Main Dishes

A quick home-style stir-fry of crisp lotus root with shimeji mushrooms, cucumber, and savory olive vegetable — cooks in about 20 minutes with one pan. 蓮藕別只會煮湯！和鴻喜菇、小黃瓜、橄欖菜一起炒，軟中帶脆、鹹香下飯，二十來分鐘就能上桌。

Crisp, sweet and brilliant green — this five-minute asparagus stir-fry with white beech mushrooms and baby corn is proof vegetables need no heavy sauces to shine. 這道五分鐘清炒蘆筍搭配雪白菇與玉米筍，大火快炒下依然爽脆清甜、翠綠動人。

A classic Sichuan glass-noodle stir-fry made fully vegan — golden pan-fried tofu plays the ‘minced meat’ ants, every strand soaked in a savoury-sweet soy glaze. 用凍豆腐和板豆腐取代絞肉的純素川味螞蟻上樹，粉絲吸滿醬汁，一鍋20分鐘搞定的下飯神器。

Golden pan-fried potato cubes tossed with chewy soy mince, crisp cucumber and beech mushrooms in a glossy Malaysian-style sauce. 馬鈴薯炒素肉碎，焦香下飯，25分鐘上桌。

Golden lotus-root slices in a glossy honey-soy glaze — crisp, savory-sweet, and ready in 20 minutes. 油亮涮嘴的蜜汁蓮藕，外酥內嫩、鹹甜下飯，20 分鐘就上桌！

Learn to make chewy, high-protein homemade tempeh from 50 cents of split peas — a 6-step fermentation anyone can master. 用青豆在家發酵出香糯高蛋白的天貝，六步輕鬆完成。

A sweet, juicy one-pan stir-fry of golden beech mushrooms, soft tomatoes, and crisp zucchini that’s perfect over rice. 番茄炒櫛瓜酸甜多汁又下飯，是全家都愛的家常菜。

Thai-Style Stir-Fried Tofu — a quick one-pan Thai-sauce stir-fried tofu with golden tofu, shiitake, shimeji and crisp green pepper. | 下班快速上菜，一包泰式植肉醬配上豆腐與蔬菜，十來分鐘炒出一盤南洋風味下飯菜。

Crisp, naturally sweet cabbage steams in its own juices with tomato and shimeji mushrooms — no added water needed. 利用番茄與鴻喜菇的天然水分，一滴水不加大炒出清甜爽脆的高麗菜。

Golden-seared tofu, sweet baby pumpkin, and silky napa cabbage braised in a light soy broth — one pan, ten ingredients, endless comfort. 大白菜燜豆腐：豆腐焦香、南瓜清甜、白菜軟嫩，一鍋搞定超下飯。