| Are you looking for healthy and quick to cook | | | | Finally stir in beansprouts, gluten, seasoning and |
| simple vegetarian recipes? Most vegetarian recipes | | | | cook briefly. Dish into a large serving plate and |
| are oily and include unhealthy ingredients. If you | | | | garnish with shredded egg, parsley, limes and |
| are looking for delicious and healthy vegan recipes, | | | | chilies. |
| then I am sure you would benefit a lot from the | | | | Vegetarian claypot |
| 2 vegetarian recipes below. They come with a | | | | Serves 4-6 |
| great Asian taste too. Go ahead and give it a try | | | | 5 meat, 4 vegetable, 1 1/2 fat, 1/4 sugar |
| and enjoy them with your family and friends. | | | | Protein 65g |
| Stir-Fried Vegetarian Rice Vermicelli | | | | Fat 39g |
| Serves 4-6 | | | | Carbohydrate 65g |
| 7 starch, 4 1/2 meat, 3 vegetable, 1 1/2 fat | | | | Total Calories 860 |
| Protein 76g | | | | 2 pieces firm beancurd (cut into small pieces) |
| Fat 36g | | | | 8 Chinese mushrooms (soaked and squeezed dry) |
| Carbohydrate 164g | | | | 12 pieces white fungus (soaked and drained) |
| Total Calories 1280 | | | | 1 carrot (sliced) |
| 150g rice vermicelli (soaked and drained) | | | | 1 cup snow peas |
| 1 small can (120g) braised gluten (mock abalone or | | | | 2 cups Chinese cabbage (cut into bite sizes) |
| duck) | | | | 1 can straw mushrooms (drained) |
| 2 eggs (lightly beaten) | | | | 1 can young corn (drained) |
| 1 tsp sesame oil | | | | 1 small can (150g) braised gluten |
| 4 cloves garlic | | | | 1 Tbsp sesame oil |
| 5 black mushrooms (soaked and shredded) | | | | 3 slices ginger |
| 2 cups cabbage (finely shredded) | | | | 2 cloves garlic (crused) |
| 2 cups French beans (finely shredded) | | | | 2 tsp fermented beancurd |
| 2 carrots (finely shredded) | | | | 2 Tbsp oyster sauce |
| 4 cups beansprouts (tailed) | | | | Dash of pepper |
| 2 Tbsp light soya sauce or fish sauce | | | | 1 tsp sugar |
| Salt and pepper to taste | | | | 2 tsp cornstarch mixed with 1 1/2 cup stock |
| Chopped parsley | | | | Brown beancurd in a shallow pan with some oil, |
| 3 limes (halved) | | | | set aside. Blanch prepared vegetables briefly in |
| 3 fresh chilies (cut into rings) | | | | boiling salted water and set aside to drain. |
| Soak vermicelli in warm water (not hot) until soft, | | | | Heat sesame oil in a wok or claypot and stir-fry |
| drain thoroughly. Cook beaten eggs in a lightly | | | | onion and ginger on medium heat until fragrant. |
| oiled omelet pan, remove and shred thinly, set | | | | Next add the oyster sauce, fermented beancurb |
| aside. | | | | and sugar, then stir fry for another 2 -3 minutes. |
| Heat sesame oil in a non-stick wok until smoke | | | | Stir vegetables into the sauce well before adding |
| forms, add garlic and stir fry until fragrant. Add | | | | beancurd and gluten. Pour in cornstarch mixture, |
| mushrooms, carrots, cabbage and French beans, | | | | and allow vegetables to simmer covered on low |
| one lot at a time, and stir fry until soft and dry. | | | | heat for about 5 minutes or until vegetables are |
| Stir in vermicelli and fry for another few minutes. | | | | tender. Remove immediately. |