Ingredients: Serves 4
3 tablespoons vegetable oil
½ teaspoon salt
1 teaspoon sugar
1 tablespoon light soy sauce
A few drops of sesame oil (optional)
1 packet of Beansprout Silver Mix
Cooking Method:
1.
Heat the oil in a preheated wok. Add the beansprouts, spring onions and chili, if using, and stir-fry for about 2 minutes.
2.
Add the salt, sugar, soy sauce and sesame oil, if using. Stir well to blend. Serve hot or cold.
Hot Plate Mix with Tofu
Ingredients: Serves 4
1 cake tofu
75g of drained straw mushroom
300 ml ½ pint vegetable oil
1 teaspoon salt
½ teaspoon sugar
1 tablespoon light soy sauce or oyster sauce
2-3 tablespoon Chinese Stock or water
1 packet of Hot Plate Mix
Cooking Method:
1.
Cut the cake of tofu into about 18 small pieces.
2.
Heat the oil in a preheated wok. Add the tofu and deep-fry for about 2 minutes, until it turns slightly golden. Remove with a slotted spoon and drain thoroughly.
3.
Pour off the excess oil, leaving about 2 tablespoons in the wok. Add a packet of Hot Plate Mix.
4.
Add the corn and mushrooms. Stir for 2 minutes, and then add the salt, sugar, soy sauce and stock or water. Bring to boil and cook for 1 more minute. Sprinkle with sesame oil and serve hot or cold.
Coleslaw
Ingredients: Serves 4
1pkt of Coleslaw Mixed
[For the version with mayonnaise]:
Mayonnaise
Yellow mustard
Pepper
[For the version without mayonnaise]:
Rice vinegar or white vinegar
Sugar
Salt and pepper
Cooking Method:
1.
For the mayo dressing version, add 6tablespoon mayo, 1 teaspoon of yellow mustard and mix with half packet of Coleslaw Mixed.
2.
For the non-mayo version, mix half packet of Coleslaw Mixed with a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
