CookSmart (8th Issue) Page30

Eaing Out with Dietitian

Cooking with a Vegetarian’s Heart — Bodhisattva Vegetarian Restaurant

Vegetarian dishes are not always healthier, especially if they are cooked with plenty of oil and flavour enhancers.

Mr. CHAN Kut-fai, Chief Chef of Bodhisattva Vegetarian Cuisine, has rich culinary experience in vegetarian cuisine. There are more than 50 types of synthetic vegetarian food and many of which are made with additives, he says, but their restaurant insists on using natural ingredients and refrains from using oyster oil, soya sauce and fish sauce in their dishes.

Mr. Chan’s motto is "Be creative". He suggested us to try steaming burdock and common yam rhizome. Air-dry and then soak them in water overnight. "You’ll be surprised by its meal-like flavour!" Mr Chan exclaimed.

Green Chinese Cabbage with Ginkgo, Chinese Wolfberries and Fresh Bean Curd in Broth

This dish is characterized by soya milk broth, which is very aromatic and flavourful.

Stir-fried Assorted Vegetables

Combining courgettes, lily bulbs and corn kernels, the vegetable dish is delightful and colourful.

Assorted Mushrooms and Bamboo Piths with Spinach and Cheese Sauce

Mushrooms and bamboo piths topped with greenish spinach and low-fat cheese sauce are rich in flavour and colour.

Steamed Brown Rice Wrapped in Lotus Leaf

Add Chinese wolfberries, young soya beans, lily bulbs and shittake mushrooms to brown rice to get an extra touch of sweetness.