Category Archives: Vegetarian

Black Truffles and Flying Fish Roe Egg Tofu

Serving 2-3 Ingredients: Egg tofu x 2-3 rolls Black truffle sauce x 1-2 tsp Flying fish roe x 1-2 tsp Broccoli or other vegetable Cooking oil x 1 tbsp Meshed…

Apple and Pear Tea

Ingredients: Apple x 2 (peeled and cored) Pear x 2 (peeled and cored) Dried figs x 2 Raw almond x 20 g Wolfberries x 10 g (Optional) Rock sugar /…

Cucumber and Black Fungus Salad Mix in Vinegar Sauce

Serving: 1-2 Ingredients: Cucumber  x 500 g Black fungus x 12 g (soak in cold water for half to an hour until soft) Wolfberries x 10 g (soak in cold…

Roasted Cabbage with Balsamic Vinegar

  Serving 2-3 Ingredients: Cabbage x 1 Garlic x 3 cloves (peeled and minced) Salt x 1/2 tsp Black pepper x 1 tsp Olive oil x 1 tbsp Aceto Balsamico…

Eggplant with Japanese Sauce on Skillet

Serving: 1 Ingredients: Eggplant x 1 Cooking oil x 2 tsps Sea salt Japanese seaweed seasoning sauce x 1 tbsp Directions: Wash the eggplant clean, and chop into halves. Lightly…

Luffa Melon Salad Mixed with Sushi Rice Vinegar Dressing

Serving: 2 Ingredients: Luffa melon x 350 g Bean curd sheet x 50 g Black fungus x 12 g (soak in cold water for half to an hour) Dressing: Garlic…

Baked Eggplant and Mushroom Medley with Golden Garlic and Abalone Sauce

Serving 2-3 Ingredients: Eggplant x 2 (350 g) White mushrooms x 90 g Oyster mushrooms x 140 g White shimeji mushrooms x 150 g Red chili x 1 (optional; diced)…

Stewed Mixed Vegetables with Preserved Red Bean Curd Cubes (Buddha′s Feast)

南乳羅漢齋 Serving size = 4-6  Ingredients Black fungus (雲耳) x 10 g* Silver fungus (雪耳) x 30 g* Black moss (髮菜) x 15 g* Dried seedless red dates (紅棗) x…

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