Tag Archives: Vegetarian Recipes

薑汁芥蘭 Chinese Broccoli with Ginger Sauce

Delicious Chinese Broccoli (gai-lan) with light and aromatic ginger and wine flavors.  With fresh ingredients and prepared properly, the gai-lan should be crunchy but not chewy. The sauce should be light, but with a slight kick from the ginger. The color should be bright green.


  • 1/2 lb chinese broccoli
  • 2 inch piece of ginger, chopped into 1/2” squares
  • 2/3 tablespoon sugar
  • 2 teaspoon Shaoxing rice wine or other Chinese cooking wine
  • Dash of salt


  1. Heat oil in skillet over high heat.  Add ginger, stir until fragrant.
  2. Add chinese broccoli, wine, sugar and salt.  Mix well and cook until middle of stems are slightly translucent but with still a hint of white. Do not overcook!


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Jap Chae – Korean Stir Fry noodles (Vegetarian)

Other than Soon Dubu, Jap Chae is another dish I ordered a lot at Korean restaurants.  Jap Chae is composed of noodles made with sweet potatoes, and combined with mushrooms, spinaches, peppers, carrots and scallions.  Beef can be added or left out as a vegetarian dish.  It can be served as a side or a main dish, hot or cold.


  • 2 rolls of starch noodles
  • 1 bunch of spinach, sectioned (about 5 cm long)
  • 1/2 red pepper, thinly sliced
  • 1/2 carrot, thinly sliced
  • 1 medium size onion, sliced lengthwise into eighths
  • 3 scallions/green onions, sectioned
  • 3 shiitake mushrooms, thinly sliced
  • 5 white mushrooms, thinly sliced
  • 6 tablespoons soy sauce
  • 2 tablespoons sugar
  • 6 tablespoons sesame oil
  • Sesame seeds
  • Black pepper to taste


  1. Soak shiitake mushrooms in warm water for 1.5 hour or until soften.  Remove stems and slice.
  2. Cook noodles in a pot of boiling water for 5 minutes. Drain and cut the noodles with scissors.  Stir in 2 tablespoons sesame oil and 2 tablespoons soy sauce and mix well. Place noodles in a large bowl.
  3. In a pot of boiling water, cook spinach for 1-2 minutes.  Drain and rinse with cold water.  Squeeze the water out and mix with 2 tablespoon sesame oil and 2 tablespoons soy sauce. Add spinach to the large bowl.
  4. Heat oil in a skillet over high heat.  Stir in garlic and scallions, cook until fragrant (about 1 minute). Stir in onions and carrots, cook for 3 minutes.  Stir in mushrooms, shiitake mushrooms and peppers for a few minutes or until everything is cooked.
  5. Mix all vegetables into the large bowl.  Add sugar, 2 tablespoons soy sauce and 2 tablespoons sesame oil.  Mix well.  Add sesame seeds and pepper to serve.


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Hijiki with Carrot

If you like seaweed salad, this is another kind of sea vegetables you can try.  A healthy side dish that’s low in calories and rich in fiber.



  • 1/2 cup dried hijiki
  • 1 tablespoon of carrot, shredded
  • 1/2 cup of water or dashi*
  • 1.5 tablespoons of soy sauce
  • 2 tablespoons of honey or mirin
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sesame seeds


  1. Rinse Hijiki and soak in warm water for 15 minutes, drained.
  2. In a saucepan, heat up sesame oil, add carrot and cook until softened (turn heat to medium)
  3. Stir in Hijiki, soy sauce, honey and water until all liquid evaporates
  4. Sprinkle sesame seeds and serve cold


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Sweet and Sour Tempeh with Spicy Peanut Sauce

Tempeh is made of soybeans and tasteless by itself.  My first experience with tempeh at a restaurant was terrible.   So I went home and experimented with a few recipes I found online and this sweet and sour spicy sauce really can bring everyone’s appetite. 🙂


  • 1 pack of tempeh, cut into 1 inch cube
  • 1/2 lb of okra, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 2 shallots, minced

Tempeh sauce ingredients:

  • 2 tablespoon of sesame oil
  • 3 tablespoon of soy sauce
  • 3 tablespoon of mirin
  • 3 tablespoon of rice vinegar
  • 1/3 cup of water
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced

Peanut sauce ingredients:

  • 2/3 cup of unsalted peanut butter
  • 2.5 tablespoon of maple syrup or honey
  • 2 tablespoon of soy sauce
  • 2 tablespoon of rice vinegar
  • 1 tablespoon of finely chopped fresh ginger
  • 2 cloves of garlics
  • 1/3 teaspoon of cayenne pepper or chili flakes
  • 1/2 cup of water


  1. Prepare the tempeh sauce by mixing everything together.
  2. In a saucepan, combine tempeh with tempeh sauce.  Bring it to boil and reduce the heat to low.  Cover the pan and cook for 25 minutes.  Uncover and cook until the pan is dry.
  3. In a separate skillet, pan fry shallots, garlics and gingers, stir in peppers, onions and okra.  Add a pinch of salt.
  4. In a blender, combine all peanut sauce ingredients.  You may add more water until it becomes a creamy mixture.
  5. Place vegetables on a plate, cover with tempeh.  Pour the peanut sauce over.


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