Recipe(tried): Chinese Vegertarin dinner recipes (for 4

This is the first time I post a message here. Since we had a vegetarian dinner last night. I thought I could post my recipes here... I know that there aren't many Asians here on TKL. But I still hope you all have fun reading the food we had last night. ^_^

By the way, we eat steamed rice with the following dishes and Chiense tea, of course!

bye for now.
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Braised Tofu (Bean Curd) with pickled Cucumbers
300g firm tofu
1/4 c Chinese canned pickled cucumber (I used Wei Chuan's.)

1. 6 sections green onion
3 slice young ginger root

2 3/4 c water
3 T. pickled cucumber juice
1 t. light soy sauce
1/4 t. white pepper powder
1/2 t. (light) sesame oil

3. 1 T. cornstarch
1 T. water

Cut bean curd in rectangular pieces, 1.5 cm thick.

Heat 2 T. oil and stir-fry (1) until fragrant. Add bean curd, pickled cucumbers and (2). Bring to boil and reduce heat to medium, simmer 3 minutes. Thick with mixture (3) and serve.

--------------------------------------------------------------------------------------------------------------------------------------------------Fried Eggplant

300g eggplant
4 T oil
1. minced chili pepper (as desired)
1 1/2 t. light soy sauce
1 t. sugar
1 t. each (minced): garlic cloves, ginger root

Chop eggplant in pieces. Blend (1) thoroughly.

Heat oil in frying pan and fry the eggplants until golden in color all sides.
Push the eggplant to one side and add (1).
Stir-fry (1) for about 30 sec. then mix the eggplant together.

** Eggplant may be boiled or steamed or deep-fried.
** I use Asian eggplant (long and slim ones) as they are sweeter.

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Gold and Sliver Mushrooms
10 small Chinese black mushrooms
1. 1 1/2 T soy sauce
1 T. oil
dash of Chinese cooking wine/sherry
dash of sugar
1/2 C. vegetable stock
about 1 bunch of small Chinese bok choy
3/4 c. fresh button mushrooms
2. 1/2 t. salt
1/2 c. vegetable stock
3. Mix together 1 T. tapioca starch & 2 T. water
1/4 C. evaporated milk

Soak the Chinese black mushrooms in water; remove; drain, cut the stem and steam with (1) for 20 minutes. Blanch the botton mushrooms in boiling water. Remove and drain. Cut each Chinese Bok Choy in half lengthwise. Blanch in boiling water; remove and plunge into cold water. When cool, remove and drain.

Heat the wok/frying pan then add 2 T. oil. Add the Bok Choy and a dash of salt; stir until Bok Choy is hot; remove. Arrange the Bok Choy around the rim of a serving plate.

Bring the steamed black mushrooms with broth to a boil. Add 1/2 of mixture (3) to thicken; stir. Transfer to one side of the serving plate. Put button mushrooms with 92); bring to a boil. Add remaining half of mixture (3) to thicken; stir. Add milk and stir. Place on the opposite side of the black mushrooms and serve.

**In summer, if I can find the Shitake Mushrooms I will use them instead of the dried Chinese black Mushrooms. But you will need to reduce the steam time to only 5-10 minutes or simply blanch them.