现在煮”Fun”仔与大家分享几道素食菜肴，煮出来的味道可以比素食档口来的好吃哦！ There are many vegetarians among us nowadays but the amount of vegetarian restaurants don't really seem sufficient for the demand? Why not just cook it yourself at home! It is not only healthier but helps saving some cost too!
Stir-fried Pumpkin Recipe杏香金瓜片小炒食谱
Ingredients A | 材料A：100g pumpkin slices | 金瓜片100克 Ingredients B | 材料B：60g lotus root (slices) | 莲藕片60克, 50g red capsicum |红甜椒50克, 30g white mushroom | 白玉菇30克, 15g saoked baby fungus| 已浸发云耳15克, 25g snow peas | 荷兰豆25克
Ingredients C | 材料C：2 tbsp oil | 油2汤匙，1/2 tbsp chopped pickled radish |菜脯碎 1/2汤匙
Ingredients D | 材料D：some toasted almond flake | 炸香杏仁片少许
Seasoning(mixes all) | 调味料『拌匀』：1 tsp vegetarian oyster sauce |素蚝油1茶匙, 1 tsp concentrated vegetarian stock| 斋汤1茶匙, 1/2 tsp sugar | 糖1/2茶匙, 1/4 tsp salt | 盐1/4茶匙, dash of pepper and sesame oil | 胡椒粉、麻油少许，3 tbsp water | 水3汤匙
Thickening | 勾芡：1/2 tsp corn flour | 风车粉 1/2茶匙, 2tbsp water | 水2汤匙
Method | 做法：
1. Blanch ingredients B and set aside.
材料B各自飞水备用。
2. Saute ingredients C until fragrant；toss in pumpkin and ingredients B， and then add in seasoning and stir-fry in high heat briskly；thicken with starch and dish out，top with almond flake.
爆香材料C，加入金瓜片炒香，加入材料B炒匀，加入调料味大火快手兜炒勾芡，即可上碟，放上杏仁片。
Braised Mock Chicken with Fungus Recipe 金针云耳素鸡食谱
Ingredient and Portion A: | 材料与分量 A: 20g dried tiger lily | 干金针菇 20克, 20g baby black fungus | 云耳 20克
Ingredient and Portion B: | 材料与分量B: 10 slices ginger | 姜片 10片, 150g monkey head mushroom (soaked) | 猴头菇 150克, 8 slices carrot | 红萝卜片 8片
Seasoning | 调味料: 1/2 tsp vegetarian stock granule | 调味素 1/2茶匙, 1tsp vegetarian oyster sauce | 素蚝油 1茶匙, 1/2 tsp sugar | 糖 1/2 茶匙, 1 tsp soy sauce |酱油 1/2 茶匙, 1/2 tsp dark soy sauce | 黑酱油 1/2 茶匙
Thickening | 勾芡:Some corn starch |粟粉水 适量云耳素鸡食谱
Method | 做法：
1. Soak ingredients A until soften, wash and trimmed.
先把材料A放入清水泡软，去蒂洗净。
2. Blanch all ingredients (except for ginger).
把全部材料（姜除外）放入沸水中川烫片刻，捞出沥干水。
3. Sauté ginger with 1 tbsp oil until fragrant.
烧热锅，放入1汤匙油把姜片爆香。
4. Toss in all blanch ingredients and then add in 1⁄2 bowl water
加入全部川烫材料炒香，然后注入1⁄2杯清水煮滚。
5. Add in seasoning and simmer for about 3 minutes, thicken with starch, done.
倒入调味料焖煮约3分钟，最后加入生粉水勾芡即可。
Splendid Greens Recipe 风果年华食谱
Ingredient and Portion A: | 材料与分量 A: 1/4 each of green, yellow & red capsicum | 青、黄及红灯笼椒各1/4粒（切片）,50g each of water chestnut, lotus root, asparagus & celery | 马蹄肉、莲藕、芦笋、西芹 各50克
Ingredient and Portion B: | 材料与分量B: some macadamia nut(blanch in oil till golden brown) | 夏威夷果适量（用温油泡香）
Seasoning | 调味料: 1/2 tsp vegetarian stock granule |调味素 1/2茶匙, 1/2 tsp salt | 盐 1/2茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1 tsp vegetarian oyster sauce | 素蚝油 1茶匙
Method | 做法：
1. Cut all ingredients into pieces and then blanch in boiling water briefly, drain.
把所有材料处理好，切块，然后放入滚水中川烫一下，捞起沥干备用。
2. Heat 1 1/2 tbsp oil in wok, add in all ingredients together with seasoning, stir-fry for about 2 minutes, dish out, top with macadamia nuts.
烧热锅，下1 1/2汤匙油，把所有材料和调味料一起倒入炒一下，大约2分钟即可盛碟，撒上夏威夷果上桌。
Enoki Tofu Recipe 金菇豆腐食谱
Ingredient and Portion A: | 材料与分量 A: 4 blocks white tofu | 白豆腐 4块
Ingredient and Portion B: | 材料与分量B: 1 pkt enoki mushroom | 鲜金针菇 1包, 1 pkt white crab mushroom | 白玉菇 1包, 6 pcs sweet peas | 甜豆 六条, some juliennes carrot & ginger | 红萝卜丝、姜丝适量, 1 tsp Gou Qi | 枸杞 1茶匙
Seasoning | 调味料: 1 tbsp vegetarian oyster sauce | 素蠔油 1汤匙, 1 tsp vegetarian stock granule | 调味素 1茶匙, 1/2 tsp soy sauce | 酱油 1茶匙, 1/2 tsp salt | 盐 1/2 茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1/2 tsp sesame oil | 麻油 1/2茶匙, Some corn starch | 粟粉水适量
Method | 做法:
1. Deep fry tofu in hot oil until golden brown, arrange on serving plate.
烧热1/2锅油，把豆腐炸至金黄色捞起，摆盘。
2. Blanch ingredients B briefly in boiling water, drain.
材料B放入沸水中川烫片刻，捞起沥干水备用。
3. Heat 1 tbsp oil in wok, add in blanched ingredients B with 1 cup of water; bring to boil.
锅内热1汤匙油，放入川烫过的材料B及1杯水煮滚。
4. Add seasoning and then thicken with starch, pour over fried tofu to serve.
加入调味料和生粉水勾芡即可淋在豆腐上。
原食谱来自：Feminine 风采
