The vegan recipe for Kung Pao (Spicy Stir-Fried) Bamboo Pith: servings – 3 Ingredients 100 g bamboo pith (soak in water until soft, gently squeeze out the water and cut into sections) 1/2 cup cashew nuts 8 dried chilies (cut into sections) 10 slices carrot 3 tbsp vegetable oil Seasonings 1 tbsp black vinegar 2 tbsp vegetarian […]
The vegan recipe for Salted and Curry Leaf Flavored Cashew Appetizer: servings – 3 Ingredients 4 stalks curry leaves (pluck the leaves) 1/2 cup cashew nuts 2 tbsp vegetable oil Seasonings 1/2 tsp salt Method Heat vegetable oil, quick-fry curry leaves until crispy, remove and set aside. Stir-fry cashew nuts until golden. Sprinkle the fried […]
The vegan recipe for Braised Chayote with Preserved Olive Vegetables: servings – 2 Ingredients 300 g chayote (slice) 3 tbsp vegetarian preserved olive vegetables 2 slices ginger 1 tsp sugar 3 tbsp vegetable oil 1/2 cup water Method Heat vegetable oil and saute ginger until fragrant. Add chayote and briefly stir. Add the vegetarian preserved olive vegetables and sugar; […]
Ingredients 1 block spinach noodle (blanch in boiling water until tender, remove and drain) 1 tbsp vegetable oil Seasonings 1/4 tsp salt white pepper powder to taste Method Mix the cooked spinach noodle with vegetable oil and salt. Transfer it to a baking tray. Bake each side for 15 minutes at 170°C. Remove, cool and sprinkle […]
The vegan recipe for Five-Spice Fried Rice: servings – 2 Ingredients 2 bowls cooked rice 2 tbsp vegetable oil Seasonings 1 tsp five-spice powder 1 1/2 tsp salt Method Heat vegetable oil. Saute five-spice powder until fragrant. Add the cooked rice and stir-fry until fragrant. Add salt and briefly stir. Remove and serve. Enjoy!