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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Vegetarian Tempura Prawn - made from cauliflower and carrot

Tempura vegetables can taste and look good. This is just one of the many innovative ways of imitating shrimp using vegetables.

Steam cauliflower florets and sliced carrot till el dante.

Prepare batter of self raising flour, rice flour, salt and pepper.

Dip the cooled vegetables into batter and deep fry in heated oil (the temperature should be high but just below 200 degrees C).

Turn the vegetables to ensure the batter is fully cooked. Drain away the oil and serve on the platter.

Cooked Vegetable Medley Salad with Peanut Sauce - Gado Gado

Gado-gado

Ingredients :
- Vegetables that need to be boiled : sliced cabbage, carrot, potato, french or snake bean.

- Dice fried firm beancurd.
- Cut fresh cucumber.
- Blanched bean sprouts.
- Belinjo crackers or any vegetable chips

Gravy :

Blend with water and coconut milk the following ingredients :
- Roast peanut till fragrant but not brown.Soak thumb sized tamarind or use directly from ready made bottled sauce.
- Sugar & salt to taste
- Fresh chillies
- Dried chilli powder
- Garlic
- Shallot bulb

Boil the gravy and add dark soy sauce to taste.

Strict vegans can omit eggs and shrimp crackers.



* Note : people with peanut allergy should avoid this dish.

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Curry Vegetables

This Indonesian/Malaysian dish is an all time favourite.
Simply substitute yummy nutritious vegetables for shrimp!

Ingredients :
Cabbage (1/2)
Carrot (2 - slice into 1 cm thickness)
Fried tofu puffs (5-8 pieces, cut into quarter cubes or triangles)
Coconut milk (1 cup)
French bean or snake beans (optional)
Taro (optional) - cut into cubes and steam briefly
Potato (cut into cubes - for a thicker consistency)
Seaweed slices (2 - 3 pieces, cut into bite size)
Vegetable oil - 1/2 TBS
Dried Chilli powder or chilli paste
for strict vegans, please omit shrimp paste)
Curry powder (for vegetables)- 1 to 2 tsp (too much will be overpowering)

Soy Sauce - 1 tsp
Salt, pepper and sugar (according to taste)
Fresh red chilli (slice thinly) - for spicier taste

Method :
1. Heat up vegetable oil and stir fry chilli paste.
2. Fry cabbage and carrot briefly. Add water just sufficent to cover the vegetables. Throw in the taro and potatoes. Cover only 1/2 of the lid to avoid spillover and overcooking the vegetables.
3. Bring to the boil and add coconut milk. Add curry powder and seasoning. Do not cover the pot from this stage onwards.
4. Add tofu puffs. Stir well and avoid burning at the bottom of the pot.
6. Follow with beans and seaweed (if using) and bring to a quick boil.

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Tasty Chap Chae - Stir Fry Vegetables with Glass Noodles

There are many ways of whipping up a delicious Korean Dish Chap Chae. The main ingredient is sweet potato noodles (mung bean vermicelli which is thinner could be
used with shorter cooking time).

Ingredients : Preparation
Soak noodles in warm water for 15 minutes. Rinse with cold water and drain.
Garlic and ginger - sliced thinly
Spinach
Green shallot - sliced thinly
Green or brown onion - slice thinly
Carrot - julienned
Hard tofu (white or deep fried) - slice into thin strips
Long white cabbage (Tianjin / Korean variety)
Shiitake mushrooms - sliced (use fresh directly or soak dried ones in water)
Chilli - slice thinly (alternatively, capsicum could be used)

Vegetable oil

Seasoning :
Soy sauce - according to taste
Korean fish sauce
Salt - final tasting
Sesame oil
Brown sugar (optional)
Sesame seeds (optional)

Fry garlic and onion in oil using a heavy pan till fragrant. (Do not turn the heat too high)

Fry vegetables in the sequence of hardest to cook to soft - mushrooms, carrot, cabbage, tofu, spinach, shallot. When vegetables are almost cooked, add blanched noodles and seasoning sauces. Mix well using large chopsticks.

Add sesame oil last. Sprinkle sesame seeds on top before serving.