Potato Salad

Ingredients

4 medium size potatoes
1 hard boiled egg
1 tbsp Mayonaise
1 tsp salt
a dash of pepper
some herbs

Method

1. Cooked the potatoes till soft.

2. Drain and mash well the potatoes. Chopped the egg finely and top onto the potatoes.

3. Add in the seasoning and mayonaise and blend well.

4. Before serving, heat up in the microwave and serve immediately.

Stir-Fried Chinese Vegetables

Ingredients

100g Chinese cabbage
100g carrots
5-6 fresh white mushrooms
1 tbsp oil
1 tsp sugar
1 tbsp of mushroom sauce
1 tsp water

Method

Cut the cabbage and carrots into slices. Wash and clean the fresh mushroom and slice thickly. Heat the oil in a preheated pan. Add the Chinese cabbage, carrots and mushroom and stir-fry for about 1 minute. Add in the sauce and sugar and stir for another minute or so with a little more water if necessary. Do not overcook or the vegetables will lose their crunchiness. Serve hot.

Simple Mixed Vegetables Soup

Ingredients

100g Spinach
1 small tomato
1 egg beaten
seaweed
1L water
1 tbsp Brown Rice Miso
a dash of pepper
1 tsp sesame oil

Method

1. Wash and prepare the spinach. Sliced the tomato into small chunks.

2. Bring the pot of water to boil. Add in the spinach, tomato and seasonings.

3. Slowly pour in the beaten egg, stir to break the egg and off fire.

4. Before serving, top with seaweed and pepper.

Sweet Corn & Cresson Soup

Ingredients

1 fresh maize
50g cresson
10g wolfberries (gou qi zi)
1 L water
1/4 cube of vegetable stock

Method

1. Clean and wash the maize. Chopped into 4-5 biteable size chunks. Soaked the dried wolfberries and set aside. Prepare the cresson and drain.

2. Put maize chunks in a pot of water and put cook. When it starts to boil, bring the fire low and add in the wolfberries and allow further cooking or when the maize is well cooked.

3. Add in the cresson and vegetable cube. Stir in and off fire. Serve hot with a dash of pepper.