4 Easy Vegetarian Recipes

Thickening | 勾芡:Some corn starch |粟粉水 適量雲耳素雞食譜

Method | 做法：

1. Soak ingredients A until soften, wash and trimmed.

先把材料A放入清水泡軟，去蒂洗凈。

2. Blanch all ingredients (except for ginger).

把全部材料（姜除外）放入沸水中川燙片刻，撈出瀝干水。

3. Sauté ginger with 1 tbsp oil until fragrant.

燒熱鍋，放入1湯匙油把薑片爆香。

4. Toss in all blanch ingredients and then add in 1⁄2 bowl water

加入全部川燙材料炒香，然後注入1⁄2杯清水煮滾。

5. Add in seasoning and simmer for about 3 minutes, thicken with starch, done.

倒入調味料燜煮約3分鐘，最後加入生粉水勾芡即可。

Splendid Greens Recipe 風果年華食譜

vegetarian, 素食,recipe,食譜

Ingredient and Portion A: | 材料與分量 A: 1/4 each of green, yellow & red capsicum | 青、黃及紅燈籠椒各1/4粒（切片）,50g each of water chestnut, lotus root, asparagus & celery | 馬蹄肉、蓮藕、蘆筍、西芹 各50克

Ingredient and Portion B: | 材料與分量B: some macadamia nut(blanch in oil till golden brown) | 夏威夷果適量（用溫油泡香）

Seasoning | 調味料: 1/2 tsp vegetarian stock granule |調味素 1/2茶匙, 1/2 tsp salt | 鹽 1/2茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1 tsp vegetarian oyster sauce | 素蚝油 1茶匙

Method | 做法：

1. Cut all ingredients into pieces and then blanch in boiling water briefly, drain.

把所有材料處理好，切塊，然後放入滾水中川燙一下，撈起瀝干備用。

2. Heat 1 1/2 tbsp oil in wok, add in all ingredients together with seasoning, stir-fry for about 2 minutes, dish out, top with macadamia nuts.

燒熱鍋，下1 1/2湯匙油，把所有材料和調味料一起倒入炒一下，大約2分鐘即可盛碟，撒上夏威夷果上桌。

Enoki Tofu Recipe 金菇豆腐食譜

vegetarian, 素食,recipe,食譜

Ingredient and Portion A: | 材料與分量 A: 4 blocks white tofu | 白豆腐 4塊

Ingredient and Portion B: | 材料與分量B: 1 pkt enoki mushroom | 鮮金針菇 1包, 1 pkt white crab mushroom | 白玉菇 1包, 6 pcs sweet peas | 甜豆 六條, some juliennes carrot & ginger | 紅蘿蔔絲、薑絲適量, 1 tsp Gou Qi | 枸杞 1茶匙

Seasoning | 調味料: 1 tbsp vegetarian oyster sauce | 素蠔油 1湯匙, 1 tsp vegetarian stock granule | 調味素 1茶匙, 1/2 tsp soy sauce | 醬油 1茶匙, 1/2 tsp salt | 鹽 1/2 茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1/2 tsp sesame oil | 麻油 1/2茶匙, Some corn starch | 粟粉水適量

Method | 做法:

1. Deep fry tofu in hot oil until golden brown, arrange on serving plate.

燒熱1/2鍋油，把豆腐炸至金黃色撈起，擺盤。

2. Blanch ingredients B briefly in boiling water, drain.

材料B放入沸水中川燙片刻，撈起瀝干水備用。

3. Heat 1 tbsp oil in wok, add in blanched ingredients B with 1 cup of water; bring to boil.

鍋內熱1湯匙油，放入川燙過的材料B及1杯水煮滾。

4. Add seasoning and then thicken with starch, pour over fried tofu to serve.

加入調味料和生粉水勾芡即可淋在豆腐上。