CHINESE VEGETARIAN RECIPES RECIPES

Steps:

• Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
• Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
• Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
• Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

Steps:

• To Prep To make the chilli oil, place the dried chilli flakes in a heatproof bowl. Heat oil gently in a saucepan. Take off heat for about 30 secs and then pour over chilli flakes. Leave to cool. To Cook Heat 2 tbsp of oil in frying pan and sauté onion and shiitake mushrooms until onion turns translucent. Add spinach and cook to remove any excess liquid. Remove from heat and mix with the mashed tofu, vegan mince, cornflour, soy sauce, Shaoxing wine, grated ginger, sesame oil, and salt and pepper to combine. Place filling in the middle of pastry, slightly wet one half the pastry with a little bit of water, then fold pastry in half to enclose the filling and then crimp the pastry according to your style. Heat 2 tbsp of cooking oil in a non-stick frying pan. Add about 15 dumplings to the frying pan at a time. Cook on medium-low heat for 1-2 mins until base of the dumplings are golden brown. Add ½ cup hot water, cover with lid and cook until all the liquid is absorbed. Remove lid and cook until the bases crisp up. Serve with the dipping sauce, julienned ginger and chilli oil. Note: To boil the dumplings, place dumplings in boiling water until they float to the surface. Add a cup of cold water and bring to boil. Remove dumplings from water and serve.