Sautéed Lotus Root 


So simple, pure, subtle and clean. Just like a lotus plant.🙏

How to pick lotus root: freshness is the key. Look for fully rounded up one and look for brighter white color. Not too big or too small.

Cut lotus root into very thin sliced. Must be VERY THIN!

Heat up any vegetable oil to high or medium high.

Add lotus root slices. They tend to stick together, use chopsticks to spread each piece.

Stir fry quickly for 30 seconds until half done.

Reduce heat to medium-low or low.

Let it sautéed for 2 minutes. Flip each piece from time to time. At the end, add a drizzle of soy sauce.

Serve on a pretty plate; Sprinkle some black sesame.

You’ll be amazed by its simple but sophisticated flavor and  crunchy texture.

Simplest Stir Fry

Chinese mustard green (or any hardy green), 1-2 lbs.

Cut into pieces. Cut the harder stems into smaller pieces cause it’s harder to cook.

Smash and mince 3-6 cloves of fresh garlic.

Heat up 1 teaspoon of any vegetable oil (not olive oil). Today I used coconut oil.

Sizzle the minced garlic for 30 seconds until you can smell it.

Add the chopped greens. It will look like a lot—don’t hesitate. It will shrink under heated oil like magic.🤓

Stir fry, quickly. For 1-2 minutes when it’s just done. Don’t over cook.

Be amazed of its simple, fresh and distinctive flavor from spring greens. 

Tips: greens and garlic both should be fresh.

Be divisive with your stirfry. Vegetable, like computers, can smell insecurity and take advantage of the weak ones.😎🤡🔥


Daikon Chickpea Carrots and Spinach Soup 
Soak Chickpea overnight

(Soak dried wild mushroom for 2 hours, optional)

Lightly fry diced daikon and carrots in coconut oil, medium heat

Add soaked Chickpea, light stir fry for another 1 minutes 

Add cooked chestnut and sweet potato (optional)
Add water, bring to boil

Reduce heat to medium-low or low

Simmer for 1-2 hours.

Add goji Berry at last 30 minutes
Add minimum salt
Chop fresh spinach into fine pieces

Put Spinach to the bowl

Pour boiling soup into the bowl and over the Spinach piece (thus Spinach retains all its green color and crunchy texture)
Beautiful color, subtle yet rich flavor, this #vegan #soup is equally hearty and refreshing.