Asparagus with konyaku
Ingredients:
Asparagus (cut into 2" pieces)
Konyaku (can be bought from supermarket)
3 pcs sliced ginger
2 pcs dried chilli
miso

Method:
1. Fry sliced ginger and dried chilli in a bit of olive oil
2.Add in asparagus and toss for one minute
3.Add in konyaku and continue to fry for another 30 seconds
4.Add a little bit of water and simmer for awhile
5.Turn off flame and add in miso to taste

Health benefit of asparagus
Asparagus is low in calories and carbohydrates, and compared to other vegetables it is
relatively rich in protein. One cup of asparagus supplies only 24 calories, almost half of
which are derived from protein. Asparagus is an excellent source of potassium, vitamin K,
folic acid , vitamins C and A, riboflavin, thiamine, and vitamin B6. Asparagus is also a very good source of dietary fiber, niacin, phosphorus, protein, and iron.

Historically, asparagus has been used as a diuretic and in the treatment of arthritis and
rheumatism. The amino acid asparagine may be responsible for the diuretic effect of
asparagus. When this amino acid is excreted in the urine, it gives off a strong,
characteristic odor.

Labels: Asian, Chinese, Chinese Recipe, Main, Oil Free*, Quick N Easy

Ingredients:
1. 200g Dried and Raw Rice Cakes
2. Green Leafy Veg of your choice
3. Fresh Shitake Mushrooms
4. Fresh Garlic, Onions and Ginger
5. Sesame Oil
6. 5-spice Tofu
7. Miso Paste

Steps:
1. Soak the dried and raw rice cakes in water overnight (I normally soak all 400g and leave them in the fridge. They can last for over a week)
2. Add about 1 tablespoon of sesame oil to a pre-heated wok.
3. Add the garlic, onion and ginger.
4. Add fresh shitake mushroom, followed by the green leafy veggies.
5. Add the rice cakes and 5 spice tofu and stir-fry until rice cakes soften.
6. Add about 1 tablespoon of miso paste (only after you turn off the flame to avoid destroying the vitamins in the miso paste)
7. Top with some fresh parsley.
8. Serve and enjoy!

Labels: Chinese Recipe, Main, Oil Free*

Preparation time: 5 minutes
Cooking time: 5 minutes
Level of difficulty: Easy

Ingredients:
4 medium sized Mushroom
2 celery sticks
half "fried tofu block"
2 medium sized onions
half a box of konnyaku (not the dessert kind, but the ones used for stir-frying - the white squid like thingy in the pic above)

Method:
1. saute the chopped onions in a non-stick pan with a few drops of olive oil.
2. add the mushrooms and stir fry for about 1 minute
3. add the sliced tofu and konnyaku and continue stir fry for about 30 seconds.
4. add the chopped celery and stir fry for another 30 seconds.
5. It should be tasty enough as the mushrooms act as a natural flavor to this dish. If you prefer it to be a little saltier, you can add a pinch of salt or a little soy sauce. If you like spicy food, you can even opt to add a tablespoon of chili paste (I personally recommend vegetarian tomyam paste). If you have more of a sweet tooth, you can dilute a little Hoi Sin sauce and add to it. Also, there's the classic balsamic vinegar which is a very healthy choice.
6. Top with some parsley and enjoy!

Labels: Fusion Recipe, Main, Oil Free*, Quick N Easy

Ingredients:
2 bowls of Red rice
3 Lettuce Leaves
1 Capsicum
half a Garlic
8 slices of Cucumber
Vegetarian Tomyam Paste

Method:
1. Cook the red rice the regular way.
2. Cut the pineapple and dice it.
3. Prepare the capsicum and garlic.
4. Line a plate with a big lettuce leaf and chop the rest into small pieces.
5. When the rice is ready, saute the garlic and the capsicum in a non-stick pan. Add the red rice and the chopped up lettuce. (As it is a non-stick pan, only a few drops of olive oil is required)
6. Cover the pan and let it cook for about 1-2 minutes.
7. Add a heaped tablespoon of vegetarian tomyam paste and toss well.
8. Serve on the lettuce leaf and line with slices of cucumber.
9. Enjoy!

Option: You can add mock meat (i.e. shredded soy fish / vegetarian anchovies)

Labels: Asian, Main, Oil Free*, Recipe, Thai Recipe