Chinese Vegetarian Dishes VI

Below are the dishes I’ll teach in the cooking class this evening.

Braised Stuffed Deep-fried Tofu with Suey Choy

Nutrition value for 1/8 portion of recipe:

Calorie 144, Fat 9 g, Carbohydrate 11 g, Fibre 2 g, Sugar 2 g, Cholesterol 0 mg, Sodium 338 mg, Protein 6 g.

Crispy Rice Cake with Mixed Vegetables in Sweet and Sour Sauce

Nutrition value for 1/6 portion of recipe:

Calorie 340, Fat 16.2 g, Carbohydrate 42 g, Fibre 2 g, Sugar 8 g, Cholesterol 0 mg, Sodium 623 mg, Protein 8 g.

Stir-fried Tofu with Mixed Mushroom and Vegetables

Nutrition value for 1/6 portion of recipe:

Calorie 162, Fat 11.4 g, Carbohydrate 11 g, Fibre 3 g, Sugar 4 g, Cholesterol 0 mg, Sodium 419 mg, Protein 7 g.

See my related posts and pictures of ingredients:

Red and Processed Meats Increase Risk of Bowel Cancer

A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and ‘confirms’ that red and processed meats increase risk of bowel cancer.

The report, referred to by the WCRF as “the most authoritative ever report on bowel cancer risk”, examined the links between bowel cancer risk and diet, physical activity and weight, concluding that intake of red meats should be limited to 500 grams per week, whilst processed meats should be avoided altogether.

“Our review has found strong evidence that many cases of bowel cancer are not inevitable and that people can significantly reduce their risk by making changes to their diet and lifestyle,” said Professor Alan Jackson, chair of the WCRF Expert Panel.

“On meat, the clear message that comes out of our report is that red and processed meat increase risk of bowel cancer and that people who want to reduce their risk should consider cutting down the amount they eat,” he added.


A Simple Chinese Vegetarian Tofu Dish


2 cups vegetable broth
2 pieces tofu
2 oz fresh mushroom
1 oz bean thread vermicelli
8 oz lettuce
1 tbsp preserved vegetable
1 slice ginger
2 cups water


  1. Cut each piece of tofu into 4 pieces. Rinse preserved vegetable and drain. Soak bean thread vermicelli until soften and drain.
  2. Break lettuce into small pieces. Rinse mushroom and cut each one into 2 pieces.
  3. Sauté ginger in a pot with some oil until fragrant. Add broth and water. Bring to a boil. Add tofu, mushroom, vermicelli, lettuce and preserved vegetable. Cook for a few minutes. Season with salt and pepper before serving.

Source: Hong Kong magazine