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Vegan Chinese Recipes
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Barbecued Chinese Vegetables
From: Frenzy

A healthy yet mouth-watering assortment of Chinese vegetable in a traditional Chinese barbecue sauce

SERVES 4 -6 , 6 c

  • 1 tablespoon canola oil
  • 1 garlic clove, crushed
  • 1 onion, sliced
  • 1 teaspoon gingerroot, minced
  • 200 g jicama, sliced
  • 200 g cabbage, chopped
  • 100 g bamboo shoots
  • 1 carrot, peeled, cut into strips
  • 50 g baby corn, cut into 1/2 inch
  • 1 big red bell pepper, sliced
  • 1 tablespoon soy sauce
  • 4 tablespoons hoisin sauce
  • 4 tablespoons catsup
  • 2 teaspoons all-purpose flour
  • 200 g tofu, diced
  • 200 g portabella mushrooms

- In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour.

- In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute.

- Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes.

- Add all the remaining vegetables and simmer for 2 minutes.

- Add the tofu and simmer for 1 minute.