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Vivian's Cookbook

A list of vegetarian Chinese dishes I cook (more to be added later on!):

1. Shiitake mushrooms and bok choy with vegetarian oyster sauce 

2. Cubed tofu and soy sauce with Lao Gan Ma chili oil 

3. Diced green beans with Lao Gan Ma chili oil 

4. Cauliflower and soy sauce 

5. Bitter melon and egg omelet

6. Snow pea and carrots with vegetarian oyster sauce 

7. Persian cucumbers and scrambled eggs 

8. Sliced Chinese yam 

9. Stir-fried mung bean sprouts (light, sprinkle with salt) 

10. Edamame and diced dougan

11. Tomatoes and eggs (scallions optional) 

12. Lotus root and soy sauce with sugar 

13. Zucchini, tomato, and eggs (alternative squash) 

14. Celery and dougan

15. Diced potatoes and carrots (alternative slices) 

16. Chives and egg omelet

17. Chinese broccoli and vegetarian oyster sauce 

18. Sliced eggplant and Lao Gan Ma chili oil

19. Bell pepper and dougan

20. Okra and egg omelet 

21. Sliced potato and green bell pepper with Lao Gan Ma chili oil 

22. Enoki mushroom with sliced fuzzy melon 

23. Tomato and Chinese long beans 

24. Water spinach with fermented bean curd 

25. Tofu stir-fry (bell pepper, shiitake mushroom, broccoli) 

The list will continue and you can tell that my cookbook simply lists out all the Chinese vegetables and cooks them in some sort of edible way (mainly stir-fry)  

The more I list out recipes, the more I realize that my vegetarian dishes fall under these categories: 

1. Egg and vegetable combinations 

2. Vegetable and tofu combinations 

3. Vegetables by themselves, with some sauce or oil and minced garlic 

I notice that the best way to save time cooking these dishes is to choose the ones that don't require rigorous washing or don't require peeling the skin of vegetables. Another important thing to consider is the time it takes for the vegetables to be fully cooked. For instance, green beans take a while to be fully cooked while spinach cooks very quickly. 

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