1.Konjac Stewed Vegetables



80 grams of Konjac silk

10g of King trumpet Mushroom

2g of Carrot slices

5g of Broccoli

2g of Yellow sweet pepper slices

2g of Red sweet pepper slices



30㏄ of Stock

1/2 tablespoon of oyster sauce

1/4 teaspoon of of sesame oil

1/4 teaspoon of cornstarch

10cc of Water



1 Cut broccoli into small stalks, put them in boiling water and blanch them with other vegetable materials until they are fully cooked. Remove and drain the water for later use.

2 Pour the broth, oyster sauce and sesame oil into a pot and cook over low heat. Then, add in cornstarch with water and mix well. Finally add all the ingredients and mix well.

2.Three silk konjac



120g of Konjac silk

30g of Enoki mushroom

50g of Lean meat

20 grams of carrots

3 tablespoon of spicy spicy sauce



1 Shred lean meat; peel and shred the carrots. Set both aside.

2 Put the konjac shreds, pork shreds, enoki mushrooms and carrot shreds in boiling water and blanch for about half a minute. Once done, rinse with cold water and drain for later use.

3 Add all the ingredients to the spicy spicy sauce and mix well.


3.Konjac with Shacha



1 pack of Konjac

5 dried shiitake mushrooms

7 baby corn


2 tablespoon of vegetarian shacha sauce

1 teaspoon of sesame oil

1 teaspoon of vegetarian oyster sauce

A pinch of salt

White pepper

500cc of Water



1 Washed the konjac and cut into small pieces before setting aside

2 Soak dried shiitake mushrooms in cold water until they soften. Remove and cut them into slices. Cut corn shoots into small slices and set aside.

3 Take out a saucepan, pour 1 teaspoon of sesame oil and add in the shiitake mushroom slices and bamboo shoots slices and sauté on medium heat

4 Add the konjac cubes and all the seasonings and stir-fry until they are done.


4.Cold dressing Konjac



150g of Konjac silk

1 small cucumber

5 small tomatoes

1 celery

1 chili



1 teaspoon of lemon juice

1 teaspoon of kumquat juice

2 teaspoon of sugar

15g of Yellow mustard sauce

1 teaspoon of vegetarian oyster sauce

1 teaspoon  of cold water

1 teaspoon of olive oil



1 The konjac shreds are scalded in boiling water. Once boiled, pick them up and soaked in cold water for later use.

2 Cut the cucumber into shreds and soak in water for later use. Wash and remove the stalks of the small tomatoes and cut in half, finely chop the celery. Remove the seeds and mince the peppers and set aside.

3 Stir all the ingredients of the seasoning evenly and set aside.

4 Put the cucumber shred on the plate, then put the konjac shreds on the plate, and then put the chopped celery, pepper and some small tomatoes.

5 Finally, pour the seasoning sauce on top and decorate with other small tomatoes on the side of the plate.


5.Vegetable jambolana



100g of Konjac

30g of Vegetarian meat chunks

80g of Corn nuggets

70g of White radish

40g of Carrots

30 grams of sweet bean pods

3 fresh shiitake mushrooms

60g of Burdock slices

50g of Kelp knot

10g of sliced ​​ginger

1000cc of Water

2 tablespoon of oil



1/2 teaspoon of salt

1 tablespoon of light soy sauce

2 tablespoon of mirin



1 Rinse konjac and blanch it in boiling water. Remove, drain and set aside.

2 Soak the meat cubes until it softens, put them in boiling water and blanch them. Then, pick up and drain.

3 Heat up a pan, add 2 tablespoons of oil and ginger slices and sauté until fragrant. Then, add the meat cubes and sauté until fragrant, then add water to boil.

4 Add corn cubes, sliced ​​white radish, sliced ​​carrots, burdock and kelp to the pot and cook for about 20 minutes.

5 Add all the seasonings, fresh mushrooms, konjac and sweet bean pods  and cook until all the ingredients are ready.


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