#curry mutton

Haven’t been editing my pictures recently as I am either tired or busy with other chores and tasks. Anyway, here is my brunch of Vegetarian Rice (斋饭) takeaway from nearby coffee shop. First on the left is sweet & sour (imitation) pork followed by the yummy curry mock mutton & potato cubes with stir-fried Sichuan vegetable (榨菜) over it. Our Asian vegetarian foods are not exactly just the leafy salad kind popular in the western countries. Ours also included a whole range of make-believe non-meat products made from typically flour and beans like those shown above.

I had Vegetarian Rice (斋饭) from the nearby coffee shop for brunch. The takeaway pack of rice came with curry mock mutton & potato, mustard greens stir-fry which we called 大菜 or directly translated is “Big Vegetable”. Lastly, another plant-based “meat”, the sweet and creamy imitation pork ribs over white rice.

Two of my favourite dishes are in this takeaway pack of Vegetarian Rice (斋饭). Can you guess which are the two? :D Yeah, they are the curry mock mutton & potato and the creamy sweet pork ribs with sugarcane for the bone. The sweet & sour pork cubes in front, I don’t really enjoyed it but the omelette with bitter gourd and carrot in it is yummy.

Today’s Vegetarian Rice (斋饭) came with real vegetables rather than the usual flour-based dishes. Beside the curry mock mutton & potato, there are bok choy & black fungus stir-fry with deep-fried spring rolls filled with julienned carrots, jicama (沙葛) and bean sprouts

It’s a Vegetarian Rice (斋饭) lunch box from the coffee shop a couple of blocks down the road. Let’s start with my favourite curry mock mutton & potato with stir-fried long beans (or asparagus beans) and a new dish mum gotten for me. Deep-fried cereal prawn fritters (麦片虾) with flour-based “prawn” in place for the actual shellfish.

I am doing my part of eating less meats and here is my Vegetarian Rice (斋饭) for breakfast. Seems like the curry mock mutton & potato is the first dish that mum chose for me, followed by sweet & sour imitation pork slices. The third dish is stewed knotted bean curd skin with black fungus and lastly another favourite, the creamy sweet mock pork ribs.