Mushroom Stuffed Shrimp Paste

Ingredients: Shrimp, mushrooms, green onion, white sesame seeds, soy sauce, oyster sauce,
cooking wine, sugar, and corn-starch
Preparation and Cooking Steps:
1. Dry the shrimp with kitchen paper, cut into small pieces, and then mince to a paste-
like consistency. Place in a bowl for later use.
2. Add two teaspoons of cooking wine, one teaspoon of pepper, and one teaspoon of
corn-starch to the bowl containing the shrimp paste. Stir until well combined.
3. Remove the stems from the mushrooms and place them on a plate for later use.
4. Prepare the sauce in a new bowl: 3 tablespoons of soy sauce, 2 tablespoons of oyster
sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 5 tablespoons of water,
and 1/2 tablespoon of corn-starch.
 Regardless of the size of the spoon, the proportions for the sauce are as follows:
Soy sauce: Oyster sauce: Cooking wine: Sugar: Water: Corn-starch = 3:2:1:1:5:1/2
5. Fill the vacant space on the back of each mushroom with the prepared shrimp paste
and place them on a plate for later use.
6. Heat a non-stick pan and add oil. When the oil is hot, place the mushroom + shrimp
paste paste-side down into the pan. Once the bottom turns golden brown, flip over
each piece.
7. After both sides are golden brown, pour in the sauce and turn up the heat to thicken
the sauce.
8. Remove all the mushroom-stuffed shrimp paste pieces and place them on a serving
plate. Drizzle with the sauce and garnish with white sesame seeds and chopped
green onions.
Pan-fried Crispy Tofu

Ingredients: Firm tofu (also known as block tofu), green onion, soy sauce, oyster sauce,
corn-starch
Preparation and Cooking Steps:
1. Slice the tofu into pieces about 0.5-1 cm thick (you can experiment) and place them
on a plate for later use.
2. Prepare the sauce in a new bowl: 5 teaspoons of water, 2 teaspoons of soy sauce, 1
teaspoon of oyster sauce, 1 teaspoon of corn-starch.
 Regardless of the size of the spoon, the proportions for the sauce are as follows:
Water: Soy Sauce: Oyster Sauce: Corn-starch = 5:2:1:1
3. Heat a non-stick pan and add oil. When the oil is very hot, add the tofu slices. Fry one
side until it turns golden brown and then flip it over.
*Be careful of oil splashes as the tofu contains moisture.
4. After both sides of the tofu are golden brown, remove from the pan and set aside on
a plate.
5. In the same pan, sauté minced garlic until fragrant, then add the fried tofu and stir-
fry until evenly coated. Next, add the prepared sauce and cook until the sauce is thick
and sticky.
6. Place the tofu on a serving plate and garnish with chopped green onions.

Spicy Tofu with Beef

Ingredients: Soft tofu (silken tofu), beef steak, bean sprouts, bird's eye chili, green onion,
spicy bean paste, soy sauce, chili powder, Sichuan pepper powder, pepper powder, and corn-
starch

Preparation and Cooking Steps:

Since silken tofu is extremely fragile, to remove it from its packaging without breaking, cut
open any corner at the bottom of the box and then tear open the packaging from the front.

Have a pair of scissors ready and place

the tofu with the backside facing up

Cut open any corner at the bottom of

the box

Tear open the packaging at the top of

the box

Turn the box upside down to get a

complete block of tofu

1. Cut the tofu into cubes of about 2-3 cm and place them in a bowl for later use.
2. Cut the bird's eye chili into small pieces about 0.5 cm long and put them on a plate
for later use.
3. Cut the steak into small pieces and place them in a bowl for later use.
4. Add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, the chopped bird's eye
chili, and 1/2 teaspoon of corn-starch to the bowl with the beef. Stir until well mixed,
then add 1 tablespoon of cooking oil to lock in the moisture in the beef.
5. In a small new bowl, prepare the sauce: 1 tablespoon of soy sauce, 1/2 tablespoon of
Sichuan pepper powder, and 100 ml of water.
6. In a pot, add cold water and the tofu along with 1 teaspoon of salt. After the water
boils for a few minutes, remove the tofu and set it aside on a plate.
7. Using the water from boiling the tofu, blanch the bean sprouts for 3-5 minutes, then
spread them on the bottom of the dish that will be used to serve the final dish.
8. Heat a non-stick pan and add oil. When the oil is hot, add the beef. Stir-fry the beef
until it changes colour, then add a tablespoon of spicy bean paste. Stir until well
mixed, then add the prepared sauce and bring it to a boil on high heat before adding
the tofu.
9. In a small new bowl, mix 1/2 tablespoon of corn-starch with 3-4 tablespoons of
water. Stir until well combined, then add it to the pan with the beef and tofu.
10. Once the sauce has thickened a bit, pour it into the serving dish over the bean
sprouts. Sprinkle chopped green onions on top and it's ready to be served.