Tagged
Vegetarian
7 recipes
Chinese Smashed Cucumber Salad (Liangban Huanggua)
Smash cucumbers, toss with garlic, vinegar, soy sauce, and sesame oil. The smashing is the whole point — it creates rough edges that soak up the dressing. Ready in 20 minutes.
Kabayaki Eggplant
Eggplant cooked in kabayaki sauce — sweet, savory, and sticky. The texture is surprisingly close to eel. A Chinese home-cooking hack for when you want eel rice without the eel (or the price tag).
Cold Mixed Wood Ear Mushroom
Rehydrated wood ear mushrooms tossed with garlic, chili, and vinegar. Crunchy, slightly slippery, and weirdly addictive. A staple cold dish at Chinese dinner tables.
Stir-Fried Tofu with Green Onions
Pan-fried tofu tossed with green onions and peppers. Get the tofu crispy on the outside, keep it soft inside, then stir everything together. Done in 20 minutes.
Stir-Fried Spinach with Eggs
Scrambled eggs with spinach — one of those dishes every Chinese household makes on busy weeknights. Five ingredients, ten minutes, done.
Crispy Pan-Fried Tofu with Savory Sauce
Tofu fried until crispy, then coated in a thick savory sauce. The outside shatters, the inside stays soft. Easy enough for a Tuesday, good enough for guests.
Stir-Fried Mantou (Chinese Fried Steamed Buns)
What to do with leftover mantou — cut them up, fry until crispy, and season with cumin and five-spice. Better as leftovers than the original steamed buns, honestly.