Recipes › Chinese › Vegetables

Chinese vegetables recipes

32 Chinese vegetables recipes, each written for this site and each saying what its method turns on.

• Baozi, sourced from China. A baozi, also known as bao or bau, is a type of steamed, filled bun or. vegan.
• Biangbiang Noodles, sourced from China. Dough ripped by hand into wide belts and finished by pouring smoking oil over dry chilli and garlic in the bowl. vegan.
• Braised Aubergine, sourced from China. Aubergine browned hard and then braised in a sweet-sour sauce that reduces onto it. vegan.
• Buddha's Delight, sourced from China. A braise built almost entirely from dried things, where the water they soaked in is the only stock there is. Tofu, vegan.
• Chongqing Noodles, sourced from China. Thin noodles under a bowl sauce where the spooned sediment from the bottom of the chilli oil matters more than the oil itself.
• Cold Sesame Noodles, sourced from China. Noodles rinsed cold and turned through a loosened sesame paste sauce. vegan.
• Congee, sourced from China. Rice cooked in twelve times its volume of water until the grains burst and thicken it. vegan.
• Deep Fried Tofu, sourced from China. Firm tofu pressed, dried and fried twice, with a dry salt to dip it in. Tofu, vegan.
• Duck Pancakes, sourced from China. Thin wheat pancakes rolled in pairs and steamed, then peeled apart. vegan.
• Egg Fried Rice, sourced from China. Day-old rice fried hard in a dry pan, with the egg poured over the rice rather than cooked first. Egg, vegetarian.
• Egg Pancake, sourced from China. A thin batter spread on a hot pan with an egg cracked straight onto it. Egg, vegetarian.
• Greens in Oyster Sauce, sourced from China. Greens blanched briefly and dressed with a warmed oyster sauce, so the stems stay firm.
• Hot Dry Noodles, sourced from China. Noodles boiled the day before, oiled and cooled on a tray, then reheated in ten seconds and tossed with sesame paste and no broth at all. vegan.
• Liangpi, sourced from China. Noodles made by washing the gluten out of a dough, steaming what settles, and eating the washed-out gluten alongside. vegan.
• Mantou, sourced from China. Plain steamed bread with nothing inside it, where the whole difficulty is the minute after the heat goes off.
• Pickled Cabbage, sourced from China. Cabbage left to sour under its own brine, with no vinegar in it at all. vegan.
• Pickled Cucumber, sourced from China. Cucumber salted until it gives up its water, then dressed, so it stays crisp instead of going limp in the bowl. vegan.
• Pickled Garlic, sourced from China. Whole cloves kept under vinegar, which turns them green and then blue-green before they settle. vegan.
• Pickled Ginger, sourced from China. Young ginger sliced thin and dressed in a sweet vinegar, ready to eat the same afternoon. vegan.
• Pickled Mustard Greens, sourced from China. Mustard greens wilted in the sun and packed dry, so they sour without sitting in liquid. vegan.
• Pickled Radish, sourced from China. Daikon salted to draw its water out, then dressed sweet and sour and eaten within the week. vegan.
• Pickled Turnip, sourced from China. Turnip salted and then dried until leathery, so it keeps its chew instead of softening. vegan.
• Red Bean Paste, sourced from China. Vegetables | Beans | Chinese Cuisine. vegan.
• Scallion Pancake, sourced from China. A coiled flatbread with oil and flour rolled through it, so it cooks into separate layers rather than one slab. vegan.
• Shaobing, sourced from China. A baked layered flatbread whose layers come from a cooked flour-and-oil paste rolled through it rather than from folding alone. vegetarian.
• Soy Egg, sourced from China. Eggs peeled before they go into the braise, so the colour is even and the white takes the liquid directly. Egg, vegetarian.
• Steamed Egg Custard, sourced from China. A savoury custard steamed until it is just set, smooth enough to take the shape of the spoon. Egg.
• Stir-fried Tomato and Egg, sourced from China. Two ingredients cooked separately and brought back together, where the eggs leave the pan before the tomatoes go in. Egg, vegetarian.
• Tea Egg, sourced from China. Boiled eggs cracked all over and steeped for a day, so the liquid reaches the white through the shell and leaves it marbled. Egg, vegetarian.
• Wonton Wrappers, sourced from China. Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Egg, vegetarian.
• Youtiao, sourced from China. A fried dough stick that is hollow inside, because two strips are jointed down the middle so they pull each other open in the oil. vegan.
• Zhaliang, sourced from China. A fried dough stick wrapped in a soft steamed rice sheet, where the contrast only survives if the two meet at the last moment. vegan.

Or widen it

All Chinese recipes · Vegetables recipes from every country · All recipes