Veg Recipe

Soup Recipe	Meat Recipe	Vegetable Recipe

Stir Fry Carrots

Serves 3

1 stalk green onion minced
1 lb. carrots shredded
1/2 teaspoon salt
2 tablespoon veg oil
1//2 cup water

Saute green onion in 2 tablespoons veg oil for three seconds. Add carrots; stir-fry for 2 minutes. Then put half cup of water cook until carrots are soft.

Stir Fry Broccoli

Serves 2

1 broccoli
1 teaspoon fresh garlic minced
1/2 cup water
2/3 teaspoon salt

Cut broccoli into little pieces
Saut� garlic & salt in 2 tablespoons veg oil. Add broccoli stir fry for 2 minutes. Add � cup water; cook until tender.

Mustard Celery

Serves 3

1 lb. Celery
1 � tablespoon mustard powder
1 � tablespoon water
2 tablespoon sesame oil
1/2 teaspoon vinegar
� teaspoon salt
1 tablespoon sugar

Cut celery into 1� section
Put Celery in boiling water and cook for 20 seconds. Soak in cold water. Drain
Marinate celery with salt and sugar for 15 minutes. Discard juice.
Mix mustard powder with water; then add vinegar and sesame oil. Combine the mixture with celery and serve.

Tomato Scamble Egg

Serves 2

1 tomato (discard seeds) cut into cubes
3 eggs
� teaspoon salt
1 stalk green onion
1 tablespoon sugar

In 2 tablespoons veg oil, scramble the eggs until lightly cooked. Set aside.
Saut� green onion in 2 tablespoons oil. Add tomato and cook until tender. Add sugar, salt and scramble egg mix thoroughly.

Crispy Bean Curd

Serves 2

2 Bean Curd
� cup all purpose flour
4 Cup veg oil
1 teaspoon salt
� teaspoon white pepper

Cut each bean curd in six pieces. Sprinkle each crud with salt for 15 minutes to absorb the moisture; and wipe dry.
Put Bean curd into flour. Deep Fry in 4 Cup veg oil over medium heat for 3 minutes until golden brown. Place in serving dish. and dish up
Mix salt and white pepper and place with dish. Bean curd can be dipped in mixture when eating.