Numerous wonderful vegetarian choices are available in Chinese cuisine. Chinese cuisine has a number of popular vegetarian meals, which are listed below:
Steamed rice, mixed vegetables (such as bell peppers, carrots, and peas), and soy sauce are the basic ingredients of the traditional meal known as “vegetable fried rice.” It’s a tasty and pleasant choice.
Soft tofu, fermented black beans, chili sauce, and Sichuan peppercorns are used to make the spicy and savory meal known as “Mapo Tofu.” Typically, steaming rice is served with it.
In the meal known as “Kung Pao Tofu,” tofu is stir-fried with peanuts, veggies (such as bell peppers and zucchini), and a hot sauce. It’s a tasty and well-liked option.
Buddhist’s Delight (Luohan Zhai): A light sauce-based stir-fry meal created with a variety of vegetables, including mushrooms, tofu, bamboo shoots, and water chestnuts. Usually, people enjoy it during Chinese New Year.
Ma Po Eggplant: Eggplant that has been sautéed and simmered in a hot sauce made of beans, garlic, ginger, and Sichuan peppercorns. It is a highly-liked Sichuan dish and goes well with rice.
Steamed Vegetable Dumplings: These dumplings are made with tofu, cabbage, carrots, mushrooms, and other finely chopped veggies. They make a wonderful appetizer or choice for dim sum.
Crisp green beans stir-fried with garlic, ginger, and chili paste are known as Szechuan green beans. The meal is renowned for its hot tastes and strong spice.
Popular Chinese soup known as “Hot and Sour” is created with bamboo shoots, tofu, mushrooms, and a sour broth seasoned with pepper and vinegar. It’s a hearty and comfortable choice.
A vegetarian version of the well-known General Tso’s Chicken, General Tso’s Cauliflower. Cauliflower florets coated in a crispy batter and mixed in a tangy, somewhat sweet sauce make up the meal.
A stir-fried noodle meal made with wheat noodles, a variety of vegetables, and a flavorful sauce is called vegetable lo mein. It’s a filling and adaptable option.
These are just a few illustrations of vegetarian dishes that are popular in Chinese cooking. When placing an order, be sure to mention any dietary restrictions you may have because certain meals may include oyster sauce or other non-vegetarian ingredients.
Manchurian
Sure! Here’s a vegetarian recipe for Veg Manchurian, a popular Indo-Chinese dish:
Ingredients for Manchurian Balls:
- 1 cup grated vegetables (carrots, cabbage, bell peppers, etc.)
- 1/2 cup all-purpose flour (maida)
- 1/4 cup cornflour (cornstarch)
- 2 tablespoons finely chopped onions
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies, finely chopped
- 1 tablespoon soy sauce
- Salt to taste
- Oil for deep frying
Ingredients for Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped bell peppers (capsicum)
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce (adjust according to your spice preference)
- 1 tablespoon vinegar
- 1/2 teaspoon sugar
- 1/2 cup vegetable broth or water
- Salt to taste
- Chopped spring onions for garnish
Instructions:
- In a bowl, mix grated vegetables, all-purpose flour, cornflour, chopped onions, garlic, ginger, green chilies, soy sauce, and salt.
- Knead the mixture well until it forms a dough-like consistency. If the mixture is too dry, you can add a little water. Shape the mixture into small balls.
- Heat oil in a deep pan or wok for deep frying. Once the oil is hot, carefully drop the vegetable balls into the oil and fry them until they turn golden brown. Remove them from the oil and set aside on a paper towel to drain excess oil.
- In a separate pan, heat 1 tablespoon of oil. Add the chopped garlic and ginger and sauté for a minute until fragrant.
- Add the chopped onions and bell peppers (capsicum) and stir-fry for a couple of minutes until they are slightly cooked but still crunchy.
- In a small bowl, mix tomato ketchup, soy sauce, chili sauce, vinegar, sugar, vegetable broth or water, and salt.
- Add the sauce mixture to the pan with the cooked vegetables. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly.
- Add the fried vegetable balls to the sauce and toss gently until they are well coated with the sauce.
- Garnish with chopped spring onions and serve hot.
Enjoy your delicious Veg Manchurian! It goes well with steamed rice or noodles.
Spring Roll
Sure! Here’s a vegetarian Chinese recipe for spring rolls:
Ingredients:
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup sliced mushrooms
- 1/2 cup chopped bell peppers (any color)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing the spring rolls)
- Vegetable oil for frying
Instructions:
- In a large pan or wok, heat some vegetable oil over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
- Add the shredded cabbage, carrots, bean sprouts, mushrooms, and bell peppers to the pan. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.
- In a small bowl, mix together the soy sauce, hoisin sauce, and sesame oil. Pour this sauce mixture into the pan with the vegetables. Stir-fry for an additional 1-2 minutes to coat the vegetables evenly. Remove from heat and let the filling cool.
- Take a spring roll wrapper and place it on a clean surface. Spoon about 2-3 tablespoons of the vegetable filling onto the center of the wrapper.
- Fold the sides of the wrapper over the filling. Then, starting from the bottom, roll the wrapper tightly until the filling is completely enclosed. Use the cornstarch-water mixture to seal the edges of the wrapper.
- Repeat this process with the remaining spring roll wrappers and filling.
- In a deep pan or wok, heat vegetable oil for frying. Once the oil is hot, carefully place the spring rolls into the oil and fry until they turn golden brown and crispy. This usually takes about 3-4 minutes.
- Once cooked, remove the spring rolls from the oil and drain them on a paper towel to remove excess oil.
- Serve the vegetarian spring rolls hot with a dipping sauce of your choice, such as sweet and sour sauce or soy sauce.
Enjoy your homemade vegetarian spring rolls!
Fried Rice
Sure! Here’s a simple recipe for Chinese-style fried vegetables:
Ingredients:
- 2 cups mixed vegetables (such as carrots, bell peppers, broccoli, snow peas, mushrooms, etc.), cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional for a non-vegetarian version)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening the sauce)
- 2 green onions, chopped (for garnish)
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the mixed vegetables to the skillet. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp. You can adjust the cooking time based on your preference for the level of crunchiness.
- In a small bowl, mix together the soy sauce, oyster sauce (if using), sugar, salt, and black pepper. Pour the sauce mixture over the vegetables in the skillet and stir well to coat all the vegetables evenly.
- If you prefer a thicker sauce, mix the cornstarch with a little water to make a slurry. Pour the slurry into the skillet and stir-fry for an additional minute until the sauce thickens.
- Remove the skillet from the heat and transfer the fried vegetables to a serving dish.
- Garnish with chopped green onions for added flavor and presentation.
- Serve the Chinese fried vegetables hot as a side dish or over steamed rice or noodles.
Enjoy your homemade Chinese-style fried vegetables!