To Cook
Heat wok over medium heat, cooking oil and gently sauté chopped garlic until it turns golden.
Add sliced shiitake mushrooms into wok and stir fry until fragrant.
Add shredded carrot, jicama and stir fry for 1 min.
Reduce heat, add Lee Kum Kee Vegetarian Stir-Fry Sauce and water. Gently stir through, then cover wok to simmer for a couple of mins.
Remove from wok to serving bowl, garnish with spring onions and fried shallots.
Serve with fresh lettuce, with hot chilli sauce and hoisin sauce.
Vegetables
Chicken Laksa
To Prep
Prepare vermicelli noodles according to packet instructions. Place in bowl.
To Cook
Heat coconut oil in a wok and cook chicken until sealed.
Reduce heat and add laksa paste. Cook for 1 min.
Add TCC Premium Coconut Milk, water, sugar, carrot and pak choy to the wok. Simmer for 5 mins.
Ladle soup over noodles and serve topped with bean sprouts.
Crispy Chinese Savoury Pancakes (Jian Bing)
To Cook
Using a small pot, heat 2 cups of oil to medium heat. Gently place in 1 wonton wrapper at a time, flipping after 30 secs, then flipping again until golden brown. Remove from pan and drain. Repeat for the remaining wonton wrappers and set aside.
In a medium bowl, place plain flour, mung bean flour, ½ tsp salt and water. Mix well to make a thin batter.
Using a crepe pan, heat ½ tsp of vegetable oil to medium-low heat. Pour in approximately ½ cup of the batter mixture, rolling it around the pan to make a thin layer. Cook for 2 mins.
Whilst cooking the batter, mash together the silken tofu, cornflour and ½ tsp salt, until fairly smooth.
Spread a thin layer of the silken tofu mixture onto the pancake (for texture and as an egg replacement), top with a pinch of sesame seeds and spring onion, then cook for 1 min. Flip the pancake over.
On the cooked side, spread a thin layer of dou ban jiang paste followed by Lee Kum Kee Hoisin Sauce (about 1 tsp each, or to your liking).
Add sesame seeds, spring onion, lettuce, coriander and top with the crispy wonton wrappers cooked earlier.
Once the pancake is cooked, fold the bottom side up to the middle, right side in, left side in and finally roll the jian bing over to have all folds underneath.
You can enjoy the pancake whole or cut in half to serve.
Mushroom Chilli Dumplings with Chinese Broccoli (Lai Jiao Jiaozi)
To Prep
Combine salt and flour on a bench and make a well in the centre.
Add water to the middle and turn in the flour to mix until dough is formed.
Knead the dough for 8-10 mins by hand or with a stand mixer until the dough is beginning to become smooth, cover and rest for 15 mins.
After resting, re-knead the dough for 2-3 mins to make it very smooth. Cover and rest for 1 hr.
To Make the Dumpling Filling
use a large bowl and combine Shaoxing cooking wine, Lee Kum Kee Premium Soy Sauce, sesame oil, ginger, garlic and white pepper.
Follow by adding ¼ cup water chestnuts, spring onion, bok choy, carrot and mix well.
Add 1 tsp cornflour along with the firm varieties of mushrooms first, king brown, shiitake, wood ear mushrooms and mix well.
Finish the dumpling fillings by gently combining the oyster and enoki mushrooms to the mix and set aside.
To Make the Sauce
Combine all dressing ingredients and mix until sugar is dissolved.
To Cook
Cut dough into 5 equal portions. Using a rolling pin, roll each out to a thickness of approximately 1mm.
Using a knife, cut the rolled dough into squares of approximately 8 to 9cm in size. Keep the work surface dusted with flour throughout.
To make the dumplings, begin by wetting the outer edges of the square wrappers with a little water to help them stick.
Take a wrapper in the palm of your hand and place a little more than a teaspoon of filling in the centre.
Fold the edge over to form a rectangle and seal all around leaving no air inside the dumpling. Finish by wrapping the two short edges around the rounded bump and join to form the delicious dumpling shape. Repeat until all wrappers and content has been used.
Bring a large pot of water to a gentle boil, place in the dumplings and cook for approximately 5 to 6 mins.
Meanwhile, bring a pot of water to the boil and place in the full broccoli stems for approximately 2 to 3 mins.
While the broccoli is cooking, combine garlic, Lee Kum Kee Premium Soy Sauce, oyster sauce, sugar and mix until the sugar is dissolved and set aside.
Using a small saucepan, heat the vegetable oil and sesame oil for 30 secs and take off the heat.
Drain broccoli and cut into four or five equal segments and place on serving plate.
Pour the combination of vegetable and sesame oil over the broccoli, then pour over the oyster sauce mixture. Sprinkle with sesame seeds to serve.
Divide the dumplings into bowls, liberally drizzle the chilli sauce over the top and dress with finely sliced spring onions.
Serve and enjoy immediately.
Ma Po Mushroom Tofu (Ma Po Mogu Doufu)
To Cook
Chop the shiitake and king oyster mushrooms into similar sized cubes (about ½ cm).
Cut 2 spring onions into 3cm batons. Finely slice the remaining spring onion for serving.
Cut the tofu into 3cm cubes, being careful not to break the tofu.
Heat oil in a wok to medium heat. Then add in ginger and garlic, cook for 1 min until fragrant.
Add all of the mushrooms to the wok, cooking for 3-4 mins until soft.
Turn the wok heat to low and put in doubanjiang paste, Sichuan peppercorns and Lee Kum Kee Peppercorn Chilli Oil, stir for 1 min.
Gently place tofu into wok with salt, soy and water. Cook on a low heat for 3-4 mins.
In a small bowl add 1 tbsp of water and cornflour to make a slurry. Pour into the wok, stirring to combine well, until the sauce begins to thicken.
Put tofu and mushroom mixture into a dish, top with finely sliced spring onion and serve with rice.
Swiss Brown Sweet Potato Croquettes
To Cook
Peel the sweet potato and chop into medium pieces.
Bring them to boil and drain all the water. Mash them into chunky pieces and set aside.
Pour some oil in the saucepan and saute minced garlic, onion and mushroom.
Cook for 5 mins until brown and the mushroom is softened.
Add in the spring onion and some salt and pepper to taste. Simmer for another 10 mins then set aside.
Place the mushroom mixture into food processor and blend for 2 mins. Pour the mushroom mixture into the sweet semi mash potato and mix them well.
Shape the mixture into balls smaller than a ping pong ball size and freeze them in the freezer for 20 mins.
Roll the balls into flour before dipping them into the beaten eggs and Obento Panko Breadcrumbs.
Heat canola oil 170°C. Deep fry the croquettes until golden brown.
Teriyaki Salmon
To Prep
Mix Obento Sushi & Sashimi Soy Sauce, Obento Mirin Seasoning, Obento Cooking Sake, honey, ginger, garlic and salmon in a bowl. Set aside to marinate for 5 mins.
To Cook
Bring a pot of water to the boil. Add the broccolini and green beans, cook for 2 mins, then set aside.
Heat olive oil in a pan on medium heat, then add the salmon and cook for 3 mins. Turn over and cook for 2 mins.
Add the broccolini, green beans, mushrooms and the leftover marinade to the pan with the salmon and cook for another 2 mins.
Plate the salmon and vegetables with sushi rice, and garnish with spring onion and sesame seeds.
Soba Noodles with Chicken & Mushrooms
To Cook
Place Obento Mirin Seasoning, ABC Sweet Soy Sauce and sake in a bowl. Mix until combined.
Cook Obento Soba Noodles in a large saucepan of boiling water, uncovered, until just tender.
Drain and rinse under cold water. Place noodles in a large bowl.
Add half of the mirin sauce and toss gently to combine. Set aside.
Heat oil in large frying pan, cook mushrooms, stir for 2 mins then add garlic.
In a clean frying pan, heat a dash of oil over medium to high heat. Cook chicken for 2-3 mins.
Add the mushrooms, green onions and sesame oil. Stir for 1 min. Add the mirin sauce. Cook for another 2 mins.
Divide noodles among serving plates. Sprinkle with sesame seeds and top with seaweed.
General Tso’s Cauliflower
To Prep
Cut cauliflower into florets, set it aside.
To Cook
Heat oil on low or medium.
In a large bowl, mix together the flour, unsweetened almond milk, garlic powder, salt and baking powder until smooth.
Add the cauliflower florets, gently stir to make sure each piece is covered in the batter.
Fry in batches until golden brown and tender. Drain on paper towel. Set aside.
In a small mixing bowl, add the Yeo’s Pure Sesame Oil, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, tomato paste, sugar, cornflour and vegetable stock. Whisk together well.
Add the oil, ABC Original Chilli Sauce, sliced red chilli and garlic into a fry pan. Bring the heat up to medium while stirring together.
Pour in the jug contents, stirring until the sauce becomes thick.
Add the cauliflower florets and coat each piece with the sauce.
Garnish with spring onions and sesame seeds.
Serve with rice and enjoy!
Thai Vegan Corn Fritters
To Prep
Mix sauce ingredients in a medium size bowl and set aside.
Mix water with baking soda in a small bowl and set aside.
Add coriander roots, garlic and white pepper into the mortar and grind into a paste, then add to a large mixing bowl.
In the same bowl of coriander root paste, add corn kernels, rice flour, tapioca starch, potato starch, plain flour, kaffir lime leaves, baking powder, ABC Original Chilli Sauce, dark brown sugar and salt.
Pour the baking soda mixture in and mix all ingredients together.
To Cook
Add oil into a large pot or wok, then heat on medium-high.
Spoon about 2-3 tbsp of mixture into the hot oil and repeat until the fritters cover all the pot/wok surface.
Flip after 90 secs or when you can see the edges beginning to brown. Repeat for the other side. Drain fritters on paper towel.
Serve with sweet chilli sauce.
Traditional Indonesian Salad (Gado-Gado)
To Cook
In a small pot over low heat, combine all sauce ingredients.
Stir until well combined and peanut sauce mixture is smooth.
Marinate tofu squares in peanut sauce for 30 mins.
Meanwhile, prepare all vegetables and assemble them in a salad bowl.
Grill tofu squares on medium heat on a hot grill until golden brown and cooked through.
Cut tofu squares into triangles and place alongside prepared vegetables in salad bowl.
Garnish with coriander, sesame seeds and crushed peanuts.
Serve Gado-Gado with a generous serving of peanut sauce.
Tofu Vegetable Pancake
To Cook
Dry the tofu with the kitchen paper towel.
Heat the pan with the olive oil, and fry the broccolini, carrot and capsicum for about 2 mins.
Put the tofu in the bowl with the vegetable mix with flour, coriander, salt, white pepper, Chinese five spice, ponzu sauce and sesame oil. Mix well.
Roll the tofu vegetable mix to golf ball size, then put in the hot pan and press evenly into a pancake size.
Fry each side about 4-5 mins until both side golden brown.
Serve the pancake with the hot chilli sauce and tomato sauce.