Need Ideas. Chinese Dishes For Vegetarians.

14 years ago

Short form: The curse of the vegetarians strikes again! I need ideas for a couple of vegetarian dishes for a Chinese dinner.

Long form: We have a French exchange student for a couple weeks. His friend from their school is also doing a short exchange with another family in Portland. We met the other host family and decided to have them over for dinner next Tuesday. I've decided to cook Chinese. Then I learn the parents are vegetarians, the daughter eats chicken, and the French kid eats anything. Err. I'm not much of a vegetarian cook, and especially not in Chinese cooking.

If I could, with your help, just think of dishes that are vegetarian, Chinese, and interesting, I can figure out how to make them. Any ideas?

So far, I've come up with "dunno, soup, I guess" and "some sort of veggie stir fry thingy". I mean literally that's what I've thought of. This is not starting well.

What tasty vegetarian dishes have you had in Chinese restaurants?

(Oh - when people say they are "vegetarian" without elaboration, does that mean they do or don't eat eggs? Dairy?)

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Comments (26)

Olychick
14 years ago
Most people who are vegan (no dairy or eggs - or any other animal products) will not say they are vegetarian but will stress vegan. So if you trust the source, you are probably safe with eggs and dairy.

I'm sorry I don't have time to copy a recipe I've used but this is close....Chinese steamed buns. The ones I made were from Moosewood and included cashews. This is probably more authentic. They are delicious and fun to eat.

You could also do an interesting fried rice. Also I've made some great things with Forbidden Rice. I do a yam and black rice salad with sesame oil and green onions and have made a black rice coconut milk pudding for dessert with mandarin oranges.

Here is a link that might be useful: Chinese steamed buns
lsr2002
14 years ago
I am sure that everything you cook will be delicious. Some dishes to consider might be vegetarian spring rolls, ma po tofu, just skip the pork and it will still be great. Maybe a veggie chow fun. Your guests may or may not eat eggs and dairy - you'll have to ask.

Can't wait to hear what you make.

Lee
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I've been a vegetarian for 32 years and I find people's worries about getting enough protein a little humorous. Most people in the US eat way too much protein. Now bear in mind that I LOVE, love, love beans, tofu and whole grains and all kinds of vegetables. If a person doesn't like whole grains and beans, then vegetarianism is probably not going to work for them in the long run. I love cheese but it is high in saturated fat, so you'd be better off for your health eating fish or chicken than a lot of cheese. That's actually why I took up eating some small amounts of meat again, to cut down on cheese. As far as meal planning, that's where I think vegetarianism intimidates a lot of people, if they are used to planning a meal as: a meat, side vegetable, salad, starch and dessert. And if the meat is where they think their protein is going to come from, then I can definately see the concern about how to get enough protein. On the vegetarian end, a meal usually consists of some type of classic bean and grain combo--chili beans and cornbread or corn tortillas, beans and brown rice or beans and whole grain pasta, beans and bulghur, stir fry and tofu, bean soup and whole grain bread, etc. I also supplement with great fake meats that I can get, like fake italian or polish sausage, fake canadian bacon for breakfast sandwiches, fake peperonni for pizza. Here's a typical weekly list of some of my dinners: - Bean dip, lowfat sour cream mixes with salsa, torilla chips, sweet potato salad and mixed green salad - Bean soup, grilled cheese on rye, green salad - Greek seasoned pasta topped with feta, green salad, warm pita with hummus - Edammame salad from the deli, coleslaw, some cheddar cheese, a whole grain roll and an apple - Sweet and sour cabbage, fake italian sausage, frozen store bought cheese pierogis, baked acorn squash - Black beans and rice topped with a little lowfat cheddar and sour cream, green salad, pineapple - Veggie burger, green salad, sweet potato salad - Greek potato salad (made with green beans, red onions, celery and olive balsamic dressing) with feta, hummus and pita, green salad - Peanut butter and jelly on whole grain toast, small bowl of cottage cheese, coleslaw - Italian style beans and rice, acorn squash, green salad - Whole grain pasta with tomato sauce and veggies, whole grain rolls spread with a neufatchel gorgonzola walnut mix, green salad - Rice spirals pasta salad, greek potato salad, hummus with pita - Greek style lentil soup, greek bread, green salad - Tabouleh, feta cheese, hummus with pita, cucumber salad - Mixed roasted veggies, tofu, green salad, whole grain bread or roll All of these meals are balaced for complimentary protein, rounded out with cheese as a condiment. I also snack on nuts. You don't have to have a complete protein at every meal also, your body combines amino acids in food throughout the day. I eat a lot of whole grain foods for breakfast too. Below is a good Web site, called "Vegetarians in Paradise." It has a lot of stuff about nutrition on it. Frankly, I get a lot of recipes off of the "Eating Well" Web site. I don't really have a "go to" cookbook or recipe source, I have so many sources. I like "Moosewood Restaurant Lowfat Favorites." But most of my recipes are just my tried and trues that I have picked up along the way. I get them from stores, books, friends, online, magazines, and cookbooks and even cooking shows. Vegetarian recipes are everywhere now, not like the dark ages when I started and you were considered a freak. Here is a link that might be useful: Vegetarians in Paradise
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Olychick
14 years ago
I remembered another favorite when I used to go out to Chinese food more often...we kind of default to Thai now or Asian fusion, but I've made these before and they are easy. Sorry, it's been years and I don't recall where I got my recipe or where it is....but Mu Shu vegetables or is it (Moo Shu?)served with the mu shu pancakes was always a hit when I made it, too.

Here is a link that might be useful: Mu Shu
ynnej
14 years ago
I agree with oly, both on the fact that if they didn't stress "vegan" eggs and dairy are probably ok, and also on the steamed buns! Love 'em! But you really can't go wrong with Chinese- there are so many options. My favorite dish to order in Chinese Restaurants is szechuan green bean and rice. That may not sound like a meal to most people but it is heaven to me. I also usually have spring rolls as well.
doucanoe
14 years ago
If they will eat eggs, my vote is for Egg Foo Yung! One of my favorites!

Linda
lpinkmountain
14 years ago
Many Chinese dishes can be made by subbing tofu for meat. I can get "asian style" marinated tofu at the grocery store. Some of my favorites include dim sum dumplings, egg rolls, spring rolls, lo mein, fried rice, stir fried vegetables with interesting sauces, and yeah, the mu shu pancake stuff. Also soups with vegetarian won tons and I like velvet corn soup too.

Here's some dim sum Web links I've been waiting to have a suitable entertaining moment to use.

Vegetarian Times Fun Yum Dim Sum
Vegetarian Steamed Dumplings
Vegetarian pot stickers
Turnip cake (use tofu in the middle)
Vegetarian Wontons
John Liu
Original Author
14 years ago
I knew you guys (figuratively) wound have better ideas that I had! Thanks. We are prepping for Easter brunch now. This afternoon I will study the choices and rough out a menu for perusal.

There will have to be plenty of meat too. The French student staying with the vegetarian family has not gotten her accustomed dose of dead faces, I think. There are not so many vegetarians in France.
Cloud Swift
14 years ago
You can use seitan (a product made from wheat gluten) instead of meat. It's chewier than tofu so it feels more like meat - it works best in place of chicken - you can simmer it with some of the flavorings that you will use in the dish to get it more infused with the flavor. If the recipe uses chicken broth, replace with vegetable broth or a vegetarian bullion such as Better Than Bullion No Chicken Base or, depending on how strong the other flavors in the dish are, water.

Mushrooms can also add a meaty flavor. Trumpet mushrooms are nice and substantial - very good in soups.

In Shanghai last fall, I had Spicy and Sour Lotus Root. It would be a good side dish. (I've got no idea when lotus root is in season. A similar preparation might work with other vegetables - I could see green beans going well with the hot and sour flavors.) Very thin crisp wagon wheels of lotus root that were pleasantly spicy and mildly sour. I wish I had a recipe to replicate it.

I've got a recipe for a fried rice with orange that is flavorful and different.
jakkom
14 years ago
You might want to ask beforehand if your guests enjoy spicy food. We have a lot of French friends (huge community out here) and most of them absolutely will not eat spicy food at all.

If you're going to make dry-fried Sichuan green beans, do include the pickled chopped vegetables or it won't taste the same.
bbstx
14 years ago
some sort of lo mein dish? Lots of veggies and pasta. I am making steak lo mein tonight, only I'm using pork.
seashellsandpearls
14 years ago
I think you might enjoy checking out the menus from The Elephant Walk restaurant..in Boston or Somerville/Cambridge/
It is a fantastic French/Cambodian place that lists just about all of your needs. Really. By cuisine. By vegetarian, vegan and even gluten free. The menus are listed by category, lunch, dinner, brunch, etc., and are very, very descriptive. I know from reading that you are somewhat of an accomplished cook and are adventurous.

I think you will enjoy this very much!
In any case, good luck with your guests!

Notice too, lots of spicy things.. be they French, Cambodian or combination.

Here is a link that might be useful: Just what you're looking for
Bumblebeez SC Zone 7
14 years ago
Tempura vegetables, chicken, shrimp...with dipping sauces would be my favorite.
Chi
14 years ago
I realize you likely want to make the dishes from scratch, but in case you're feeling overwhelmed or want back ups, if you have a Trader Joe's near you, they can help out. The vegetable gyoza are really, really good. They also have vegetarian birds nests, egg rolls, and a new "chicken-less" orange chicken that has the best orange sauce I've ever tasted in my life.

As far as my favorite vegetarian Chinese, I really like the wheat gluten/seitan chicken. A restaurant I frequent makes traditional dishes with it instead of meat, so you can still experience the full range of flavors. I like the kung pao and cashew chicken. If I were you, I'd just make two versions of whatever you're making - one with meat, and one with a substitute. You can get the wheat gluten "chicken" at any Asian supermarket. It comes in a can.

PF Chang's makes tofu lettuce wraps that are to die for. I haven't had much luck replicating the recipe yet but maybe you can. One word of advice would be to use baked tofu instead of firm because it has the right texture for the dish.

Ma Po tofu is also very good. The key to good tofu is making small pieces and crisping it up a bit so it's not mushy!

Good luck!
Bizzo
14 years ago
Also, while I know you don't ONLY want stir fry, no need to keep it off the menu completely :-)
sally2_gw
14 years ago
There's a couple of Asian or Chinese vegetarian places sort of near me, which I've eaten at a few times. One was actually a Buddhist Temple that had a buffet lunch open to the public, all vegetarian, all delicious. It's been a long time since I've eaten there, and I have no idea what the dishes were, which doesn't help much. My point though, is that vegetarian is very possible in Chinese food. Use dried mushrooms to make stock with, and sauces. Don't forget about Tempeh, which is sturdier than tofu, and is better for grilling.

I bet there are vegetarian Chinese restaurants there in Portland. They may have menus on line.

Sally
bob_cville
14 years ago
Every year around this time a co-worker of mine who is from China comes over to my house to harvest the freshly sprouting bamboo. This morning as a thanks she brought in a dish of the fresh bamboo shoots cooked with mushrooms, a few sliced carrots, and soy sauce. Delicious! Like pretty much every other vegetable, they are worlds better fresh then they are from a can.

If you, or someone you know has bamboo, this might be an unusual vegetarian option that would really be a treat.
Bizzo
14 years ago
I found this on Epicurious... Bon Appetit published a Vegetarian Chinese Menu for Six

It includes:
Jade Dumplings with Soy-Sesame Dipping Sauce
Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
Sticky Ginger Rice with Peas
Wok-Seared Sesame Green Beans
Imperial Peach Sundaes
John Liu
Original Author
14 years ago
Just finished cleaning up. Whew. For a weekday night, this is kind of a late one.

I'm ashamed to say that I didn't, ultimately, do anything too exciting. The parents let me know that they ate fish, so I mostly fell back on old standards. I had only about 3 hours to do the shopping and make the meal, and figured better safe than sorry.

Here is the "in progress" view. I'm very anal about having all my stuff cut, marinated, and ready before any heat starts.

We had chicken and shrimp shao mai and steamed dumplings. Then a vegetarian hot and sour soup. Turns out that batons of pork can be swapped for matchsticks of dried bean curd, and powdered vegetable stock mix does a passable job subbing for chicken stock.

I hunted up every variety of dried mushroom in the house - black, shiitake, brown, and some weird chanterelle-like fungus - and made a mushroom stirfry with snap peas coated in honey and tofu soft-cooked in veggie stock.

Then a fish - perch maybe? I forget - cleaned, scaled, scored, marinated, and deep fried in the wok, then covered with stewed tofu strips and mushrooms. It was cute. The vegetarians ate it. A little.

A chicken and candied-almond dish. Broiled pork spare ribs. Etc.

The French girl had been deprived of meat, I think. She filled her plate 3X. I beamed. I felt like a Jewish grandmother. "Eat! Eat!"

Thank you all for your ideas and help. I bookmark these threads and come back to them for recipes and inspiration. This thread was particularly rich in dishes and recipes!
jakkom
14 years ago
Looks great, John. Good job!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
That is a totally amazing meal on many levels.

Just commenting on the two dishes posted:

Mushroom Stir Fry With Snap Peas - Beautiful presentation. The spiral designs of the plate echoes the spiral arrangement of the ingredients, which, is in the form of Yen & Yang, a very sophisticate concept in the Asian philosophy of complimentary energies, especially in the consumption of food for general health.

Tofu Strips And Mushrooms On Perch - Very nice touch to have fish on a fish design platter. The fish has the head and tail on, which is a very essential idea in Asian tradition. It symbolizes the importance of having a good beginning and conclusion to all matters.

Thumbs up! Great job!

dcarch
John Liu
Original Author
14 years ago
When I was little, we always served whole fish with the head, because my grandfather liked the eyeballs and brain, and as the head of the family they were his due
. As I recall, it was important for every serious meal to include a whole fish, though they were usually steamed or braised rather than fried. Grandmother didn't actually own a wok.

It is weird how much we pay for fish at the grocery store - fillets at $7/lb, $12/lb, even $20/lb (halibut)! At the Asian market I can get whole fish for a fraction of that price. Even at the standard grocer, I usually buy a whole salmon and cut it up, I weighed the result once and concluded that I was paying $4/lb that way vs paying $7-8/lb for fillets. SWMBO always complains, "what are we going to do with all that fish" and the cats go "meow meow meow".
sally2_gw
14 years ago
Great job, John! (And I'm glad you have practice cause I'm heading to Portland in July! lol. Actually, no, you don't have to cook for me, but it would be fun to get together. Sorry for hijacking this thread. Now, back to the original topic.)

Can you share your recipes for the hot and sour soup and for your tofu/snap pea stir fry? I would love to learn to make a vegetarian hot and sour soup.

Sally
Bizzo
14 years ago
Beautiful! Thank you so much for the pictures.
John Liu
Original Author
14 years ago
Maybe we should have a PDX CF get together in July when sally is here. I don't think there has been a PDX meet up in a while. Interest? I can start a separate thread on this.

Recipe - I don't have it here, will try to post from home, but basically just substituted veggie stock mix for chicken stock and dried bean curd for pork, marinating the bean curd then cutting into matchsticks. I used some powdered veggie stock mix, the ingredients label revealed no animal food products, neither did it reveal any non-animal food products either, it might have simply been salt, MSG and artificial flavours but whatever - I only used it this once.
sally2_gw
14 years ago
Okay. I used the boxed vegetable stock frequently. I know I should make my own from scratch, but rarely get around to doing that.

I saw your new thread and am excited about my trip to the great northwest!

Sally
lpinkmountain
14 years ago
First of all, I am very envious of those of you who have such great Chinese restaurants available to you!

John, you are amazing! I don't think I could have mastered ONE of those dishes in three hours! My tiny kitchen is a real impediment to making dishes that call for a lot of prep though. The menu sounds fantastic and I am drooling over the photos!

Need Ideas. Chinese Dishes For Vegetarians.

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