Speaking of vegetarianism, a joke comes to mind: we evolved over millennia not to become vegetarians. Yet in recent years, the "vegetarian trend" has swept the nation, and even I can't resist the craze. So how to make vegetarian dishes more delicious is truly an art! Today I've compiled several appetizing vegetarian recipes for us all to learn together!
Spicy Tofu
Ingredients: 500g tofu,200g green garlic shoots, 10 garlic cloves, 3 dried chili peppers, 1 tbsp broad bean paste, 30g vegetable oil, pinch of chicken bouillon, 10g cornstarch slurry, dash of sesame oil.
Method:
1. Prepare ingredients: block of tofu, bunch of green garlic shoots, tbsp broad bean paste, garlic cloves, dried chili peppers.
2. Cut tofu into cubes, slice green garlic shoots into sections, mince garlic, and chop dried chili peppers into segments.
3. Heat oil in wok. Add broad bean paste and stir-fry until fragrant.
4. Add tofu cubes and stir-fry until slightly firm.
5. Add green garlic shoots, minced garlic, and chopped chili peppers. Stir-fry until fragrant.
6. Add cornstarch slurry and stir until thickened. Drizzle with sesame oil before serving.
2. Cut tofu into small cubes, chop garlic scapes into short segments, mince garlic, and cut dried chilies into small pieces.
4. Pour in broth or hot water, add the tofu, and gently swirl the pot. When the tofu is nearly cooked, add the green garlic shoots and cook over high heat for a few seconds.
5. Just before serving, add a pinch of chicken bouillon powder, then stir in the cornstarch slurry. Gently toss everything together, turn off the heat, drizzle with a little sesame oil, and serve immediately.
Stir-Fried King Oyster Mushrooms
Ingredients: 300g king oyster mushrooms, 10g Sichuan peppercorns, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 10g dried chili peppers, 1/2 tsp salt, 1 tbsp light soy sauce, 1/2 tsp chicken bouillon powder,1 section scallion, 2 slices ginger, 3 cloves garlic, 10g peanuts, 10g sesame seeds, 50g vegetable oil.
Method:
1. Dry-roast chopped peanuts and sesame seeds in a pan until fragrant. Tear king oyster mushrooms into thin strips by hand—adjust thickness to preference. For a chewier texture, tear thicker strips. Hand-torn strips are far superior to knife-cut.
2. Microwave for 4 minutes, then drain thoroughly. This step partially cooks the mushrooms and removes excess moisture. Alternatively, blanch and drain.
3. Finely chop dried chili peppers. Slice scallion into 1-inch pieces, mince garlic, and thinly slice ginger. Heat wok over high heat until hot, then add just enough oil to coat the bottom.
4. Add king oyster mushrooms and stir-fry over high heat until surfaces turn golden brown. Remove and set aside. Maintain high heat throughout—king oyster mushrooms withstand prolonged cooking without burning.
5. Add a small amount of oil to the wok. Stir-fry Sichuan peppercorns over low heat until fragrant. Remove peppercorns if desired for easier eating.
6. Once the Sichuan peppercorns are fragrant, add the dried chili peppers, scallions, ginger, and garlic. Adding them now prevents burning.
7. Return the stir-fried king oyster mushrooms to the wok. Quickly add 1 tablespoon of soy sauce and toss to coat evenly. The wok's high heat will instantly release the soy sauce's aroma.
8. Reduce heat to low. Add 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon chicken bouillon powder, and 1 tablespoon oyster sauce. High heat will cause the soy sauce to scorch.
9. Increase heat to high and stir-fry until seasonings are evenly distributed. Drizzle with 1 teaspoon sesame oil. Just before serving, sprinkle with dry-roasted sesame seeds and crushed peanuts, stir to combine, then plate.