Archive for the ‘Vegetables’ Category

Walnuts 150 g Canned Pineapple 2 slices Green Pepper 1 pc Red Pepper 2 pc Seasoning Plain Flour 150 ml Corn Flour 1 tbsp Baking Powder 1 tbsp Salt 1/2 tbsp Water 100 ml Sauce Corn Flour 2 tbsp Water 7 tbsp White Vinegar 2 tbsp Sugar 4 tbsp Tomato Ketchup 3 tbsp 1) Mix [...]

1 lb (500 g) lotus roots 5 whole Sichuan peppercorns 1 tbsp vinegar 1 tsp cornstarch (cornflour) dissolved in 1 tsp water 1 tbsp vegetable oil 1 tsp soy sauce 1 tbsp sugar Peel, wash, and shred the lotus roots. Heat the oil in a wok until the oil surface ripples. Roast the peppercorns until [...]

1 lb (500 g) spinach 4 1/2 tsp soy sauce or 2 tsp salt, or to taste 10 tsp (50 ml) vegetable oil 1 1/2 tsp sugar Trim the spinach and wash well to remove all sand. Heat 7 tsp of the oil in a wok until the oil surface ripples. Add the spinach and [...]

1 lb (500 g) soy bean sprouts 1 tbsp soy sauce 1/4 tsp sugar 5 tsp (30 ml) vegetable oil 1 tsp salt, or to taste 1/4 MSG (1 g) vinegar Wash the sprouts well and remove the roots. Drain. Heat the oil in a wok until the surface ripples. Add the bean sprouts and [...]

9 oz (250 g) mung bean sprouts 2 oz (60 ml) vegetable oil 2 oz (50 g) chives, washed thoroughly, cut in 1 1/4 inch (3 cm) sections 2 eggs 2 tsp salt, or to taste 1/4 MSG Wash the bean sprouts well and remove the roots. Drain. Beat the eggs. Heat 1 tbsp oil [...]

9 oz (250 g) green peppers 3/4 tsp salt, or to taste 4 tsp vegetable oil 1/4 tsp sugar Wash the peppers. Seed, remove the stems and cut into 1/2 inch (1 cm) squares. Heat the oil in a wok over a high fire until the oil surface ripples. Add the peppers and stir-fry until [...]

Angled Luffa 300 g Dry Black Fungus 100 g Bean curd Puff 80 g Fresh Gingko Nut 100 g Ginger 2 slices Carrot 8 small slices Seasoning Salt 1/2 tbsp Sugar 1/3 tbsp Oyster Sauce 1 tbsp Chicken Stock 200 ml (vegetarian use water) Pepper and sesame oil dash Thickening Corn Flour 1 tbsp Water [...]

1 lb (500 g) mung bean sprouts with roots removed 10 whole Sichuan peppercorns 4 dried or fresh hot red chilli peppers, seeded and shredded 1/4 tsp vinegar 3/4 oz (20 g) coriander, chopped in inch (2cm) sections 7 tbsp (100 ml) vegetable oil 1 tsp scallions, shredded 1/2 tsp salt, or to taste 1 [...]

5 oz (150 g) reconstituted koumo mushrooms (substitute fresh or canned mushrooms) 1/4 tsp salt, or to taste 5 1/2 tbsp (50 g) flour spiced pepper-salt 2 cups (500 ml) meat stock 2 egg whites 2 cups (500 ml) vegetable oil; uses about 2 oz (60 ml) 1/4 tsp MSG Wash the mushrooms well to [...]