Ingredients:

Shitake mushrooms
Golden needle mushrooms
Bamboo shoots
Sesame seeds
Bean curd sheet wraps

Direction:
Stir fry shitake mushrooms (shredded), golden needle mushrooms, bamboo shoots (shredded), and sesame seeds together. Season with white pepper, hot oil and vegetarian oyster sauce.

Cut bean curd sheets into triangles. Place ingredients in bean curd sheet and wrap tightly. Minimize air pockets, which could expand and open the wrap during cooking. Seal with flour paste (flour mixed with water).

Dip wrap in batter (2/3 flour, 1/3 potato starch, little canola oil and water mixed well)

Fry until golden brown and arrange on serving plate.

Sauce: Stir fry oil, soy sauce, water, vinegar, sugar, black pepper, hot oil, and PonZu Citrus Seasoned Soy Sauce until fragrant. Pour sauce over the finished wraps and serve.

香菇
金針菇
筍
芝麻
齋鮮腐皮片

作法:
香菇泡軟切絲，和金針菇、筍絲一起先炒過，加調味料白胡椒粉、油、素蠔油。將鮮腐皮片切成三角形狀，包入上項炒過的食材，並將多餘空氣擠出，用麵糊固定(麵粉加水)，以免炸時腐皮包會破裂。用2/3杯麵粉，1/3杯蕃薯粉、葵花油、水混合成麵糊。將每個腐皮包均勻沾上麵糊後放入熱油內炸至金黃。取出後將油瀝乾放入盤內。鍋熱加油，放入醬油、水、醋、糖、黑胡椒粉、辣油及PonZu Citrus Seasoned soy Sauce，小炒至所有香氣散出，即成腐皮包醬汁，倒入盤內即可。

Ingredients:

Vegetarian chicken nuggets
Monkeyhead mushrooms
Zucchini
Red chili pepper
Hot bean paste

Direction:
Deep fry chicken nuggets and set aside. Coat monkeyhead mushroom with tapioca powder, deep fry and set aside. Cut the zucchini into chunks. Blanch.

In a heated wok coated with oil add ginger, hot bean paste, and chili pepper. Stir. Add water, black vinegar, and sugar. Stir fry until fragrant.

Add zucchini, stir fry, then add vegetarian chicken nuggets and monkeyhead mushroom. Season with sesame oil and serve.

材料：

素雞塊
猴頭菇
小瓜
紅辣椒
辣豆瓣醬

作法:
先將素雞塊、猴頭菇沾上蕃薯粉後過油，小黃瓜切塊後用熱水燙過。鍋熱後，加油和薑，豆瓣醬、紅辣椒先炒過，再加水、黑醋、糖，炒至香氣散出。放入小黃瓜、素雞塊、猴頭菇一起炒過，加香油即可。

Ingredients:

Woodear
Gluten
Sugar snap peas
Carrots
Hot pepper

Direction:
In a heated wok with oil, add dried star anise and pepper. Add water, gluten, hot pepper, sugar snap peas, carrots and woodear; season with soy sauce, sugar and oyster sauce. Stir fry until cooked. Add cornstarch mixed in water and sesame oil. Serve.

**when cooking a large quantity, blanch the carrots and sugar snap peas first.

黑木耳
烤麩
碗豆
紅蘿蔔
辣椒

作法:
鍋熱後放入油、八角、胡椒粉，再加水、烤麩、辣椒、甜豆、紅蘿蔔、黑木耳， 放入調味料醬油、糖、素蠔油炒過。最後太白粉勾芡，麻油即可。

備註:若煮量大食材時，紅蘿蔔及碗豆先用熱水燙過。

Ingredients:

Ginger
Taro
Red bell pepper
3 different mushrooms (button, straw and beech)
Small cucumber
Gingbo nuts

Direction:
Cut taro into cubes. Slice red bell pepper, cucumber and button mushrooms.

Blanch red peppers, cucumbers, gingbo nut, straw mushrooms and beech mushroom. Blanch button mushroom separately. Drain and stir fry everything in canola oil and sliced ginger. Season with salt, sugar, pepper, mushroom seasoning, and sesame oil. Add cornstarch mixed with water to create the sauce. Serve on plate.

Sautee taro with water until cooked; season with salt. Serve on top of the vegetables.

材料：

薑
芋頭
紅椒
三種菇類(香菇，草菇，長蒂菇beech mushroom)
小黃瓜
銀杏

作法:
芋頭切塊，紅椒、小黃瓜、草菇切片。將紅椒、小黃瓜、銀杏、草菇及長蒂菇先燙過。香菇另外分

開燙過。鍋熱後用油及薑炒過所有食材，入調味料鹽、糖、胡椒、香菇精，芶芡後滴上香油即可。

芋頭分開用熱水煮熟後用鹽調味，在倒入上項食材上。

Ingredients:

1. Vegetarian ham
2. Pickled vegetable
3. Water chestnut
4. Carrots
5. Shiitake mushrooms
6. Silken tofu
7. Celery
8. Ginger

Direction:

Cut tofu in half then in thirds. Lay them flat. Scoop out the middle. Sprinkle salt and cornstarch.

Mince the vegetarian ham, water chestnut, pickled vegetable, carrots and shiitake mushrooms. Sautee the minced shiitake mushrooms with minced ginger first. Blend the ingredients together along with salt, sugar, mushroom seasoning, cornstarch, sesame oil and the scooped out tofu.

材料：

1. 素火腿
2. 榨菜
3. 荸懠
4. 紅蘿蔔
5. 花菇
6. 嫩豆腐
7. 芹菜
8. 薑

作法:

先將豆腐對切，再切成三份，每片分開放平後，將中間挖孔，灑上鹽及太白粉。 將花菇泡軟與

薑一起剁碎。另將素火腿，榨菜，荸懠，紅蘿蔔剁碎。剁碎食材混合後加調味料鹽，糖，磨菇精，

太白粉，芝麻油及挖出之豆腐塊拌勻。將內餡注入豆腐內，灑上太白粉後先蒸6分鐘左右，再放入熱

油中將豆腐兩面炸至金黃。水加芹菜勾芡做成醬汁，澆在豆腐上即可。

Ingredients:

• Cauliflower
• Carrot seasoning oil

Direction:

Blanch the cauliflower. Stir fry and add carrot seasoning oil. Serve.

材料：

• 花椰菜
• 紅蘿菠油(寶黃)

作法:

將花椰菜用熱水燙過，炒熟後加入寶黃，淋上巴西利即可。

Ingredients:

• Pickled cabbage
• Carrots
• Bamboo shoots
• Shiitake mushrooms
• Vegetarian ham
• Dried gourd strings
• Lily buds
• Vegetarian Shark Fin and Mushrooms Stir Fry

Direction:

Cut pickled cabbage, carrots, bamboo shoots, shiitake mushrooms and vegetarian ham into same size sticks (1.5” to 2”). Tie the five ingredients securely into bundles using the dried gourd strings.

Bring a pot of water to boil, season with salt, pepper, mushroom seasoning and sugar.

Add the bundles.

Add the lilies.

Cook and serve.

材料：

• 酸菜心
• 紅蘿蔔
• 筍
• 花菇
• 素火腿
• 瓢乾
• 金針結

作法:

將酸菜心，紅蘿蔔，筍，花菇(泡軟)和素火腿，切成1.5″ 至2″ 條狀。將上項切好之五種食材用瓢乾

一一捆緊。鍋內水煮滾後，加調味料鹽，胡椒粉，蘑菇精，糖後將每一捆食材放入，最後入金針

結，煮滾即可。