Eggplant Stir-fried with Egg White

(For 1 Serving)

Ingredients

• Glass noodle: 100 Grams
• Steam boiled egg white (chopped as small cubes): 40 Grams
• Minced pork: 30 Grams
• Wood ear mushrooms: 20 Grams
• Napa cabbage: 30 Grams
• Cabbage: 30 Grams
• Bamboo mushrooms: 20 Grams
• Carrot: 20 Grams
• Onion: 30 Grams
• 101 Plus Soy Sauce: 2 Teaspoons
• 101 Plus Oyster Sauce: 1 Teaspoon
• Oil: 2 Teaspoons
• Sesame oil: ¼ Teaspoon
• Pepper: 1/8 Teaspoon

Cooking Method

1. Add oil into a frying pan, followed by onion. Stir-fry until the onion is cooked.
2. Add minced pork, stir-fry until the pork is cooked. Add all other vegetables and stir-fry.
3. Add water 1 – 2 tablespoons to make the vegetable well cooked (this step can be skipped).
4. Add glass noodle, stir-fry to mix all the ingredients well. Turn the stove off and add sesame oil. Mix the ingredients, sprinkle with pepper and serve the food.

Stir-fried Nine Ingredients

 (For 1 Serving)

Ingredients

• Eggplant: 60 Grams
• Red Chili: 1
• Garlics: 5 Grams
• Oil: 2 Teaspoons
• Steam boiled egg white (chopped as small cubes): 50 Grams
• Minced pork: 30 Grams
• 101 Plus Soy Sauce: 1 Teaspoon
• 101 Plus Oyster Sauce: 1 Teaspoon
• PP sugar: ½ Teaspoon (or Normal sugar: ¼ Teaspoon)
• – Sweet basil leaves: 3 Grams

Cooking Method

1. Boil water for scalding the eggplant.
2. Chop the eggplant into pieces and scald it in boiled water for 1 -2 minutes, put the scalded eggplant from the water and leave it aside.
3. Heat the frying pan, add oil, chili and garlics, stir-fry the ingredients until the mixture becomes aromatic. Add minced porks and stir-fry until the pork is thoroughly cooked
4. Add chopped egg white and scalded egg plant, seasoning ingredients and sweet basil leaves. Stir-fry until the food is cooked.
5. Serve the food.

Egg White and Shrimp Fried Rice

(For 1 Serving)

Ingredients

• Cooked Jasmine rice (Ko Kho. 43 Rice): 150 Grams
• Rice bran oil: 1 Teaspoon
• Chopped white shrimp: 30 Grams
• Egg white: 40 Grams
• 101 Plus Soy Sauce: 1 Teaspoon
• 101 Plus Oyster Sauce: 1 Teaspoon
• Pepper: 1/8 Teaspoon
• Carrot (chopped as small cubes): 15 Grams
• Onion (chopped as small cubes): 15 Grams
• Ginkgo fruits: 15 Grams
• Chopped leak and coriander as topping

Cooking Method

1. Heat a frying pan, add oil. Stir-fry until onion and carrot are cooked. Add shrimp.
2. Add ginkgo fruits and egg white. Stir-fry until the egg white begins to be cooked, add rice and seasoning ingredients. Stir-fry to mix everything together.
3. Top the fried rice with chopped coriander and leak and sprinkle pepper. Serve the fried rice with a piece of lime.

Glass Noodle Topped with Brown Gravy

(For 1 Serving)

Ingredients

• Egg white: 100 Grams
• Fresh glass noodle: 50 Grams
• Baby corns: 15 Grams
• Carrot: 15 Grams
• Cauliflowers: 15 Grams
• Cabbage: 15 Grams
• Fresh Shiitake mushroom (1): 10 Grams
• 101 Plus Oyster Sauce: 2 Teaspoons
• 101 Plus Soy Sauce: 1 Tablespoon
• Water: 300 Milliliters
• Corn starch: 1 Tablespoon
• Pepper: 1/8 Teaspoon

Cooking Method

1. Scald baby corns, carrot, cauliflowers and cabbage until they are cooked. Put them aside.
2. Cut fresh glass noodle and mix it with egg white. Steam-boil the mixture for 15 minutes until it is cooked. Put out aside until out cools down. Chop it as cubes.
3. Boil water, add fresh Shiitake mushroom and scalded vegetables. When the water boils, add seasoning ingredients.
4. Add corn starch that has been dissolved in water while the water in the pot is boiling. Stir and check the thickness of the topping gravy.
5. Top the gravy on the prepared glass noodle, top with pepper and serve the food.