Stir-Fried Bean Sprouts with Tofu

Ingredients:

1. 4 square tofu (cut into 6 parts)

2. 4 bulbs of garlic (sliced thinly)
3. 2 cups of bean sprouts
4. Sea-salt
5. Sunflower oil

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1. Heat up a wok.

2. Add some sunflower oil to the heated wok.

3. Throw in the sliced garlic.

4. Stir-fry until slightly browned and the aromatic garlic smell wafts through the kitchen.

5. Scoop up the garlic into a plate and set aside.

6. Placed the cut bean curd pieces on the wok (use medium fire) and allow it to cook until it is slightly browned.

7. Turn the bean curd pieces over and continue cooking until the other side is browned too.

8. Pour the cooked garlic back into the wok and add the bean sprouts.

9. Add some sea-salt and mix everything throughly.

10. Once the bean sprouts are cooked, you can scoop up the dish onto a serving dish.

11. Serve with hot steaming rice.

Bon appétit!

Vegetarian Fried Rice

Ingredients:

1. 4 cups of cooked white rice (cooked, kept in freezer overnight and thawed the next day)

2. 3 large eggs (beaten)

3. 200gm of french beans (sliced into small pieces)

4. 2 medium sized carrots (peeled and cut into small square cubes)

5. 1 bulb of garlic (sliced into thin pieces)

6. Sea-salt

7. Sunflower oil

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1. Heat up a wok.

2. Add about three tablespoons of sunflower oil into the heated wok.

3. Once the oil is heated up, add the sliced garlic and suit fry until it is slightly browned.

4. Add the french beans and carrots and stir fry until they are softened. 

5. Add the rice and some sea-salt. 

6. Pour the beaten eggs over the rice.

7. Stir fry until eggs are cooked and well blended with the fried rice.

8. Scoop up onto serving dish and serve hot.

Bon appétit!