Dou Dou (豆豆)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。
Latest Recipes
Braised Napa Cabbage with Tofu & Pumpkin — 白菜燜豆腐
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。
Lemon Sesame Cold Noodles — 檸檬麻醬冷麵
Ice-cold noodles in a creamy, tangy lemon-sesame sauce, piled high with crisp vegetables and golden tofu—the ultimate 15-minute summer bowl. 檸檬麻醬冷麵，清爽酸香、風味獨特，是次熱天’最快樂的一碗飯！
Dendrobium & Sea Coconut Soup — 石斛海底椰素湯
A gentle Cantonese healing broth of dendrobium, sea coconut, lotus seeds and lily that soothes dry skin and restless sleep. 一道清潤養生的廣東素湯，以石斛、海底椰、蓮子百合滋陰潤肺，讓皮膚和睡眠都安穩舒服。
Tomato Fried Tofu Skin — 番茄炒豆包
Crisp-edged tofu skin tossed in a sweet-sour tomato and toon sauce — an 11-ingredient, one-pan vegan dinner. 外酥内嫩的豆包裹着酸甜番茄与香椿香气，十一种食材一锅搞定。
Stir-Fried Okra with Wood Ear Mushrooms — 秋葵炒黑木耳
Golden, quick stir-fried okra with wood ear mushrooms, corn shoots, and shiitake — a 15-minute, budget-friendly Malaysian-Chinese vegetable side. 秋葵與黑木耳大火快炒，加入薑黃粉調味，簡單快速又省錢的素食家常菜。
Curry Vegetable Fried Rice — 咖哩素炒飯
A fragrant 15-minute curry vegetable fried rice made from leftover rice, crisp vegetarian ham, and golden curry — 一鍋十五分鐘的咖哩素炒飯，粒粒分明、香氣撲鼻。
Garlic Eggplant — 蒜香茄子
Silky pan-fried eggplant in a glossy miso-garlic glaze — an easy Japanese-style vegan side that turns a humble aubergine into the star of your dinner. 一盤軟糯入味的蒜香茄子，鹹香微甜，讓人忍不住多吃一碗飯。
Tomato Stir-Fried Green Beans — 番茄炒敏豆
Bright, crisp green beans meet juicy tomato and golden mushrooms in this waterless stir-fry that needs no added water. 番茄炒敏豆無水料理，酸甜清爽、脆嫩下飯，10分鐘快速上桌。
Tofu-Stuffed Eggplant — 釀茄子
Tender pan-fried eggplant stuffed with creamy tofu, oyster mushrooms and edamame, finished in a glossy sweet-savory sauce. 外軟內香的釀茄子，豆腐毛豆餡料滿滿，鹹甜醬汁超下飯！