Bean Sprout Soup

Ingredients

225 g fresh bean sprouts
1 small carrot, shredded
1/4 sichuan vegetable, strips
600 ml water
1/2 cube vegetable stock
a dash of pepper
2 slices of ginger

Cooking

1. Boil a pot of water with ginger slices and sichuan vegetables.

2. Allow cooking for 10 minutes, before adding in the bean sprouts and carrots. Add in the seasoning.

3. Off fire, serve hot with a dash of pepper.

Emerald Green in Mushroom Sauce

Ingredients

250g broccoli
1 tbsp oil
3 tbsp mushroom sauce
1 tbsp of tapioca starch
water

Preparation

Cut the broccoli into small pieces and remove the rough skin from the stalks.

Cooking

1. Bring a pot of water to boil, add some oil and salt. Put all the broccoli to cook. Off fire and let it simmer for 10 minutes or when it turns bright green.

2. Drain the water and dish up the broccoli and set aside.

3. Heat up a pan with oil, saute with some ginger. Pour in the mushroom sauce and 1/2 cup of water. As it starts to boil, mix the tapioca starch with some water. Slowly pour in the starch to thicken the sauce. Off fire and pour over the broccoli and serve hot.

Aubergine with Salted Soya Paste

Ingredients

1 medium size Aubergine
1 red pepper
2 tbsp salted soya paste
a dash of pepper
oil

Method

1. Wash and cut the aubergine in half. Wedge into smaller pieces.

2. Core the red pepper and strips.

3. Heat the pan with oil, saute with ginger. Pour in the aubergine and cook awhile. Add some water to simmer.

4. When the aubergine is almost done, add in the red pepper strips. Mix in the salted soya paste and water. Stir well. Off fire and serve hot.