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• Napa Cabbage Salad (凉拌大白菜)

About Napa cabbage

Napa cabbage, also known as Chinese cabbage or Chinese leaf, is called Dà Bái Cài (大白菜) in Chinese, meaning “big white vegetable.” A staple in Chinese cooking, it’s valued for its mild flavor and versatility.

Its oblong head has tightly packed leaves that are crisp and juicy at the base, becoming tender and leafy toward the top. The leafy part ranges from pale yellow to bright green, depending on the variety and growing conditions. This natural mix of texture and color makes it perfect for dishes that balance crunch and softness.

In Chinese cuisine, Napa cabbage features in everything from stir-fries like Hot & Sour Napa Cabbage, to dumpling fillings such as in Pork & Cabbage Dumplings, and braised dishes like Lion’s Head Meatballs. It absorbs flavors well and holds up beautifully, whether cooked or served raw.

Other veggies & nuts

To accompany the Napa cabbage, you’ll need a few more ingredients to contribute flavor and texture:

• Fresh chili pepper – for vibrant color and uplifting heat. Choose any variety that suits your spice tolerance.
• Red onion– for its refreshing aroma and crisp texture. I’m usually not a fan of raw onion, but I absolutely love it in this salad (and in the classic Xinjiang Tiger Salad), thanks to the tangy dressing that balances out the sharpness.
• Cilantro (coriander) – for its unique fragrance. Feel free to skip it if it’s not your cup of tea.
• Roasted peanuts & sesame seeds – they add another dimension to the dish: a deep nutty flavor and a satisfying crunch.

🛎 Note: If you only have raw peanuts or sesame seeds, simply toast them in a dry skillet (without any oil) over low heat. Don’t skip this step if you want the best possible flavor!

The star dressing

For any salad recipe, a tasty and well-balanced dressing is always the key to success. For this particular dish, I experimented with several combinations and eventually found the perfect formula, which I’m very proud to share.

Classic Chinese salad dressings typically call for light soy sauce—for its salty, umami taste; black rice vinegar—for its complex tang; and sesame oil—for an extra-rich, nutty kick.

On top of these essential condiments, a few other elements make this dressing special:

• Lime juice: Although not widely used in most of China, lime plays an important role in the cuisine of Yunnan, a southwestern province that borders several Southeast Asian countries. Its highly citrusy and fragrant juice adds another dimension of tangy flavor that I find especially pleasing.
• Sugar: This is key to balancing the savory and sour notes. Think of the popular “sweet and sour” flavor profile, and you’ll understand why it’s needed here. You can use honey or other sweeteners as alternatives if you prefer.
• Garlic: You can hardly go wrong with a bit of minced garlic in a salad dressing—it adds a mild, aromatic heat.

Pairing ideas

This Napa cabbage salad gives any meal a light and refreshing lift. Here are some protein-rich dishes I often serve with this salad on the side:

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• Broccoli with Garlic Sauce (蒜蓉西兰花)

About the dish

A typical Chinese dinner always includes vegetable dishes and sometimes they can be the star of the meal. Today’s recipe, broccoli with garlic sauce, appears in our Red House kitchen frequently as broccoli is readily available all year round, and the dish tastes incredibly satisfying.

Using garlic to flavor vegetables is a common practice in Chinese cuisine. Unlike the complex garlic sauce used in Sichuan dishes like Fish Fragrant Eggplant, this recipe keeps it simple with just a dash of oyster sauce, an essential Chinese condiment that perfectly complements vegetables (think the classics like oyster sauce lettuce, oyster sauce Gai Lan, etc.).

Whether you’re new to Chinese cooking or a busy home cook in search of quick dinner options, broccoli with garlic sauce is an excellent addition to your dinner menu. Scroll down to see the detailed recipe and give it a try!

Ingredients

Here is the simple list of ingredients you need for this recipe:

• Broccoli
• Carrot, for adding another vibrant color, optional
• Oyster sauce, a common Chinese condiment packed with savory and umami tastes (see note below)
• Garlic, a perfect accompaniment to vegetables
• Cornstarch (or potato starch/tapioca starch), for thickening the sauce
• White pepper, for adding a subtle heat and aroma
• Salt

🌟 Substitutes for oyster sauce: To make this dish vegan or seafood-free, you can replace regular oyster sauce with vegan oyster flavor sauce or mushroom vegetarian stir-fry sauce, both made by the popular condiment brand Lee Kum Kee. Gluten-free oyster sauce is also available.

Cooking process

Step 1: Prepare the vegetables

Wash the broccoli thoroughly then separate the florets with a knife. Cut the large florets into smaller ones so that all pieces are of a similar size. Do not discard the stem which is equally delicious. Trim off its thick skin then cut it into thin slices.

If using carrots, peel and slice them diagonally.

Step 2: Blanch the vegetables

It’s important to blanch the broccoli before stir-frying to ensure even and thorough cooking, similar to the technique used in classic Chinese takeout dishes like Beef and Broccoli and Shrimp and Broccoli. Blanching also helps control the cooking time, allowing you to achieve the desired texture.

Bring plenty of water to a full boil then add a generous amount of salt. Put in the broccoli. Leave to cook for 1 to 1½ minutes. Add the carrot slices and boil for one more minute. Drain well and move on to the next step.

Step 3: Stir-fry the dish

In a small bowl, mix all the condiments (oyster sauce, cornstarch, salt, and white pepper) with some water. Set aside.

Pour a little cooking oil into a wok or a large skillet over medium heat. Add coarsely minced garlic when the oil is mildly heated (don’t wait until it’s burning hot). Leave to sizzle until the garlic just starts to brown on the edge.

Turn the heat down to low (see note below). Stir the sauce then pour it into the wok.

Once it starts to thicken (this happens pretty quickly), tip in the blanched vegetables. Toss swiftly to evenly coat them with the seasoning.

🌟 NOTE: It’s very important to control the heat to prevent the sauce from thickening too fast. If using an electric hob that can not cool down instantly, you can periodically remove the wok from the burner to regulate the heat. Do not panic if the sauce appears to be too thick. Add a little water and swirl with a spatula to thin it before adding the vegetables.

Other vegetable recipes

Looking for more tasty ideas to cook vegetables? Here are some popular ones to try:

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Today’s recipe, five spice edamame (Wǔ Xiāng Máo Dòu/五香毛豆), was an after-school snack that my mum often made for my brother and me. I also enjoyed it during numerous outings to night food stands in China, where it was sold as a popular accompaniment for casual drinking. Nowadays, I regularly cook it for my bean-loving children.

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• Five Spice Edamame (五香毛豆)

What is five spice edamame

Edamame, a Japanese word commonly used in the English-speaking world, refers to fresh green soybeans. It’s called Máo Dòu/毛豆 in Chinese which literally means hairy beans.

They’re young, immature soybeans harvested before they ripen into the beige-colored ones used for making soy milk and tofu. These fresh beans have a bright green color and come in groups of two or three in hairy-looking pods.

In today’s recipe, edamame is briefly boiled and then soaked in an aromatic brine flavored by a few common Chinese spices.

Although it’s a simple dish, I conducted several tests to develop a recipe that yields the optimal result: vivid color, firm texture, and a lingering aroma.

🌟 NOTE: If you enjoy the five-spice flavor, check out these popular recipes: Five Spice Chicken, Homemade Five Spice Powder, Five Spice Potatoes.

Ingredients

Here are all the ingredients that you need for this recipe:

• Edamame. You can usually find them in the frozen vegetable section of supermarkets (It’s sometimes labeled as fresh soybeans). There is no need to defrost them before cooking.
• Star anise
• Chinese cinnamon, aka cassia cinnamon
• Whole Sichuan pepper
• Bay leaves
• Dried chilies, optional
• Ginger

🌟 NOTE: You may not have all the five spices mentioned above. Don’t be afraid to skip one or two if unavailable. 

Cooking procedure

Step 1: Trim the pods

First, use a pair of scissors to trim off the stem end of the edamame. This helps the flavor of the spiced water penetrate the beans.

Step 2: Cook the edamame

Bring water to a full boil in a saucepan, then add the edamame and some salt. Wait until the water returns to a gentle boil, then reduce the heat to low.

Count 2 minutes from this moment to simmer the edamame. By then, the beans inside will be fully cooked but still retain their firmness. Please feel free to cook them a little longer if you prefer a softer texture.

Transfer the edamame to a large bowl of cold water (leaving the hot water in the saucepan). This prevents the beans from cooking further.

Step 3: Make the spiced water

Add all the spices – ginger, star anise, cinnamon, bay leaves, Sichuan pepper, and dried chili – to the hot water. Use low heat to gently simmer them for 5 minutes. Then, allow the liquid to cool down for 20 minutes.

Step 4: Soak the edamame

Drain the edamame then pour in the spiced water. Allow them to sit for 4 hours to absorb the flavors, or leave them overnight for a more intense taste.

Remove the pods and enjoy the beans either on their own as a snack or as a starter of a meal.

Reuse the brine

Similar to how the beef master stock is reused, the spiced water can also be kept for making more five spice edamame. Here are some tips:

• Remove all the spices, then store the clear liquid in the freezer.
• Heat it to the boiling point before using it again.
• If necessary, top up with more salt and spices to enhance the flavor.

Other tasty appetizers

Looking for more starter ideas? Have a look at these recipes:

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Note: This recipe was originally published in April 2017. The revised version includes minor recipe alteration and process photos.

If you’re familiar with Chinese cuisine, particularly the home cooking style, you’d know how much leafy greens are appreciated. Spinach, among many others, is one of the most-loved options. You can find it in salads, stir-fries, soups, and even colored dumpling dough.

Today’s recipe, spinach salad with ginger dressing (Jiāng Zhī Bō Cài/姜汁菠菜), is a popular cold dish commonly seen on restaurant menus. It takes just a few ingredients and a little effort to make, and the taste is so rewarding! It’s a great addition to my summer recipe collection.

Love leafy greens? Check out these recipes on the blog: Garlic Bok Choy, Water Spinach Stir-Fry, Gai Lan Two Ways, Oyster Sauce Lettuce.

Ingredients

About the spinach

The type of spinach used in Chinese cuisine is called savoy spinach, a variety that has dark green, wrinkled leaves, unlike regular spinach which has flat and rather smooth leaves.

I prefer savoy spinach for its stronger “spinach” taste: earthy and nutty with a sweet undertone. Although it’s safe to eat savoy spinach raw, it’s best to give it a quick blanch to bring out its best flavor.

🌟 TIP: You may use regular flat-leafed spinach as a substitute. In this case, shorten the blanching time to just a few seconds. 

For the dressing 

To season this spinach salad, you’ll need the following:

• Ginger
• Light soy sauce
• Black rice vinegar
• Salt and sugar
• Sesame oil
• Toasted sesame seeds, for garnishing

🌟 TIP: You can replace ginger with garlic for a different, yet equally delicious, taste. Alternatively, use a mix of both.

Cooking process

Step 1: blanch the spinach

I like blanching the spinach whole without separating the leaves. Also, I always keep the pinkish root part as I enjoy its earthy sweetness which is less pronounced in the leaves.

Bring a pot of water to a full boil then add some salt. Put in the spinach and press it down to fully immerse in the water.

Once it starts to wilt, drain and promptly rinse it under cold water to prevent further cooking.

Once it cools down, use your hands to squeeze the spinach to remove any excess water.

Step 2: prepare the dressing

I usually use a fine grater (e.g. Microplane) to grate the ginger into a juicy paste. Compared to mincing it with a knife, this method maximizes the ginger taste and improves the mouthfeel of the dressing. A pestle and mortar does the job too.

In a small bowl, mix the ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar.

Step 3: Assemble the dish

Inspired by the restaurant version of this dish, I cut the spinach into sections, about 2 inches/5 cm long, and then stack them up neatly on a serving plate.

Give the dressing another stir then pour it all over the spinach pile. Finish by sprinkling some toasted sesame seeds over.

Other tasty salads

Looking for more refreshing cold dishes? Have a look at these popular ones:

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• Di San Xian (Stir Fried Eggplant, Potato and Pepper)

What is Di San Xian

Today, I’m introducing one of the tastiest vegan Chinese dishes: Di San Xian (地三鲜), stir-fried eggplant, potato and pepper. It’s a classic dish from Northeastern cuisine (Dōng Běi Cài/东北菜), which is heavily influenced by Lu Cuisine/鲁菜, one of the Four Great Cuisines of China.

The literal meaning of Dì Sān Xiān is “three umami foods from the earth”, referring to the three vegetables featured in the dish. While the ingredient composition may sound ordinary, the overall taste is amazingly delicious.

The eggplant, potato, and pepper are first cut into large chunks, and then fried until crispy. A brown, thick, aromatic sauce is added at the end to bring all the elements together in harmony.

For those who have requested recipes that highlight vegetables, this dish is a treasure not to be missed.

🌟 BONUS: When testing this recipe, I replaced the traditional deep-frying method with shallow-frying. It requires much less oil and worked very well!

Ingredients

Here are the three star vegetables for Di San Xian:

• Eggplants (aubergine). I prefer the Asian/Chinese variety, which is long and cylindrical with a vibrant lavender color, sweet undertones, and a tender texture. If you have trouble sourcing these, regular, oblong eggplants can be used as a substitute (Learn their difference in my post on Steamed Eggplant).
• Potatoes. Choose the starchy types, such as russet, Yukon gold, etc.
• Peppers. They can be bell peppers or large fleshy chili peppers. Choose any color that you like.

To season the dish, you’ll need these common condiments:

• Light soy sauce
• Dark soy sauce
• Shaoxing rice wine, or dry sherry
• Cornstarch
• White pepper
• Salt & sugar
• Garlic
• Scallions

🌟 NOTE: Dark soy sauce adds an appetizing brown shine and a sweet undertone to the dish. If unavailable, it’s fine to only use light soy sauce.

Cooking procedure

Step 1: prepare the vegetables

Use the roll-cut technique (aka oblique cut) cut the eggplants: Cut crosswise diagonally, then give it a quarter turn and cut at an angle again (Watch the video inside the recipe card below). This method creates a larger surface area, allowing more sauce to cling to the pieces. Cut the potato and pepper into similar sizes and shapes for uniform cooking.

Sprinkle a little salt over the eggplant pieces. Let them sit for about 5 minutes until their surface becomes wet. Then add cornstarch and use your hand to mix, ensuring an even coating.

This procedure helps the eggplant gain a crispy crust and prevents it from absorbing too much oil during frying.

Step 2: shallow fry the vegetables

Begin by heating oil over medium heat in a wok or skillet. Fry the potato pieces first. Flip them a few times to lightly brown all sides. Once done, remove and place them on a wire rack or a paper towel-lined plate/tray.

Next, add the peppers to fry. Once their skin starts to blister, transfer them out to drain alongside the potatoes.

Increase the heat to high and add the eggplant. Continue to fry until each piece is golden and crispy.

Step 3: Season the dish

Before you start the final step, measure and mix all the condiments with a little water.

Pour out the oil, keeping just a thin coating in the wok. Add chopped scallions and minced garlic. Fry them on low heat until they become aromatic.

Before adding the sauce, stir it thoroughly in case any cornstarch has settled at the bottom. Pour it into the wok and stir immediately as it thickens quickly.

Add all the fried vegetables back into the wok and toss them briefly to ensure they are evenly coated with the sauce.

🌟 NOTE: It’s crucial to keep the heat low during this step. Also, make sure to swirl the sauce constantly. This way, the sauce will thicken reasonably slowly and there won’t be any lumps.

Serving ideas

Now that you have a plate of delicious vegetable stir-fry, simply scoop some over a bowl of steamed rice and devour it!

To add some protein to the meal, consider trying Char Siu Chicken, Beef Stew, Red-braised Pork Belly, Kung Pao Shrimp, Mapo Tofu, and many more dishes available on the recipe index page.

Other tasty veggie dishes

Looking for more delicious ideas to cook vegetables? Try these popular ones:

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• Chinese Chive and Egg Stir-Fry (韭菜炒鸡蛋)

About the dish

Today’s recipe, Chinese Chive and Egg Stir-Fry (Jǐu Cài Chǎo Jī Dàn/韭菜炒鸡蛋), is probably the simplest recipe to date on my blog. Apart from the two ingredients indicated in the name, you only need a little oil and salt. Plus, a few minutes are all you need to make it from start to finish.

Although simple, it’s not lacking in flavors! For those familiar with classic dishes using Chinese Chives (such as Chive Pockets, Pork and Chive Dumplings), you know how delicious this humble vegetable can be! In fact, it’s my absolute favorite among Asian leafy greens.

I grew up loving this dish which my parents often cooked, and now my children request it regularly for dinner. When photographing this recipe, I intentionally chose an old plate from my childhood home that features the traditional “囍/double-happiness” design. It brings me back in time.

Ingredients

Here is a super short list of the ingredients you need for this recipe:

• Chinese chives
• Eggs
• Salt
• Neutral cooking oil

About Chinese chives

Known as Jǐu Cài/韭菜, Chinese chives (or garlic chives) belong to the onion family and are characterized by their slim, long, flat leaves. They offer a distinctively delicate, garlicky flavor that is less hot but more fragrant than regular garlic. You can find them in the fresh produce section of most Chinese/Asian supermarkets.

🌟 Substitute:

• Jǐu Huáng/韭黄, known as golden chives or blanched chives, works perfectly as a substitute. It has the same shape and a similar taste to Chinese chives but a pale yellow color.
• Don’t confuse Chinese chives with common chives, which feature round, hollow stems and a mild, onion-like taste. They’re not interchangeable.

Cooking process

Rinse Chinese chives thoroughly, then give them a good shake to remove any lingering water. Chop them into sections about 1 inch (2.5 cm) in length.

In a large bowl, lightly whisk the eggs until you’ve achieved a smooth blend of egg yolks and whites.

Mix in the chopped chives and a pinch of salt with the eggs, stirring until evenly distributed.

Then, heat oil in either a wok or skillet over high heat until it begins to emit a faint wisp of smoke. Make sure to spread the oil around for wider coverage before adding the egg and chive mixture to the pan.

Allow the mixture to cook without interference until it starts to fluff up. The moment the bottom solidifies, nudge it towards the edge. This maneuver helps the still-liquid parts flow to the center. Keep cooking until most of the egg mixture solidifies (this only takes 1 minute or so).

Use a spatula to toss and break down any overly large chunks into bite-sized pieces, and then promptly remove the dish from the wok.

🌟 TIP: For optimal results, maintain a high heat and cook the dish swiftly. You’re aiming for a texture where the eggs have set but are still tender and moist, while the chives have cooked through yet retain a slight crunch.

How we serve it

My family usually serves Chinese chive and egg stir-fry alongside a variety of savory dishes, accompanied by plain steamed rice. Sometimes, we include it as part of our breakfast, pairing it with staples like congee, Mantou (plain steamed buns), Youtiao (fried doughnut sticks), etc.

Beyond the context of Chinese cuisine, you can think of it as a tasty and healthy omelet and enjoy it with your preferred accompaniments.

Other vegetarian recipes

Looking for more vegetarian dishes to try? Check out these popular recipes:

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Today, I’m introducing Chinese Tofu Soup with Vegetables (豆腐鲜蔬汤), a refreshing, soothing dish that I often turn to when my stomach craves a warm hug, especially after a hearty feast or on chilly days.

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• Tofu Soup with Vegetables (豆腐鲜蔬汤)

Why this recipe

Although I’m a big fan of well-spiced food (think Mapo Tofu, Sichuan Mala Chicken), I also appreciate lightly-seasoned dishes that allow each ingredient to show off its natural taste. This tofu and vegetable soup is a great example.

Also, what makes this simple dish stand out is the rich umami taste (Xiān Wèi/鲜味) it offers without using any artificial flavoring. Dried shiitake mushrooms, tomatoes, and dried shrimp are the key contributors. As flavorful as can be, it calls for a short ingredient list, minimum preparation, and it’s very low in calories. So you need to give it a try!

Ingredients

To make this tofu and vegetable soup, here is the list of ingredients that you need:

• Tofu, soft or medium-firm
• Bok choy (aka pak choi), or napa cabbage
• Tomato
• Dried shiitake mushrooms, or other flavorful mushrooms
• Dried shrimp, see below for vegan substitutions
• Scallions
• Seasonings: light soy sauce, salt, white pepper, sesame oil

Dried shrimp & substitutes

Dried shrimp is one of my secret ingredients for making extra tasty dishes. A small amount of it creates a distinct umami flavor that goes a long way. It works in a similar way to shrimp paste and fish sauce in Southeast Asian cuisines.

In Chinese/Asian stores, you can find two types of dried shrimp (See image above): the big, headless, orange-colored ones, and the small, whole-bodied, pale ones. Both work well for the recipe (I used the former for shooting this recipe).

🛎 Vegan substitutes: If you wish to make this dish vegan-friendly, omit dried shrimp and use mushroom/vegetable broth to replace water for the soup.

Cooking procedure

This dish takes less than 5 minutes to cook. But you’ll need to take some time to pre-soak the dried mushroom and dried shrimp beforehand.

Step 1: Rehydrate the dried ingredients

Dried shiitake mushrooms are wonderful at lending earthy, umami flavor to dishes. They’re much more aromatic than fresh mushrooms and thus are a better option. As I explained in my Guide to Shiitake Mushrooms, there are two methods to rehydrate them:

• Soak them in cold water for 6 hours or overnight (This produces a better result)
• Soak them in hot water for 30 minutes (This saves you when time is tight)

After soaking, squeeze water out of the mushrooms then cut them into thin slices. Make sure you don’t discard the soaking water. It will be used in the soup.

🛎 Tip: If you use fresh mushrooms as a substitute, consider using chicken, mushroom, or vegetable stock to enhance the flavor of the dish.

Dried shrimp also needs to be rehydrated to release its full flavor. Use a little hot water to soak for 10 minutes. Then chop the softened shrimp into finer pieces. You can also keep the soaking water to add to the soup later.

Step 2: Prepare other ingredients

Cut tofu into cubes that you can easily scoop up with a spoon. Slice tomatoes into wedges. Chop bok choy into bite-sized pieces and separate them into two piles: stems and leaves. Finely chop scallions and separate the white the green parts too.

Step 3: Cook the soup

Firstly, heat oil in a wok/pot. Then sizzle the white part of the scallions and dried shrimp to bring out their fragrance.

Add shiitake mushroom and tomato and stir fry until the tomato turns a little mushy.

Pour in the mushroom soaking water (do so gently and leave out any residue at the bottom of the bowl) and the shrimp soaking water. Top up with some hot water. Bring to a full boil.

Gently slide in the tofu cubes. Leave to cook uncovered for about 2 minutes.

Add the bok choy stems and continue simmering for 20 seconds or so.

Then turn off the heat. Add the leafy part of the bok choy to the soup, along with light soy sauce, salt, white pepper, and sesame oil. Give it a final stir then garnish with scallion greens.

🛎 Tip: Do not overcook bok choy to prevent it from losing crunchiness and becoming stringy. 20 seconds is enough to cook the stems and the leafy part can be cooked through simply by the heat of the soup.

Serving ideas

Compared to light soups like Egg Drop Soup, this tofu soup is quite substantial as it includes both protein and vegetables. So I sometimes make it for lunch and pair it with staples like Scallion Pancakes, Steamed Flower Rolls, or Zucchini pancakes.

You can also include it in a typical multi-dish Chinese meal featuring several savory dishes and steamed rice. If you enjoy hot food, add a dash of Chinese Chili Oil for extra kick.

Other warming dishes

Looking for more tasty recipes that warm up your body? Here are some great recipes to try:

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Note: This is a revised version of my 2017 post, featuring minor alterations, additional tips, and process shots.

Originating from Sichuan cuisine, this popular dish also has nothing to do with tigers. Instead, it features green peppers that are charred and then stir-fried with a savory, tangy sauce. Its name comes from the fact that the brown blisters on the surface of the peppers resemble the patterns of a tiger’s skin.

I love the flavor combination of this dish: smoky, mildly spicy, aromatic, and savory, with a subtle sweet and sour taste. Also, it’s very simple to make (a short ingredient list and a few cooking steps)! 

Ingredients & Substitutes 

• Chili pepper. Choose medium to large-sized green chili peppers. Red ones are good too although they don’t create the “authentic” look. They can be either mildly hot or extra spicy. It’s up to your personal preference.  
• Fermented black beans. Known as Dòu Chǐ/豆豉, they are black soybeans fermented with salt and spices. You can find this special ingredient in many classic Chinese dishes, such as Mapo Tofu, Twice-Cooked Pork Belly, Egg & Chili Stir-fry, etc. They add an aromatic, earthy, and savory taste to today’s dish.
• Garlic. The aroma of fresh garlic complements any vegetable in Chinese stir-fries.
• Seasonings. You only need three simple condiments to season this dish: light soy sauce for the savory, umami taste, black rice vinegar for its tanginess and aroma, and a pinch of sugar to balance the flavor. 
• Neutral cooking oil. It can be sunflower, canola, vegetable, soybean, corn, or rapeseed oil.

Cooking procedure

Step 1: Prepare the ingredients

Wash the chili peppers and wipe dry their surface. Remove the stems and seeds. Unless they’re quite small, cut the peppers in halves crosswise.

In a small bowl, mix light soy sauce, black rice vinegar, and sugar. Set aside.

Step 2: Char the peppers

Place a dry, empty wok/skillet over medium heat. Add the chili peppers. Press them with the back of a spatula to accelerate the charring process. Once they wilt and brown blisters appear on the surface, transfer them out to a plate.

🛎 Notes: Alternatively, you can use an air fryer for this step. Preheat the machine to 390°F/200°C for 3 minutes then air fry the peppers for around 7 minutes (the cooking time may vary so it’s best to open the drawer to check the doneness)

Step 3: Stir-fry the dish

Pour oil into the same wok. Sizzle minced garlic and fermented black beans over medium heat until the garlic browns on the edge.

Put the charred pepper back into the wok. Pour in the sauce mixture. Mix and toss for 20 seconds or so. Dish out and serve.

What to serve with

Tiger skin pepper tastes wonderful over a bowl of steamed rice. However, I find it also nice to enjoy it at room temperature as a savory snack to nibble on.

To include it in a classic Chinese-style multi-dish meal, I would prepare a cooking-free dish like Smashed Cucumber, two protein-based dishes, such as Pearl Meatballs, Chinese BBQ Ribs, etc, and a simple soup like Egg Drop Soup.

The above is just an example. Don’t forget to check out the Recipe Index to discover more dishes to pair with today’s dish.

More vegetable dishes to try

Looking for more delicious ways to cook vegetables? Check out these popular recipes:

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I am a huge fan of eggplant (aubergine). Are you? Today’s recipe, Steamed Eggplant with Chili Garlic Dressing (蒜泥蒸茄子), shows you the simplest way to cook this vegetable. The eggplant is cooked to a perfectly creamy texture in just a few minutes, then topped with a mouthwatering sauce made with fresh aromatics and simple condiments. It’s such a healthy and refreshing dish, especially for summer meals!

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• Steamed Eggplant with Chili Garlic Dressing

Which type of eggplant

I’ve tried two types of eggplant for this recipe and both worked well. One is Chinese eggplants (What I use for Di San Xian Stir-Fry) which are long, thin, and have a vibrant purple color. The other is globe eggplants (aka American eggplants) which are round, elongated, and have a dark purple color.

Although I prefer Chinese eggplants for their thinner skin and more color-striking appearance, I use globe eggplants more often as they are more accessible (no trips to Chinese grocery stores required) and the taste difference can be negligible.

Tip: What makes the real difference in taste is the quality of the eggplants. Choose the young ones with white flesh and few visible seeds and avoid the overripe ones with off-white flesh and many brown seeds. It is difficult to assess their quality until you cut them open, similar to the challenge of selecting watermelons. As a general guideline, pick eggplants that are heavy, firm, have smooth skin, and fresh-looking stems.

How to cut eggplant

Wash the eggplants then trim off the stems. Do not peel off the skin as it’s a great source of fiber and its purple color makes the dish visually appealing.

When shooting this recipe, I cut the eggplants into roll-cut shapes (left in the image above) known as Gǔn Dāo Kuài/滚刀块 in Chinese cuisine, like how I prepare them for Eggplant with Plum Sauce. Alternatively, cut them into thick sticks (right in the image above), the same shape I used in the recipe for Sichuan Garlic Sauce Eggplant.

Tip: Another popular way to prepare eggplants for steaming is to cut them in halves or quarters. Steam them and then tear them into strips with your hands. The irregular shape creates more surface area for the dressing to adhere to, resulting in a more flavorful dish. If you have more time, give this method a try.

Soak the eggplant or not

When working with eggplants, have you ever experienced these problems: the white flesh turns brown and the purple skin loses its vibrant color? Although these are purely aesthetic issues that do not affect the flavor of a dish, it is still worthwhile to try to avoid them.

Choose one of the two simple ways to avoid the problems:

• The fast-action method: Without delay, put the eggplant pieces into the steamer (in which the water is already boiling), right after cutting.
• The soaking method: If, for any reason, you can’t steam them immediately, soak the cut pieces in 2 cups of water with 2 tablespoons of any light-colored vinegar or lemon/lime juice.

The steaming process

Bring the water in the steamer to a full boil. Put the eggplant on a serving plate then place it into the steamer.

Cover with a lid and leave to steam over high heat for about 6 minutes (reduce to 5 minutes if the eggplants are cut into sticks). Be careful not to overcook as this will make them too soft to handle and the purple color of the skin will fade.

After steaming, you may see some water accumulated on the plate. It’s not necessary to discard it as it’ll help to thin the chili garlic dressing that we’re going to talk about in the next section.

Tip: Steamer set-up options

• A regular steamer (made of bamboo, metal, or plastic) with steamer baskets, and a lid
• A wok/pot, a steamer rack over which you can place a plate, and a lid
• A wok/pot, a small bowl that sits in the middle to pop up a plate, and a lid

The chili garlic dressing

This steamed eggplant dish is seasoned with aromatics such as fresh chili pepper, garlic, scallions, and cilantro, as well as a few essential Chinese condiments like light soy sauce, oyster sauce, black rice vinegar, sesame oil, and a little sugar.

Simply mix all the above ingredients in a small bowl. Then pour it all over the steamed eggplant. Give it a taste and adjust if necessary.

I find this dressing to have a complex, exciting, and balanced flavor. It is also a forgiving sauce, as you are free to alter the quantity of each ingredient to suit your taste. For example, increase or decrease the amount of fresh chili, omit cilantro if you do not like it, use more vinegar for a tangier kick, or add a dash of Chinese chili oil to make it spicier.

Tip: To create a better mouthfeel and an even distribution of flavor, garlic, a key flavor component in the recipe, is best mashed into a soft, sticky paste rather than minced into small pieces as is common in stir-fried dishes like Egg Fried Rice, Garlic Bok Choy, etc. You can do this by either crushing garlic cloves in a mortar and pestle or grating them with a fine grater, such as a Microplane.

Serve it hot or cold

This steamed eggplant dish is delicious hot, cold, or at room temperature. The heat of the vegetable enhances the aroma of the aromatics, while the chilled version is refreshing and the garlicky and tangy flavors are more pronounced.

You can eat this dish over plain steamed rice or toss it with noodles (I particularly like it with cold noodles). When serving it as part of a multi-course meal, pair it with protein-rich dishes like Char Siu Pork, Soy Sauce Chicken, etc., and a healthy soup like Tomato Egg Drop Soup if you have extra time to cook.

Other quick recipes

Looking for more dishes that can be made in under 10 minutes? Here are some great ones to try:

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Note: This is a revised version of my post published in 2017.

Jump to:

• What are zucchini pancakes
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• Cooking process
• Make ahead
• Optional dipping sauce
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• 📋 Recipe
• Zucchini Pancakes (糊塌子)

What are zucchini pancakes

Do you like savory breakfast, as I do? Today’s recipe, Chinese Zucchini Pancakes, is a simple and delightful one to try.

Known as Hú Tā Zi/糊塌子 in Chinese, these humble yet delicious pancakes are a popular dish in the northern regions of China. My mum passed down her recipe to me, and now I cook it regularly for my own children.

Soft and flavorful, zucchini pancakes are reminiscent of Egg & Scallion Crepes, but with the added goodness of vegetables, they are even healthier.

Unlike Jian Bing (Chinese Crepes) or Scallion Pancakes, which require some effort to make, zucchini pancakes are one of the easiest Chinese recipes for total kitchen novices. 

Ingredients

Here is a simple list of ingredients for making Chinese zucchini pancakes.

• Zucchini, aka courgette
• Scallions, aka green onion, spring onion
• Eggs
• All-purpose flour
• Ground Sichuan pepper. This is my family’s favorite spice to season savory pancakes. If unavailable, use white pepper or Chinese five-spice powder to substitute.
• Sesame oil
• Salt
• Neutral cooking oil, for pan-frying. It can be vegetable, canola, sunflower, corn, soybean, rapeseed oil, etc.

🛎 NOTE: You don’t need any water for this batter as the water in the zucchini and eggs are enough to combine the flour.

Cooking process

Step 1: Prepare the vegetables

Wash the zucchini thoroughly to remove any dirt. No need to peel its green skin. Use a grater (or a food processor) with medium holes to thinly shred the zucchini. Use a knife to finely chop the scallions.

Put these two ingredients into a mixing bowl. Stir in salt and Sichuan pepper (or white pepper, five-spice powder). Let sit for 10 minutes.

Step 2: Mix the batter

After 10 minutes, you’ll see quite a bit of liquid extracted from the zucchini.

Add the eggs and sesame oil then stir to incorporate the whites and yolks.

In three batches, stir the flour into the mixture. The consistency of the batter should look quite thick but still spreadable.

Step 3: Pan-fry the pancakes

Add a little cooking oil to a skillet/frying pan. Heat until hot. Pour in some batter.

Spread it to an even thickness with the back of a spoon.

Leave to cook over medium-high until the bottom side turns golden. Use a spatula to flip over the pancake. Cook the second side until it browns a little too.

🛎 EXTRA TIPS:

• You may decide the size of your pancakes (Mine are about 6 in/15 cm in diameter). Keep in mind that it may be a little challenging to flip the pancakes in one piece if they are made too large.
• Adjust the heat as needed. The surface of the pancake should look almost dry when the bottom side is browned to the right shade (neither too pale nor too dark). 

Make ahead

If you plan to have zucchini pancakes first thing in the morning, I suggest you prepare the batter the night before and store it in the fridge.

Since the water in the zucchini will be extracted further over time, the batter will become a little thinner after resting overnight. So use a little more flour than suggested in the recipe. Before pan-frying, mix the batter very well.

Optional dipping sauce

These zucchini pancakes taste wonderful on their own, especially while warm. However, they’re often served with a dipping sauce in restaurants or Chinese households.

My family’s favorite is a simple mixture of black rice vinegar and minced garlic. Or, just dip them in homemade chili oil for an extra kick on the palate. Check out my Dumpling Sauce post for more inspiration, or use any shop-bought sauces that you enjoy (e.g. Laoganma chili sauces).

What to serve with

To accompany zucchini pancakes, my top pick would be Chinese Congee (see image below). A simple soup would be great too, such as Egg Drop Soup, Tomato & Egg Soup, etc.

Alternatively, we use these pancakes as wraps and fill them with protein options such as Char Siu, cooked chicken, ham slices, braised beef shank, etc.

Adapt with other ingredients

This recipe can be altered by adding other ingredients to the batter.

• Vegetable options include carrots, Chinese chives, bean sprouts, spinach, kimchi, onion/shallots (fried in a little oil beforehand), etc.
• Protein options include minced ham, chopped shrimp, crumbled tofu, grated cheese, etc.

🛎 NOTE: When adding extra ingredients to the batter, you may need to add a little more water to adjust the consistency.

Other breakfast recipes

Looking for more Chinese dishes for breakfast/brunch? Check out these popular recipes:

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Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!