Saturday, November 3, 2012

Vegan Chinese Restaurant Recipes

I love Chinese Restaurant food, but find it's both cheaper and healthier to make my own. And, it doesn't take any longer than driving to our favorite Chinese restaurant or cooking a pot of rice.

First, put on a pot of rice to cook.

Next, get out all of your ingredients. You can choose from any (or all) of the following (and even add other favorites): Onion, Carrots, Celery, Bok Choy, Bell Peppers, Snow Peas, Broccoli, Green Beans, Baby Cob Corn, Sliced Water Chestnuts, and/or Mushrooms.

I aim for about 3 quarts of vegetables to generously serve 4 adults.

As you can see, I use a combination of canned, fresh, pre-chopped fresh and frozen ingredients, so that I need to do very little chopping to prepare to cook.

Next, I pull out my big non-stick pan,  set it to medium-high heat, and start chopping things - as I finish chopping, I toss them in the pan. First I cut the onion in crescents, Carrots, Celery & Bok Choy Diagonally, and Pepper in nice chunks. Then I add the pre-chopped veggies and frozen veggies, and let it all cook till crisp-tender. Notice, there is no added oil or liquid - the veggies cook (actually braise) in their own juices. If you like little browned spots on the veggies, you can even do this on high heat. You won't need to constantly stir, but don't neglect stirring, either.

While the veggies are cooking, make one of these two sauces. If you like to have this dish often, double your sauce recipe, and put half of it in the freezer, to make preparation next time even easier!


1/4 cup soy sauce
1/4 cup wine (I've used red or white, even "cooking wine" - whatever is on hand, but not an ultra-sweet wine)
1 tsp fresh ginger (or a few dashes of ground ginger)
2 tsp sugar
1 tsp garlic
1 T tapioca starch (Cornstarch may be used as an emergency substitute, but tapioca starch gives a better "mouth-feel")
water as needed (about a cup)

Chinese Restaurant Style Brown Sauce:

1/3 cup soy sauce
1 tsp dry, ground ginger (more to taste)
1 ½ T minced garlic
1 ½ T molasses
1 ½ T tapioca starch (cornstarch may be used instead)
1 cup water, more as needed up to 2 cups total sauce

When your fresh & frozen veggies are crisp-tender, then add your drained, canned veggies. As soon as all the veggies are hot, add the above sauce, and stir. Sauce will begin to boil and thicken. Then it's ready to serve!

Your rice should be ready now, and you can top the rice with the veggies & sauce.

If you like, you can top with nuts: Peanuts, Cashews, or Slivered Almonds work nicely.

Variation: Browned tofu cubes may be added with canned vegetables, if you like.

Serve with: Sriracha or other Hot Sauce, and Soy Sauce.

Tip for dining with Omnivores: When serving, put your choice over the rice: Thawed, Pre-Cooked Shrimp, Cubes of Cooked Chicken, or Strips of Cooked Beef. Then, top the meat with the vegetable mixture, which will coat the meat with sauce.

This is being shared on Mums Make Lists
Food on Fridays
Food on Fridays - Stir Fries


  1. Yum. That sounds so good right now!!!

  2. Wow! I really like this Recipe, it look very easy to make and I love Chinese food.I will definitely try this. Thanks steve


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