Chinese vegetarian recipes are many and varied, and there’s a large list on this page! The appeal of Chinese cuisine has always been its emphasis on fresh vegetables and protein rich ingredients, making it the perfect style from which to select a tasty vegetarian recipe. Yes, even vegetarians can enjoy Chinese cuisine, check out the list of tasty Chinese vegetarian recipes here;
Green Beans in Black Bean Sauce
- 1 lb fresh green beans
- 2 Tbsp black bean paste
- 2 Tbsp low sodium soy sauce
- 1/4 cup cold water
- 1 Tbsp corn starch
Wash green beans and trim into bite sized pieces. Steam or microwave with a little water until just tender-crisp. Drain and rinse with cold water to stop cooking.
Mix together the black bean paste, soy sauce, water and corn starch until very smooth.
Heat a wok or large saucepan to medium high. Add some water and the cooked beans. When beans are heated (about 2 minutes) add the sauce. Stir constantly to coat the beans (sauce will get very thick). Serve immediately over hot cooked rice.
This sauce and cooking process can be used with just about any vegetable you like.
Fragrant Eggplant Recipe
- 1 large eggplant
- 4 tbl soy sauce
- 1 tbl cornstarch
- 3 tbl sugar
- 1/4 cup distilled white vinegar
- 1/4 cup water
- 1 tsp crushed dried red pepper
- 6 slices ginger, about the size and thickness of a quarter
- 4 scallions, chopped, separate white and green parts
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn’t have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.
5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice. kwvegan vegan
Bok Choy with Ginger Vinaigrette
- 1 pound bok choy
- 1 tablespoon white wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon sugar
- 1 small glove garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well
After bok choy is steamed you have two options:
Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Makes 4 – 1 cup servings kwvegan vegan
Bao Buns (Basic Recipe)
- 1 package dried yeast or 1 cake fresh yeast
- 1 cup lukewarm water
- 4 1/2 cups flour
- 1/4 cup sugar
- 2 tablespoons Crisco or vegetable oil
- 1/2 cup boiling water
- 2 tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick.
Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire.
May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
(*Note: This recipe is reprinted from “Madame Wong’s Long-Life Chinese Cookbook”, courtesy of Sylvia Schulman).
Chinese Egg Roll Skins Recipe
- 1 1/2 cup Flour
- 1/2 tsp Salt
- 2 x Eggs
- 1 1/2 cup Water
1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth batter.
3. Lightly grease a small skillet, as in step 3 above.
4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.