Chinese Vegetarian Mixed Vegetable Recipes for Easy Meals

Chinese cuisine is renowned worldwide for its bold flavors and vibrant colors, and when it comes to vegetarian dishes, mixed vegetable recipes truly shine. Combining a medley of fresh, crisp vegetables with fragrant sauces and seasoning, these recipes offer a delightful balance of taste, texture, and nutrition.

Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your diet, Chinese vegetarian mixed vegetable dishes are incredibly versatile, easy to prepare, and oh-so-satisfying.

They can be served as a main course or a side, making them perfect for any occasion—from a quick weeknight dinner to a festive family gathering.

In this post, we’ll explore several delicious Chinese vegetarian mixed vegetable recipes that capture the essence of traditional Chinese cooking while catering to modern, health-conscious eaters. Get ready for a colorful journey filled with crisp snap peas, crunchy water chestnuts, tender baby corn, and a deliciously umami sauce that ties it all together.

Why You’ll Love This Recipe

These Chinese vegetarian mixed vegetable recipes are a fantastic way to enjoy a nutritious and flavorful meal without any meat. The vibrant vegetables provide an array of textures—from crunchy to tender—while the sauces bring a perfect balance of savory, sweet, and tangy notes.

What makes these recipes stand out is their quick cooking time and easy accessibility. Most ingredients can be found at your local grocery store or Asian market, and the stir-fry method ensures that the vegetables retain their nutrients and crunch.

Plus, these dishes are fully customizable to include your favorite veggies or whatever is in season.

Finally, these recipes are naturally vegan and gluten-free (with a few easy substitutions), making them suitable for a wide range of dietary needs. Whether you’re cooking for yourself or a group, this is a foolproof way to impress with minimal effort.

Ingredients

• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1/2 cup baby corn, halved
• 1/2 cup sliced bell peppers (red and yellow)
• 1/2 cup sliced carrots
• 1/4 cup water chestnuts, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce substitute (mushroom sauce or hoisin for vegan)
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil (for stir-frying)
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Optional garnish: chopped green onions and toasted sesame seeds

Equipment

• Wok or large non-stick skillet
• Cutting board and sharp knife
• Mixing bowl for sauce
• Measuring spoons
• Spatula or wooden spoon
• Small bowl for cornstarch slurry

Instructions

1. Prepare the vegetables: Wash and cut the broccoli into small florets, trim the snap peas, and slice the bell peppers and carrots into thin strips. Drain and slice the water chestnuts if needed.
2. Mix the sauce: In a small bowl, whisk together the soy sauce, oyster sauce substitute, and sesame oil. Set aside.
3. Heat the wok: Place your wok or skillet over medium-high heat and add the vegetable oil. Once hot, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Add the vegetables: Start with the harder veggies like carrots and broccoli. Stir-fry for 2-3 minutes before adding the snap peas, baby corn, bell peppers, and water chestnuts. Continue to stir-fry for another 3-4 minutes or until the vegetables are crisp-tender.
5. Add the sauce: Pour the sauce mixture over the vegetables and toss to coat evenly. Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
6. Season and finish: Taste and adjust seasoning with salt and pepper if needed. Remove from heat and garnish with chopped green onions and sesame seeds if desired.
7. Serve immediately: Enjoy your vibrant mixed vegetable stir-fry over steamed rice or noodles for a complete meal.

Tips & Variations

To keep your vegetables crisp and colorful, avoid overcooking and maintain a high heat while stir-frying.

Feel free to swap out or add any vegetables you like—snow peas, mushrooms, baby bok choy, or zucchini all work wonderfully. For added protein, toss in some tofu cubes or roasted cashews.

If you prefer a spicier version, add a pinch of red pepper flakes or a drizzle of chili garlic sauce when adding the sauce. For a gluten-free variation, use tamari instead of soy sauce and ensure your oyster sauce substitute is gluten-free.

For a more authentic touch, you can add a splash of Shaoxing wine or a pinch of five-spice powder to the sauce.

Nutrition Facts

Serving Suggestions

This Chinese mixed vegetable stir-fry pairs beautifully with steamed jasmine or brown rice for a wholesome meal. You can also serve it alongside fried rice or chow mein noodles for extra heartiness.

For a special occasion, complement this dish with other Asian-inspired recipes such as Thelma Sanders Squash Recipe or a flavorful Pickled Cherry Pepper Recipe to add some tangy contrast. If you want to explore more hearty entrees afterward, check out the Bariatric Meatloaf Recipe for a protein-packed option.

Conclusion

Chinese vegetarian mixed vegetable recipes offer a vibrant, nutritious, and delicious way to enjoy an array of fresh vegetables infused with bold Asian flavors. These recipes are easy to prepare, naturally healthy, and flexible enough to accommodate whatever produce you have on hand.

The stir-fry technique helps retain the texture and nutrients of your vegetables, making each bite a delightful experience.

Whether you’re a vegetarian, vegan, or simply looking for more plant-based meals, these dishes are a fantastic addition to your culinary repertoire. They bring together the best of flavor, health, and convenience—perfect for busy weeknights or when entertaining guests.

So, get your wok ready, gather your fresh veggies, and dive into the colorful world of Chinese vegetarian cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Vegetarian Mixed Vegetable Stir-Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A colorful and healthy stir-fry featuring a variety of fresh vegetables in a savory sauce. Perfect as a main or side dish for any meal.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup broccoli florets”, “1 cup sliced bell peppers (red, yellow, green)”, “1 cup sliced carrots”, “1 cup snap peas”, “1/2 cup sliced mushrooms”, “1/2 cup baby corn, halved”, “2 cloves garlic, minced”, “1 tablespoon ginger, minced”, “2 tablespoons soy sauce”, “1 tablespoon sesame oil”, “1 teaspoon cornstarch”, “1/4 cup vegetable broth”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat sesame oil in a wok over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger; saut\u00e9 for 30 seconds until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add broccoli, bell peppers, carrots, snap peas, mushrooms, and baby corn; stir-fry for 5-6 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix soy sauce, cornstarch, and vegetable broth in a bowl.”}, {“@type”: “HowToStep”, “text”: “Pour sauce into the wok and cook until vegetables are tender and sauce thickens, about 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve hot with steamed rice or noodles.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “5 g”, “fatContent”: “5 g”, “carbohydrateContent”: “20 g”}}