40 Vegetarian Home-Style Dishes Collection
Ingredients
- as needed various vegetables
- as needed various mushrooms
Instructions
- 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.
- Cold Tossed Glass Noodles (Lapi)
- 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.
- 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.
- Tofu with Chrysanthemum Greens: Blanch chrysanthemum greens, cool and chop. Mix with crumbled tofu, sesame oil, salt, and white sesame seeds.
- Vegetarian Fish-Fragrant Shredded Pork
- 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.
- 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.
- 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.
- 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.
- Sesame Cold Noodles: Mix cold noodles with shredded cucumber, cilantro, sesame paste, peanut paste, light soy sauce, salt, sugar, chili oil, and water.
- Stir-Fried Tomato and Eggs
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Celery with Shredded Potato
- Stir-Fried Dried Tofu
- 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.
- 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.
- Tomato Sauce Tofu
- Pure Vegetarian Spicy Dry Pot
- Vinegar-Glazed Soybean Sprouts
- 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.
- 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.
- 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.
- 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.
- 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.
- Tomato Scrambled Eggs
- Mapo Tofu
- 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.
- Vinegar-Glazed Mung Bean Sprouts
- Stir-Fried Morel Mushrooms
- Lotus Root and Taro Soup
- Tossed Mustard Greens Strips
- Braised Green Beans
- Stir-Fried Mushrooms with Hot Peppers
- 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.
- Grateful for vegetarian eating!
