1. Konjac stewed vegetables



80 grams of Konjac slices.

10g of  Mushroom

2 grams of carrot slices

5 grams of Broccoli

2 grams of yellow bell pepper slices

2 grams of red pepper slices


Stock of 30㏄

1/2 tablespoon of oyster sauce

1/4 teaspoon  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 the other vegetables until they are fully cooked, remove and drain the water from the vegetables.

2. Pour the broth, oyster sauce, and sesame oil into a pot and cook over low heat, then add cornstarch and water, mix well, finally put in the vegetables and mix and cook them well.

2. Stewed Konjac with Shacha



Konjac 1 pack

5 dried shiitake mushrooms

7 baby corns


2 tablespoons of Ox Head Brand Vegetarian Shacha Sauce

1 teaspoon of of sesame oil

1 teaspoon of vegetarian oyster sauce

A pinch of salt

A pinch of white pepper

500㏄ of water



1. Wash your Konjac and cut it into small pieces then set aside.

2. Soak the dried shiitake mushrooms in cold water until soft, remove and cut into slices; cut corn shoots into small slices and set aside.

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

4. Add the konjac cubes and all the seasonings, stir fry and it is ready to serve.


3. Stir-fried Vegetarian Lamb Kidneys with Shacha



Vegetarian lamb kidney 250 grams

Celery 200 grams

10 grams of chili

10 grams of ginger

2 tablespoon of sunflower oil


1 tablespoon of sesame tea sauce

1/4 teaspoon of salt

A little sugar

A little of the “umami” MSG



1. Wash the celery and cut into sections; wash and slice pepper; wash and shred ginger, set them all aside.

2. Rinse the vegetarian lamb kidneys, put them in boiling water and blanch them quickly, remove and drain the water.

3. Pour sunflower oil in a hot pan, sauté the ginger shreds and chili flakes, then add in your vegetarian lamb kidneys and stir fry.

4. Put the celery that is cut into sections into the pot and stir-fry evenly, add all the seasonings and stir-fry until it is fully cooked.


4.  Roasted Konjac Roll



Konjac Roll 200g

2 Chinese Cabbage Vegetables

3 dried shiitake mushrooms

1 bamboo shoot

10 grams of carrots


2 tablespoon of Ox Head Brand Toon Fried Sauce

A pinch of salt

A pinch of white pepper

200㏄ of water



1. Wash the Konjac rolls and Chinese cabbages for later use.

2. Soak the dried shiitake mushrooms in cold water until they are soft, cut the bamboo shoots and carrots into slices for later use.

3. Heat up a pan, add a tablespoon of salad oil (outside the ingredients), add in the shiitake mushrooms, bamboo shoots and stir-fry evenly over medium heat.

4. Add the Konjac rolls, Chinese Cabbages and all seasonings of to the pot, turn to low heat and simmer for about 15 minutes and your dish is ready.


5. Fried Konjac with baby corn



100 grams of baby corn

Konjac 100g

Carrot slices 25 grams

25 grams of bean pods

10 grams of garlic slices


1/4 teaspoon of salt

1/4 teaspoon of chicken powder

A little sesame oil



1. Wash the bamboo shoots and cut them into pieces, wash and slice the Konjac, remove the head and tail of the pods and cut them into sections. Set aside.

2. Put the bamboo shoots and carrot slices into boiling water and blanch for about 2 minutes, remove them and soak in cold water to cool, remove and drain the water.

3. Put the bean pods and Konjak slices of into boiling water and blanch them for about 1 minute. Remove and soak in cold water to cool down. Remove and drain the water.

4. Heat the pan, add 1 tbsp of salad oil and then sauté the garlic slices over medium heat.

5. Add in the bamboo shoots, carrot slices, konjac slices, all seasonings and a little cold water (outside the serving size) and stir fry for about 1 minute.

6. Finally, add the bean pods and stir-fry evenly.

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