Chinese Crispy Veg Recipe Easy to Make at Home

If you’re craving a delightful, crunchy, and flavorful dish that brings the vibrant taste of Chinese cuisine right into your kitchen, look no further than this Chinese crispy veg recipe. This dish is a perfect harmony of fresh vegetables coated in a light, crispy batter and fried to golden perfection.

Whether you’re a vegetarian or just looking to add more veggies to your meals, this recipe offers a satisfying crunch and a burst of umami with every bite. It’s an ideal appetizer or side dish for any meal, especially when paired with your favorite dipping sauce or stir-fried noodles.

Chinese crispy veg is not only delicious but also a fun and easy way to enjoy a variety of vegetables in a single dish. The magic lies in the batter that crisps up beautifully, keeping the vegetables tender inside while offering a golden, crunchy exterior.

Ready in under 30 minutes, this recipe is perfect for busy weeknights or impressive dinner parties alike!

Why You’ll Love This Recipe

Chinese crispy veg is a crowd-pleaser that combines texture, flavor, and nutrition all in one plate. Here’s why it deserves a spot in your recipe collection:

• Quick and easy: Minimal prep and fast cooking time make this recipe perfect for any day of the week.
• Versatile: Use whatever vegetables you have on hand for a customized crispy veg experience.
• Healthy twist: Packed with fresh veggies, it’s a nutritious alternative to fried snacks.
• Deliciously crispy: The batter crisps up perfectly, giving a wonderful contrast to the soft vegetables inside.
• Great for parties: Serves as a fantastic appetizer or snack that everyone will love.

Ingredients

• 1 cup cabbage, thinly sliced
• 1 cup carrots, julienned
• 1 cup bell peppers, thinly sliced (use a mix of red, yellow, and green)
• 1/2 cup beansprouts
• 1/2 cup cauliflower florets, small pieces
• 1/2 cup broccoli florets, small pieces
• 1 cup all-purpose flour
• 1/4 cup cornflour (cornstarch)
• 1 tsp baking powder
• 3/4 cup cold water (adjust as needed)
• 1/2 tsp salt
• 1/2 tsp white pepper powder
• Oil for deep frying
• Soy sauce and chili sauce for serving (optional)

Equipment

• Large mixing bowl for batter and vegetables
• Deep frying pan or wok
• Slotted spoon for frying
• Knife and chopping board
• Measuring cups and spoons
• Paper towels for draining excess oil
• Serving plate

Instructions

1. Prepare the vegetables: Wash and slice all the vegetables into thin, uniform pieces to ensure even cooking. Set them aside in a large mixing bowl.
2. Make the batter: In a separate bowl, combine all-purpose flour, cornflour, baking powder, salt, and white pepper powder. Gradually whisk in the cold water until you get a smooth, slightly thick batter without lumps. Adjust water quantity for the right consistency; it should coat the vegetables well but not be too runny.
3. Coat the vegetables: Add the sliced vegetables to the batter and gently mix until all pieces are thoroughly coated with the batter.
4. Heat the oil: Heat enough oil in a deep frying pan or wok over medium-high heat. To test if the oil is ready, drop a small amount of batter in the oil — if it sizzles and rises to the surface quickly, the oil is hot enough.
5. Fry the vegetables: Carefully drop small batches of the batter-coated vegetables into the hot oil. Avoid overcrowding the pan to maintain the oil temperature. Fry until golden and crisp, about 3-4 minutes per batch.
6. Drain excess oil: Use a slotted spoon to remove the fried vegetables and place them on paper towels to drain any excess oil.
7. Serve hot: Arrange the crispy veg on a serving plate and serve immediately with soy sauce, chili sauce, or your favorite dipping sauce.

Tips & Variations

“For an extra crunch, add a tablespoon of rice flour or semolina to the batter.”

• Batter consistency: If the batter is too thick, the coating will be heavy and doughy. If too thin, it won’t stick well. Aim for a consistency similar to pancake batter.
• Vegetable variety: Feel free to add mushrooms, zucchini, or baby corn for extra texture and flavor.
• Spice it up: Add a pinch of red chili powder or five-spice powder to the batter for a subtle kick.
• Baking option: For a healthier twist, toss the batter-coated vegetables on a greased baking sheet and bake at 425°F (220°C) until crisp, about 20 minutes, turning halfway through.
• Make it gluten-free: Substitute all-purpose flour with chickpea flour or a gluten-free flour blend.

Nutrition Facts

Serving Suggestions

This Chinese crispy veg recipe shines as an appetizer or a side dish alongside your favorite mains. Here are some ways to enjoy it:

• Serve with steamed jasmine rice or fried rice for a complete meal.
• Pair with Thelma Sanders Squash Recipe for a refreshing vegetable combo.
• Accompany with a bowl of hot and sour soup or Pickled Cherry Pepper Recipe for a tangy contrast.
• Use as a crunchy topping on noodles or salads.

Conclusion

Chinese crispy veg is a delightful, crispy, and colorful dish that elevates the humble vegetables into an irresistible treat. With its perfect crunch and subtle seasoning, it can easily become a favorite snack or side dish in your household.

The recipe is adaptable, allowing you to experiment with different vegetables and spices, making it suitable for every palate. Whether you’re cooking for family dinner or entertaining guests, this dish is guaranteed to impress with its flavorful bite and satisfying texture.

Don’t forget to explore more delicious and easy recipes like the Bariatric Meatloaf Recipe for hearty mains or the Peanut Butter Gelato Recipe for a sweet finish after your crispy veg feast. Happy cooking and enjoy the crunch!

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