Recipe Blog Book

2 cups mixed vegetables
¼ cup lime juice
1 tbsp chilli powder
1 tbsp mustard powder
½ tsp asafoetida
½ cup gingelly oil
1 tsp salt
1. Cut the vegetables into thin strips.
2. Wash properly and pat dry.
3. Add the lime juice, mustard, salt, chilli powder and asafoetida. Mix well.
4. Pour the gingelly oil over it. Lightly mix and keep aside for […]

½ lb (225 g) firm bean curd
¼ cup (60 mL) char sui marinade
1. Pierce bean curd with toothpick. Coat evenly with char sui sauce and marinate for 30 minutes.
2. The bean curd can be oven-toasted Chinese style for 20 minutes at 350F (180C) or pan-fried in 4-5 tbsp (60-75 mL) oil, turning to cook each […]

1 lb (450 g) soybean sprouts
3 tbsp (45 mL) light soy sauce
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) sugar
½ tsp (2.5 mL) sesame oil
½ lb (225 g) snow peas
1 bean curd cake, cut in julienne strips
¼ red pepper, cut in julienne strips
1. Blanch soybean sprouts in boiling water for 1 minute. Refresh in […]

10 oz (280 g) can vegetarian mock duck*
2 tsp (10 mL) vegetable oil
½ tsp (2.5 mL) chopped garlic
2 green onions, sliced
2 tbsp (30 mL) light soy sauce
2 tbsp (30 mL) dry sherry
1 tbsp (15 mL) honey
1 tsp (5 mL) cornstarch blended with 2 tsp (10 mL) stock
1. Cut mock duck into even-sized ¼ - 1 […]

1 lb (450 g) fresh green asparagus, tough ends removed
1 slice fresh ginger
1 tbsp (15 mL) dry sherry
3 tbsp (45 mL) vegetable stock
2 egg whites
1 tbsp (15 mL) cornstarch
1 cup (250 mL) seasoned vegetable stock
1. Place asparagus, ginger, sherry and stock into pan. Cook over high heat for 3-4 minutes until crispy tender. Place asparagus […]

24 wonton wrappers
lettuce leaf, for steaming
Filling
½ lb(225 g) firm bean curd, finely chopped
¼ lb (110 g) soybeans, cooked and mashed
1 green onion, finely chopped
1 tbsp (15 mL) chopped fresh coriander leaves
3 tbsp (45 mL) celery, finely chopped
2 chinese mushrooms, soaked in warm water for 20 minutes and chopped
2 tsp (10 mL) soy sauce
¼ tsp (1 […]

1 green pepper
1 medium onion
2 stalks celery
2 carrots
3 tbsp (45 mL) oil
1 clove garlic, crushed
2 thin slices fresh ginger, finely chopped
2 oz (60 g) canned bamboo shoots, shredded
1/4 cup (60 mL) vinegar
3 tbsp (45 mL) sugar
1 tbsp (15 mL) sherry
3 tbsp (45 mL) seasoned vegetable stock
1 1/2 tbsp (20 mL) cornstarch blended with 3 […]

3 tbsp (45 mL) vegetable oil
3 red chili peppers, chopped
2 tsp (10 mL) chopped ginger
2 tsp (10 mL) chopped garlic
1/2 medium onion, chopped
3 tbsp (45 mL) dry sherry
5 tbsp (75 mL) sugar
5 tbsp (75 mL) catsup
5 tbsp (75 mL) white vinegar
1. Heat oil in a pan. Add chili peppers, ginger, garlic and onion. Fry until […]

3 tbsp (45 mL) oil
1 tsp (5 mL) sesame oil
1 clove garlic, crushed
1 tsp (5 mL) finely chopped fresh ginger
1 lb (450 g) prepared mixed vegetables of your choice
1/2 cup (125 mL) hot water
1 tbsp (15 mL) oyster sauce
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) cornstarch blended with 1 1/2 tbsp (20 mL) […]

3/4 lb (340 g) bean sprouts
3 tbsp (45 mL) oil
1 thin slice fresh ginger, finely chopped
1/2 green pepper, sliced
1/2 medium onion, cut in wedges
12 green onions, sliced
2 thin slices ham, shredded
3 tbsp (45 mL) chicken stock combined with
2 tsp (10 mL) sherry
1. Pour boiling water over bean sprouts and let stand 20 seconds
2. Refresh in […]