Several recipes for everyday stir-fries

Pickled Cabbage, Edamame, and Tofu Stew: Pickled cabbage, edamame, and tofu

Loofah and Shrimp Stew: Loofah, shrimp, mushrooms

Fish-flavored vegetarian assorted vegetables: tomatoes, mushrooms, tofu skin, black fungus, chili peppers, etc. (add whatever you like). Fish-flavored seasoning: 20g broad bean paste, 20g sugar, 20g balsamic vinegar or aged vinegar, 15g light soy sauce, 15g cooking wine, 10g cornstarch, 20g water. Mix well (adjust the amount according to the quantity of the dish).

Braised Razor Clams with Pickled Mustard Greens and Edamame: Pickled mustard greens, edamame, and razor clam meat

Stir-fried mung bean sprouts, shredded pork, and pickled mustard greens: mung bean sprouts, green bell pepper, shredded pork, and pickled mustard greens.

Stir-fried Yam and Black Fungus: Yam, black fungus, green and red bell peppers

Stir-fried asparagus and shrimp: asparagus, shrimp, mushrooms, and a pinch of black pepper.

Stir-fried vegetables with wild mushrooms, bamboo shoots, and snow peas

Shrimp and Scrambled Eggs

Braised Napa Cabbage with Tofu: Napa cabbage, firm tofu, and chopped chives or scallions (for garnish).

Braised Tofu with Scallions

Braised Vegetarian Chicken: Vegetarian chicken, mushrooms, shiitake mushrooms, chopped green onions. 1: Cut the vegetarian chicken into 1cm thick slices, fry until golden brown, soak in water, and squeeze out some water. 2: Heat oil in a wok, add mushrooms, shiitake mushrooms, green onions, ginger, and garlic slices, sauté until fragrant, add light soy sauce, dark soy sauce, salt, sugar water, and other seasonings, and bring to a boil (the broth should be plentiful so the cooked vegetarian chicken can soak in it and absorb the flavor). Add the vegetarian chicken, bring to a boil again, then simmer over low heat for about 20 minutes.

Shrimp, loofah, and mushrooms

Broccoli, shrimp, and mushrooms

loofah and razor clams

Tofu knots, pickled vegetables, edamame, and mushrooms

Edamame and Shrimp

Cold Cabbage Salad

Water bamboo shoots, edamame, and shrimp

Fried Gluten, Mushrooms, Shiitake Mushrooms, and Edamame: 1. Poke holes in the fried gluten with chopsticks to prevent it from hardening during cooking. Blanch or soak until soft, then squeeze out the excess water and set aside. 2. Cut the mushrooms and shiitake mushrooms into quarters. 3. Heat oil in a wok, add two slices of ginger, then add the edamame and stir-fry. Add the mushrooms and shiitake mushrooms and stir-fry. 4. Add the fried gluten, salt, MSG, a pinch of light soy sauce, a pinch of oyster sauce, and enough water to cover. Cover and simmer until the gluten is soft, then it's ready to serve.

Edamame, Poached Egg, and Tofu Skin Stew: 1. Cut tofu skin into 2cm wide diamond-shaped slices. 2. Bring water to a boil, add salt and baking soda, then add tofu skin and cook for 2 minutes. Remove and rinse in cold water, then soak in water. 3. Heat oil in a pan, fry three eggs, then cut them into pieces with a spatula. Add edamame and mushrooms and stir-fry briefly. Add water and bring to a boil, then add tofu skin, salt, MSG, and a little light soy sauce. Bring to a boil again and thicken with cornstarch slurry. 4. Serve.