Super Secret Online Cooking Society !

- 2 tbsp cup groundnut oil
- 200g shiitake mushrooms (thickly sliced & dipped in water)
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tsp cornstarch (mixed with 1/2 tsp water)
- 4 tbsp cup soy sauce
- 1 tbsp Sriracha (or more to taste)
- 1 spring onion (sliced), for serving
- sesame seeds. for serving

1. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.

2. Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)

3. Take the mushrooms out of the wok, put them in a bowl and put them to one side.

4. Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)

5. Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil.

6. Add the brown sugar to the wok and stir it around until it’s caramelised.

7. Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.

8. Add the Sriracha and stir it into the sauce.

9. Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered.

10. Serve the Chewy Mushrooms over basmati rice and garnish with scallions and sesame seeds.

- 150g (pre-fried) firm tofu, cut into cubes
- 1 large or 2 med onions, cut into cubes
- 3 - 4 green chilies, chopped diagonally
- 2 bird's eye chillies, sliced
- 1 big bell pepper, cubed
- 4 gloves garlic, chopped fine
- 1 large or 2 small spring onion, finely chopped
- salt to taste(½ tsp, check and adjust)
- 2 tbsp soy sauce
- 3 - 4 tbsp tomato puree
- 1 tbsp chili sauce
- 1 tsp pepper powder
- oil for frying

(0) if not using pre-fried tofu, deep fry tofu and set aside

(1) Heat up frying pan, pour oil, add chopped onions, salt and saute till soft and translucent.

(2) Add chopped garlic, green chilies, bird's eye chillies and saute for two more minutes or till raw smell of garlic goes off.

(3) Add the bell pepper and saute well for another four to six minutes till they becomes soft

(4) Add pepper powder, soy sauce, tomato puree, chili sauce and some water and saute till they start to boil.

(5) Set the stove in high heat, add the tofu pieces and saute well till everything is combined properly and sauce is dried up

(6) Take off the stove, add chopped spring onions and saute well to mix.

(7) Garnish with more spring onions when you are ready to serve. Serve warm as a starter or side dish with Rotis/Naan/Rice.

- 1 pkg Like Meat Chicken
- 4 garlic cloves, finely cut
- 3 - 4 thai bird eye chillies, finely cut
- 2 spring onions
- dark soy sauce
- light soy sauce
- a bit of lemon juice
- 50g wild garlic, roughly cut
- a pinch of salt
- a pinch of sugar

(1) Heat oil in pan and fry garlic and chili
(2) Add Like Meat and white part of spring onions, fry until slightly crispy
(3) Add dark and light soy sauce, salt, sugar and lemon juice
(4) if too dry, add a bit of water
(5) add wild garlic and remove from heat as soon as it is wilting
(6) serve with rice

- 1 pkg Like Meat Chicken
- 4 garlic cloves, finely cut
- 3 - 4 thai bird eye chillies, finely cut
- 2 spring onions
- dark soy sauce
- light soy sauce
- a bit of lemon juice
- 50g wild garlic, roughly cut
- a pinch of salt
- a pinch of sugar

(1) Heat oil in pan and fry garlic and chili
(2) Add Like Meat and white part of spring onions, fry until slightly crispy
(3) Add dark and light soy sauce, salt, sugar and lemon juice
(4) if too dry, add a bit of water
(5) add wild garlic and remove from heat as soon as it is wilting
(6) serve with rice

For the tofu:
- 1½ tablespoons honey
- 2 teaspoons Louisiana hot sauce
- 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
- 1 ½ tablespoons sesame seeds
- 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
- ⅓ cup peanut or canola oil, for shallow frying

For the rest of the dish:
- ½ teaspoon minced ginger
- 2 cloves minced garlic
- 7 whole dried Chinese red chili peppers
- ½ of a red bell pepper, cut into large pieces
- ½ tablespoon Shaoxing wine
- 1 cup water or vegetable stock
- 2 cups broccoli florets
- 1½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons cornstarch, mixed with 1 tablespoon water

(1) Mix honey and Louisiana hot sauce in a bowl until well combined. Add tofu to bowl, toss together gently with a spatula until the tofu is well-coated.
(2) Sprinkle sesame seeds over the tofu, and toss until evenly distributed.
(3) Sprinkle cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch
(4) Heat 1/3 cup oil in a medium-sized frying pan until oil is about 175C, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.
(5) Carefully place tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.
(5) Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). (6) Transfer the tofu pieces to a sheet pan with a slotted spoon.
(7) Heat wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.
(8) Stir in the red bell peppers and Shaoxing wine.
(9) Add water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.
(10) Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.
(11) The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.
(12) Toss in fried tofu and give everything a quick stir to make sure the tofu is coated.
(13) Serve with steamed rice!

- 3 c rice, cooked (try to use day-old rice!)
- 200g shrimp (optional)
- 2 eggs, lightly beaten
- 2 spring onions, sliced thinly
- 1 small carrot, sliced thinly
- 1 (pink) onion, finely chopped
- 2 Tbsp sesame
- 3 Tbsp sesame oil
- some garlic butter
- olive oil
- soy sauce
- salt, pepper, garlic powder

(1) In a large saute pan, heat olive oil and sesame oil together on medium heat. Mix to incorporate. When the pan is hot, add in the shrimp until fully cooked. Season with salt and pepper. Set aside for later.
(2) Add olive oil and garlic butter (and garlic) to pan and saute carrots and onion (not green onion) together until onion is translucent, about 2min. Set aside.
(3) Add a little bit of olive oil to pan. Beat eggs with pepper and soy sauce, add to pan. Cook, scramble, and chop eggs into pieces.
(4) Put the rice on top of the eggs, and stir to incorporate. Add veggies and shrimp, mix together.
(5) Add sesame seeds, then add soy sauce and stir to incorporate until you see that all the rice is a light brown. Cook until you hear the rice slightly crackle, then serve hot. Enjoy!

. 1 pkg Like Meat Chicken
- 2 onions
- 3 garlic gloves
- larger red (not so spicy) chili
- 3 bird eye chilies
- 2 (small) red pointed peppers
- Thai basil
- soy sauce
- fish sauce
- cornflour

(1) Dust Like Meat with cornflour (mine was just unfrozen, otherwise, maybe slightly wet the Like Meat first)
(2) Cut onion in half rings, garlic in slices, larger red chili in rings. Fry all of these in some oil.
(3) Take out of pan, put in Like Meat and brown, stirring not too often, adding a bit of oil if neccessary
(4) Take out of pan, cut pointed peppers in small pieces, fry in the same pan
(5) Add onion mixture to pan
(6) Add some soy sauce and fish sauce and some water, as well as the thai basil and sliced bird eye chilies
(7) Add in some cornflour to thicken sauce
(8) Add Like Meat and serve with rice !

- 4 garlic cloves, finely cut
- 1 onion, cut in large pieces
- 5 chilli peppers (fresh), deseeded, finely sliced
- 250 grams meat substitute
- 1 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2tablespoons fish sauce
- 500 g french beans, cut
- 0.5 tablespoons sugar
- some thai basil
- some corn starch
- some sunflower oil

(1) Sprinkle meat substitute with corn starch and mix throughly

(2) Heat sunflower oil in pan and sauté chili and garlic

(3) Add meat substitute and fry until browned

(4) Add soy sauces and fish sauce and mix thoroughly

(5) Add onion, fry for a short time and add green beans

(6) Shortly fry green beans than add some water and sugar

(7) Cook until beans are softened, adding more water if neccessary

(8) Sprinkle with some corn starch and mix thoroughly to thicken sauce

(9) When beans are softened enough add Thai basil and continue to cook until wilted

(10) Serve with rice

stock:
- 1 liter veggie stock
- 1 liter fish stock
stock aromatics:
- 3 onions
- 1 garlic bulb
- 3 pieces of ginger
spice bag:
- 7 whole cloves
- 1 tbsp black pepper corns
- 4 whole star anise
- 1 small cinnamon stick, cut in pieces
- rice noodles
- 1 package tofu pieces
- 150g shiitake mushrooms
- soy bean sprouts
- fresh cilantro
- spring onions
- soy sauce
- corn starch
- sriratcha sauce

(1) Put stock aromatics on a backing sheet and char under the grill
(2) Put spices in a small frying pan, toast for 1 - 2 min until fragrant, lightly crush and tie into a muslin square to make spice bag
(3) Heat stock with spice bag and aromatics and simmer for 30 - 40 minutes. Set aside for 30 min to infuse then strain through a colander lined with muslin, season with soy sauce
(4) In the meantime cook rice noodles according to instructions on package
(5) Moisten tofu with soy sauce and dust with corn starch, then fry in a pan until crispy
(6) In the same pan fry the shiitake mushrooms
(7) Finely slice spring onions.
(8) Serve stock with rice noodles, shiitake, tofu, spring onions, cilantro, soy sauce and Sriratcha Sauce to taste

500g (Quorn) Vegetarian Mince
2 shallots, chopped
3 cloves of garlic, chopped
1 red chili, finely chopped
2-3 red peppers, chopped
2 tsp sugar
juice of one lemon (or lime)
1 pack basil
Soy sauce
Rice Vinegar
Coriander powder
Smoked paprika
Black pepper
Tumeric
Cayenne pepper
Sriracha sauce
Corn starch

(1) Heat oil in pan, add garlic, shallot and chili and fry until soft.

(2) Add mince and a bit of soy sauce, mix well, fry for a few minutes

(3) Add red peppers, rice vinegar, sugar, lemon juice, coriander, paprika, pepper, tumeric, cayenne pepper.

(4) Add some water, soy sauce, and sriracha sauce.

(5) Mix corn starch with water and add to pan.

(6) Simmer until peppers are softened and sauce is thickened.

(7) Add basil and continue simmering until basil is wilted.