🥢Chinese-style stir-fry;
1 Boil soy curl, rinse well, marinate with grated ginger, pour 1tsp soy sauce, canola oil and potato or corn starch
2 Boil broccoli florets, and sliced stems for 1-2 minutes , and set aside
3 Combine 1TBS vegan oyster sauce, 2TBS water, 2tsp soy sauce, 1tsp cane sugar in a small bowl and stir to mix
4 Heat a wok on high, add canola and sesame oil, sauté shredded green peppers, and bamboo shoots, remove from the wok, and set aside
5 In a same wok, cook soy curl until nicely brown
6 Back sautéed veggies in a wok, add broccoli, and sauce
7 Toss to combine until the sauce just thickens
🥢Hot and sour soup;
1 in a medium pot, boil 4cups water, add 1TBS mushroom powder, 1dried chili pepper
2 Cook sliced carrots, daikon radish, shimeji mushroom, bamboo shoots until carrots are cooked, then add diced tofu
3 Add 1TBS soy sauce, 1tsp white pepper, and 1/2tsp canola oil.
4 Add 2TBS rice vinegar, add 1/4cup starch and water mixture