Make Confinement Fun With These Simple Vegetarian Recipes

Make Confinement Fun With These Simple Vegetarian Recipes

During the confinement period, vege mama's should stock up on king oyster mushrooms, monkey head mushrooms, ginger, fungus, longan meat, red dates and wilderberries. Here are five yummy recipes using these ingredients!

Stir-Fried Veg Fish with Sesame Oil and Ginger


Soy fish is high in protein and low in fat. It is also a good source of fibre and isoflavones.

What you need

100g vegetarian fish, sliced

25g ginger

2 tablespoons sesame oil

2 tablespoons cooking rice wine or glutinous rice wine

1 teaspoon light soy sauce

½ teaspoon dark soy sauce

¼ teaspoon sugar (optional)

What you do

1) Peel and finely shred the ginger

2)Heat the sesame oil in a wok over medium heat

3) Add the ginger and fry till fragrant

4) Add the sliced fish and stir-fry briskly. Drizzle wine over the fish and continue to stir-fry until the fish slices are tender.

5) Season to taste with sugar, light and dark soy sauce.

6) Transfer to a serving dish and serve immediately.

Crispy Ginger


Ginger can relieve nausea and relieves indigestion and flatulence. It discourages blood clots, stimulates circulation and may relieve rheumatism.

What you need

200g old ginger, peeled and finely shredded

Sesame oil for deep-frying

What you do

1. Heat sesame oil in a wok over medium heat and fry ginger until lightly brown.

2. Remove the ginger and drain well on kitchen paper.

3. Serve or store in airtight container

Sweet Potato & Lotus Root Soup


Lotus root is believed to purify the blood and sweet potato is rich in vitamins A, C and E. It contributes to heart health and is a good source of dietary antioxidants.

Serves 2

What you need

2 pieces sweet potato

5 cm lotus root (peeled and cut into slices)

5 - 6 red dates (cleaned and soaked)

1 large onion (bashed)

1 knob ginger (bashed)

6 - 8 black peppercorns

1 - 2 tablespoons vegetarian mushroom sauce

dash of sesame oil

salt and pepper to taste

What you do

1. Place bashed onion and ginger in a deep pot

2. Add 3 cups of water to cover it

3. Season with mushroom sauce and peppercorns.

4. Then turn up heat and add slices of lotus root and sweet potato and red dates.

5. Cover pot and boil on low heat for ten minutes.

6. Add salt to taste and serve hot.

Wolfberries and Brown Rice


Wolfberry promotes hormone secretions in both men and women, increases strength and stamina, and is a strong yang energy tonic.

Serves 2

What you need

2 teaspoon rinsed wolfberries (gou qizi)

1 cup brown rice

2 cups of water

Salt to taste

What you do

1) Wash 2 teaspoon of wolfberries and cut into two

2) Wash rice

3) Add salt

4) Cook rice with wolfberries as per normal way

5) Serve warm

Stuffed Bean Curd


Bean Curd is rich in protein, unsaturated fat, and a good source of calcium, iron, phytoestrogens. The protein in tofu or soybean is complete with all the amino acids, which makes soybean protein comparable to animal protein.

What you need

1/3 vegetable cup

2 firm tofu (cut into squares)

¼ cup blanched beansprouts

¼ cup hot house cucumbers (unpeeled and shredded)

¼ cup shredded jicama (turnip)

1/8 cup lettuce (shredded)

For sauce:

1/3 whole red chile

1/3 clove (sliced)

1/3 shallot (sliced)

1/3 tsp veg oil

1.4 cup roasted peanuts (coarsely chopped)

1/3 tsp tamarind paste (dissolved in 2 tbsp water and strained)

2/3 tbsp sugar

What you do:

1) To prepare the bean curd, heat the oil in a wok and brown each square on both sides.

2) Remove from the oil and drain on paper towels.

3)Cool, and cut in half diagonally into 2 triangles.

4) Mix the bean sprouts, cucumber, jicama, and lettuce together into a stuffing mixture.

5) Open the slits with your fingers and stuff about 2 tablespoons stuffing firmly into each half.

6) Transfer to a serving platter.

For the sauce:

1) If using a fresh chile, crush it in a mortar and pestle. If using a dried chile, soak it in warm water to soften, then drain.

2) Crush the chile, garlic, and shallot together.

3) In a small skillet, heat the oil until hot and stir-fry the garlic-shallot paste until fragrant, about 1 minute.

4) Combine the paste with all remaining ingredients into a thick sauce.

5) If the sauce is too spicy, add sugar to lessen the intensity or hot water.

6) Serve the sauce in a separate bowl from the stuffed bean curd(tofu).

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Written by

Roshni Mahtani

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