Just because you're vegetarian doesn't mean you can't enjoy Chinese cuisine! We have loads of tasty Chinese vegetarian recipes, including veggie fried rice, vegetable and tofu stir fries, and lots more.
Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.
Tofu, red pepper, red onion and chillies, all quickly stir-fried in a sweet and sour sauce. If you like milder dishes, decrease the amount of crushed chillies or omit them altogether.
You can use any type of dark spring cabbage to make crispy seaweed - just like you'd find in any good Chinese. Make sure the cabbage is completely dry, then cook in hot oil in a wok. Before serving, season with salt, sugar and Chinese five spice powder. Delicious!
This is a fantastic vegetarian side dish. Aubergines are simmered in a lightly spiced garlic sauce. Feel free to adjust the garlic and chilli levels to your own taste.
This dish is not only healthy, it's also quick and easy to make. Baby corn, red pepper, bean sprouts and pak choi are stir-fried with fish sauce and oyster sauce. Serve with freshly cooked rice.
A Chinese stir fry, made with fresh rice noodles, pak choi and shiitake mushrooms. This dish is quick, easy and delicious. Serve for lunch or dinner. Everyone will love it!
A wonderful vegetarian-friendly noodle dish, which is super-easy to make. Cellophane noodles are tossed with asparagus, carrots and spring onions in soy sauce. Enjoy hot, at room temperature or chilled.
A wonderful Chinese dish, made by combining pan-fried tofu with mushrooms and mixed vegetables, in a light tomato-based sauce. Serve with rice, for lunch for dinner.
A spicy and tasty Chinese classic without the pork. This dish is usually spicy due to the broad bean and chilli paste, but there is an alternative shallot and bean paste that works just as well and you can make it less spicy by adjusting the chilli. Rather than the usual pork we have used Quorn® mince (or soy mince if you prefer), marinated in Chinese rice wine. The result is a great Chinese vegetarian dish.
A variation of the Oriental Vegetable Soup and inspired by my mum and grandma. It is very quick to make and is very tasty.