5 Minute Chinese Vegetables Recipes

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20 BEST VEGETARIAN CHINESE RECIPE COLLECTION



20 Best Vegetarian Chinese Recipe Collection image

These authentic Chinese vegetarian recipes make it easy to have takeout at home! From lo mein to tofu soup to fortune cookies, get ready for a Chinese feast.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Chinese Broccoli with Garlic Sauce
Chinese Cucumber Salad
Tofu and Broccoli
Garlic Sesame Noodles
Lo Mein
Vegetable Chow Mein
Sichuan Green Beans
Chinese Eggplant
Chinese Cabbage Salad
General Tso's Tofu
General Tso's Cauliflower
Chinese Okra Salad
Stir-fried Baby Bok Choy
Hot and Sour Vegetable Tofu Soup
Wood Ear Mushroom Salad
Crispy Sesame Tofu
Szechuan Noodles
Sesame Seed Balls
Chinese Mango Pudding
Fortune Cookies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Chinese recipe in 30 minutes or less!

Nutrition Facts :

5 MINUTE CHINESE VEGETABLES



5 Minute Chinese Vegetables image

Super easy way to cook a variety of Chinese vegetables without stir frying. It only takes 5 minutes!

Provided by Mochi Mommy

Categories     Side Dish

Time 10m

Number Of Ingredients 4

1 bunch Chinese vegetables of choice (yu choy sum, bok choy, broccoli, etc.)
salted water for boiling
1 tbsp vegetable oil
oyster sauce for serving ((optional))

Steps:

  • Bring a pot of salted water to boil.
  • Put in vegetables. If using a vegetable with a long stalk and leafy greens, put the stalk side down first.
  • Cook for 5 minutes or until the stalk can be pierced through with a fork easily.
  • Remove from heat, add oil directly into the pot.
  • Fish out the veggies with tongs and place them on your serving plate. Top with just a sprinkle of oyster sauce. You're done!

CHINESE FIVE-SPICE VEGETABLES



Chinese Five-Spice Vegetables image

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.

Provided by Frenzy

Categories     Cauliflower

Time 20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 sweet onion, sliced
200 g cauliflower, chopped
400 g butternut squash, cubed
200 g Chinese cabbage, chopped
100 g baby corn, cut into 1 inch
100 g snow peas
150 g firm tofu, diced
200 g mushrooms
2 teaspoons Chinese five spice powder
2 teaspoons sugar
2 tablespoons soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
  • In a wok, heat oil and fry the onion and ginger
  • Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
  • Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
  • Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 0.9, Sodium 538.9, Carbohydrate 29.9, Fiber 6.2, Sugar 9.8, Protein 10.1

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