Chinese Fried Rice

Ingredients:
3 slices vegan ham, diced
1/2 cup diced carrot
1/2 cup snow peas
4 shiitake mushrooms, soaked until soft and diced
1/3 cup pine nuts
4 cups cooked rice, white or brown
Pinch of natural seasoning
2 Tbsp soy sauce
Pinch of black pepper

Directions:

In a wok or large skillet, heat oil until hot. Add shiitake mushrooms and stir-fry for 2 minutes. Add vegan ham and carrots and continue stirring over medium heat for 2-3 minutes. Add snow peas and cook for 2 minutes. Add rice, natural seasoning and soy sauce, and continue to stir-fry until rice is heated through. Sprinkle some black pepper and serve.


*You can add anything you like to this fried rice, according to your taste or the ingredients you have on hand.

Fried Noodles

Ingredients:
I pkt Japanese Noodles (the yellow one)
2 slices vegan ham, cut into stripes
Shredded cabbage, carrots, mushrooms, broccoli florets and baby corns
2 teaspoons dark soy sauce
2 teaspoon salt
2 teaspoon natural seasoning
Pepper to taste
Extra soy sauce, salt or sugar for seasoning, as desired

Directions:
In a wok, heat 2 tablespoons oil, add mushrooms and ham, and stir-fry for about 3 minutes. Remove from wok.

Heat 2 tablespoons oil, add cabbage, carrot, baby corns and broccoli. Stir-fry for about 3 minutes. Season with a bit of soy sauce, salt and natural seasoning while stir-frying. Remove from wok.

Heat 1 1/2 tablespoons oil in the wok, add noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add salt, soy sauce, and natural seasoning, and mix well. Add the cooked mushroom mixture and cabbage mixture, and mix well. Serve hot.

*Vegan ham can be replaced by veggie prawn. Both are available in One World Cuisine.
* Japanese Noodles are available in Asian shops.

Chana Masala

Ingredients:
500g chickpeas
3 big onions, chopped
2 tomatoes, chopped
4 stalks spring onion, chopped
1 bunch coriander, chopped
1/2 tbsp ginger powder
3 potatoes, cut into small cubes
1/2 tbsp turmeric powder
1/4 tbsp chili powder
4 heaps tbsp curry powder
Salt to taste

Directions:
Soak chickpeas in water with a pinch of salt overnight. Wash and boil with half tbsp of salt until chickpeas are soft, about 1/2 hour. Blend onions, tomatoes, spring onion, coriander and ginger powder with water (add water until lower end of handle of blender).

Heat up pan with half cup of oil. Add in blended ingredients and fry until fragrant. Add 1/2 tbsp of salt, turmeric powder, chili powder and curry powder, and cook until thicken. Then add potatoes and 1/2 cup water, and cook until potatoes are soft. Add chickpeas. Taste and garnish with coriander leaves. Serve with rice.