Recipes from China

These recipes were generously shared by a Buddhist group and are compliments of the Good Food Fund in China.

Vegan Mala Dry Pot

A rich, high-heat stir fry with mushrooms, chili, and Sichuan peppercorns. Big flavour and great as a centre dish.

Ingredients (2 servings):
  • 1 small lotus root, thinly sliced
  • 200g mixed mushrooms (king oyster, shiitake, oyster)
  • 5–10 dried red chilies
  • 2 cloves garlic, minced
  • 1 small piece ginger, sliced
  • 1 handful cashews or peanuts
  • Cilantro and sesame seeds
  • 1 tbsp chili bean paste
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1 tbsp vegan oyster sauce (optional)
  • 1–2 tsp Sichuan peppercorns
  • 1–2 tbsp oil
  1. Boil lotus root slices for 1–2 minutes, then drain
  2. Slice or tear mushrooms into bite-sized pieces
  3. Heat oil, add peppercorns and dried chilies
  4. Add garlic and ginger and cook until fragrant
  5. Add mushrooms and stir-fry on high heat
  6. Add lotus root and mix
  7. Add sauce and toss until coated
  8. Add nuts, then finish with sesame seeds and cilantro

Green Pepper Stir-Fried Tofu

Crispy tofu with peppers and a light savory sauce. Easy and reliable.

Ingredients (2 servings):
  • 400g firm tofu
  • 2–3 green peppers, sliced
  • 1–2 red chilies (optional)
  • 3 cloves garlic, sliced
  • Ginger slices
  • 1 tbsp soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tbsp vegan oyster sauce (optional)
  • 2–3 tbsp water
  1. Cut tofu into chunks and pat dry
  2. Fry until golden on all sides, then set aside
  3. Heat oil and cook garlic and ginger
  4. Add peppers and stir-fry briefly
  5. Return tofu to the pan
  6. Add sauce and toss on high heat
  7. Cook until slightly thickened

Wide Rice Noodles with Tofu

A satisfying noodle dish with crispy tofu, vegetables, and a rich soy-based sauce.

Ingredients (2 servings):
  • 200g extra-firm tofu, cubed
  • 200g wide flat rice noodles
  • 1 cup broccoli florets
  • ½ red bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 scallions, chopped
  • Fresh cilantro
  • 1 tbsp oil
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp sugar
  • Crushed peanuts
  1. Fry tofu until golden and set aside
  2. Cook garlic and scallions briefly
  3. Add broccoli and pepper and stir-fry
  4. Add noodles and increase heat
  5. Return tofu to the pan
  6. Add sauce and toss
  7. Finish with scallions, cilantro, and peanuts

Hong Kong Style Fried Noodles

Crispy noodles topped with a rich vegetable and mushroom gravy.

Ingredients (2–3 servings):
  • 200g thin wheat noodles
  • Wood ear mushrooms (soaked and sliced)
  • Shiitake mushrooms
  • Snow peas
  • 1 carrot, sliced
  • Garlic, ginger, onion
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp sesame oil
  • Cornstarch slurry (1 tbsp + water)
  • White pepper, salt
  1. Boil noodles, drain, and dry well
  2. Fry into a crispy “noodle cake” on both sides
  3. Remove and set aside
  4. Stir-fry aromatics
  5. Add mushrooms and vegetables
  6. Add broth and seasonings
  7. Stir in cornstarch slurry until thick
  8. Finish with sesame oil
  9. Pour over noodles before serving

Vegan Dumplings

Soft dumplings filled with tofu, mushrooms, and greens. Perfect for a potluck.

Ingredients
  • 400g tofu, crumbled
  • 200g shiitake mushrooms, minced
  • Chinese chives or scallions
  • Cabbage (finely shredded)
  • Cornstarch
  • Soy sauce, sesame oil
  • Ginger, white pepper
  • Dumpling wrappers
  • Black vinegar
  • Soy sauce
  • Chili oil
  1. Cook tofu until slightly golden
  2. Add mushrooms and cook
  3. Let mixture cool
  4. Mix in remaining filling ingredients
  5. Fill and seal dumplings
  6. Steam for 8–10 minutes
  7. Serve with dipping sauce
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