon" or monk's vegetarian noodles. You could also prepare the vegetable dish without noodles to compliment plain rice or bread.



Deep fry or grill thin egg noodles till crispy. Leave aside for later use.

Prepare vegetables :
- soak black fungus and remove hard portions
- slice baby corn
- wash and pluck green and white bok choy (the firm type that retains it's consistency after cooking)
- canned or fresh button mushrooms

To prepare the sauce : mix mushroom sauce, soy sauce, pepper, brown sugar, water and tapioca starch.
Stir fry the vegetables briefly. Combine with crispy noodles.
Boil the seasoning sauce. Pour over crispy noodles and vegetables.

Broccoli with red fermented beancurd sauce

If you think that the nutritious broccoli is bland and boring, try this recipe.

Cut florets of broccoli individually.
Slice carrots.
Steam the two vegetables for one to two minutes ensuring it does not turn limp and pale yellowish colour. Cool and set aside.

Drain the sauces from a can of gluten.

Wash bamboo fungus and cut away edges and impurities. Drain and pour hot water to soak for 20 minutes. Drain before adding to stir fry.

If you are able to take garlic without religious restrictions, make some crisps from chopped garlic in oil. Be careful not to brown the garlic. Just when it is fragrant and turns golden, throw in the steamed vegetables and stir fry quickly. Add gluten and fungus.

Season with red fermented bean curd preferably with salty soy beans (紅豆腐乳), otherwise red bean cheese is fine (南乳).

Add a dash of pepper to enhance the taste.

Simmer briefly for up to 3 minutes. It's ready to be served.

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