Ingredients 10 pieces tofu triangle 2 stalks of wild rice bamboo shoot 1 chayote ½ can oyster mushroom 1 clove of garlic, sliced 2 slices of ginger Seasoning (tofu triangles) 1 tsp light soy sauce ½ tsp sesame oil ½ tsp sugar Method Rinse tofu triangles with hot water, squeeze dry and mix with seasonings. Trim and slice bamboo shoot and chayote, slice oyster mushroom. Heat 2 tbsp oil, fry tofu triangles over low heat until light brown, remove from pan. Saute garlic and ginger with remaining oil, add all vegetables and fry together. Return tofu triangles to the vegetables and cook together with the sauce; ready to serve. Ingredients 80 grams fried gluten 2 slices pineapple ½ green pepper ½ red chilli 1 clove of garlic 1 stalk white part of spring onion Sweet & Sour Sauce 1/3 cup water 1 tbsp white vinegar 2 tbsp ketchup 1 tbsp sugar ¼ tsp salt 1 tsp cornstarch Method Cut fried gluten into 2.5cm cubes. Heat 1 cup oil, deep-fry gluten in hot oil until crispy, remove and drain well. Cut pieapple, green pepper and red chilli into chunks, slice garlic and cut spring onion into sections. Heat 1 tbsp oil, saute garlic and sprig onion, add vegetable chunks, toss well and add sweet and sour sauce, bring to boil. Lastly add crispy fried gluten into sauce and fry together. Serve at once.