Main Dishes

A quick Chinese home-style stir-fry of chewy hand-torn wheat gluten and crunchy pickled mustard greens, finished with mushrooms and baby corn. 一道香脆酸爽的素味下饭菜，麵腸煎得焦香Q彈，配飯配粥都開胃。

A nourishing rainbow bowl of lightly cooked vegetables, mango, and seasoned tofu over germinated brown rice and quinoa. 一碗色彩丰富、营养均衡的彩虹拌飯，轻卡轻负担，品尝多种时蔬与豆腐的美味。

Golden pan-fried silken tofu soaking up a sweet-and-sour tomato sauce — a comforting one-pan dinner. 金黃嫩豆腐吸滿酸甜番茄醬汁，一鍋搞定超下飯家常菜。

Golden pan-fried vegetarian intestines (wheat gluten) and dried tofu tossed with crunchy cucumber, Sichuan peppercorn, and five-spice — a light, charred, richly savory stir-fry that needs no soy sauce.

This plant-based riff on Sichuan’s most famous dish swaps the chicken for meaty king oyster mushrooms, tossed in a glossy six-ingredient Kung Pao sauce with toasted peanuts and a tingle of Sichuan peppercorn. 这道川菜名菜的纯素版本，以厚实的杏鲍菇取代鸡肉，裹上六种食材调成的宫保汁，配炒花生与花椒的麻香，一口下去过瘾又满足。

Crisp golden king oyster mushrooms in a glossy three-cup sauce with fragrant Thai basil — 202207. 三杯杏鮑菇，Q彈入味又下飯，是臺灣素食的經典香氣料理。

A crispy, umami-packed tofu crumble baked golden with shiitake and kombu — the endlessly versatile plant-based protein for your week. 香酥豆腐素肉碎，烤得咸香金黄，香菇昆布提鲜，一周百搭的纯素蛋白质。

A quick one-pan method keeps water spinach bright and crunchy, tossed with savory Taiwanese shacha sauce, baby corn, and oyster mushrooms. 大火快炒保持翠綠爽脆，沙茶醬、玉米筍和秀珍菇讓空心菜鹹香下飯又營養。

This is the simple Chinese-kitchen method for stir-fried broccoli that keeps it vibrant green, crisp-tender and packed with savory flavor. 這是一道家傳中式廚房炒西蘭花的方法，顏色翠綠、口感爽脆、味道鮮美。

A vegan Taiwanese stir-fry of crisp potato shreds and tangy pickled snow cabbage — one wok, twenty minutes, pure comfort over rice.
雪裡紅遇見黃金馬鈴薯絲，鹹香脆口，一鍋搞定全素家常菜。