Exploring Vegetarian Dishes

During the Nine Emperor Gods festival recently, I managed to indulge in delicious and yet simple vegetarian dishes. I was lucky enough that the vegetarian stall was on my doorstep. The combination of ingredients used are very interesting and creative. 

Here are the wonderful recipes that I have learned from them but have yet to try cooking them on my own:

Dish 1: Stir-fried sweet potato leaves, tau pok (fried bean curd) with tau ju (fermented tofu) (I guess salt is not needed here as fermented tofu should be saltier enough)

Dish 2: Cook bitter gourd (cut in cubes), thin slices of soy-sauced bean curd and tausi (fermented black beans)

Dish 3: Stir-fried slices of brinjal, tomatoes and red chilli (a little too oily but good) (Although there are rings of red chilli in the dish, the dish is not spicy.)

Dish 4: Stir-fried chopped long beans, tong cai (a kind of salted vegetable) in small cubes with fried salted peanuts. (This dish is crunchy.)

Our lunch box ~ featuring Dish 8 (left) and Dish 4 (right)

Dish 5: Cook slices of tomatoes, red and green capsicums, pineapples and a gluten-based meat. (A little sweet and sour and feels light.)

Dish 6: Stir-fried tau bor (a kind of bean curd skin product) and black fungus with deep fried thin strips of gingers sprinkled on top. 

Dish 7: Stir-fried chopped lady's fingers with tau jian (fermented beans) and red chilli. (It is not spicy as one can easily pick out the rings of red chilli.)

Dish 8: Cook yam (in cubes), mushroom (in slices) and vegetarian mutton

This lunch box features the vegetarian otak-otak (on the right) (made of tofu, instead of egg and fish)