Baguette stuffed with taro root, topped w/ vegetables and S & S sauce

Sweet & Sour Veggie Ribs

Soya protein and pineapple in sweet and sour sauce topped w/ carrot, peppers

Sweet & Sour Soyapork

Soya protein cooked with potato and carrots in Garden's curry sauce

Curry Soyapork with Potato

Stir fried eggplants w/ bell peppers cooked in vegetarian satay sauce

Eggplant in Satay Sauce

Stir fried eggplants w/ bell peppers cooked in Garden's black bean sauce

Eggplant in Black Bean Sauce

Stir fried eggplant w/ basil and ground soya proteins

Chili Eggplant

Stir Fried Broccoli & Cauliflower

LARGE Serving for 6 people from any soup

Tofu with Bok Choy, tomato, broccoli, carrot, celery, cooked in vegetable soup broth

Vegetable & Tofu Soup

Contains mixed vegetables such as bamboo shoots, mushroom, carrot, etc.

Hot & Sour Soup

Vegan Nuggets

Vegan Crispy Oysters

Contains cabbage, Bok Choy, ground Soya protein, Garden Spicy sauce, etc.

Wontons in Spicy Sauce

Contains cabbage, Bok Choy, ground Soya protein and mushroom

Fried Wontons

Contains cabbage, carrot, mushroom, rice vermicelli, etc.

Spring Rolls

Garden S Special Fried Rice

Lo Han Chow Mein

Curry Chow Mein

Sweet Sour Veggie Fish

Lemon Veggie Chickens

Vegetarian Shrimp

Bean Curd With Sweet Sour Sauce

Eight Treasure Tofu

Stir Fried Seasonal Greens

Peel the taro root and slice into 1/4–1/2-inch thick planks roughly 3–4 inches long to resemble 'ribs'. Rinse slices and pat very dry with a clean towel—removing surface moisture helps the batter stick and fry crisp.

Prepare the taro

In a shallow bowl combine the 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Add 3 tablespoons soy milk (or plant milk) and stir to a slightly thick, coatable batter. If too thick, add up to 1 tablespoon more milk; if too thin, add a little more flour.

Make the dredge/batter

Heat a skillet over medium heat and pour in 1/2 cup neutral oil for shallow frying. Dredge each taro plank in the batter to coat completely, shaking off excess. Work in batches to avoid crowding.

Coat the taro

When oil is shimmering (about 350°F if using a thermometer), place battered taro pieces gently into the skillet. Fry 2–3 minutes per side until golden brown and crisp; adjust heat to prevent burning. Transfer to a paper towel-lined tray to drain. For extra crispness and to ensure tender centers, finish in a preheated oven at 375°F (190°C) for 6–8 minutes while you prepare sauce and toppings.

Fry the taro 'ribs'

While taro fries, combine 3 tablespoons rice vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar, 1 tablespoon soy sauce, 1/4 cup pineapple juice, 1 teaspoon minced garlic and 1/2 teaspoon grated ginger in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Whisk the slurry into the simmering sauce and continue to cook for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Taste and adjust balance: add a pinch of salt if too sweet, or a little more vinegar if you want tangier. Remove from heat and keep warm.

While taro cooks and sauce thickens, slice the baguette lengthwise, leaving a hinge if desired, and lightly toast in the oven or toaster until just crisp (3–5 minutes at 350°F / 175°C).

Prepare the vegetables: thinly slice 1 cup red cabbage, julienne 1 medium carrot, thinly slice 1/2 cucumber, and thinly slice 2 green onions. Chop 1/4 cup cilantro if using. Toss cabbage and carrot lightly with a pinch of salt and a splash of rice vinegar (about 1 teaspoon) to brighten the crunch.

Spread 2 tablespoons mayonnaise (or vegan mayo) on the bottom half of the toasted baguette if using. This creates a moisture barrier and extra creaminess.

Arrange the warm taro 'ribs' along the baguette inside, standing them as needed to fit. Spoon the warm sweet & sour sauce generously over the taro so it glazes the exterior.

Top with the dressed red cabbage and carrot, cucumber slices, green onions and chopped cilantro. Sprinkle 1 teaspoon toasted sesame seeds over the top for aroma and crunch.

Close the baguette gently, press slightly to compact, and slice into 2–3 portions. Serve immediately with lime or lemon wedges on the side to squeeze over before eating.

taro root (peeled, cut into 1/2-inch thick planks)

all-purpose flour (for dredging)

cornstarch

baking powder

salt

black pepper

soy milk or plant milk (for batter)

neutral oil (for shallow frying)

baguette (1 long baguette, about 10-12 inches)

red cabbage (thinly sliced)

carrot (julienned)

cucumber (seeded, thinly sliced)

green onion (thinly sliced, for garnish)

fresh cilantro (optional, chopped)

sesame seeds (toasted, optional)

rice vinegar

ketchup

brown sugar (packed)

soy sauce

pineapple juice (or water)

garlic (minced)

ginger (fresh grated)

cornstarch (for slurry)

cold water (for slurry)

mayonnaise or vegan mayo (optional, spread)

lime or lemon wedges (to serve)

Place the textured soy protein in a heatproof bowl. Pour 2 cups hot water or hot vegetable broth over it, pressing down so the flakes are submerged. Let sit 10 minutes, then drain well in a fine mesh sieve, squeezing gently to remove excess liquid. Break up any large clumps so the texture is shredded-pork like.

Rehydrate

Transfer the drained soyapork to a bowl. Add 1/2 tsp salt, 1/4 tsp black pepper, grated ginger and half the minced garlic (1 1/2 cloves). Toss to combine and let sit while you prepare other ingredients (5 minutes).

Season

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned soyapork in an even layer. Let cook, undisturbed, 2 minutes to get some color, then stir and continue frying 3–4 minutes until lightly browned and slightly crisp at edges. Transfer to a plate and set aside.

Pan-fry

In the same skillet, add the remaining 1 tablespoon vegetable oil and reduce heat to medium. Add the remaining minced garlic and the white parts of the spring onions; sauté 30 seconds until fragrant. Add the julienned carrot and stir-fry 2 minutes until it begins to soften but remains crisp. Add the sliced red and green bell peppers and cook 1–2 minutes until just tender-crisp. Add the pineapple chunks and stir 1 minute to warm through. Push the vegetables and pineapple to the side of the pan.

While vegetables cook, whisk together in a bowl: 3 tbs light soy sauce, 3 tbs rice vinegar, 4 tsp brown sugar, 3 tbs ketchup, 1/2 cup pineapple juice, 1/4 cup water, 1 tsp chili sauce (optional), and 1/2 tsp sesame oil. In a small ramekin mix 1 1/2 tsp cornstarch with a tablespoon of cold water to form a smooth slurry; add to the sauce and whisk briefly.

Pour the sauce into the skillet with the vegetables and pineapple. Stir and bring to a gentle simmer over medium heat so the cornstarch activates and the sauce thickens, about 1–2 minutes. Taste and adjust: add a pinch more sugar if too tart, or a splash more vinegar if you want brighter acidity.

Return the browned soyapork to the skillet and toss everything together so the soyapork is fully coated in the sweet-and-sour sauce. Cook 1–2 minutes more to meld flavors and ensure everything is heated through. If the sauce is too thick, add 1–2 tablespoons water to loosen to your preferred consistency.

Stir in the green parts of the sliced spring onions. Drizzle with 1/2 tsp toasted sesame oil (if you like more, add to taste). Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro, if using.

textured soy protein (soyabean mince), rehydrated

fresh pineapple, chopped (or canned chunks, drained)

carrot, julienned or thin matchsticks

red bell pepper, thinly sliced

green bell pepper, thinly sliced

spring onions, sliced (white and light green separated)

light soy sauce

rice vinegar (or white vinegar)

brown sugar (or caster sugar)

pineapple juice (from canned pineapple or fresh)

water

sesame oil

optional chili sauce (Sriracha) or red pepper flakes

hot water or vegetable broth (for rehydration)

vegetable oil (for frying)

garlic, minced

fresh ginger, grated

toasted sesame seeds

fresh cilantro (optional), chopped

Place textured soy protein (2 cups) in a heatproof bowl and pour 2 cups hot water over it. Let soak 8–10 minutes until softened. Squeeze out excess liquid using a fine sieve or clean kitchen towel and gently crumble to a shredded-pork texture. Set aside.

Rehydrate Soyapork

Heat 1 tablespoon vegetable oil in a large skillet or medium pot over medium heat. Add the cubed potatoes (3 cups) and cook, stirring occasionally, 6–8 minutes until they begin to brown and are partially tender. Remove potatoes to a plate and set aside.

Add the remaining 1 tablespoon oil to the same pan. Add the chopped onion (1 medium) and sauté 4–5 minutes until translucent. Add minced garlic (3 cloves) and grated ginger (1 tbsp) and cook 30–60 seconds until fragrant.

Add the sliced carrots (1 cup) and cook 3–4 minutes to slightly soften.

Return the par-cooked potatoes to the pan. Add the rehydrated soyapork and stir to combine with the aromatics and vegetables.

Stir in Garden's curry sauce (1 cup) and tomato paste (1 tbsp) to coat the mixture. Pour in vegetable broth or water (1 cup) to loosen the sauce. Mix thoroughly.

Season with soy sauce (1 tsp), sugar or maple syrup (1 tsp), salt (1 tsp), and black pepper (1 tsp). Stir, bring to a gentle simmer, then reduce heat to low.

Cover and simmer gently for 12–15 minutes, or until potatoes and carrots are tender and the soyapork has absorbed flavor. Stir occasionally to prevent sticking; if the sauce becomes too thick, add up to 1/4 cup more water or broth.

Uncover and taste; adjust seasoning with additional salt, pepper, or soy sauce as needed. Stir in lime or lemon juice (1 tsp) to brighten flavors.

Remove from heat and sprinkle chopped cilantro (2 tbsp) and optional red chili flakes (1 tsp) over the top. Serve hot with steamed rice, naan, or flatbread.

textured soy protein (soyapork), rehydrated

water (for rehydration)

potatoes, medium, peeled and cut into 1-inch cubes

carrots, peeled and cut into 1/2-inch rounds

vegetable oil

onion, medium, finely chopped

garlic cloves, minced

ginger, fresh, grated

Garden's curry sauce

tomato paste

vegetable broth or water

sugar or maple syrup

lime or lemon juice

fresh cilantro, chopped

optional: red chili flakes

Slice eggplants into 1/2-inch thick rounds, then cut each round into quarters (bite-size wedges). Sprinkle lightly with salt and let sit in a colander for 10 minutes to draw out bitterness, then pat dry with paper towels.

Core and slice bell peppers into 1/2-inch strips. Peel and slice onion into thin wedges. Mince garlic and grate or finely mince ginger. Trim and slice green onions on the bias; keep white and green parts separate.

Measure and assemble satay sauce ingredients so they're ready to combine.

In a medium saucepan over medium-low heat, combine peanut butter, coconut milk, and vegetable broth. Whisk until smooth and uniform.

Combine base

Add soy sauce, brown sugar, lime juice, rice vinegar, sriracha, ground coriander, ground cumin, curry powder (if using), and salt. Continue to whisk and gently simmer for 4–6 minutes until slightly thickened. Taste and adjust: add more lime for brightness, soy for saltiness, or a bit more water/broth if too thick.

If you prefer a very smooth sauce, use an immersion blender for a few seconds or pass through a fine mesh to remove any peanut lumps. Keep warm on the lowest heat while you cook the vegetables, stirring occasionally to prevent skin forming.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Once shimmering, add eggplant in a single layer (do in batches if necessary). Let cook without moving for 2–3 minutes until browned, then stir and continue to cook another 3–4 minutes until tender and lightly caramelized. Transfer eggplant to a plate.

Sear eggplant

Add the remaining 1 tablespoon oil to the same pan. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Softening aromatics

Add sliced bell peppers and onion wedges. Stir-fry for 3–4 minutes until they begin to soften but retain some crispness.

Stir-fry peppers and onion

Return the cooked eggplant to the pan and toss to combine with the peppers and onions. Pour 3/4 of the prepared satay sauce over the vegetables (reserve about 1/4 for serving). Gently toss so the sauce coats the vegetables; cook together for 2–3 minutes until everything is hot and the sauce clings to the vegetables. Taste and add additional salt, lime, or sriracha if needed.

Combine with eggplant

Divide cooked rice or noodles among plates or a serving bowl. Spoon the satay-glazed eggplant and peppers over the base.

Drizzle remaining satay sauce over the top. Garnish with chopped cilantro, chopped roasted peanuts, and the green parts of the scallions. Serve with lime wedges on the side to squeeze over before eating.

Leftovers: store sauce and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or coconut milk if sauce has thickened.

Japanese or Chinese eggplants

Red bell pepper

Green bell pepper

Yellow onion

Garlic cloves

Fresh ginger

Green onions (scallions)

Smooth peanut butter (or almond butter for variation)

Coconut milk (full fat preferred)

Vegetable broth or water

Soy sauce (or tamari for gluten-free)

Brown sugar

Lime juice

Rice vinegar

Sriracha or chili paste

Ground coriander

Ground cumin

Curry powder (optional)

Salt

Neutral oil (vegetable, canola, or peanut)

Chopped cilantro

Roasted peanuts, chopped

Lime wedges

Cooked jasmine rice or rice noodles

Trim ends from eggplants, cut lengthwise into quarters, then cut each quarter into 1-inch thick batons (about 1" cubes) so pieces are uniform. Seed and core bell peppers; cut into roughly 1/2" strips. Slice onion into 1/2" strips. Mince garlic and ginger. Slice scallions on the diagonal; separate whites from greens.

Prepare vegetables

In a small bowl combine Garden's black bean sauce, light soy sauce, shaoxing wine, rice vinegar, sugar, and warm stock. In a separate small cup whisk cornstarch with 1 tablespoon water until smooth to make a slurry; set both aside.

Make sauce

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl. Add eggplant in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to get some browning, then stir-fry for another 2–3 minutes until softened and starting to brown. Transfer eggplant to a plate. If eggplant soaks up oil and looks dry, add up to 1 tablespoon more oil before the next batch.

Return all cooked eggplant to the pan. Sprinkle 1/4 teaspoon salt over eggplant and toss briefly to distribute.

Push eggplant to the sides of the wok to make a center space. Add remaining 1 tablespoon oil to the center and add garlic, ginger, and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not burned.

Add sliced bell peppers and onion; stir-fry 1–2 minutes until peppers begin to soften but remain bright.

Pour the prepared black bean sauce mixture into the wok, stir to combine so sauce coats vegetables. Bring to a gentle simmer.

Stir the cornstarch slurry briefly then pour into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy, coating the eggplant and peppers. If sauce becomes too thick, add up to 1–2 tablespoons warm stock or water to reach desired consistency.

Adjust seasoning: taste and add a pinch of white pepper and more salt or soy sauce if needed. Stir in sesame oil.

Turn off heat and scatter sliced scallion greens and toasted sesame seeds (if using) over the dish. Toss gently and serve hot.