Chinese Veg Salt and Pepper Recipe Made Easy at Home

Chinese Veg Salt and Pepper is a vibrant and flavorful dish that has become a favorite appetizer and snack in many Chinese restaurants around the world. This recipe perfectly balances the boldness of salt and pepper seasoning with the freshness and crunchiness of assorted vegetables.

Whether you’re a vegetarian or just looking to add a tasty, crispy treat to your meal rotation, this dish offers an irresistible combination of textures and flavors.

With simple ingredients and easy-to-follow steps, you can recreate this classic at home in no time. Its lightly spiced, savory flavor makes it an excellent starter or side dish, and it’s great for sharing with family and friends.

Plus, it’s a healthier alternative to fried snacks because it’s packed with fresh vegetables.

Why You’ll Love This Recipe

This Chinese Veg Salt and Pepper recipe is a crowd-pleaser for many reasons. It’s quick to prepare, requiring only a handful of fresh vegetables and pantry staples.

The crispiness of the battered vegetables paired with the punchy seasoning of salt, black pepper, and chili flakes creates a delightful contrast that keeps you coming back for more.

It’s also versatile — you can customize the vegetables based on what you have available, making it perfect for any season or occasion. Plus, it’s vegetarian and can easily be made vegan by using plant-based batter ingredients.

Lastly, it’s a great recipe to practice your frying skills and impress guests with an authentic Chinese restaurant-style appetizer at home.

Ingredients

• 1 cup cauliflower florets, bite-sized
• 1 cup broccoli florets, bite-sized
• 1 medium carrot, julienned
• 1 bell pepper, thinly sliced (any color)
• 1 small onion, thinly sliced
• 2-3 green chilies, finely chopped (adjust to taste)
• 1/2 cup all-purpose flour
• 1/4 cup cornflour (cornstarch)
• 1/2 teaspoon baking powder
• 1/2 cup cold water (adjust for batter consistency)
• Salt, to taste
• 1 teaspoon black pepper powder (freshly ground preferred)
• 1/2 teaspoon red chili flakes (optional, for extra heat)
• 2-3 garlic cloves, finely chopped
• 2 tablespoons chopped spring onions
• Oil for deep frying (vegetable or peanut oil works well)

Equipment

• Deep frying pan or wok
• Mixing bowls
• Slotted spoon
• Paper towels for draining excess oil
• Knife and chopping board
• Measuring cups and spoons

Instructions

1. Prepare the vegetables: Wash and cut the cauliflower, broccoli, carrot, bell pepper, and onion into bite-sized pieces or thin slices as described in the ingredients.
2. Make the batter: In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, salt, and cold water. Whisk gently until you get a smooth batter with a slightly thick but flowing consistency. Add a pinch of black pepper powder to the batter for an extra kick.
3. Heat the oil: Pour sufficient oil into your frying pan or wok and heat it on medium-high heat. Test the temperature by dropping a small dollop of batter into the oil — it should sizzle and rise to the surface immediately.
4. Batter and fry the vegetables: Dip each vegetable piece into the batter to coat it evenly. Carefully drop the battered vegetables into the hot oil in small batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove and drain on paper towels.
5. Prepare the seasoning: In a clean wok or large pan, heat 1 tablespoon of oil on medium heat. Add the finely chopped garlic and green chilies, sautéing until fragrant but not burnt. Add the sliced onions and bell peppers and stir-fry for 1-2 minutes until slightly softened but still crisp.
6. Add the fried vegetables: Toss the fried vegetables into the pan with the sautéed aromatics. Sprinkle the remaining black pepper powder, salt, and chili flakes evenly over the vegetables. Toss everything together quickly and thoroughly to coat the vegetables with the seasoning.
7. Finish with spring onions: Add the chopped spring onions and give the mixture one last gentle toss. Remove from heat immediately to preserve the crispiness.
8. Serve hot: Transfer the salt and pepper vegetables to a serving plate and enjoy immediately while crispy.

Tips & Variations

For the crispiest results, make sure your oil is hot enough before frying the vegetables. If the oil is too cool, the batter will absorb excess oil and become soggy.

You can swap out vegetables based on your preference — zucchini, mushrooms, or even baby corn work wonderfully in this recipe.

For a gluten-free version, substitute all-purpose flour with rice flour or chickpea flour and use cornstarch as is.

You can also add a squeeze of lime or lemon juice before serving to add a fresh zest to the dish. If you like it spicy, increase the amount of green chilies or add a dash of Szechuan peppercorn powder.

Nutrition Facts

Serving Suggestions

This Chinese Veg Salt and Pepper dish pairs excellently with steamed jasmine rice or fried rice for a satisfying meal. It also works beautifully as a side dish to a main course like Pcos Chicken Recipes or Bariatric Meatloaf Recipe.

For a lighter option, serve it alongside a refreshing cucumber salad or a bowl of hot and sour soup. It also makes a fantastic appetizer for parties, especially when served with sweet chili sauce or soy-based dips.

Conclusion

Making Chinese Veg Salt and Pepper at home is a rewarding experience that brings the authentic flavors of a popular Chinese snack right into your kitchen. By using fresh vegetables and a perfectly seasoned batter, this recipe delivers a crispy, flavorful bite every time.

Whether you’re cooking for yourself, family, or guests, this dish offers a delightful way to enjoy vegetables with a spicy, savory twist. It’s easy to customize, quick to prepare, and sure to become a staple in your recipe collection.

Don’t forget to check out other delicious recipes like Thelma Sanders Squash Recipe or satisfy your sweet tooth with the Peanut Butter Gelato Recipe.

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