Enoki and Shiitake Mushroom with Vegetarian Oyster Sauce

This delicious mushroom dish can be prepared quickly and easily. I added a small amount of dried lily buds which has lots of protein, irons, vitamin A and good for revitalizes the blood and strengthen brain function. Thin silken tofu shred can be added, if desired.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 100g enoki mushroom, base trimmed and cut into small section
° 2 (50g) fresh shiitake mushroom, sliced
° 25g carrot, peeled and shredded
° 12 dried lily buds, trimmed, soaked and knotted
° some sea moss (optional)
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° some fresh coriander leaves (optional), for garnish

Seasoning
° 1 tablespoon vegetarian oyster sauce, or to taste
° 2 tablespoons light soy sauce, or taste
° ½ teaspoon sesame oil
° 1 tablespoon cooking rice wine (optional)
° 125ml water

Method
1. Place all the ingredients for the seasoning in a bowl, mix well and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
3. Add the enoki mushroom, shiitake mushroom, dried lily buds and stir-fry for 1 minute. Pour in the seasoning, carrot and stir-fry for another 1 to 1½ minutes. Lastly add in the sea moss.
4. Transfer to a serving dish, garnish with coriander leaves and serve immediately.

Honeydew Soy Milk Shake with Almond

I decided to make my soymilk shake more nutritious by adding almond powder to it. So that I can have my fruit, my soymilk and almond drink, all three in 1 to save time. The almond powder that I used here is a compound of sugar, malt, glucose, almond, almond essence, fruitillaria cirrhosa. I would think those pure almond powder is better.

Preparation: 8 mins

Ingredients (serves 1-2)
° 200g honeydew, peeled and chopped
° 125ml fresh reduced sugar soy milk
° 1-1½ tablespoons almond powder, or to taste

Method
1. Combine all the ingredients in a blender and blend until smooth. Chilled or serve with ice.

Wakame Soup

I got a pack of dried wakame from Korea and decide to make this simple soup. Wakame is highly nutritious and calories free. In Korea, Wakame soup and oyster is traditionally eaten everyday to restore the health of women after childbirth. Replace oyster with soybean sprout and red dates can be added, if desired. You may increase the amount of ginger or sprinkle more pepper or sesame oil to mask the ‘fishy’ smell.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 25g dried wakame
° 100g soybean sprout
° 2-3 slices ginger
° 500ml water
° salt and pepper to taste
° 1 teaspoon sesame oil (optional)
° a small handful fresh coriander leaves or spring onion, for garnish

Method
1. Place the dried wakame, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the beansprout with a slotted spoon and keep it for making seasoned soybean sprout.
2. Season to taste with salt, pepper and sesame oil.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves or spring onion and serve hot.

Stir-Fried Beijing Cabbage with Vegetarian Mock Abalone

Had opened a can of vegetarian mock abalone yesterday and there was still some left in the refrigerator and therefore I used it to stir-fry cabbage. You may also use it to stir-fry noodle to or just heat up.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g Beijing cabbage, cut into strips
° 25g carrot, peeled and shredded
° 75g-100g vegetarian mock abalone
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper, to taste
° 3 tablespoons vegetarian mock abalone sauce

Method
1. Heat the oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
2. Add the cabbage, carrot and vegetarian mock abalone. Stir fry over medium heat for 2-3 minutes. Add 3 tablespoons of sauce from vegetarian mock abalone. Season with salt and pepper.
3. Dish up and serve immediately.

“No Gongfu” Noodle

Gongfu (Chinese 功夫 ) means long, hard and skilful work. As the title suggests, the “No Gongfu noodle” needs ry little work, and requires absolutely no skill at all! This recipe does not need any stir-frying, so any kid can just whip up this dish and impress their friends/ parents, plus you don’t have spend so much time in cleaning up the kitchen.

You don’t have to worry about not having enough oil for the stir-fry, broccoli not cooked or not acting fast enough to ensure the noodle doesn’t stick to the wok. Relating yet again to the title “No Gongfu Noodle”. You can even omit the heating of the garlic or ginger in oil and replace with just olive oil, if desired. The reason for heating the garlic or ginger in oil is to have some aroma to the noodle.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 250g broccoli florets
° 25g carrot, peeled and shredded
° 400g fresh cooked noodle
° 1 litre water
° 1 tablespoon olive oil
° 1 clove garlic or 1 slice ginger
° some spring onion or coriander leaves for garnish

Seasoning
° 2 tablespoons vegetarian oyster sauce, or to taste
° 4 tablespoons light soy sauce, or to taste
° 1 teaspoon sesame oil (optional)

Method
1. Combine all seasoning ingredients in a bowl and mix well. Set aside.
2. Place water in a pot and bring to a boil. Blanch the broccoli florets for ½ minute. Drain well and set aside.
3. Bring the pot of water to boil again. Blanch the fresh cooked noodles for 2-3 minutes. Drain well and set aside.
4. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant. Off heat.
5. Throw in the carrot, noodle, broccoli and seasoning. Toss well.
6. Garnish with spring onion or coriander leaves and serve immediately.

Vegetarian Trishaw Noodle

Have you eaten Trishaw Noodle before? I am not too sure about the history of the Trishaw Noodle in Singapore. My guess is that it is an economical street food. It is a very simple soup noodle and we can hardly find this soup noodles nowadays. I replace Cai Xin with Shanghai Green and meat with Vegetarian Mock Abalone which I still have some left over from the previous dish.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 1)
° 100g fresh cooked noodle, blanched
° 2 stalks shanghai green
° 2-3 slices carrot
° 1 slice ginger
° 6 vegetarian mock abalone with sauce
° 300ml water
° salt and pepper to taste
° light soy sauce to taste
° 1 teaspoon sesame oil
° some spring onion (optional) for garnish

Method
1. Place the ginger, carrot, water in a pot and bring to a boil.
2. Throw in the noodle, shanghai green, vegetarian mock abalone with sauce and bring to a boil for ½ a minute. Season to taste with salt, pepper, light soy sauce and sesame oil.
3. Garnish with spring onion and serve immediately.

Tofu Bibimbap

If you have a hectic lifestyle but still want to prepare nutritious and delectable meals in a short time, it’s not “Mission Impossible”. For this recipe, only 1/5 of the ingredients used needs simple cooking and the rest of them require no cooking at all. The carrot, zucchini and lily bulbs can be eaten raw. As for the tofu, I bought this instant Seaweed Tofu from the supermarket and skip the streaming. If you have the time, just pan-fried some slices of firm tofu.

What left is the soybean sprout that needs to be blanched in boiling water and mixed well with some seasoning. If you like to have a bowl of soup to go with this dish, keep the boiling water for blanching soybeans sprout, add a slice of ginger, red dates (optional) , wakame and bring to a boil. Then, season to taste with salt, pepper and sesame oil.

The ingredients used for Bimbibap is very versatile- feel free to use your imagination! Soybean Sprout is very nutritious and now you can easily get them from the supermarket. However, I prefer those sold in tub of water and that tastes better.

Don’t forget to add some sesame oil to the Bibimbap, to give it a wonderful aroma.

Preparation: 15 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 2 bowls cooked rice
° 50g carrot, peeled and shredded
° 50g zucchini, peeled and shredded
° 100g instant seaweed tofu, sliced
° 25g fresh lily bulbs, peel off petals piece by piece
° some toasted sesame seeds, for garnish
° gochujang (Korean Hot Bean Paste), to serve

Seasoned Soybean Sprout
° 100g soybean sprout, trimmed and blanched
° ½ teaspoon roasted sesame seeds
Seasoning
° ½ teaspoon sesame oil
° ¼ teaspoon apple cider vinegar
° Korean chilli powder or dried red chilli flake, or coarse chilli, to taste
° salt to taste
° sugar to taste (optional)

Method
1. Seasoned Soybean Sprout: Transfer the soybean sprout to a big bowl or plate. Stir in the sesame oil, vinegar, salt, sugar, Korean chilli powder or dried red chilli flake and mix well. Sprinkle some sesame seeds and set aside.
2. To serve: Divide rice into individual serving bowls and garnish with sesame seeds. Arrange seasoned shredded carrot, shredded zucchini, seasoned soybean sprout, seaweed tofu and lily bulb on top or on another serving big bowl or plate. Serves with a plate of Gochujang.

Persimmon Punch (Sujeonggwa)

This Persimmon Punch Using known as Sujoenggwa in Korean is often served as a dessert. It calls for dried Persimmon, but I used frozen Persimmon. Lately, there is lots of Korean Persimmon in the supermarket selling as a very reasonable price – 5 for S$1.55. I bought some of them and frozen them for soymilk shake. So, I just use one of them to make this dessert. I added something extra lily bulb instead of pine nuts!

If you like it chilled, do refrigerate this dessert for few hours.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 1-2 frozen persimmon, cut into chunks
° 25g ginger
° 1-2 cinnamon stick
° 25g fresh lily bulb, peel off petals piece by piece
° 75g rock sugar, or to taste
° 1 litre water

Method
1. Combine the ginger, cinnamon, and water and rock sugar in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Throw in the lily bulb and bring to a boil.
2. Add persimmon and serve hot or chilled.

Pan-Fried Tofu with Enoki Mushroom

Simple isn’t it? You don’t need to know a lot to whip up a healthy simple home cooked meal, believe me. This is homestyle cooking, as long as it tastes yummy, who cares how it is been done. What you need to know is how to pan-fry the firm tofu, which is real simple.

As for the sauce, if you prefer a more robust sauce, you can heat some oil and stir-fry a clove of garlic or a slice of ginger till fragrant and then pour in the sauce. Otherwise, just mix all the sauce ingredients. A little bit of sugar or chilli flakes can be added, if desired.

Preparation: 5 mins

Ingredients (serves 2)
° 1 firm beancurd/tofu, halved and pan-fried
° 50g enoki mushroom, base trimmed
° some toasted sesame seeds, for garnish
° few shredded carrot (optional), for garnish
° few shredded spring onion (optional), for garnish
° few local lettuce leaves or pea shoots (optional), for garnish

Sauce
° 1½ tablespoons vegetarian oyster sauce
° ¾ teaspoon sesame oil
° 3 tablespoons hot water

Method
1. To make the sauce: combine all sauce ingredients in a bowl and mix well. Set aside.
2. Place some lettuce or pea shoots on a serving plate. Top with enoki mushroom, shredded carrot, shredded spring onion and drizzle the sauce over the tofu.
3. Garnish with sesame seeds and serve with hot rice.

White Fungus with Lily Bulb, Dates and Wolfberries Dessert

Using all the nourishing herbs in this dessert, just enjoy it hot or chilled. Lily Bulb (Bai He) is often used in Traditional Chinese Medicine (TCM) for deficient lung, coughs and soothes the nerves. And red dates, it improves qi, boosts blood circulation and calms the spirit.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 2 white fungus, soaked and trimmed
° 25g fresh lily bulb, peel off petals piece by piece
° 4-6 seedless red dates
° 1 teaspoon wolfberries, soaked
° 40g rock sugar, or to taste
° 625ml water
° 4 pandan leaves/screwpine (optional), tied into a knot

Method
1. Combine the white fungus, red dates, pandan leaves and rock sugar in a pot. Bring to a boil and simmer over medium heat for 10 minutes. Add the wolfberries and lily bulb and bring to a boil.
2. Serve hot or chilled.

Curry Lo Shi Fun

Yesterday, I was trying to teach my boy how to cook a curry noodle. Since, this is his first try, I made the recipe real simple, no fuss and just a notch up from cooking instant noodle. Standing beside him, giving all the instructions and without a few minutes we have 2 bowls of piping hot Curry Lo Shi Fun.

Ha., boys can cook too! I remember teaching ‘Teach Me To Fish’ programme in Catholic High Primary, which was organized by the Parents Support Group. Look at the primary school boys, they love the cooking sessions so much. For 2008, the programme for P6, was teaching “How to fry an egg” and I brought something extra – noodle and veggies, just in case we have too much time left as the class only had 22 pupils.

So at the end, I got Gabriel and Felix do a simple Stir-fried Noodle with Veggies and the noodle was shared among their classmates. Brandon thought that the noodle was cooked by me and told me it was delicious. When I told him, it was done by his classmates, he just could not believe it! What I enjoy most was, how these young gentlemen do the cooking, so engrossed and dedicated … And they really enjoy what they had cooked.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 300g Lo Shi Fun, blanched
° 5-6 fried bean curds, blanched and sliced
° 1 tablespoon curry powder
° ½ teaspoon chilli powder (optional), or to taste
° 3 tablespoons water
° 20 curry leaves (optional)
° 250ml water or vegetable stock
° 500ml unsweetened soy milk
° 1-1½ tablespoons olive oil
° salt to taste
° granulated mushroom bouillon (optional), to taste

Method
1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry leave and fry for half a minute. Stir in curry paste and fry over medium heat until fragrant.
3. Pour in water, unsweetened soy milk, fried bean curds and bring to a boil. Season to taste with salt and granulated mushroom bouillon.
4. Divide Lo Shi Fun into individual serving bowls. Ladle the soup and serve immediately.

Vegetarian Curry Mock Abalone

In 1988, when my mother went vegetarian on the 1st and 15th of the lunar calendar, we just followed her vegetarian diet. Sometimes, we will have vegetarian curry mock abalone as one of the vegetarian dishes. Back in the 80s, we could purchase canned curry vegetarian mock abalone from the supermarket.

I can’t remember when, when this canned food was no longer sold in the supermarket. I was searching for it for many years, one day I found one can of it exactly like what I had as a teenager in a local supermarket and after which no more. Weird things do happen to me sometimes which I can’t really explain how they happened.

Never had I thought of recreating this until few days back I was thinking what recipes I can derive using canned vegetarian food. After all, it is not difficult at all and I use unsweetened soy milk which I believe the canned curry vegetarian mock abalone doesn’t have. I omitted any seasoning, as the mock abalone is already tasty even discarding the liquid sauce.

The ingredients of canned Vegetarian Mock Abalone are Fried Gluten, Sugar, Salt and Soy Sauce. On a closer look on the can, it even states – “Good source of protein”. This is one of the foods that I stock up at home for any emergency.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 4)
° 1 can vegetarian mock abalone, drained
° 1 tablespoon curry powder
° ½ teaspoon chilli powder (optional), or to taste
° 3 tablespoons water
° 20 curry leaves (optional)
° 125ml unsweetened soy milk
° 1-1½ tablespoon olive oil

Method
1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry leave and fry for half a minute. Stir in curry paste and fry over medium heat until fragrant.
3. Pour in unsweetened soy milk, vegetarian mock abalone and bring to a boil.
4. Serve immediately.

Sushi Wrap with Lettuce

I happened to read an old article on ‘Office pal-itics’ and surprise to read below:

“… But much like low-fat Vegetarian Food diet which is theoretically good for you, I can’t see much joy or laughter in such an existence. I would probably go mad.”

Well, Vegetarian Food is definitely good theoretically or not, and is getting interesting, fun and yummy as well. Now, the Vegetarian Food scene is going to be different from the past, it can storm the world if more energy has been channeled to explore in this area.

If you don’t believe me…., let take sushi for example! Must Sushi Rice be always wrapped with nori sheet, can’t it be eaten in another way. Now, you may even see more innovative ways in eating sushi – a bowl of sushi rice topped with some veggies, in some Sushi Cookbook.

My way of having sushi –a combination of Japanese Sushi and Korean Lettuce Wrap Rice. Just cook some rice and mix well vinegar, salt, sugar, mirin (optional) or get a pack of powdered sushi mix from the supermarket. Garnish with some toasted sesame seeds and finely chopped carrot (optional). Serve with some lettuce leaves and shredded nori.

To eat, just take a lettuce leaf, scoop some rice on it, top with shredded nori and wrap it up. Next just put it into your mouth! Fun and yummy!

Sweet Potatoes Fried Rice

I had Potatoes Fried Rice at Nature Vegetarian Delights @ Sin Ming Ave before. But using sweet potatoes to fry rice which I had in South Korea was something new to me. Anyway, I recreate it few days back, it would be more beautiful if I had use different colour sweet potatoes.

By the way, sweet potatoes contain a good source of vitamins C and E, folate and potassium.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g sweet potatoes, peeled and cut into strips
° 50g-75g local lettuce leaves, torn into pieces
° 1-1½ tablespoons olive oil
° salt and pepper, to taste
° some shredded carrot, for garnish
° few baked cashew nuts (optional), for garnish

Method
1. Heat the oil in a wok over medium heat and fry sweet potatoes until lightly brown.
2. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through. Add in the lettuce and mix well.
3. Garnish with shredded carrot and cashew nut and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Seasoned Enoki Mushroom

Nutritious, delectable and effortless! The beauty lies in the fact that no cooking is required, because I’m getting real lazy these days! I had Seasoned Fernbrake which was crunchy and tangy, I really like it. But I don’t think fresh Fernbrake is available here. Therefore, I am using Enoki mushroom to as a substitute Fernbrake.

Preparation: 5 mins

Ingredients (serves 2)
° 100g enoki mushroom, base trimmed and separated
° ½ teaspoon roasted sesame seeds
° some shredded carrot (optional), for garnish

Seasoning
° 1 teaspoon sesame oil
° l teaspoon light soy sauce
° ¼ teaspoon sugar or to taste
° salt to taste

Method
1. Place enoki mushroom and seasoning in a bowl or plate. Toss well.
2. Sprinkle the sesame seeds and shredded carrot and serve.

Seaweeds Bibimbap

Well, I just don’t know how to name this Ocean Themed Bibimbap. Again, this is another no-cook dish. The funori and kelps required no cooking too, just soak and drained. This is to say, anyone can make this and the plus point is there is not much washing need to be done.

If you find that cutting carrot into shreds is troublesome, just replace with enoki mushroom. Anymore Bibimbap recipe, there is still one more in my mind – Singapore Variant Bibimbap - using cucumber, onion, satay rice and Stir-fried tempeh with Gochujang chilli paste.

Preparation: 30 mins

Ingredients (serves 2)
° 2 bowls hot steam rice
° 50g shredded carrot
° few local lettuce leaves
° some shredded nori
° sesame oil (optional), to serve.
° gochujang (Korean Hot Bean Paste), to serve

Seasoned Kelps
° 5g dried kelp shreds, soaked in warm water for 30 minutes and drained
° ½ teaspoon sesame oil
° salt to taste
° ¼ teaspoon sugar, or to taste
° some roasted sesame seeds

Seasoned Funori
° 10g dried coralline algae or funori (jelly seaweed), washed, rinsed, soaked overnight and cut
° ½ tablespoon rice vinegar
° ½ teaspoon sesame oil
° ¼ teaspoon sugar or to taste
° salt to taste

Method
1. To make Seasoned Kelp: Place all seasoned kelps ingredients in a bowl and mix well. Set aside.
2. To make Seasoned Funori: Place all seasoned funori ingredients in a bowl and mix well. Set aside.
3. Divide rice into individual serving bowls and garnish with sesame seeds. Arrange shredded carrot, lettuce, shredded nori, seasoned funori, and seasoned kelp in another serving bowls.
4. Serves with a plate of gochujang and sesame oil.

Vegetarian Stew Pork Bun (Kong Bak Bao)

Finally, I experimented with Monkey Head Mushroom, they look so lovely and nice to smell too. Special thanks to Veganic for the instructions on how to prepare the monkey head mushroom. He recommends that the mushroom to be soaked in water for 2 hours, then squeeze out the water and put in fresh water, let it absorb the fresh water and squeeze dry before cooking. Blanch the pre-soaked mushroom for a minute or 2 in boiling water to clean it.

Well, I skip the last step, too impatient of me! I used the monkey head mushroom to cook Stew Pork Bun Vegetarian version -五 香 扣 肉包. My first try was much simpler, no marinating and I didn’t simmer the spices plus I added too much sugar. So, I did another round and this was how I spent my whole day yesterday, playing with 200g of monkey head mushroom to get the recipe below.

Hmmm… it is not perfect yet, I should have added vegetarian oyster sauce and maybe I should have marinated the mushroom with Chinese five spice powder too. And I should use corn flour to thicken the sauce (I ran out of corn/tapioca flour and vegetarian oyster sauce, my manual Reorder Point System 2008 didn’t work!).

At the end of the day, I came to a conclusion!

Don’t ever try to make Vegetarian Stew Pork Bun again – its just too much work and time consuming. Just go dine at The Whole Earth Vegetarian Restaurant , their Kong Bak Bao is awesome and wholesome. The good quality winter mushroom used in that dish resembles the fatty layer of the pork belly meat. Perfect and delectable!

Preparation: 30 mins, plus 3 hours standing times
Cooking time: 30 mins

Ingredients (serves 4)
° 100g monkey-head mushrooms
° 2 star anise
° 1 cinnamon stick
° 2 slices ginger
° oil, for deep-frying
° 8-12 lettuce leaves
° 8-12 leaf buns

Marinade
° 2 pieces red fermented bean curd (2cm x 2cm cube), mashed with 1 tablespoon water

Seasoning
° 2 tablespoons light soy sauce
° 1 tablespoon dark soy sauce
° 1 teaspoon Chinese five spice powder
° 375ml water
° ½ teaspoon granulated mushroom bouillon
° 1 teaspoon sugar, or to taste
° 1 teaspoon sesame oil

Method
1. Soak the monkey head mushroom in a big bowl of water for 1½ -2 hours.
2. Squeeze out the water from the monkey head mushroom and soak in fresh water till it absorbs and plump up. Remove and squeeze out all the water. Repeat this for one more round.
3. Cut the mushroom into slices and marinade with the fermented bean curd for ½ hours.
4. Heat oil in a wok over high heat. Drop the marinade monkey head mushroom and fry in batches until lightly golden brown. Remove the monkey head mushroom with a slotted spoon. Drain well on kitchen paper and set aside.
5. Mix all the seasoning ingredients in a bowl and set aside.
6. Heat 1 tablespoon of oil in a wok and stir-fry the ginger, star anise and cinnamon for 1 minute. Throw in the seasoning, bring to a boil and simmer for 5 minutes till the spices release its aroma.
7. Add in the deep-fried monkey head monkey and cook till it absorbs all the sauce. Alternatively, thicken with corn flour.
8. Transfer to a serving dish and serve lettuce leaves and leaf buns.

Stir-Fried Tempeh with Gochujang Chilli Paste

Lately, I have been doing quite a lot of recipes related to Korean Cuisine. I am not affected by the Korean wave, its just that I find that some of the Korean dishes can be easily veganized and it is simple to cook. Only by experimenting and veganizing other cusines, that veg*n dishes portfolio will grow …

This recipe is inspired by the Korean dish – Stir-fried Gochujang chilli paste - also known as Yangnyum Gochujang which calls for beef and is used for traditional bibimbap. Instead of using beef, I used gochujang to stir-fry tempeh. Serves with plain cooked rice or cold noodle.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g fresh tempeh, cubes or diced
° 100g onion (optional), peeled and diced
° 1½ tablespoon olive oil
° 2 tablespoons gochujang chilli paste
° 60ml water
° ½ -1 teaspoon sugar (optional)
° 1 teaspoon sesame oil
° some toasted sesame seeds or spring onion, for garnish

Method
1. Place the gochujang, water and sugar in a bowl. Mix well and set aside.
2. Heat oil in a wok. Fry the tempeh and onion until fragrant.
3. Add in gochujang, toss well and stir fry for 1 minute. Sprinkle with sesame oil.
4. Garnish with sesame seeds or spring onion and serve immediately.