Main Dishes

Pan-seared king oyster mushrooms glazed in a sweet, spicy Korean BBQ sauce — smoky, chewy, and ready in 15 minutes. 平底鍋就能做出韓式燒烤風味的杏鮑菇，香辣Q彈、超級下飯，十五分鐘就能上桌！

Silky flash-fried eggplant, golden pressed tofu, and earthy mushrooms in a fragrant toon-paste glaze — a vegan spring stir-fry that makes rice disappear. 香椿炒茄子：香椿獨特香氣遇上軟嫩茄子與焦香豆干，一盤下飯的純素春天家常菜。

Crackling-crisp water lily stems stir-fried with dried tofu and shiitake — a 10-minute Taiwanese classic that stays brilliantly green. 大火快炒的水蓮清脆爽口，配上豆干與香菇，十分鐘上桌的台灣家常素菜。

Toon-scented mock fish and shiitake braised with soft summer cucumber — a 15-minute Taiwanese home classic. 香椿的香氣、軟嫩的大黃瓜與金黃素魚，簡單快速，夏日最下飯的家常菜。

Golden king oyster mushrooms in a glossy soy-mirin-maple glaze — this plant-based honey chicken tastes just like the bento-shop classic. 杏鮑菇煎至金黃，裹上醬油、味醂、楓糖漿收成的蜜汁，全素蜜汁雞丁比便當店的還香，配飯吃真的會停不下來！

Golden pan-seared tofu with shimeji mushrooms, curry powder, and fragrant Thai basil — a 15-minute Taiwanese home-style stir-fry that’s impossible to resist. 九層塔咖哩炒豆腐，15分鐘一鍋到底，香濃下飯的台灣家常素食。

Golden enoki mushrooms and savory black fermented beans turn humble bitter melon into a tender, bittersweet stir-fry that begs for rice. 金針菇煎至金黃、黑豆豉鹹香入味，苦瓜軟嫩回甘，是白飯殺手的家常菜！

Malaysian home-style vegan stir-fry — okra, long beans and golden king oyster mushroom in a sweet-spicy sambal sauce, one pan, 15 minutes. 馬來西亞家鄉味純素下飯菜：秋葵、長豆和煎得金黃的杏鮑菇，裹上香甜微辣的叁巴醬，一鍋到底，15分鐘上桌。

Pan-fried taro meets five-spice bean curd and long beans in one fragrant, savory stir-fry that’s naturally vegan and perfect over rice. 芋頭煎炸至外香內鬆，和五香豆干、長豆一起快炒，鹹香下飯的純素家常菜！

Golden veggie fish, sweet carrot, and tender long beans in a savory soy stir-fry — the ultimate rice companion. 素魚金黃焦香，長豆軟嫩入味，鹹香下飯的馬來西亞式家常蔬食。