Loh Han Chai (Mixed Vegetables)

Ingredient:
200gm white cabbage
200gm cauliflower
5 pieces dried mushroom
10 pieces straw mushroom (or 1 can of straw mushroom)
75g peas (soak in water)
75g fried glutton (or dried beancurd)
1 bundle of golden mushroom
½ piece of carrot
2 pieces of garlic (chopped fine)

Gravy:
300 ml of water
½ tsp salt
1 tbsp light soya sauce
¼ tsp pepper
1 tsp sugar
1 tsp dark soya sauce
½ tsp oyster sauce

Thickening: mixed well in a bowl
½ tbsp potato starch
1 tbsp water

Method:
1. Cut the white cabbage into half then to small pieces. Soak in tap water and dry drain for use later on. Cut the cauliflower and soaked in hot water. Soak the dried mushroom, remove the stalk, pat it and cut into slant. Soak Golden mushroom, break it into small stalks.

2. Put water in the wok to boil, then put in fried glutton ball to fry, until it become a bit soft, dish up (same way to treat dried beancurd) . Press the fried glutton ball dry.

3. Wok with hot water, put in cauliflower to cook a while then dish up. Heat up 1 tbsp of oil on wok to fry peas, stir fry a while then dish up.

4. Make sure white cabbage is drain dry, no water content. Heat up ¼ tsp oil to fry white cabbage in high fire, until see water comes out from the cabbage then stir a while then dish up.

5. Heat up 1 tsp of oil, put chopped garlic, carrot, mushroom to fry, then add cauliflower, golden mushroom fry. Add fried cabbage, turn fire to high, then put 300ml of water, reduce fire to cook them.

6. Add ¼ tsp of salt to the wok, stir then see water inside the wok is boiling, add ¼ tsp pepper, ½ tbsp sesame oil, 1 tsp light soya sauce, ½ tsp dark soya sauce.

7. Let it cook slowly for 6 mins cover the wok. While you prepare thickening set it aside.

8. Stir a bit, put in ½ oyster sauce, 1 tsp sugar to stir fry, see cabbage stem a bit transparent, then it means it is cooked. Lower the fire, add in thickening to stir then add in the peas, off the fire. Ready to serve.

Vegetable Stock

Ingredient:
300gm long chinese tian jing cabbage (cut into half)
1 piece of radish (cut into 4 pieces)
200gm big head soya bean sprouts
1 piece of sweet corn (cut into 2 pieces, do not remove the skin)
12 bowls of water
1 bowl of soya beans
1/2 piece of szechuan preserved vegetable (wash & soak)
10 pieces of mushroom stem (dried mushroom, soak soft then take the stem)
300gm of cabbage (tear out the leaves)

Method:
1. Boil 12 to 14 bowls of water. Once water boil, add in all the ingredients to boil for 1 hour.

Note: if not find big head soya beans sprouts, replace 1/2 bowl of soya beans.

Vegetarian Prawn Ball

Ingredients:
250g carrots (boiled & mashed)
250g potatoes (boiled & mashed)
40g cornflour
60g plain flour or self-raising flour

Seasoning sauce
1/4 tsp salt
1/2 tsp sugar
1/4 tsp sesame oil
1/4 tsp pepper

250g of bread crumbs

Oil for deep frying

Method:
1. In a mixing bowl, put in mashed carrots and potatoes mix them well. Mashed carrots can drain it, but not too dry. Add cornflour and plain flour to the mixture, then mix it well.

2. Mix it in a circle form, knead it too, then add in pepper, sesame oil, salt, sugar, continue to mix all together. Put a spoon in a small bowl, prepare to use the spoon to scoop up the mixture in a ball form, then put the spoon back to the bowl of water. If you find the ball too soft, add a bit more flour to the mixture again.

3. Let the ball roll over the bread crumb, e.g put the ball in between the crumbs, then use 2-hands to roll the ball. Once all the ball is coated with bread crumbs, put in a plate wait for deep frying. Put Oil in the wok, once the oil is boiled, off the fire, put half portion of the coated balls into the wok, then turn on the fire - set to medium - stir the oil slowly.

4. Once the balls start to float, turn the fire to high, then scoop them up to drain off the oil. After oil have been drained off, put the balls on the plate, it ready to be serve.