Dou Dou (豆豆)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。
Latest Recipes
Stir-Fried Water Lily with Dried Tofu & Shiitake — 水蓮炒豆干香菇
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。
Flaky Chinese Scallion Pancakes — 蔥油餅
Crackling-crisp outside with tender flaky layers inside — street-style scallion pancakes (蔥油餅) made with a hot-water dough and just five base ingredients. 外酥內軟、層層分明的蔥油餅，燙麵加油酥，在家做出街頭小吃的酥脆口感，純素又簡單。
Shin Ramen Chow Mein — 辛拉麵炒麵
Instant Shin Ramen gets a wok-fired, smoky chow mein makeover in 20 minutes. 兩包辛拉麵炒出鑊氣十足的港式風味炒麵，二十分鐘搞掂。
Vegetarian Fish Stir-fried with Cucumber — 香椿素魚炒大黃瓜
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。
Vegan Honey Chicken — 蜜汁雞丁
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！
Basil Curry Stir-Fried Tofu — 九層塔咖哩炒豆腐
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。
Crispy Fried Sweet Potato & Taro — 炸地瓜芋頭
Crispy, golden, and impossibly crunchy — night-market fried sweet potato and taro made at home with one magic batter. 夜市等級的酥脆炸地瓜與炸芋頭，黃金粉漿比例在家輕鬆重現！
Stir-Fried Bitter Melon with Black Beans & Enoki — 豆豉金針菇炒苦瓜
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 Sambal Stir-Fried Okra & Long Beans — 叁巴辣椒炒秋葵長豆
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。