Features March 2021∣Youth Hong Kong
Four vegan favourites
These simple vegan recipes takes an hour or less and includes something for everyone.
Starters Stir-fried Eggplant with Garlic Sauce
Main ingredients Chinese long eggplant, sliced in half lengthwise and chopped Fresh ginger, chopped Garlic, peeled and minced Peanut oil Spring onions, finely chopped diagonally Chinese dried red chilis, chopped Sauce ingredients Soy sauce or to taste Vegetarian mushroom oyster sauce Water Honey Shaoxing wine or other rice wine Chinese black vinegar or rice vinegar Cornstarch Pure sesame oil
Beefy mushrooms and broccoli 2–3
1 tablespoon 4 cloves 1 tablespoon 4 2–3 1 ½ tablespoon 2 tablespoons ¼ cup 1 tablespoon 1 tablespoon 1½ tablespoons 1 tablespoon 1 teaspoon
Steps
Main ingredients Dried shiitake mushrooms Broccoli florets Red bell pepper, sliced Garlic minced or finely chopped Onion, sliced Vegetable broth or water from soaking mushrooms Sauce ingredients Soy sauce or to taste Vegetarian mushroom oyster sauce Water Honey Shaoxing wine or other rice wine Chinese black vinegar or rice vinegar Cornstarch Pure sesame oil Steps
2. Mix all the sauce ingredients together except cornstarch and set aside
2. Chop the eggplant then stir-fry with a little oil for a few minutes over medium heat, until tender and then transfer to a bowl
3. Heat canola oil in a non-stick pan and sauté onions and garlic until tender 4. Add mushrooms and cook for 10 minutes
3. Cook the garlic, ginger, and chilli for a minute in the same pan then return the eggplant to the pan
5. Add broccoli florets and bell pepper
4. Add sauce and scallions then stir-fry quickly with a little sesame oil
7. Sauté for a few more minutes
5. Check seasoning and serve with steamed or fried rice Variation: Add jade melon cut into the same size pieces as the eggplant at the same time as the ginger and garlic. Takes just 15 minutes to make!
Chocolate, preferably semi-sweet Unsalted butter Egg and egg yolk Sugar [to taste] Vanilla extract Low-gluten or gluten-free flour
1½ tablespoons 2 tablespoons ¼ cup 1 tablespoon 1 tablespoon 1½ tablespoons 1 tablespoon 1 teaspoon
1. Soak mushrooms in hot water for 12-15 minutes. Squeeze out excess liquid from each, slice into 1/4-inch-thick strips and save the soaking water
1. Make the sauce by whisking all the ingredients together in a bowl then leave aside
Molten Chocolate Cake (serves two)
10 2 cups (250g) 1 small 4 cloves ½ medium size ¼ cup
6. Pour mushroom soaking liquid into pan 8. Stir the sauce ingredients well and then add cornstarch mixed with a little water
9. Pour this sauce over the vegetables, stir well and simmer until the sauce has thickened 10. Season to taste
45g 4 tablespoons 1 each 1 or 2 tablespoons ¼ teaspoon 2 tablespoons
Steps 1. Heat oven to 220C (200C for fan oven) and preheat 2 ramekins on a baking tray
2. Melt the butter and chocolate in the microwave in 30 second pulses, stirring after each pulse until it is smooth 3. Mix the sugar and egg into the flour
4. Beat the egg yolk until thick ribbons form, about 3 minutes 5. Add sugar to taste
6. Fold the flour into this mixture
7. Add mixture to chocolate and unsalted butter
8. Divide between the ramekins and bake 10 minutes or until the cakes have puffed up and look well done. If you underbake, the centre of the cake will pour out of its top when you invert it 9. Let stand for one minute then invert onto plates
10. Serve with ice cream or whipped cream, Cointreau or Amaretto
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