About the dish

This tiger salad is a simple, everyday dish from Northeast China, known as Dongbei (东北). It combines crisp vegetables with a light, tangy dressing, creating a refreshing contrast to rich, savory food.

Despite its name, there is no meat involved. “Tiger” likely refers to the sharp, lively flavors from raw scallions, garlic, and chili, which give the salad its distinctive character, much like dishes such as Lion’s Head Meatballs, which do not involve a lion.

In China, “tiger salad (老虎菜, lǎo hǔ cài)” doesn’t refer to just one recipe. There are at least two well known versions. One comes from the Northeast, like this one, and another from the Xinjiang region in the northwest.

I was recently a guest chef at a fundraising supper club, and when I mentioned tiger salad, the team immediately thought of this Northeast version. I had meant the Xinjiang tiger salad, but that small mix up made me realize I hadn’t yet shared this very popular dish.

The two share a similar idea but have a few distinct differences. This Northeast version uses cucumber as the main ingredient, while the Xinjiang version features tomato. The former brings a mild, oniony note from scallions, while the latter has a sharper edge from red onion. The dressing here is also more aromatic, with ingredients like garlic and sesame oil.

Ingredients

You only need a handful of everyday ingredients to make this dish.

Vegetables

• Cucumber adds crunch and freshness. There is no need to peel or remove the seeds.
• Scallions provide a mild sharpness. Use the white parts for a cleaner taste.
• Green and red chilies bring aroma and a touch of heat. You can reduce the chili if you prefer a milder flavor.
• Cilantro adds a bright herbal note. Use both stems and leaves.

NOTE: Authentic versions use the white part of large Chinese scallions (大葱, dà cōng), which are thicker (looks similar to leeks), milder, and slightly sweeter. Regular scallions are used here as a practical substitute.

Seasonings

• Black rice vinegar, preferably Chinkiang vinegar, provides a balanced acidity with a subtle depth.
• Light soy sauce adds a savory note and enhances the overall flavor.
• Garlic brings a sharp, aromatic punch that defines the character of the dish.
• Toasted sesame oil adds a gentle nuttiness and fragrance.
• Sugar rounds out the flavors with a light sweetness.
• Salt is added to taste to balance everything.

How to cut the vegetables

Cutting plays an important role in this salad. The goal is to keep all ingredients similar in size so every bite feels balanced.

• Slice the cucumber diagonally, then cut into thin strips.
• Cut scallion white and chilies diagonally into strips about two inches (5cm) long.
• Chop cilantro into similar lengths, including the stems.

This way of cutting reflects a common principle in Chinese cooking. Ingredients are prepared to match each other in shape and size, creating a more harmonious texture.

What to pair with

This crisp, refreshing salad is ideal for a multi dish meal or a gathering, where its light, tangy flavors help balance richer, savory dishes (see below), especially when served with steamed rice.

Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

Three cup chicken (San Bei Ji, 三杯鸡)

Black Pepper Beef Stir-Fry (黑椒牛柳)

Sweet and Sour Meatballs (糖醋丸子)

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Northeast Tiger Salad (东北老虎菜)

A crisp, refreshing dish made with simple vegetables and a light tangy dressing, this Northeast Chinese tiger salad is perfect for balancing a rich meal.

Course Salad

Cuisine Chinese

Prep Time 5 minutes minutes

Servings 4

Calories 96kcal

Author Wei Guo

Ingredients

For the vegetables

• 1½ large cucumber
• 5 scallions white parts only
• 3 long green chilies
• 1 fresh red chili
• 1 bunch cilantro

For the dressing

• 2 tablespoon black rice vinegar preferably Chinkiang vinegar
• 1 tablespoon light soy sauce
• 3 cloves garlic minced
• 1½ tablespoon toasted sesame oil
• 2 teaspoon sugar
• salt to taste

Instructions

Prepare the vegetables

• Slice the cucumber diagonally, then cut into thin strips, about two inches (5cm) long. There is no need to peel or remove the seeds.
• Cut the scallions and chilies diagonally into strips matching the size of the cucumber.
• Cut cilantro, including stems and leaves, into similar lengths.

Make the dressing

• In a small bowl, combine black rice vinegar, soy sauce, garlic, sesame oil, and sugar. Stir until the sugar dissolves. Taste and adjust salt if needed.

Assemble the salad

• Place all vegetables in a large bowl. Pour over the dressing just before serving. Toss well until evenly coated. Serve immediately.

Notes

1. Do not dress the salad in advance, as the vegetables will release water and lose their crunch.
2. Halve the recipe for a smaller portion.

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 2g | Sodium: 402mg | Potassium: 249mg | Fiber: 3g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg

Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal.

About the dish

These overnight pickled vegetables are a popular side dish in Sichuan cuisine. Its name, Xǐ Zǎo Pào Cài (洗澡泡菜), literally means “bath pickle” and refers to how the vegetables are briefly soaked in brine rather than fermented over a long period.

It captures the essence of Sichuan flavor: aromatic, tingly, and slightly sweet. Without requiring a fermentation jar or weeks of waiting, the result is light and crisp, perfect for anyone craving something refreshing with a gentle kick.

Compared to long-fermented vegetables, this version tastes more delicate and clean. It’s meant to be enjoyed fresh, offering instant satisfaction with minimal effort.

Ingredients

Here are the ingredients you need for overnight pickled vegetables:

• Vegetables: cucumber, carrot, red radish, celery, and chili pepper
• Ginger
• Sichuan peppercorns
• Bay leaves
• Star anise
• Salt
• Sugar
• White rice vinegar, or white wine vinegar

Vegetable choices

For vegetables, go for those that are naturally crisp and hold up well after soaking. Cucumber, carrot, and celery are classics. Red radish adds a lovely color and a subtle bite, while chili peppers bring a touch of heat. Other options include daikon, bell pepper, celtuce, and cabbage. Feel free to mix and match as this is a forgiving recipe that welcomes improvisation.

Brine ratio

The pickling brine follows a simple ratio that’s easy to scale and adjust to your taste. For 1 lb (450 g) of vegetables, you’ll need:

• 1 tablespoon salt
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1½ cups water

Before adding the vegetables, always taste the brine. It should be slightly salty, mildly sweet, and gently tangy. Adjust as needed to suit your preference.

Salt and water

For this kind of quick pickle, there’s no need to worry about using special pickling salt. Table salt, sea salt, or kosher salt all work fine. Their saltiness varies slightly, but it won’t noticeably affect the final result.

The same flexibility applies to water. Traditional methods often call for boiled then cooled water, and some recipes suggest using filtered water. But these aren’t strict requirements. If your tap water is safe to drink, you can use it directly.

How it’s made

Step 1: Wash and cut the vegetables into bite-sized pieces. Salt them briefly to draw out moisture, then drain.

Step 2: Start preparing the brine by using a little hot water to dissolve the salt and sugar, and to help release the aroma of the spices. Then add cold water, followed by the vinegar and ginger.

Step 3: Combine the vegetables and brine in a container. Top up with extra water to make sure everything is submerged.

Step 4: Seal and refrigerate overnight. Ready to eat the next day.

Serving ideas

You can enjoy these pickled vegetables as they are. For extra aroma and depth, a small drizzle of chili oil or toasted sesame oil just before serving can elevate the flavor even further.

In Sichuan households, this pickle is often enjoyed as a refreshing appetizer at any meal: breakfast with congee, lunch with noodles, or dinner with stir-fries. Its crisp texture and tangy-savory flavor balance richer, heavier dishes.

Here are some serving ideas (I’d love to know your creative ways to enjoy it too, so make sure to leave a comment!)

• Serve it alongside rich, savory, meat-focused mains, such as Braised Pork Belly, Sweet and Sour Ribs, and Three-Cup Chicken, for a light, refreshing contrast.
• Mix the pickled vegetables, cut into thin strips, into any noodle dishes for added crunch, vibrant color, and tangy taste. They are perfect as topping for Dan Dan Noodles, Sichuan Cold Noodles, and Scallion Oil Noodles.
• Use it as one of the fillings for folded bao buns. Its crispy texture goes well with fluffy bao and any savory protein filling.

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Chinese Overnight Pickled Vegetables (洗澡泡菜)

Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal.

Course Side Dish

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25 minutes minutes

Rest 12 hours hours

Servings 6

Author Wei Guo

Ingredients

• 1 lb vegetables, such as cucumber, carrot, red radish, celery, or chili pepper see note 1
• 3 teaspoon salt divided
• 2 tablespoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 bay leaves
• 1 star anise
• 2 tablespoon white rice vinegar or white wine vinegar
• 5 slices ginger
• Chili oil or toasted sesame oil, for serving (optional)

US Customary – Metric

Instructions

• Wash the vegetables and peel if needed. For cucumbers, carrots, or celery, cut into chunky sticks. Halve the red radish. Chop chili peppers into large pieces if using.
• In a large bowl, toss the vegetables with 1 teaspoon of salt. Leave for 20 minutes to draw out moisture, then drain off any liquid.
• In an airtight container large enough to hold the vegetables, combine the remaining 2 teaspoons of salt, sugar, Sichuan peppercorns, bay leaves, and star anise with ¼ cup (60 ml) of hot water. Let it sit for 10 minutes to cool slightly and fully dissolve the salt and sugar. Then add 1¼ cup (300 ml) of cold water, along with the white vinegar and ginger slices.
• Add the drained vegetables. If needed, top up with more water so everything is fully submerged.
• Seal with a lid and refrigerate overnight. The pickles are ready the next day. For best quality, consume within 5 days. Always use clean, dry utensils to take them out.
• To make the pickle extra tasty, add a dash of chili oil, or sesame oil, when serving (see note 2).

Video

Notes

1. Other vegetable options include daikon (white radish), bell pepper, celtuce, cabbage, etc. Feel free to mix and match.

2. Only add chili oil or sesame oil after removing the vegetables from the pickling container, which should remain completely oil-free.

About the dish

What comes to mind when you think of lettuce? Many picture a simple salad, but in Chinese cooking it carries a little extra symbolic meaning. As I explained in a Tasting Table interview, the Chinese word for lettuce, 生菜 (Shēng Cài), sounds like 生财 (Shēng Cái), meaning ‘bringing in wealth’. So beyond everyday meals, this humble vegetable often appears on elaborate Chinese New Year feasts as a wish for prosperity.

Today’s dish, Lettuce with Oyster Sauce (Háo Yóu Shēng Cài/蚝油生菜), shows a popular way to transform its crisp leaves into something warm, savory, and deeply satisfying.

It’s typically served warm with steamed rice, alongside protein dishes like Pepper Steak, Hunan Chicken, etc. Quick to make and full of flavor, it’s proof that simple vegetables can truly shine.

Ingredients

Here are a simple list of ingredients you need for this recipe:

• Lettuce (learn more below)
• Oyster sauce (learn more below)
• Dark soy sauce, to enhance the appetizing color
• Sugar, to balance the saltiness
• Cornstarch, to thicken the sauce
• Garlic, to add extra aroma

Lettuce choices

Among the many types of lettuce, those with tightly packed leaves, such as little gem lettuce (used in the recipe photos), romaine, and iceberg, are the best choices for this dish. Their sturdy structure and crisp texture hold up well during quick blanching.

In contrast, loose leaf varieties like green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are too tender and will wilt too much when cooked.

Oyster sauce & vegan substitute

Oyster sauce (háo yóu/蚝油) is a staple in Chinese cooking, especially in Cantonese cuisine. It has a glossy brown color and a thick, honey-like consistency. Made with oyster extracts (from cooked oysters), it delivers a deep umami flavor that enhances almost any ingredient.

Obviously, this lettuce with oyster sauce dish isn’t vegetarian/vegan. But there’s a great alternative: vegetarian oyster flavored sauce (素食蚝油). Made from shiitake mushroom essence, it offers a similar savory taste and works beautifully in this recipe.

Variations

This lettuce recipe shows how vegetables can be cooked in a simple yet delicious way. Using the same method and seasoning, you can prepare other vegetables just as easily. A classic example is Chinese broccoli (gai lan) with oyster sauce. Regular broccoli, asparagus, snow peas, and bok choy also work well.

Just be sure to adjust the blanching time depending on the vegetable. For instance, broccoli florets usually need 2 to 3 minutes in boiling water to cook through.

Other vegetable dishes

If you love vegetables as much as I do, check out my vegetable recipe collection:

Broccoli with Garlic Sauce (蒜蓉西兰花)

Napa Cabbage Salad (凉拌大白菜)

Bok Choy Stir-fry (蒜蓉小白菜)

Chinese Spinach Salad with Ginger Dressing

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Lettuce with Oyster Sauce (蚝油生菜)

Briefly blanched lettuce topped with a sticky, garlicky, umami-rich sauce, Chinese lettuce with oyster sauce turns everyday greens into something truly flavorful.

Course Side Dish

Cuisine Chinese

Prep Time 3 minutes minutes

Cook Time 3 minutes minutes

Total Time 6 minutes minutes

Servings 4

Calories 46kcal

Author Wei Guo

Ingredients

• 1 lb little gem lettuce or romaine lettuce, iceberg lettuce (see note 1)
• 1½ tablespoon oyster sauce (see note 2)
• ½ teaspoon dark soy sauce
• ½ teaspoon cornstarch
• ½ teaspoon sugar
• 3 tablespoon water
• ½ tablespoon cooking oil
• 4 cloves garlic sliced

US Customary – Metric

Instructions

• Wash the lettuce and separate the leaves. If they’re large, tear them into big pieces by hand.
• Bring a pot of water to a boil, then turn off the heat. Add the lettuce and gently press the leaves down with a spatula to keep them submerged. After 10 to 20 seconds, drain well and transfer to a serving plate.
• In a small bowl, mix oyster sauce, dark soy sauce, sugar, cornstarch and water.
• In a skillet/wok, fry garlic in oil over medium heat. Once the garlic slightly browns, turn off the heat and pour in the sauce. Stir until thickened.
• Pour the sauce onto the lettuce. Serve immediately.

Video

Notes

1. Loose leaf lettuce, such as green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are not suitable for this recipe.

2. Vegetarian/Vegan option: you may replace regular oyster sauce with vegetarian oyster flavoured sauce which is made from the essence of shiitake mushrooms.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 236mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9877IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

About Napa cabbage

Napa cabbage, also known as Chinese cabbage or Chinese leaf, is called Dà Bái Cài (大白菜) in Chinese, meaning “big white vegetable.” A staple in Chinese cooking, it’s valued for its mild flavor and versatility.

Its oblong head has tightly packed leaves that are crisp and juicy at the base, becoming tender and leafy toward the top. The leafy part ranges from pale yellow to bright green, depending on the variety and growing conditions. This natural mix of texture and color makes it perfect for dishes that balance crunch and softness.

In Chinese cuisine, Napa cabbage features in everything from stir-fries like Hot & Sour Napa Cabbage, to dumpling fillings such as in Pork & Cabbage Dumplings, and braised dishes like Lion’s Head Meatballs. It absorbs flavors well and holds up beautifully, whether cooked or served raw.

Other veggies & nuts

To accompany the Napa cabbage, you’ll need a few more ingredients to contribute flavor and texture:

• Fresh chili pepper – for vibrant color and uplifting heat. Choose any variety that suits your spice tolerance.
• Red onion– for its refreshing aroma and crisp texture. I’m usually not a fan of raw onion, but I absolutely love it in this salad (and in the classic Xinjiang Tiger Salad), thanks to the tangy dressing that balances out the sharpness.
• Cilantro (coriander) – for its unique fragrance. Feel free to skip it if it’s not your cup of tea.
• Roasted peanuts & sesame seeds – they add another dimension to the dish: a deep nutty flavor and a satisfying crunch.

🛎 Note: If you only have raw peanuts or sesame seeds, simply toast them in a dry skillet (without any oil) over low heat. Don’t skip this step if you want the best possible flavor!

The star dressing

For any salad recipe, a tasty and well-balanced dressing is always the key to success. For this particular dish, I experimented with several combinations and eventually found the perfect formula, which I’m very proud to share.

Classic Chinese salad dressings typically call for light soy sauce—for its salty, umami taste; black rice vinegar—for its complex tang; and sesame oil—for an extra-rich, nutty kick.

On top of these essential condiments, a few other elements make this dressing special:

• Lime juice: Although not widely used in most of China, lime plays an important role in the cuisine of Yunnan, a southwestern province that borders several Southeast Asian countries. Its highly citrusy and fragrant juice adds another dimension of tangy flavor that I find especially pleasing.
• Sugar: This is key to balancing the savory and sour notes. Think of the popular “sweet and sour” flavor profile, and you’ll understand why it’s needed here. You can use honey or other sweeteners as alternatives if you prefer.
• Garlic: You can hardly go wrong with a bit of minced garlic in a salad dressing—it adds a mild, aromatic heat.

Pairing ideas

This Napa cabbage salad gives any meal a light and refreshing lift. Here are some protein-rich dishes I often serve with this salad on the side:

Easy Char Siu (Chinese BBQ pork, 叉烧)

Oyster Sauce Chicken (蚝油焖鸡)

Sweet and Sour Ribs (糖醋排骨)

Chinese Five Spice Chicken (五香烤鸡)

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Napa Cabbage Salad (凉拌大白菜)

A crisp and refreshing Chinese Napa cabbage salad tossed with a bold, tangy dressing and crunchy toppings. Simple, quick, and seriously tasty!

Course Salad

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 4

Calories 138kcal

Author Wei Guo

Ingredients

• ½ medium Napa cabbage about 1 lb (450g)
• 2 fresh chili peppers or to taste
• ½ medium red onion about 3.5 oz (100g)
• 1 small bunch cilantro
• ¼ cup roasted peanuts about 1 oz (30g)
• 1 teaspoon roasted sesame seeds

for the dressing

• 1 tablespoon light soy sauce
• 1 tablespoon black rice vinegar
• 1 tablespoon lime juice from half of a lime
• 1 tablespoon sugar or honey
• 1 tablespoon sesame oil or Chinese chili oil
• 1 teaspoon garlic minced

Instructions

• Separate the Napa cabbage leaves and rinse them under running water. Shake off excess water, or better yet, pat each leaf dry with paper towels. Stack several leaves at a time and lay them flat on a cutting board. Starting from the root end, slice them crosswise into thin strips.
• Remove the stems and seeds from the chili peppers, then slice them to match the size and length of the cabbage strips. Similarly prepare the onion. Cut the cilantro into sections.
• Add all the dressing ingredients to a small bowl and mix well until the sugar is fully dissolved.
• Put all the vegetables in a large mixing bowl, top with peanuts and sesame seeds, then pour the dressing over them (see note 2). Toss everything vigorously to help the flavors absorb. Transfer the salad to a serving plate and enjoy.

Video

Notes

1. To achieve an extra crunchy texture, use only the white part of the Napa cabbage and save the green leafy part for other dishes, such as soups, stir-fries, or braised dishes.

2. Don’t mix the vegetables with the dressing until you’re ready to serve. Letting the seasoned salad sit too long isn’t ideal, as the salty condiments in the dressing will draw out excess moisture, making the salad overly wet.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 461mg | Fiber: 3g | Sugar: 7g | Vitamin A: 709IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 1mg

About the dish

A typical Chinese dinner always includes vegetable dishes and sometimes they can be the star of the meal. Today’s recipe, broccoli with garlic sauce, appears in our Red House kitchen frequently as broccoli is readily available all year round, and the dish tastes incredibly satisfying.

Using garlic to flavor vegetables is a common practice in Chinese cuisine. Unlike the complex garlic sauce used in Sichuan dishes like Fish Fragrant Eggplant, this recipe keeps it simple with just a dash of oyster sauce, an essential Chinese condiment that perfectly complements vegetables (think the classics like oyster sauce lettuce, oyster sauce Gai Lan, etc.).

Whether you’re new to Chinese cooking or a busy home cook in search of quick dinner options, broccoli with garlic sauce is an excellent addition to your dinner menu. Scroll down to see the detailed recipe and give it a try!

Ingredients

Here is the simple list of ingredients you need for this recipe:

• Broccoli
• Carrot, for adding another vibrant color, optional
• Oyster sauce, a common Chinese condiment packed with savory and umami tastes (see note below)
• Garlic, a perfect accompaniment to vegetables
• Cornstarch (or potato starch/tapioca starch), for thickening the sauce
• White pepper, for adding a subtle heat and aroma
• Salt

🌟 Substitutes for oyster sauce: To make this dish vegan or seafood-free, you can replace regular oyster sauce with vegan oyster flavor sauce or mushroom vegetarian stir-fry sauce, both made by the popular condiment brand Lee Kum Kee. Gluten-free oyster sauce is also available.

Cooking process

Step 1: Prepare the vegetables

Wash the broccoli thoroughly then separate the florets with a knife. Cut the large florets into smaller ones so that all pieces are of a similar size. Do not discard the stem which is equally delicious. Trim off its thick skin then cut it into thin slices.

If using carrots, peel and slice them diagonally.

Step 2: Blanch the vegetables

It’s important to blanch the broccoli before stir-frying to ensure even and thorough cooking, similar to the technique used in classic Chinese takeout dishes like Beef and Broccoli and Shrimp and Broccoli. Blanching also helps control the cooking time, allowing you to achieve the desired texture.

Bring plenty of water to a full boil then add a generous amount of salt. Put in the broccoli. Leave to cook for 1 to 1½ minutes. Add the carrot slices and boil for one more minute. Drain well and move on to the next step.

Step 3: Stir-fry the dish

In a small bowl, mix all the condiments (oyster sauce, cornstarch, salt, and white pepper) with some water. Set aside.

Pour a little cooking oil into a wok or a large skillet over medium heat. Add coarsely minced garlic when the oil is mildly heated (don’t wait until it’s burning hot). Leave to sizzle until the garlic just starts to brown on the edge.

Turn the heat down to low (see note below). Stir the sauce then pour it into the wok.

Once it starts to thicken (this happens pretty quickly), tip in the blanched vegetables. Toss swiftly to evenly coat them with the seasoning.

🌟 NOTE: It’s very important to control the heat to prevent the sauce from thickening too fast. If using an electric hob that can not cool down instantly, you can periodically remove the wok from the burner to regulate the heat. Do not panic if the sauce appears to be too thick. Add a little water and swirl with a spatula to thin it before adding the vegetables.

Other vegetable recipes

Looking for more tasty ideas to cook vegetables? Here are some popular ones to try:

Chinese cabbage stir-fry, two ways (手撕包菜)

Braised Mushroom with Bok Choy (香菇菜心)

Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)

Tiger Skin Pepper (虎皮青椒)

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Broccoli with Garlic Sauce (蒜蓉西兰花)

A must-try dish, broccoli with garlic sauce shows you a classic Chinese way to make vegetables irresistibly appealing.

Course Side Dish

Cuisine Chinese

Prep Time 2 minutes minutes

Cook Time 4 minutes minutes

Total Time 6 minutes minutes

Servings 2

Calories 191kcal

Author Wei Guo

Ingredients

For blanching

• 1 medium head broccoli
• 1 small carrot
• 1 tsp salt

For stir-frying

• 1 tbsp oyster sauce see note
• 1 tsp cornstarch
• ⅛ tsp salt
• 1 pinch white pepper
• 5 tbsp water
• 1 tbsp neutral cooking oil
• 4 cloves garlic crushed and coarsely chopped

Instructions

Prepare

• Wash broccoli thoroughly under running water. Cut it into bite-sized florets. Remove the outer layer of the thick stem then cut it into thick slices.
• Peel the carrot then cut it diagonally into thin slices.

Blanch

• In a wok or a pot, bring about 4 cups (1 liter) of water to a full boil. Add 1 teaspoon of salt then put in the broccoli. Leave to cook for about 1 to 1½ minutes, then add the carrots and continue cooking for 1 more minute. Drain the vegetables and set aside.

Stir-fry

• While waiting for the vegetables to blanch, mix oyster sauce, cornstarch, salt (⅛ teaspoon), and white pepper with water (5 tablespoons).
• Heat oil in a wok or a pan over medium heat. Add garlic and sizzle it for 15 seconds or so.
• Turn the heat down to low, then pour in the seasoning mixture (stir well beforehand in case any starch sinks to the bottom). Swirl with a spatula as the sauce thickens.
• Put in the blanched broccoli and carrot. Toss swiftly to combine until the vegetables are evenly coated with the sauce.

Notes

Substitutes for regular oyster sauce: vegan oyster flavor sauce, mushroom vegetarian stir-fry sauce, and gluten-free oyster sauce.

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 510mg | Potassium: 1070mg | Fiber: 9g | Sugar: 6g | Vitamin A: 6071IU | Vitamin C: 275mg | Calcium: 165mg | Iron: 2mg

Today’s recipe, five spice edamame (Wǔ Xiāng Máo Dòu/五香毛豆), was an after-school snack that my mum often made for my brother and me. I also enjoyed it during numerous outings to night food stands in China, where it was sold as a popular accompaniment for casual drinking. Nowadays, I regularly cook it for my bean-loving children.

What is five spice edamame

Edamame, a Japanese word commonly used in the English-speaking world, refers to fresh green soybeans. It’s called Máo Dòu/毛豆 in Chinese which literally means hairy beans.

They’re young, immature soybeans harvested before they ripen into the beige-colored ones used for making soy milk and tofu. These fresh beans have a bright green color and come in groups of two or three in hairy-looking pods.

In today’s recipe, edamame is briefly boiled and then soaked in an aromatic brine flavored by a few common Chinese spices.

Although it’s a simple dish, I conducted several tests to develop a recipe that yields the optimal result: vivid color, firm texture, and a lingering aroma.

🌟 NOTE: If you enjoy the five-spice flavor, check out these popular recipes: Five Spice Chicken, Homemade Five Spice Powder, Five Spice Potatoes.

Ingredients

Here are all the ingredients that you need for this recipe:

• Edamame. You can usually find them in the frozen vegetable section of supermarkets (It’s sometimes labeled as fresh soybeans). There is no need to defrost them before cooking.
• Star anise
• Chinese cinnamon, aka cassia cinnamon
• Whole Sichuan pepper
• Bay leaves
• Dried chilies, optional
• Ginger

🌟 NOTE: You may not have all the five spices mentioned above. Don’t be afraid to skip one or two if unavailable. 

Cooking procedure

Step 1: Trim the pods

First, use a pair of scissors to trim off the stem end of the edamame. This helps the flavor of the spiced water penetrate the beans.

Step 2: Cook the edamame

Bring water to a full boil in a saucepan, then add the edamame and some salt. Wait until the water returns to a gentle boil, then reduce the heat to low.

Count 2 minutes from this moment to simmer the edamame. By then, the beans inside will be fully cooked but still retain their firmness. Please feel free to cook them a little longer if you prefer a softer texture.

Transfer the edamame to a large bowl of cold water (leaving the hot water in the saucepan). This prevents the beans from cooking further.

Step 3: Make the spiced water

Add all the spices – ginger, star anise, cinnamon, bay leaves, Sichuan pepper, and dried chili – to the hot water. Use low heat to gently simmer them for 5 minutes. Then, allow the liquid to cool down for 20 minutes.

Step 4: Soak the edamame

Drain the edamame then pour in the spiced water. Allow them to sit for 4 hours to absorb the flavors, or leave them overnight for a more intense taste.

Remove the pods and enjoy the beans either on their own as a snack or as a starter of a meal.

Reuse the brine

Similar to how the beef master stock is reused, the spiced water can also be kept for making more five spice edamame. Here are some tips:

• Remove all the spices, then store the clear liquid in the freezer.
• Heat it to the boiling point before using it again.
• If necessary, top up with more salt and spices to enhance the flavor.

Other tasty appetizers

Looking for more starter ideas? Have a look at these recipes:

Sichuan spicy peanuts (Mala peanuts, 麻辣花生)

Chinese Spinach Salad with Ginger Dressing

Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried

Silken Tofu with Scallions and Soy Dressing

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Five Spice Edamame (五香毛豆)

A healthy dish that requires minimal effort, Chinese five spice edamame is perfect for munching as a snack or appetizer.

Course Appetizer

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Soak 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 143kcal

Author Wei Guo

Ingredients

• 1 lb edamame aka fresh green soybeans in pods (no need to thaw if frozen)
• 1 tablespoon salt see note 1
• 1 star anise see note 2
• 1 piece Chinese cinnamon
• 1 teaspoon Sichuan pepper
• 2 bay leaves
• 5 dried chilies or to taste
• 6 slice ginger

US Customary – Metric

Instructions

Cook the edamame

• Use scissors to trim off the stem end of each edamame.
• In a saucepan, bring 3 cups (750 ml) of water to a full boil. Add the edamame and salt. Once the water comes back to a boil, turn the heat down and leave to simmer for about 2 minutes, or a little longer if you prefer a softer texture of the beans.
• Use a slotted spoon to transfer the edamame to a large bowl of cold water. Keep the hot water in the saucepan for the next step.

Make the spiced water

• Put ginger, star anise, Chinese cinnamon, Sichuan pepper, bay leaves, and dried chilies into the hot water. Let it simmer over low heat for 5 minutes. Then leave it to cool down for 20 minutes.

Steep the edamame

• Drain the edamame from the cold water, then pour in the spiced water. Leave to soak for 4 hours or overnight. Fish them out and serve as a snack or the starter of a meal (see note 3).

Notes

1. This recipe produces a mild level of saltiness. Feel free to add more if you prefer a saltier taste. 

2. It’s fine to skip one or two spices if unavailable. Fennel seeds, whole black/white pepper, cumin seeds, or cloves can be used as substitutes.

3. You can keep the steeping liquid (have all the spices removed) and reuse it again to cook more edamame. Add a little more salt and/or spices if necessary.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 16g | Protein: 11g | Fat: 4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 175mg | Potassium: 540mg | Fiber: 5g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 3mg

Note: This recipe was originally published in April 2017. The revised version includes minor recipe alteration and process photos.

If you’re familiar with Chinese cuisine, particularly the home cooking style, you’d know how much leafy greens are appreciated. Spinach, among many others, is one of the most-loved options. You can find it in salads, stir-fries, soups, and even colored dumpling dough.

Today’s recipe, spinach salad with ginger dressing (Jiāng Zhī Bō Cài/姜汁菠菜), is a popular cold dish commonly seen on restaurant menus. It takes just a few ingredients and a little effort to make, and the taste is so rewarding! It’s a great addition to my summer recipe collection.

Love leafy greens? Check out these recipes on the blog: Garlic Bok Choy, Water Spinach Stir-Fry, Gai Lan Two Ways, Oyster Sauce Lettuce.

Ingredients

About the spinach

The type of spinach used in Chinese cuisine is called savoy spinach, a variety that has dark green, wrinkled leaves, unlike regular spinach which has flat and rather smooth leaves.

I prefer savoy spinach for its stronger “spinach” taste: earthy and nutty with a sweet undertone. Although it’s safe to eat savoy spinach raw, it’s best to give it a quick blanch to bring out its best flavor.

🌟 TIP: You may use regular flat-leafed spinach as a substitute. In this case, shorten the blanching time to just a few seconds. 

For the dressing 

To season this spinach salad, you’ll need the following:

• Ginger
• Light soy sauce
• Black rice vinegar
• Salt and sugar
• Sesame oil
• Toasted sesame seeds, for garnishing

🌟 TIP: You can replace ginger with garlic for a different, yet equally delicious, taste. Alternatively, use a mix of both.

Cooking process

Step 1: blanch the spinach

I like blanching the spinach whole without separating the leaves. Also, I always keep the pinkish root part as I enjoy its earthy sweetness which is less pronounced in the leaves.

Bring a pot of water to a full boil then add some salt. Put in the spinach and press it down to fully immerse in the water.

Once it starts to wilt, drain and promptly rinse it under cold water to prevent further cooking.

Once it cools down, use your hands to squeeze the spinach to remove any excess water.

Step 2: prepare the dressing

I usually use a fine grater (e.g. Microplane) to grate the ginger into a juicy paste. Compared to mincing it with a knife, this method maximizes the ginger taste and improves the mouthfeel of the dressing. A pestle and mortar does the job too.

In a small bowl, mix the ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar.

Step 3: Assemble the dish

Inspired by the restaurant version of this dish, I cut the spinach into sections, about 2 inches/5 cm long, and then stack them up neatly on a serving plate.

Give the dressing another stir then pour it all over the spinach pile. Finish by sprinkling some toasted sesame seeds over.

Other tasty salads

Looking for more refreshing cold dishes? Have a look at these popular ones:

Steamed Eggplant with Chili Garlic Dressing

Smashed Cucumber Salad (拍黄瓜)

Wood Ear Mushroom, How to Rehydrate and Cook (木耳)

Glass Noodle Salad (凉拌粉丝)

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Spinach Salad with Ginger Dressing

Delightfully crunchy and pleasantly zesty, Chinese spinach salad makes a tasty and refreshing starter for any meal.

Course Salad

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Total Time 5 minutes minutes

Servings 2 servings

Calories 60kcal

Author Wei Guo

Ingredients

• 10 oz savoy spinach see note 1
• 1 teaspoon salt
• 1 teaspoon ginger paste
• 1 tablespoon black rice vinegar
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon sugar
• Toasted sesame seeds

US Customary – Metric

Instructions

Blanch the spinach

• Wash spinach thoroughly without breaking off any stems or leaves. 
• Bring water to a full boil then add salt, then the spinach. Blanch until it starts to wilt (no more than 20 seconds).
• Drain and rinse under tap water to cool. Then squeeze out any excess water.

Prepare the dressing

• In a small bowl, mix ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar.

Assemble the dish

• Cut the blanched spinach crosswise into sections. Place it on a plate. Pour the dressing over then garnish with toasted sesame seeds.

Notes

1, You may also use regular spinach. In this case, decrease the blanching time to just a few seconds, as it wilts faster than savoy spinach.

2. Use a fine grater or a pestle and mortar to make fresh ginger paste. Alternatively, you can use shop-bought, jarred ginger paste.

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 1g | Sodium: 311mg | Potassium: 797mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13292IU | Vitamin C: 40mg | Calcium: 141mg | Iron: 4mg

What is Di San Xian

Today, I’m introducing one of the tastiest vegan Chinese dishes: Di San Xian (地三鲜), stir-fried eggplant, potato and pepper. It’s a classic dish from Northeastern cuisine (Dōng Běi Cài/东北菜), which is heavily influenced by Lu Cuisine/鲁菜, one of the Four Great Cuisines of China.

The literal meaning of Dì Sān Xiān is “three umami foods from the earth”, referring to the three vegetables featured in the dish. While the ingredient composition may sound ordinary, the overall taste is amazingly delicious.

The eggplant, potato, and pepper are first cut into large chunks, and then fried until crispy. A brown, thick, aromatic sauce is added at the end to bring all the elements together in harmony.

For those who have requested recipes that highlight vegetables, this dish is a treasure not to be missed.

🌟 BONUS: When testing this recipe, I replaced the traditional deep-frying method with shallow-frying. It requires much less oil and worked very well!

Ingredients

Here are the three star vegetables for Di San Xian:

• Eggplants (aubergine). I prefer the Asian/Chinese variety, which is long and cylindrical with a vibrant lavender color, sweet undertones, and a tender texture. If you have trouble sourcing these, regular, oblong eggplants can be used as a substitute (Learn their difference in my post on Steamed Eggplant).
• Potatoes. Choose the starchy types, such as russet, Yukon gold, etc.
• Peppers. They can be bell peppers or large fleshy chili peppers. Choose any color that you like.

To season the dish, you’ll need these common condiments:

• Light soy sauce
• Dark soy sauce
• Shaoxing rice wine, or dry sherry
• Cornstarch
• White pepper
• Salt & sugar
• Garlic
• Scallions

🌟 NOTE: Dark soy sauce adds an appetizing brown shine and a sweet undertone to the dish. If unavailable, it’s fine to only use light soy sauce.

Cooking procedure

Step 1: prepare the vegetables

Use the roll-cut technique (aka oblique cut) cut the eggplants: Cut crosswise diagonally, then give it a quarter turn and cut at an angle again (Watch the video inside the recipe card below). This method creates a larger surface area, allowing more sauce to cling to the pieces. Cut the potato and pepper into similar sizes and shapes for uniform cooking.

Sprinkle a little salt over the eggplant pieces. Let them sit for about 5 minutes until their surface becomes wet. Then add cornstarch and use your hand to mix, ensuring an even coating.

This procedure helps the eggplant gain a crispy crust and prevents it from absorbing too much oil during frying.

Step 2: shallow fry the vegetables

Begin by heating oil over medium heat in a wok or skillet. Fry the potato pieces first. Flip them a few times to lightly brown all sides. Once done, remove and place them on a wire rack or a paper towel-lined plate/tray.

Next, add the peppers to fry. Once their skin starts to blister, transfer them out to drain alongside the potatoes.

Increase the heat to high and add the eggplant. Continue to fry until each piece is golden and crispy.

Step 3: Season the dish

Before you start the final step, measure and mix all the condiments with a little water.

Pour out the oil, keeping just a thin coating in the wok. Add chopped scallions and minced garlic. Fry them on low heat until they become aromatic.

Before adding the sauce, stir it thoroughly in case any cornstarch has settled at the bottom. Pour it into the wok and stir immediately as it thickens quickly.

Add all the fried vegetables back into the wok and toss them briefly to ensure they are evenly coated with the sauce.

🌟 NOTE: It’s crucial to keep the heat low during this step. Also, make sure to swirl the sauce constantly. This way, the sauce will thicken reasonably slowly and there won’t be any lumps.

Serving ideas

Now that you have a plate of delicious vegetable stir-fry, simply scoop some over a bowl of steamed rice and devour it!

To add some protein to the meal, consider trying Char Siu Chicken, Beef Stew, Red-braised Pork Belly, Kung Pao Shrimp, Mapo Tofu, and many more dishes available on the recipe index page.

Other tasty veggie dishes

Looking for more delicious ideas to cook vegetables? Try these popular ones:

Steamed Eggplant with Chili Garlic Dressing

Chinese potato stir-fry (酸辣土豆丝)

Tiger Skin Pepper (虎皮青椒)

Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

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Di San Xian (Stir Fried Eggplant, Potato and Pepper)

Discover a fantastic way to cook vegetables! Di San Xian features three humble veggies, fried to perfection and flavored with a delectable sauce. Simply delicious!

Course Side Dish

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Rest 5 minutes minutes

Total Time 22 minutes minutes

Servings 2

Calories 312kcal

Author Wei Guo

Ingredients

For the vegetables

• 1 Asian eggplant about 6 oz (170 g), see note 1
• ⅛ teaspoon salt
• 1 tablespoon cornstarch
• 1 medium potato about 9 oz (250 g)
• 1 bell pepper about 6 oz (170 g)

For seasoning

• 1½ tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• ½ tablespoon Shaoxing rice wine or dry sherry
• 1 tablespoon cornstarch
• ¼ teaspoon ground white pepper
• ¼ teaspoon sugar
• 5 tablespoon water

You also need

• 4 tablespoon neutral cooking oil
• 4 clove garlic minced
• 1 stalk scallions finely chopped

Instructions

Prepare the vegetables

• Cut the eggplant into large bite-sized pieces using the roll-cut technique: cut crossways at a 45° angle, then give it a quarter turn and cut again. Sprinkle salt over and let sit for 5 minutes. Then evenly coat the pieces with cornstarch.
• Peel the potato and cut it into pieces similar in size and shape to the eggplant. Then cut the pepper.

Mix the sauce

• In a small bowl, mix all the seasoning ingredients with water. Set aside.

Shallow fry the vegetables

• Heat oil in a wok or skillet. Add the potato and fry over medium heat. Flip several times to lightly brown all sides. Then transfer the pieces to a wire rack or a plate lined with paper towels.
• Add the pepper next, and fry until its surface blisters. Remove it from the wok and drain over the rack.
• Turn the heat to high and add the eggplant. Fry until the surface turns slightly golden and crispy. Transfer out.

Stir-fry the dish

• Remove most of the oil from the wok, leaving just a thin layer. Add garlic and scallions. Leave to sizzle over low heat until fragrant.
• Stir the premixed sauce very well before pouring it into the wok. Swirl with a spatula right away as it thickens very quickly (see note 2).
• Put in all the vegetables. Toss to coat all pieces with the glossy sauce. Dish out and serve with steamed rice immediately.

Video

Notes

1. You can use regular, oblong eggplants to substitute. Preferably, choose fresh, tender ones without dark brown seeds.  

2. To avoid over-thickening the sauce, pay close attention and remove the wok from the heat if it thickens too quickly.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1086mg | Potassium: 933mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1945IU | Vitamin C: 106mg | Calcium: 48mg | Iron: 2mg

About the dish

Today’s recipe, Chinese Chive and Egg Stir-Fry (Jǐu Cài Chǎo Jī Dàn/韭菜炒鸡蛋), is probably the simplest recipe to date on my blog. Apart from the two ingredients indicated in the name, you only need a little oil and salt. Plus, a few minutes are all you need to make it from start to finish.

Although simple, it’s not lacking in flavors! For those familiar with classic dishes using Chinese Chives (such as Chive Pockets, Pork and Chive Dumplings), you know how delicious this humble vegetable can be! In fact, it’s my absolute favorite among Asian leafy greens.

I grew up loving this dish which my parents often cooked, and now my children request it regularly for dinner. When photographing this recipe, I intentionally chose an old plate from my childhood home that features the traditional “囍/double-happiness” design. It brings me back in time.

Ingredients

Here is a super short list of the ingredients you need for this recipe:

• Chinese chives
• Eggs
• Salt
• Neutral cooking oil

About Chinese chives

Known as Jǐu Cài/韭菜, Chinese chives (or garlic chives) belong to the onion family and are characterized by their slim, long, flat leaves. They offer a distinctively delicate, garlicky flavor that is less hot but more fragrant than regular garlic. You can find them in the fresh produce section of most Chinese/Asian supermarkets.

🌟 Substitute:

• Jǐu Huáng/韭黄, known as golden chives or blanched chives, works perfectly as a substitute. It has the same shape and a similar taste to Chinese chives but a pale yellow color.
• Don’t confuse Chinese chives with common chives, which feature round, hollow stems and a mild, onion-like taste. They’re not interchangeable.

Cooking process

Rinse Chinese chives thoroughly, then give them a good shake to remove any lingering water. Chop them into sections about 1 inch (2.5 cm) in length.

In a large bowl, lightly whisk the eggs until you’ve achieved a smooth blend of egg yolks and whites.

Mix in the chopped chives and a pinch of salt with the eggs, stirring until evenly distributed.

Then, heat oil in either a wok or skillet over high heat until it begins to emit a faint wisp of smoke. Make sure to spread the oil around for wider coverage before adding the egg and chive mixture to the pan.

Allow the mixture to cook without interference until it starts to fluff up. The moment the bottom solidifies, nudge it towards the edge. This maneuver helps the still-liquid parts flow to the center. Keep cooking until most of the egg mixture solidifies (this only takes 1 minute or so).

Use a spatula to toss and break down any overly large chunks into bite-sized pieces, and then promptly remove the dish from the wok.

🌟 TIP: For optimal results, maintain a high heat and cook the dish swiftly. You’re aiming for a texture where the eggs have set but are still tender and moist, while the chives have cooked through yet retain a slight crunch.

How we serve it

My family usually serves Chinese chive and egg stir-fry alongside a variety of savory dishes, accompanied by plain steamed rice. Sometimes, we include it as part of our breakfast, pairing it with staples like congee, Mantou (plain steamed buns), Youtiao (fried doughnut sticks), etc.

Beyond the context of Chinese cuisine, you can think of it as a tasty and healthy omelet and enjoy it with your preferred accompaniments.

Other vegetarian recipes

Looking for more vegetarian dishes to try? Check out these popular recipes:

Tomato Egg Stir-Fry (番茄炒蛋)

Scallion Tofu (葱烧豆腐)

Soy Sauce Pan Fried Noodles (豉油皇炒面)

Tiger Skin Pepper (虎皮青椒)

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Chinese Chive and Egg Stir-Fry (韭菜炒鸡蛋)

Incredibly simple to make yet wonderfully flavorful, Chinese chive and egg stir-fry is a classic homey dish that everyone should try.

Course Main Course

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 2

Calories 258kcal

Author Wei Guo

Ingredients

• 4 oz Chinese chives aka garlic chives
• 4 eggs
• ¼ teaspoon salt or to taste
• 2 tablespoon neutral cooking oil

US Customary – Metric

Instructions

• Wash Chinese chives thoroughly, then shake off any excess water. Cut them into 1-inch (2.5 cm) long sections.
• In a big bowl, lightly beat the eggs until the yolks are well incorporated with the whites. Add the chives and salt to the eggs. Stir to mix well.
• Heat oil in a wok, or a skillet, over high heat until slightly smoking. Swirl the oil to coat a larger area, then pour in the chive and egg mixture.
• Let the eggs puff up undisturbed. As soon as the bottom part turns solid, push the block to the side of the wok, allowing the runny mixture to flow to the center to cook.
• When most of the mixture has solidified, toss and break any large lumps into bite-sized pieces, then transfer the dish out immediately.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 3g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 416mg | Potassium: 394mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 475IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 2mg

Today, I’m introducing Chinese Tofu Soup with Vegetables (豆腐鲜蔬汤), a refreshing, soothing dish that I often turn to when my stomach craves a warm hug, especially after a hearty feast or on chilly days.

Why this recipe

Although I’m a big fan of well-spiced food (think Mapo Tofu, Sichuan Mala Chicken), I also appreciate lightly-seasoned dishes that allow each ingredient to show off its natural taste. This tofu and vegetable soup is a great example.

Also, what makes this simple dish stand out is the rich umami taste (Xiān Wèi/鲜味) it offers without using any artificial flavoring. Dried shiitake mushrooms, tomatoes, and dried shrimp are the key contributors. As flavorful as can be, it calls for a short ingredient list, minimum preparation, and it’s very low in calories. So you need to give it a try!

Ingredients

To make this tofu and vegetable soup, here is the list of ingredients that you need:

• Tofu, soft or medium-firm
• Bok choy (aka pak choi), or napa cabbage
• Tomato
• Dried shiitake mushrooms, or other flavorful mushrooms
• Dried shrimp, see below for vegan substitutions
• Scallions
• Seasonings: light soy sauce, salt, white pepper, sesame oil

Dried shrimp & substitutes

Dried shrimp is one of my secret ingredients for making extra tasty dishes. A small amount of it creates a distinct umami flavor that goes a long way. It works in a similar way to shrimp paste and fish sauce in Southeast Asian cuisines.

In Chinese/Asian stores, you can find two types of dried shrimp (See image above): the big, headless, orange-colored ones, and the small, whole-bodied, pale ones. Both work well for the recipe (I used the former for shooting this recipe).

🛎 Vegan substitutes: If you wish to make this dish vegan-friendly, omit dried shrimp and use mushroom/vegetable broth to replace water for the soup.

Cooking procedure

This dish takes less than 5 minutes to cook. But you’ll need to take some time to pre-soak the dried mushroom and dried shrimp beforehand.

Step 1: Rehydrate the dried ingredients

Dried shiitake mushrooms are wonderful at lending earthy, umami flavor to dishes. They’re much more aromatic than fresh mushrooms and thus are a better option. As I explained in my Guide to Shiitake Mushrooms, there are two methods to rehydrate them:

• Soak them in cold water for 6 hours or overnight (This produces a better result)
• Soak them in hot water for 30 minutes (This saves you when time is tight)

After soaking, squeeze water out of the mushrooms then cut them into thin slices. Make sure you don’t discard the soaking water. It will be used in the soup.

🛎 Tip: If you use fresh mushrooms as a substitute, consider using chicken, mushroom, or vegetable stock to enhance the flavor of the dish.

Dried shrimp also needs to be rehydrated to release its full flavor. Use a little hot water to soak for 10 minutes. Then chop the softened shrimp into finer pieces. You can also keep the soaking water to add to the soup later.

Step 2: Prepare other ingredients

Cut tofu into cubes that you can easily scoop up with a spoon. Slice tomatoes into wedges. Chop bok choy into bite-sized pieces and separate them into two piles: stems and leaves. Finely chop scallions and separate the white the green parts too.

Step 3: Cook the soup

Firstly, heat oil in a wok/pot. Then sizzle the white part of the scallions and dried shrimp to bring out their fragrance.

Add shiitake mushroom and tomato and stir fry until the tomato turns a little mushy.

Pour in the mushroom soaking water (do so gently and leave out any residue at the bottom of the bowl) and the shrimp soaking water. Top up with some hot water. Bring to a full boil.

Gently slide in the tofu cubes. Leave to cook uncovered for about 2 minutes.

Add the bok choy stems and continue simmering for 20 seconds or so.

Then turn off the heat. Add the leafy part of the bok choy to the soup, along with light soy sauce, salt, white pepper, and sesame oil. Give it a final stir then garnish with scallion greens.

🛎 Tip: Do not overcook bok choy to prevent it from losing crunchiness and becoming stringy. 20 seconds is enough to cook the stems and the leafy part can be cooked through simply by the heat of the soup.

Serving ideas

Compared to light soups like Egg Drop Soup, this tofu soup is quite substantial as it includes both protein and vegetables. So I sometimes make it for lunch and pair it with staples like Scallion Pancakes, Steamed Flower Rolls, or Zucchini pancakes.

You can also include it in a typical multi-dish Chinese meal featuring several savory dishes and steamed rice. If you enjoy hot food, add a dash of Chinese Chili Oil for extra kick.

Other warming dishes

Looking for more tasty recipes that warm up your body? Here are some great recipes to try:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Chicken Noodle Soup (鸡汤面)

Chinese Pork Rib Soup (排骨汤)

Wonton Soup (馄饨汤) 

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Tofu Soup with Vegetables (豆腐鲜蔬汤)

Indulge yourself in the comforting embrace of Chinese tofu soup with vegetables. It requires little effort but offers a delightful outcome.

Course Side Dish

Cuisine Chinese

Prep Time 6 minutes minutes

Cook Time 4 minutes minutes

Soak 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 153kcal

Author Wei Guo

Ingredients

• 4 dried shiitake mushrooms see note 1 for substitutes
• 1 tablespoon dried shrimp see note 2 for substitutes
• 1 lb tofu soft or medium-firm
• 1 medium tomato
• 9 oz bok choy or napa cabbage
• 2 stalk scallions
• 2 teaspoon neutral cooking oil
• 1 tablespoon light soy sauce
• ¼ teaspoon salt
• ¼ teaspoon ground white pepper
• ½ teaspoon sesame oil

US Customary – Metric

Instructions

Soak the dried ingredients

• Rinse dried shiitake mushrooms then soak them in 2 cups (500ml) of water for about 6 hours or overnight (If in a hurry, soak in hot water for 30 minutes). Take them out (Keep the water in which they’re soaked for later use) and trim off the stems then cut into thin slices.
• Soak dried shrimp in ¼ cup (60ml) of hot water for about 10 minutes. Chop it into smaller pieces. Keep the soaking water.

Prepare other ingredients

• Cut tofu into bite-sized cubes. Slice tomatoes into wedges. Separate the stems and leaves of bok choy. Cut them into 1-inch (2½ cm) pieces. Finely chop the scallions, and keep their white and green parts separated.

Cook the soup

• Heat cooking oil in a wok (or a pot). Sizzle the white part of the scallions and dried shrimp until fragrant. Stir in the mushroom and tomato. Fry briefly until the tomato becomes a little mushy on the edge.
• Slowly pour in the water in which the mushrooms are soaked, leaving any impurities at the bottom of the bowl. Add the dried shrimp soaking water and 2 cups (500 ml) of hot water. Bring it to a full boil.
• Slide in the tofu cubes. Leave to simmer over medium heat for 2 minutes.
• Add the stem part of the bok choy. Cook for a further 20 seconds.
• Turn off the heat. Stir in the leafy part of the bok choy. Add light soy sauce, salt, white pepper, and sesame oil. Mix well then garnish with the green part of the scallions.

Notes

1. If dried shiitake is unavailable, use fresh shiitake, or other flavorful mushrooms. In this case, you can use chicken, mushroom, or vegetable stock, instead of water, to enhance the flavor.

2. To make this dish vegan-friendly, skip dried shrimp and use vegetable stock to compensate.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 7g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 575mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3166IU | Vitamin C: 34mg | Calcium: 232mg | Iron: 2mg

Note: This is a revised version of my 2017 post, featuring minor alterations, additional tips, and process shots.