Chinese Veg Recipes By Sanjeev Kapoor For Easy Cooking

If you’re a fan of vibrant, flavorful, and wholesome meals, Chinese vegetarian cuisine offers a treasure trove of delicious options that are both satisfying and nutritious. Celebrated chef Sanjeev Kapoor has brilliantly adapted classic Chinese dishes with a vegetarian twist, making them accessible and easy to prepare in your own kitchen.

From stir-fried veggies bursting with color to tangy sauces that dance on your palate, these recipes are perfect for anyone looking to explore Chinese cooking without meat.

Whether you’re a seasoned cook or a beginner, these Chinese veg recipes by Sanjeev Kapoor promise to bring exciting textures and rich flavors to your dining table. They’re ideal for weeknight dinners, gatherings, or whenever you want to treat yourself to something special yet healthy.

Let’s dive into these mouthwatering dishes that are sure to become your new favorites!

Why You’ll Love This Recipe

Sanjeev Kapoor’s Chinese veg recipes are a delightful fusion of authentic Chinese flavors and Indian culinary sensibilities. These recipes focus on fresh vegetables, aromatic spices, and balanced sauces that are not only tasty but also packed with nutrients.

The quick cooking methods preserve the crunch and natural taste of the vegetables, making each bite refreshing and wholesome.

Moreover, these dishes are highly versatile, easy to customize, and perfect for those seeking vegetarian or vegan options without compromising on taste. The vibrant colors and textures also make these recipes visually appealing and perfect for family meals or entertaining guests.

Ingredients

• 1 cup cauliflower florets
• 1 cup chopped bell peppers (red, yellow, green)
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 cup baby corn, sliced
• 1/2 cup mushrooms, sliced
• 2 tbsp soybean oil or any neutral cooking oil
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 2 green chilies, slit
• 2 tbsp soy sauce
• 1 tbsp chili sauce (adjust to taste)
• 1 tbsp vinegar
• 1 tsp sugar
• Salt to taste
• 1/4 cup spring onions, chopped (for garnish)
• 1 tsp cornflour mixed with 2 tbsp water (optional, for thickening)

Equipment

• Wok or large non-stick frying pan
• Chopping board and sharp knife
• Mixing bowls
• Measuring spoons and cups
• Spatula or wooden spoon
• Small bowl for cornflour slurry

Instructions

1. Prepare all vegetables: Wash and chop cauliflower, broccoli, bell peppers, carrot, baby corn, and mushrooms as described above. Keep them ready in separate bowls.
2. Heat oil in the wok: Over medium-high heat, warm the soybean oil until hot but not smoking.
3. Sauté aromatics: Add chopped garlic, ginger, and slit green chilies to the wok. Stir-fry for about 30 seconds until fragrant.
4. Add vegetables: Toss in cauliflower, broccoli, and carrots first as they take longer to cook. Stir-fry for 3-4 minutes until they start softening but remain crisp.
5. Add remaining vegetables: Now add bell peppers, baby corn, and mushrooms. Continue stir-frying for another 3 minutes.
6. Season with sauces: Pour in soy sauce, chili sauce, vinegar, and sprinkle sugar. Add salt to taste. Mix everything well to coat the vegetables evenly.
7. Thicken the sauce (optional): If you prefer a thicker sauce, add the cornflour slurry and stir continuously until the sauce thickens and clings to the veggies.
8. Garnish and serve: Turn off the heat and sprinkle chopped spring onions on top. Serve hot with steamed rice or noodles.

Tips & Variations

“For an extra crunch, try adding water chestnuts or bamboo shoots to the stir-fry.”

Feel free to swap or add any vegetables you prefer, such as snap peas, zucchini, or baby bok choy. Adjust the level of chili sauce depending on your heat preference.

For a completely vegan version, ensure the chili sauce is free of any animal products.

To add some protein, toss in diced tofu or paneer cubes, lightly fried before adding the vegetables. This will make the dish more filling and balanced for a main course.

For a tangier flavor, increase the vinegar slightly or add a dash of lemon juice before serving. You can also experiment with different sauces like hoisin or oyster sauce (vegetarian versions available) to enrich the taste.

Nutrition Facts

Serving Suggestions

This Chinese veg stir-fry pairs wonderfully with steamed jasmine or basmati rice for a wholesome meal. You can also serve it alongside fried rice or simple noodles for a complete experience.

For a lighter option, use it as a filling for lettuce wraps or as a side dish with Thelma Sanders Squash Recipe.

Complement your meal with a refreshing soup or a crisp salad to balance the warm, savory flavors. For dessert, try the cooling and creamy Peanut Butter Gelato Recipe to round off your Chinese feast.

Conclusion

Sanjeev Kapoor’s Chinese veg recipes offer a fantastic way to enjoy the bold and delicious flavors of Chinese cuisine while keeping your meals vegetarian and healthy. These dishes are quick to prepare, vibrant in color, and balanced in taste, making them perfect for busy weeknights or special occasions alike.

By using fresh vegetables and simple pantry staples, you can create an impressive meal that appeals to everyone at the table. Don’t hesitate to experiment with different vegetables and spices to tailor the dishes to your liking.

And if you loved this recipe, be sure to check out more hearty and innovative dishes like the Bariatric Meatloaf Recipe or the tangy Pickled Cherry Pepper Recipe for your next culinary adventure!

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