Main Dishes

A versatile homemade sauce that takes fried rice to the next level — sweet, savory, and umami-rich. Also perfect as a glaze for tofu. 一款萬能的自製炒飯醬，比只用醬油炒飯好吃太多，還能當作豆腐的甜醬油釉料。

Transform humble eggplant into a show-stopping vegan unagi bowl — tender steamed eggplant caramelized in a sweet-savory mirin-soy glaze, served over rice with nori and charred scallions. 把平凡的茄子變成令人驚艷的素鰻魚飯，軟嫩的茄子吸收滿滿的照燒醬汁，鋪在米飯上配紫菜和烤蔥。

A creamy, luxurious vegan risotto that captures the essence of spring — white asparagus, morel mushrooms, and sweet peas in a velvety coconut-infused broth. 一道奶香濃郁的純素燉飯，白蘆筍的清脆、羊肚菌的鮮美、豌豆的甘甜，完美交織在椰香高湯中。

Savory, spicy, and saucy Taiwanese-style stir-fried dried tofu — a 10-minute one-pan comfort dish that’s dangerously good with rice. 酱爆豆乾，香辣酱香，10分钟一锅到底，超级下饭的纯素台湾家常菜。

King oyster mushrooms transformed into silky ‘shredded pork’ in a classic Sichuan fish-fragrant sauce — savory, tangy, and absolutely addictive. 杏鲍菇化身鱼香肉丝，经典的川味鱼香酱汁，咸鲜酸香，纯素版也让人停不下筷子。

Crispy potato strips meet tangy pickled cabbage in this Taiwanese home-style stir-fry — savory, addictive, and ready in 15 minutes. 酸菜的咸香搭上爽脆馬鈴薯絲，15分鐘搞定這道鹹香下飯的台灣素食家常菜。

Crisp, tender cauliflower mushroom stir-fried in 5 minutes — a simple Chinese vegan dish bursting with natural umami. 五分钟清炒绣球菌，脆嫩鲜香，保留原汁原味的素食家常菜。

A quick Chinese vegetarian stir-fry with crunchy white wood ear mushroom, tender broccoli sprouts, and chewy roasted gluten in a savory fermented bean sauce. 经典中式素菜快手菜，白玉耳西兰花苗炒烤麩，麵豉提味，五分钟上桌。

A classic Chinese Buddhist vegetarian dish — braised cabbage, mushrooms, tofu skin, and glass noodles in a creamy red fermented tofu sauce. Zero skill, one pot, 15 minutes. 经典佛教素食南乳炆斋，一锅搞定，十五分钟上桌。