40 Vegetarian Home-Style Dishes Collection

Cooking StepsHow to cook 40 Vegetarian Home-Style Dishes Collection step by step

Cooking Process

1. Step 1

   Deep-Fried Glutinous Rice Balls: Boil glutinous rice balls until cooked, cool in cold water, drain and toss with breadcrumbs. Deep-fry in oil at about 70°C until golden.

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2. Step 2

   Cold Tossed Glass Noodles (Lapi)

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3. Step 3

   Blanched Lettuce: Soak lettuce in salted water for a few minutes, then rinse. Boil water with 1 tbsp salt and 1 tbsp oil, blanch the lettuce until it changes color, drain and plate. Heat a little oil, add 2 tbsp blanched soy sauce, red bell pepper, and cornstarch slurry. Cook until thickened and pour over the lettuce.

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4. Step 4

   Crispy Yam Sticks: Peel and cut yam into strips, steam until cooked. Mix salt, pepper, seasoning, and dry starch. Coat cooled yam strips in the mixture. Deep-fry at 70% oil heat until golden. Serve with tomato sauce.

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5. Step 5

   Tofu with Chrysanthemum Greens: Blanch chrysanthemum greens, cool and chop. Mix with crumbled tofu, sesame oil, salt, and white sesame seeds.

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6. Step 6

   Vegetarian Fish-Fragrant Shredded Pork

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7. Step 7

   Broccoli with Wood Ear Mushrooms: Break broccoli into florets, soak in salted water for 10+ minutes. Blanch broccoli, wood ear mushrooms, and carrot for 1 minute. Heat oil, sauté minced ginger until fragrant, add all ingredients with 1 tbsp salt, and stir-fry until done.

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8. Step 8

   Black Pepper Porcini Mushrooms: Slice fresh porcini and pan-fry slowly in oil with ginger until golden on both sides. Season with black pepper and salt.

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9. Step 9

   Braised Oil Beans: Sauté minced ginger in oil, add oil beans and stir-fry until bright green. Add light soy sauce and water to cover. Add star anise, bring to a boil, then simmer for 15 minutes. Season with salt and reduce the sauce.

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10. Step 10

    Cold Tossed Walnut Mushroom: Soak walnut mushroom for 3+ hours, blanch, cool, and slice. Mix with small chilies, cilantro, light soy sauce, aged vinegar, sesame oil, Sichuan pepper oil, a pinch of salt, and a squeeze of lemon juice.

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11. Step 11

    Sesame Cold Noodles: Mix cold noodles with shredded cucumber, cilantro, sesame paste, peanut paste, light soy sauce, salt, sugar, chili oil, and water.

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12. Step 12

    Stir-Fried Tomato and Eggs

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13. Step 13

    Northeast-Style Braised Pickles: Sauté ginger, pan-fry potatoes until golden, add long beans and a big handful of cilantro. Pour in light soy sauce and a little sugar. Add green peppers and braise on low heat for 30 minutes.

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14. Step 14

    Chili Oil Baby Bok Choy: Shred baby bok choy, salt for 30 minutes, squeeze dry, rinse with boiled water. Top with sesame and small chilies. Heat oil with star anise and pour over. Add cilantro, peanuts, vinegar, soy sauce, chili oil, sesame oil, sugar, and vegetarian oyster sauce.

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15. Step 15

    Celery with Wood Ear Mushrooms: Blanch celery and wood ear mushrooms for 2 minutes. Sauté minced ginger in oil, add celery, mushrooms, and green/red peppers. Season with light soy sauce, salt, and mushroom seasoning.

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16. Step 16

    Sauce-Braised Tofu: Cut tofu into blocks, blanch for 2 minutes. Pan-fry until golden. Sauté 2 tbsp yellow soybean paste with green pepper, add tofu and half a bowl of water, 1 tbsp mushroom seasoning, and thicken with cornstarch slurry.

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17. Step 17

    Dry Pot Cauliflower: Soak cauliflower florets in salted water for 10 minutes, blanch for 2 minutes. Sauté ginger and red chilies in oil, add light soy sauce, then cauliflower and salt. Stir-fry until done.

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18. Step 18

    Spicy Vegetarian Tendon: Dilute sweet potato starch with water, pan-fry into sheets until golden, cut into pieces. Sauté doubanjiang and vegetarian hotpot base until red oil separates. Add water, soybean sprouts, light soy sauce, vegetarian oyster sauce, and the starch pieces. Cook through, top with sesame, cilantro, dried chilies, Sichuan peppercorns, and pour hot oil over.

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19. Step 19

    Button Mushrooms with Greens: Slice mushrooms, cut greens into segments. Sauté mushrooms in oil until they release liquid, add greens, 0.5 tsp salt, and a little light soy sauce. Stir-fry until done.

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20. Step 20

    Celery with Shredded Potato

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21. Step 21

    Stir-Fried Dried Tofu

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22. Step 22

    Pepper-Scented Century Eggs: Cut century eggs and arrange on a plate. Dice hot peppers and ginger, sauté ginger in oil, add peppers and fry, add soy sauce and sugar, cook for 2 minutes, add MSG, and pour over the eggs.

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23. Step 23

    Cashew Celery: Blanch celery for 2 minutes and cool. Sauté cashews in oil until fragrant, add celery and salt, then mushroom seasoning. Stir-fry until combined.

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24. Step 24

    Tomato Sauce Tofu

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25. Step 25

    Pure Vegetarian Spicy Dry Pot

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26. Step 26

    Vinegar-Glazed Soybean Sprouts

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27. Step 27

    King Oyster Mushroom with Chrysanthemum Greens: Cut king oyster mushrooms into strips, blanch the greens. Deep-fry mushrooms until golden. Sauté ginger, add mushrooms and greens with salt and light soy sauce.

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28. Step 28

    Sesame Oil Lettuce Strips: Peel and julienne celtuce, salt to draw out water, rinse and squeeze dry. Toss with sesame oil, chili oil, a pinch of salt, and 1 tbsp sesame seeds.

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29. Step 29

    Toon Leaves with Tofu: Blanch and chop toon leaves, crumble tofu. Mix with salt, minced red chilies, and hot oil poured over. Mold and plate.

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30. Step 30

    Braised Hot Peppers: Cut peppers into segments, pan-fry on low heat until slightly soft. Sauté ginger, add peppers with vegetarian oyster sauce, light soy sauce, and a little water. Braise briefly.

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31. Step 31

    Stir-Fried Cauliflower: Mix sauce (1 tbsp sugar, 1 tbsp cooking wine, 1 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp vegetarian oyster sauce, ginger, water). Blanch cauliflower florets. Sauté ginger, add cauliflower and stir-fry until slightly charred, add sauce and cook until absorbed.

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32. Step 32

    Tomato Scrambled Eggs

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33. Step 33

    Mapo Tofu

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34. Step 34

    Sesame Chrysanthemum Greens: Toss blanched greens with white vinegar, light soy sauce, sugar, sesame seeds, and dried chilies. Pour hot peanut oil over to sizzle and mix.

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35. Step 35

    Vinegar-Glazed Mung Bean Sprouts

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36. Step 36

    Stir-Fried Morel Mushrooms

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37. Step 37

    Lotus Root and Taro Soup

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38. Step 38

    Tossed Mustard Greens Strips

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39. Step 39

    Braised Green Beans

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40. Step 40

    Stir-Fried Mushrooms with Hot Peppers

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41. Step 41

    Home-Style Sauce-Braised Tofu: Cut tofu into large blocks. Mix sauce with yellow soybean paste, light soy sauce, sugar, cornstarch, small chilies, and water. Pan-fry tofu until golden, pour in sauce, and simmer on medium-low until tofu absorbs the flavors. Add green pepper strips and stir-fry.

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42. Step 42

    Grateful for vegetarian eating!

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