Are you a fan of aubergines? You’re going to love these popular Asian eggplant recipes! Learn about the best eggplants to track down at the grocery store – and how to tell if they’re fresh. Then learn how to make some of the best velvety, umami eggplant recipes from China and Japan!

Eggplant is one of my go-to ingredients when I feel like firing up the wok and making something delicious with minimal effort.

Because you can make an easy eggplant stir fry with some garlic, ginger and a handful of vegetables that tastes better than takeout. Or you can make aubergine the star of the show with a few common pantry sauces and aromatics – and a quick stint under the broiler (or in an air fryer).

Eggplant is a versatile ingredient that works so well in these nine popular Asian eggplant recipes. And when you nail the perfect tender texture, there’s absolutely nothing like it.

How to Choose Eggplant

When it comes to the different varieties of eggplant in the produce aisle, I personally tend to focus on three common types (although there are many).

• Chinese eggplant: With a long, slim body and very few seeds, Chinese eggplant have a thin light lavender outer skin that cooks relatively quickly.
• Japanese eggplant: Very similar in appearance, texture and taste to Chinese eggplant (I can’t tell them apart by sight alone). The Japanese variety tends to have a deeper purple hue than Chinese eggplant. Bonus: they have very few seeds.
• Italian eggplant: Dark maroon and chubby, these eggplant work well when serving in sliced rounds (like an eggplant Parmesan – or the char siu style eggplant recipe below). Although they look very similar to American eggplant, Italian eggplant tend to be smaller, more tender and sweeter.

Other common eggplant varieties include Thai eggplant, Indian eggplant and fairy tale eggplant.

A good rule of thumb when shopping for eggplant is to look for a green stem – and a smooth, firm and shiny skin without wrinkles. Do a weight test. Is one smaller, but heavier than the others? Go for that one. Smaller eggplants tend to be less bitter than their gargantuan counterparts.

Should You Salt Eggplant Prior to Cooking?

Generally, you won’t need to salt the inner flesh of your eggplant prior to cooking. However there are two instances when salting your cut eggplant can come in handy.

1. Bitter eggplant. If you were unlucky at the grocery store and picked up a particularly bitter eggplant, salting the inner flesh can counteract some of that bitterness. Luckily, most eggplant varieties have had the bitterness bred out.
2. Deep frying – or pan frying on high heat. Salting the exposed areas of your cut eggplant with kosher salt prior to cooking will draw out some of the excess moisture (and further season it in the process).

Chinese Eggplant With Garlic Sauce

This Chinese eggplant recipe is one of my all time favorites. The secret is in the sauce. Soy sauce delivers its trademark umami – while shaoxing wine and chinkiang vinegar impart malty, sweet, vinegary perfection. The spicy garlic sauce recipe is super simple, and is leveled up by chopped scallions, dried chili peppers and – of course – at least 4 garlic cloves, finely minced. If you plan on only making one of these Asian eggplant recipes at home, this is the one!

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Nasu Dengaku – Miso Glazed Eggplant

Not many vegan eggplant recipes come with this much flavor. These tender halved aubergines are scored before being quickly pan-fried. They are then brushed with a sweet and savory miso paste, mirin and sake glaze before being broiled to perfection. Garnish with sesame seeds for an authentic Japanese dish that looks as good as it tastes.

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Stir Fried Eggplant and Seitan With Garlic and Tomato

Velvety eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce. Seitan strips make a wonderful meat substitute. But the star of this Asian stir fry is the eggplant itself. It is super tender – and soaks in all of the amazing flavors of shoyu, rice vinegar and sesame oil. Finish off this eggplant dish with some finely chopped flat leaf parsley for a pop of color and a touch of garden freshness.

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Sauteed Japanese Eggplant

Like it savory? Do you prefer to keep weeknight dinners on the easy side? Well then, this one is for you. Pan sautee your Japanese aubergines until soft – then add scallions, chopped mushrooms and ginger. The whole thing is brought together with Japanese miso paste, soy sauce and a touch of sesame oil. Although, I usually serve with a side of white or brown rice, this is one of those Asian eggplant recipes that goes well with pretty much anything (noodles, quinoa, farro, etc.). And since it’s not a heavy dish, you can also serve this as a side dish in a larger Japanese meal. Itadakimasu!

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Char Siu Style Roasted Eggplant

These roasted eggplant slices have the deep savory sweetness you’d get from Chinese roast pork (minus a few calories). This is one of the rare times I use Italian eggplant – or in a pinch American globe eggplant. The wider circumference of those varieties works so well in this Chinese inspired dish, giving you hefty slices you can sink your teeth into. A simple marinade that prominently features five spice powder makes this Chinese eggplant dish a family favorite at my place.

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Mabo Nasu (Japanese Style Eggplant Stir Fry)

Have you ever tried mapo tofu? It’s a famous Chinese (Sichuan) dish with tofu and minced meat served in a spicy sauce. And a milder variation of it is also super popular in Japan (mabo dofu). Well, this is a variation on the Japanese flavor profile, except we’re using eggplant (nasu) instead of bean curd – and going with TVP (textured vegetable protein) to keep it plant based. Vegans take note: this recipe gets a lot of savory sweetness from oyster sauce – but you can easily grab vegetarian oyster sauce on Amazon. Tender eggplant tossed in a savory and earthy tobanjan based sauce is a great thing in my book! Topped with plenty of chopped green onion, this is one of those Asian eggplant recipes that fires on all cylinders.

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Eggplant, Okra and Fish Stir Fry

Fire up the wok for this protein packed easy eggplant recipe! You’ll want to use those slim and long Japanese or Chinese eggplants we talked about – and slice them into strips that are about an inch thick and three inches long. I’m using arctic char, but any fish with firm flesh would work. Okra adds a pliant crunch to this simple stir fry. So delicious, you’ll definitely want seconds.

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Eggplant and Kabocha Miso Gratin

You might not assume this, but gratins are super popular in Japan. Miso paste, sake, mirin and soy sauce are the main flavors that compliment the sweet kabocha squash and tender eggplant. The secret to this simple recipe is browning the eggplant in a pan prior to assembling the dish in ramekins for baking. Creamy, cheesy umami goodness is the name of the game with this one! Delicious.

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Sautéed Eggplant With Spicy Miso Sauce

You’ll get a boost of heat from dried red chilis, quickly stir fried in nutty sesame oil in this sauteed eggplant recipe. A tablespoon of miso paste imparts an earthy funk. I like to use awase miso (a combination of white and red miso), but use what you’ve got handy at home. Serve as a main dish with a side of steamed rice – or as a flavor forward side dish as part of a larger Asian feast!

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Have you tried any of these easy Asian eggplant recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Nasu Dengaku – Miso Glazed Eggplant

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A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 people
• Category: Side
• Method: Broiling
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units USM

• 2 small eggplant
• 2 tablespoons vegetable oil or other neutral oil
• 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 1 tablespoon sake
• sesame seeds

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Instructions

1. Slice eggplant in half and using a knife, score the inside in small squares.
2. In a pan over high heat, add oil and put the eggplant skin facing down.
3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
7. Sprinkle sesame seeds on top and serve hot.

Notes

Nasu dengaku is best served immediately.

Nutrition

• Serving Size: 1 eggplant
• Calories: 288
• Sugar: 15.6g
• Sodium: 92mg
• Fat: 15.8g
• Saturated Fat: 2g
• Unsaturated Fat: 5.7g
• Trans Fat: 0g
• Carbohydrates: 27.9g
• Fiber: 4.3g
• Protein: 4.9g
• Cholesterol: 0mg

Keywords: Broiled eggplant

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9 Popular Asian Eggplant Recipes
Pickled Plum.

This is an easy and colorful taro milk tea recipe for boba tea lovers. Creamy, sweet, and with chewy tapioca pearls, this extremely popular Asian drink can be made at home in just 25 minutes.

Every time I move to a new place, I make sure to find my local boba shop. There’s something so relaxing about taking a break from work and popping in somewhere for a sweet tea concoction filled with chewy boba pearls.

The other day I got a craving for a creamy taro milk tea. But instead of heading to the tea shop, I decided to make it myself at home. Not only was the process super easy (no blender necessary), I was able to make it exactly how I like it.

Added bonus: making your own milk tea at home is way cheaper then going to the shop.

What is Taro Milk Tea?

Taro milk tea (香芋奶茶) is a sweetened drink made with brewed tea, taro root powder, milk and tapioca pearls (aka: boba). It typically has a vibrant purple color.

The taro isn’t just window dressing though. It serves as both a flavoring agent and thickener. Most milk teas are sweetened with sugar – and can run the gamut from subtle and nutty, to super sweet and fruity.

Taro milk tea is just one version of boba tea (or bubble tea). While Taiwan is the point of origin for bubble tea, you’ll find it worldwide – from Southeast Asia to India to Hawaii to that shop just down the street from your house.

Taro Milk Tea Ingredients

Scroll all the way down for the full recipe.

• Hot Water: Although this is a cold drink, we’ll need the water to be boiling hot so it dissolves and blends both the sugar and taro powder – and steeps the tea to your preferred strength.
• Tea: You can use whichever tea you like best. I usually use green tea (or jasmine green tea) – or black tea like English breakfast or darjeeling. Jasmine tea is also a popular choice. If you are going to use something like loose green tea leaves, be sure to pick up loose tea leaf filter bags.
• Sugar: I’m using 1/2 tbsp of granulated sugar. If you like your bubble tea sweeter (or less sweet), you know what to do.
• Taro Powder: You’ll use this to thicken and flavor the milk tea. Taro powder is typically slightly sweet and nutty. Many brands have added sweeteners and flavors like vanilla – and it’s not uncommon to also see ube in the ingredients list. Ube adds sweetness and vibrant color. These days it’s fairly easy to track down at Asian grocery stores. We’ll talk more about taro in a second.
• Tapioca Pearls: These are the translucent, chewy balls you’ll find in bubble tea. Also known as boba, these spheres are made from tapioca starch from the cassava root. Grab tapioca pearls here on Amazon.
• Milk or Oatmilk: You can use dairy milk (from skim to whole milk). Or, if you’re making a vegan milk tea, just use a non dairy milk alternative. In my opinion, oatmilk is the best choice for creaminess – but you could use unsweetened almond milk or light coconut milk. Some boba shops use condensed milk, but I find it far too sweet for my personal taste. Your mileage may vary.

What is Taro?

Taro (colocasia esculenta) is a starchy corm with a mild nutty flavor. This root vegetable has an edible interior that is predominantly white, with flecks of lavender color throughout.

Most mass produced powdered taro used in milk tea has a vibrant purple hue from the addition of ube (purple sweet potato). It makes a striking drink!

However, while taro might look similar to a purple sweet potato at first glance, they are actually different things. That said, you can roast, fry, mash and bake taro much as you would a potato.

How to Make Taro Milk Tea

1. Gather all of your cooking tools and ingredients.
2. Measure out 1 cup of boiling hot water and add your preferred tea bag. Add the sugar and taro powder and stir until completely dissolved and incorporated.
3. Place your tea in the refrigerator for 2-3 hours until ice cold. Then place in a serving cup.
4. In the meantime, bring a small pot of water to a rolling boil and add your tapioca pearls. They will float to the surface after a few seconds in the water. At that point, lower the heat to a simmer and cook the boba for 15 to 20 minutes. Your tapioca pearls are done when they are soft and chewy.
5. Drain the cooked tapioca pearls, then rinse them under cold water until they no longer contain heat. Drain well again and add them to your cold taro tea.
6. Finally, pour the cold milk in, blend with a spoon and serve. If you’re using a boba cup, cover with a lid, grab your huge bubble tea straws and enjoy cold!

Taro Milk Tea Taste

There is a mellow sweetness that permeates and compliments the more sharp tasting notes from whichever tea you decide to use.

The texture is both creamy from the milk (or non-dairy milk alternative) – and thick from the powdered taro root. Taro is a natural thickener. However it will not be gloppy. There is a pleasing overall smoothness to this taro bubble tea.

And, if you use them, the boba pearls introduce a chewy element that makes this milk tea just plain fun to drink.

How to Make Boba

While you can use quick cooking tapioca pearls from the grocery store for this recipe, you can also make your own boba at home with just three ingredients.

If you’d like to try your hand at making homemade boba, follow the easy step-by-step instructions in this post on making tapioca pearls.

Alternatives to Boba

Boba not your thing? Luckily there some great options if you like your taro milk tea with a bit of texture and added flavor.

• Coconut Jelly: Also known as nata de coco, this is essentially a translucent jelly made of fermented coconut water. Sweet and delicious.
• Rainbow Jelly: This is another sweetened jelly, although (as the name would have you believe) with more colors at play. This sugary drink addition is made with a combination of coconut meat and konjac (konnyaku).
• Popping Boba Pearls: These are fruit juice filled bubbles that pop in your mouth when chewed, releasing their intense fruity flavor. Although called boba, the popping variation is actually a mixture of liquid ingredients mixed with sodium alginate – which are then run through run through a calcium chloride solution. It’s science!
• Your Favorite Fruit: Use fruit like chopped lychee or macerated strawberries.

Other Delicious and Easy Asian Drink Recipes

Royal Milk Tea Recipe – ロイヤルミルクティー

Korean Banana Milk – 바나나 우유

Iced Matcha Latte + Matcha Iced Tea

Thai Iced Tea (ชาเย็น) – How to Make it

Did you like this taro milk tea recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Taro Milk Tea

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This is an easy and colorful taro milk tea recipe for boba tea lovers. Creamy, sweet, and chewy, this extremely popular Asian drink can be made at home in just 25 minutes.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 1 boba drink
• Category: Drinks
• Method: N/A
• Cuisine: Chinese
• Diet: Low Salt

Ingredients

Units USM

• 1 cup boiling hot water
• 1 green tea or black tea bag
• 1/2 tablespoon sugar
• 2 1/2 tablespoons taro powder
• 1/4 cup quick cooking tapioca pearls
• 1/4 cup milk or unsweetened oat milk

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Instructions

1. Add the tea bag and sugar to the hot water and stir until the sugar has dissolved. Add the taro powder to the tea and stir until it has fully dissolved.
2. Refrigerate for 2 to 3 hours until the tea is cold.
3. Transfer the taro tea to a serving cup and set aside.
4. Bring a small pot of water to boil and add the tapioca pearls. When they float to the surface after a few seconds, lower the heat to a simmer and cook the pearls for 15 to 20 minutes, until they are soft and chewy.
5. Drain the tapioca pearl and rinse them under cold water until they are cold. Drain well and add them to the taro tea.
6. Add the milk and cover the cup with a lid if you are using a boba cup. Serve cold.

Notes

If you are not a big fan of tapioca pearls, swap them for coconut jelly, rainbow jelly, or popping boba pearls.

Nutrition

• Serving Size: 1 drink
• Calories: 264
• Sugar: 17.6g
• Sodium: 70.6mg
• Fat: 0.9g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 48.4g
• Fiber: 0.3g
• Protein: 2.1g
• Cholesterol: 5.4mg

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Taro Milk Tea
Pickled Plum.

Tomato egg stir fry is an easy and affordable dish that only takes 17 minutes to make. This simple home-style Chinese dish is both sweet and tart, and becomes the ultimate comfort food when served over rice.

What is Chinese Tomato Egg Stir Fry?

This tomato egg recipe (西红柿炒蛋) is a simple Chinese stir fry that marries the brightness of fresh tomatoes with savory scrambled eggs. Typically served over a bowl of white rice, this is Chinese comfort food at its best.

Why This Recipe Works

• With 10 minutes of (simple) prep time – and a short 7 minutes of cooking, you’ll have a delicious Chinese stir fry on the table in minimal time.
• Soft scrambled eggs provide the perfect counterpoint to the natural sweetness of roma tomatoes. And the tomatoes themselves are aided by a small amount of super umami tomato paste.
• There is a dry, vinegary flavor element from the addition of shaoxing wine (more on that in a sec). But, aside from that one niche ingredient, you likely have everything you need to make this tomato egg recipe in your pantry already.

Chinese Tomato Egg Ingredients

Scroll all the way down for the full recipe.

• Eggs: To make this Chinese egg stir fry, you’ll need 5 large eggs. If you can, try to use eggs that are rated as certified humane raised and handled. It makes a difference!
• Shaoxing Wine: Shaoxing wine is a Chinese cooking wine made of fermented rice. This amber colored liquid has a vinegary flavor – and can make all the difference when trying to make restaurant quality Chinese food at home. It’s pretty easy to track down at most Asian grocery stores these days – or grab shaoxing wine here on Amazon. A good alternative to shaoxing wine is dry sherry.
• Sugar, Salt and White Pepper: I use kosher salt almost exclusively in the kitchen. The larger salt crystals make it more difficult to over-salt your food (which is easy to do with inferior flavored iodized table salt). You’ll only need 1/4 tsp salt. White pepper is herbaceous, sharp and almost gingery.
• Tomato Paste: While we’re using fresh tomatoes in this tomato egg recipe, a tbsp of tomato paste adds that ultra concentrated tomato essence to the dish as a whole.
• Cornstarch and Water: You’ll use these (along with the tomato paste) to make a cornstarch slurry. The effect it creates is an overall thickening of the texture. This is the secret weapon restaurant chefs use to create those perfectly thick Chinese sauces.
• Cooking Oil: Any neutral flavored cooking oil will work. I prefer grapeseed oil.
• Tomatoes: Use ripe, fresh roma tomatoes for this recipe.
• Scallions: Chopped green onion adds an element of verdant crunch to the mix. A finely chopped spring onion would work as well.
• Sesame Oil: You’ll drizzle 1/2 tsp sesame oil at the very end to introduce an element of toasted nuttiness to the dish.

How to Make Chinese Tomato Egg Stir Fry

1. First, gather all of your cooking tools and ingredients.
2. Then add your eggs to a medium sized bowl and whisk them well.
3. Stir the shaoxing wine, sugar, salt and pepper into the whisked eggs and set the bowl aside.
4. Next – in a separate bowl – mix the tomato paste, cornstarch and water, and set that aside as well.
5. In the meantime, get a large pan or wok going over medium heat. Allow around 1 minute for the pan to heat up properly. When hot, add 2 tablespoons of the grapeseed oil to the pan and swirl it until the entire cooking surface is evenly coated.
6. Add your egg mixture to the pan and scramble quickly – until the eggs are almost fully cooked (stop when the eggs are still slightly runny). Transfer to a bowl and set aside.
7. Then add the last tablespoon of cooking oil to the pan and swirl to coat. Add the tomatoes and half of the chopped scallions. Cook for around 3 minutes, until the tomatoes have softened a bit. Season with a pinch of salt.
8. Re-stir the tomato paste cornstarch slurry and add to the tomatoes in the pan. Stir until fully incorporated – then add the scrambled eggs to the pan and stir again. Turn the heat off and drizzle with sesame oil.
9. Finally, transfer the tomato egg stir fry to a plate or bowl, top with the remaining scallions and serve immediately.

What to Serve With Chinese Tomato Eggs

My absolute favorite way to eat this Chinese egg and tomato recipe is the most simple of all: over a bowl of perfectly cooked white rice. It’s one of my favorite self contained all-in-one meals.

Learn how to prepare perfect rice on the stovetop or in a rice cooker with these links here:

• How to Cook Jasmine Rice
• How to Make Short Grain Japanese Rice

Or, if you’re feeling ambitious, you could make this easy stir fry recipe as part of a larger Chinese feast. Here are a few reader favorites:

• Chinese Broccoli With Garlic Sauce
• Shrimp Lo Mein – 虾捞面
• Szechuan Chicken – 辣子鸡
• Restaurant-Style Honey Walnut Shrimp
• Szechuan Potatoes With Vinegar and Chili

But it’s not just the Chinese that have perfected serving tomatoes with eggs. Eggs in purgatory is a famous Italian preparation. And for those of you that love ketchup on eggs (like me!) this Japanese omurice recipe will scratch that particular itch.

How to Store Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to two days.

That said, this Chinese egg and tomato recipe tastes best fresh and hot out of the wok.

Other Delicious and Easy Chinese Stir Fry Recipes

Cabbage Stir Fry with Shrimp and Dried Chiles

Stir Fried Bean Sprouts with Tofu and Garlic Chives

Chinese Restaurant Style Stir Fried Napa Cabbage

Chinese Eggplant with Garlic Sauce

The pink and grey flower bowl, and ramen spoon with spoon rest used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Chinese tomato egg stir fry recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Chinese Tomato Egg Stir Fry

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Make this homestyle Chinese tomato and egg stir fry in just 17 minutes from start to finish. Serve over rice for a comforting and filling meal.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 3 servings
• Category: Main
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 5 large eggs
• 1/2 tablespoon shaoxing wine
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon cornstarch
• 3 tablespoons water
• 2 tablespoon grapeseed oil, or other neutral oil
• 4 medium roma tomatoes, chopped
• 2 scallions, finely chopped
• 1/2 teaspoon sesame oil

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Instructions

1. Add the eggs to a medium size bowl and whisk well.
2. Stir in the shaoxing wine, sugar, salt and pepper, and set aside.
3. Mix the tomato paste, cornstarch and water in a separate bowl and set aside.
4. Place a large pan over medium heat and wait 1 minute. When the pan is hot, add 2 tablespoons of the grapeseed oil and swirl to evenly coat the pan.
5. Add the egg mixture and quickly scramble the eggs until they are almost fully cooked but still slightly runny. Transfer them to a bowl and set aside.
6. Add the remaining tablespoon of oil to the pan, swirl and add the tomatoes and half of the scallions. Cook for 3 minutes, until the tomatoes have softened a little, and season with a little salt.
7. Stir the tomato paste mixture and add it to the tomatoes. Stir and add the scrambled eggs. Turn the heat off, drizzle the sesame oil on top, and stir.
8. Transfer to a plate and top with the remaining scallions. Serve.

Notes

Store this Chinese egg tomato stir fry in an airtight container and refrigerate for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 247
• Sugar: 6.8g
• Sodium: 324.8mg
• Fat: 18.1g
• Saturated Fat: 10.2g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 10.2g
• Fiber: 2.3g
• Protein: 12.2g
• Cholesterol: 310mg

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Chinese Tomato Egg Stir Fry
Pickled Plum.

Looking for a sweet, tangy, and moderately spicy duck sauce to dip your spring rolls in? Look no further! With only 4 ingredients needed, this homemade duck sauce is so much better than the store bought version. In fact, it’s so good that it may become your new favorite dipping sauce!

Since I was a little girl eating out at the Chinese buffet in my hometown, duck sauce has been a mainstay anytime I indulged in an egg roll.

On the other hand, Ben figures he’s binned thousands of plastic packets from Chinese takeout orders over the years, citing the orange sauce as far too sweet and one-note.

And while many Chinese restaurants make their own duck sauce in-house that FAR exceeds the flavors of the mass produced stuff, it’s pretty tough to get that sealed in to packets for to go orders.

This inspired me to experiment with a simple combination of store bought sauces, that jettisoned ingredients like high fructose corn syrup, to see if I could make a sauce that paid proper tribute to the original – while creating a more well rounded flavor you can enjoy at home anytime. No packet needed!

What is Duck Sauce?

Duck sauce is an often orange, sweet sauce – akin to a thin marmalade – that is served alongside fried foods at many Cantonese restaurants in North America.

It is so ingrained in the North-American Chinese restaurant experience that most people expect to see a small bowl of the thick, neon sauce accompanying a plate of egg rolls, fried wonton strips or fried noodles at the restaurant.

Why is it Called Duck Sauce?

There’s a deep red condiment that is frequently used as a glaze on (and is often served alongside) Peking duck called hoisin sauce.

And while hoisin sauce is definitely its own thing, it may have morphed in the Chinese-American food lexicon throughout the years into something akin to the condiment we now call duck sauce.

Duck Sauce Ingredients

Scroll all the way down for the full recipe.

• Apricot Preserves: This provides the lion’s share of sweetness to this homemade duck sauce recipe without dipping into cloying territory – like with some of the neon colored egg roll sauce you might find in packets or at takeout restaurants. While my preference is definitely preserves, apricot jam would work (as would preserves and jams flavored with peaches or plums – or even jarred Chinese plum sauce).
• Chili Garlic Sauce: You’ll get a dose of medium heat and well rounded earthiness from garlic chili sauce. You can also use sambal oelek for its unique blend of savory and tangy fire. Steer clear of sweet chili sauce, as this dipping sauce is already sweet enough. It’s pretty easy to find many Asian chili sauces at your corner grocery store in the Asian ingredients aisle. Or you can grab garlic chili sauce here on Amazon.
• Apple Cider Vinegar or Rice Vinegar: Vinegar delivers tartness to this dipping sauce – without being overtly sharp. Apple cider vinegar in particular has fruity tasting notes perfuming and complimenting the sourness. Rice vinegar is mellow and slightly sweet. Just keep in mind that seasoned rice vinegar usually has added sugar and salt. Regular rice vinegar is just the vinegar itself.
• Soy Sauce: The bringer of salty, umami richness. Think of soy sauce as the low end of the flavor spectrum – the bass. While you only need a tablespoon of soy sauce to make this duck sauce recipe, you’d miss it if it wasn’t there. It’s the savory lynchpin that tempers the natural sweetness and shimmering heat. If you’re steering clear of wheat in your daily diet, use tamari or liquid aminos instead.

How to Make Duck Sauce

1. Gather all of your kitchen tools and ingredients.
2. Mix all of the sauce ingredients in a small pot over low heat on your stovetop.
3. Then stir constantly until the apricot preserves dissolve and mix evenly with the other liquid ingredients.
4. Next, turn the heat off and run the entire mixture through a strainer or sieve. Alternatively, if you prefer a more lumpy sauce, omit this straining step.
5. Finally, allow the sauce to come to room temperature prior to serving.

What Does Duck Sauce Taste Like?

As we touched on, this tangy sauce recipe is sweet, without coming across as overtly sugary or cloying. There are fruity notes from the preserves and apple cider vinegar – which are heartily contrasted by the garlicky, earthy and umami notes.

And there’s enough heat to know it’s there – without resorting to anything resembling the scorched earth you might find in something like a Thai influenced (and crazy hot) homemade chili garlic sauce.

The flavor is so well rounded that I end up using this Americanized-Chinese sauce in a ton of (likely unintended) ways.

What to Serve With Duck Sauce

Some of the best applications involve deep fried foods:

• Egg rolls and spring rolls
• Wontons and fried wonton strips
• Crab Rangoon
• Fried chicken wings

However, you could also use it as an all purpose glaze for tofu, meat, fish, or shellfish. And I have a friend that swears this is his favorite dipping sauce when he makes an elaborate Peking duck feast at home.

What about you? How to you enjoy Chinese duck sauce? Sound off in the comments section and tell me about your favorite uses!

How to Store Leftovers

Store any leftovers of this iconic Chinese-American dipping sauce in a glass jar with an airtight lid in the refrigerator. It will keep for about a month.

It’s the perfect condiment to have on hand anytime you want to level up your take out egg rolls at home!

Other Easy Asian Sauce Recipes

Hot Sichuan Chili Oil

The Best Dumpling Sauce Recipe

Black Bean Sauce

Bibimbap Sauce

Did you like this duck sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Duck Sauce

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This sweet, tangy, and moderately spicy duck sauce only requires 4 ingredients to make and 10 minutes cooking time. 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: about 1 1/2 cup
• Category: Sauce
• Method: Stove top
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Units USM

• 1 cup apricot preserves
• 1 1/2 to 2 tablespoons chili garlic sauce (like Sambal Oelek)
• 2 1/2 tablespoon apple cider vinegar or rice vinegar
• 1 tablespoon soy sauce

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Instructions

1. Mix all the ingredients in a small pot and turn the heat to low.
2. Stir constantly until the apricot preserves dissolve and mix with the other ingredients.
3. Turn the heat off and run the mixture through a strainer, or you can serve it as is.
4. Let the sauce cool to room temperature before serving.

Notes

Store this duck sauce in a jar and refrigerate for up to 1 month. 

Nutrition

• Serving Size: 2 tablespoons
• Calories: 66
• Sugar: 11.7g
• Sodium: 46.9mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 17.4g
• Fiber: 0.1g
• Protein: 0.3g
• Cholesterol: 0mg

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Duck Sauce
Pickled Plum.

25 minutes is all you need to make these delectable Chinese style garlic noodles. Topped with refreshing slices of cucumber and a shredded omelet, these slightly pungent and umami packed noodles are filling enough to be served as a main dish.

Savory, Umami and Easy Garlic Noodles

Make these Chinese influenced garlic noodles anytime you need an easy weeknight dinner – but just can’t allow yourself to order takeout again.

Savory, earthy, umami and tart, these cold noodles have a few inherent similarities to the takeout classic chilled sesame noodles – while being overall more nuanced and refined in flavor.

And there’s no need to go on an Asian ingredients shopping extravaganza to make Asian garlic noodles at home. You probably have much of what you’ll need in your pantry right now.

Best part: making this recipe from scratch is as easy as boiling pasta, cracking an egg and measuring out a few sauces.

Asian Garlic Noodles Ingredients

Scroll all the way down for the full recipe.

• Cucumber: Cucumber delivers a freshness that pairs so well with the garlic sauce. Use Kirby cucumbers or English cucumbers for the best crunch.
• Cilantro or Basil: While I think this Asian garlic noodles recipe works best with cilantro, I realize that particular herb can be polarizing – and isn’t everyone’s cup of tea. Finger shredded fresh basil can also do the trick.
• Neutral Oil: This is just used to make the shredded omelette topping. I used grapeseed oil – but really, any neutral cooking oil will work.
• Egg: You’ll want one large whisked egg. Try to use pasture raised eggs from farms that go the extra step of getting the Certified Humane credential. It really matters!
• Dry Spaghetti: 8 oz is about 1/2 a typical box of pasta from the corner shop. My preference for this recipe is thin spaghetti – but in a sec, we’ll discuss other noodle options you can use.

For the Garlic Noodle Sauce

• Garlic: Use three cloves for just the right amount of sweet pungency. Make sure they’re well minced to unlock their full garlicky potential.
• Soy Sauce: Umami perfection in a bottle. This is your main source of savory goodness in this noodle recipe. If you have trouble finding soy sauce at your local store, you can grab some exceptional shoyu here on Amazon.
• Balsamic Vinegar: Balsamic is the perfect vinegar for this garlic noodles recipe because it introduces so many nuanced flavors to the dish. There’s a rich sweetness, a complex smokiness and understated tart notes. Ben, who doesn’t typically care for balsamic vinegar on its own, LOVES it in this recipe.
• Chili Oil, Sesame Oil and Water: You’ll get a little heat – and a little toasted nuttiness from this combination of flavored oils. A couple tablespoons of water just thins the sauce a bit and helps it to go a little further overall.
• Salt: I’m using kosher salt in lock-step with the soy sauce. 1/4 tsp is all you’ll need to up the savory quotient of these garlic noodles.
• Sesame Seeds: This final ingredient imparts a slight nuttiness and – almost imperceptible – mouth feel. While subtle, it really works in this recipe. You can use white or black sesame seeds, whatever you have handy in your pantry. Your choice.

How to Make Garlic Noodles

1. First, gather all of your cooking tools and ingredients.
2. Then bring a large, salted pot of water to boil.
3. Meanwhile, mix all of the garlic sauce ingredients in a small bowl, stir well and set aside.
4. In a small pan over medium heat, add 1 tbsp oil. Once the oil is hot, add the whisked egg. Swirl it around in the pan so that the egg covers the entire cooking surface of the pan. Once the omelette is approaching fully cooked, flip it over briefly and turn the heat off.
5. Transfer the omelette to a cutting board, cut it into thin strips and set aside.
6. Once your water is boiling, add the noodles and cook until al dente (there should be approximate cooking times listed on the box instructions). Once cooked, drain the noodles and rinse under cold water.
7. Next, transfer the drained cold noodles to a large bowl.
8. Add the garlic sauce and toss well until the noodles are evenly coated.
9. Finally, transfer the garlic noodles to a serving bowl or platter and top with the sliced egg, cucumber and fresh cilantro (or basil).

What Other Types of Noodles Can I Use?

Now, I’ve already gone on the record with my preference for boxed dry thin spaghetti noodles for this recipe. And, considering the long history of noodles in general, it’s not surprising that Italian pasta works well in Chinese garlic noodles.

That said, you can really use whatever you like best (and have handy in your pantry). Some other options to consider include:

• Chinese egg noodles
• Soba or ramen noodles
• Fettuccine, linguine or angel hair pasta

Garlic Noodle Additions and Variations

Same goes for additional ingredients or proteins. This noodle recipe is intentionally simple (and I dare say perfect) as it is. However, you could easily round it out with an additional protein or the flavor enhancer of your choice.

How to Store Leftovers

Store any leftover garlic noodles in an airtight storage container inside the fridge for up to 3 days. Since this is a cold noodle dish originally, you won’t need to heat them up them at all.

And don’t be surprised if you find yourself devouring the leftovers right out of the tupperware at midnight, bathed in light of the refrigerator. They’re that good!

Other Easy Asian Noodle Recipes

Vegan Dan Dan Noodles

Pad Woon Sen (Thai Glass Noodle Stir Fry)

The Best Yaki Udon – やき うどん

Pan Fried Noodles With Chili Crisp

The pink and grey flower bowl, Seikou kiln kutani chopsticks, and Seikou kiln color tiles sauce plate used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this garlic noodles recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Garlic Noodles

Print Recipe

★★★★

4 from 1 review

Make these delectable Chinese style garlic noodles at home in 25 minutes. Umami perfection – and better than takeout!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Units USM

• 1 kirby cucumber or half an English cucumber, sliced into thin sticks (julienned)
• 1/4 cup cilantro, or basil, chopped
• 1 tablespoon neutral oil such as grapeseed oil
• 1 large egg, whisked
• 8 ounces dry spaghetti

Garlic Noodle Sauce

• 3 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons water
• 1/2 teaspoon chili oil
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 teaspoon white or black sesame seeds

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Instructions

1. Bring a large pot of salted water to boil.
2. Meanwhile, mix all the ingredients for the garlic sauce in a bowl, and set aside.
3. In a small pan over medium heat, add the oil. When the oil is hot, add the whisked egg and swirl the pan so the egg covers the entire surface of the pan. When the omelet is almost fully cooked, flip it over and turn the heat off.
4. Transfer the omelet to a cutting board and cut it into thin strips (julienne). Set aside.
5. When the water is boiling, add the noodles and cook until al dente, or according to the directions on the package. Drain the noodles and rinse them under cold water.
6. When the noodles are cold, drain them well and transfer them to a large bowl.
7. Add the garlic sauce and toss well.
8. Transfer the noodles to a serving bowl or plate and top with sliced egg, cucumber, and cilantro.

Notes

Store these garlic noodles in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 581
• Sugar: 5.3g
• Sodium: 985.9mg
• Fat: 14.1g
• Saturated Fat: 2.2g
• Unsaturated Fat: 6.9g
• Trans Fat: 0g
• Carbohydrates: 91.9g
• Fiber: 4.3g
• Protein: 20.8g
• Cholesterol: 93mg

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Asian Garlic Noodles
Pickled Plum.

Craving restaurant quality Chinese food at home? You can rely on this pungent, savory, earthy and aromatic black bean sauce recipe to deliver authenticity and depth of flavor! This versatile Chinese sauce can be used as a condiment, a marinade, or stir fry sauce!

My Japanese mom loves Chinese food.

So when she stayed with us in Brooklyn over the holidays one year, we ordered an obscene amount of Chinese takeout. Her favorite dish was the shrimp with black bean sauce.

Succulent, tender shrimp with stir fried onions and chives, studded with garlicky and salty bits of fermented black beans became her go-to order over that holiday break.

She liked it so much that I decided to make my own homemade Chinese black bean sauce so we’d always have some in the fridge.

What is Black Bean Sauce?

Chinese black bean sauce is a pungent, savory, earthy and aromatic sauce that features fermented black soybeans. It is used both as a condiment and as a main flavoring element in composed dishes.

Featured prominently in the Chinese food lexicon, black bean sauce variations are also well known in other Asian cultures recipes. For example chunjang is a Korean black bean paste used in recipes like Jajangmyeong.

However, unlike Korean chunjang, the Chinese version we’re making today isn’t really a paste at all. It’s much chunkier.

The best black bean sauce is an uneven mixture of mashed beans, smaller chopped pieces and larger pieces alike. We’ll talk about how to achieve that mixture in the recipe steps in a sec.

Black Bean Sauce Recipe Ingredients

Scroll all the way down for the full recipe.

• Fermented Black Beans (Douchi): These black soybeans are salted and fermented and have a salty, earthy, tangy and umami flavor with a semi-dry texture. Because of their strong salty notes, most chefs rinse them before using. You should be able to find fermented black beans in most Asian grocery stores – or you can grab them here on Amazon. Store any remaining fermented beans in the fridge.
• Neutral Oil: I use vegetable oil or grapeseed oil for this recipe.
• Garlic and Shallot: These are your aromatics that you’ll first cook in the oil. Two tablespoons of minced garlic – and a small shallot, minced – will do nicely. A small amount of minced onion could stand in for the shallot if needed.
• Brown Sugar: A tablespoon of brown sugar will round out this otherwise savory sauce with a faint, understated sweetness.
• Shaoxing Wine: This is an amber colored Chinese cooking wine made of fermented rice, water and wheat. It ads a rich flavor to the dishes it is used in. Most brands of this rice wine add a bit of salt to the wine (similar to the added salt in Japanese cooking sake) which allows it to be sold as a food ingredient rather than an alcoholic beverage. If you can’t find shaoxing wine at your local shop, an equal amount of dry sherry is a good substitute.
• Soy Sauce: The ubiquitous bringer of savory, umami flavors. You’ll need about 2 tbsp for this recipe.
• Broth: You can use chicken broth or vegetable broth, mixed with 1 tsp cornstarch as a thickener. Since the other ingredients in this sauce are so savory, I recommend you use low sodium broth. If you opt for veggie broth, this black bean garlic sauce is 100% vegan.

How to Make Black Bean Sauce

• First, gather all of your kitchen tools and ingredients.
• Then place the fermented black beans in a strainer and rinse, drain well – and transfer them to a cutting board. Chop the beans – but leave some pieces larger than the others. Transfer the beans to a small bowl.
• Next, mash half of the chopped beans with a fork (until almost a black bean paste). Leave the other half un-mashed.
• Get a small pan going over low heat and add the oil, minced garlic and shallot.
• Stir the mixture and cook for about 5 minutes, until you see the appearance of small bubbles in the oil.
• Then add your fermented black beans and brown sugar and stir well.
• Next, add the shaoxing wine, soy sauce and broth and stir until mixed.
• Cover and cook for 7 minutes, stirring occasionally.
• Then you can remove the lid and cook uncovered for another 3 mins.
• Turn off the heat and let the sauce cool to room temperature inside the saucepan.
• Finally, transfer the sauce to a jar. This sauce keeps in the refrigerator for up to 1 month.

What Does Black Bean Sauce Taste Like?

The first thing you’ll notice is the savory, salty notes from the beans themselves. And when you bite into whole bean that wasn’t fully chopped, that umami is quite pronounced.

However, there’s also a fragrant undertone from the garlic and minced shallot that tempers the saltiness and allows a bit of sweetness to peep through around the edges.

You’ll also note that the sauce has an intangible depth to it – an almost smoky earthiness. It’s that almost indescribable depth that makes this assertive sauce work in almost any dish you use it in.

How to use Black Bean Sauce

I routinely use Chinese black bean sauce as a condiment, a marinade – and as a fully composed stir fry sauce.

A spoonful can compliment things like fried rice, Asian lettuce wraps, omelettes – or you give your homemade beef and broccoli an extra punch of depth by adding a little just before serving.

However, as a composed stir fry sauce, you can simply cook your ingredients in the wok, add the black been sauce – and dinner is served. It goes well with tofu, veggies, meat, seafood and noodle dishes alike.

One of Ben’s favorites is fresh cockles in black bean garlic sauce… YUM!

How to Store Black Bean Sauce

This delicious Chinese condiment can be kept in an airtight container in the refrigerator for up to one-month.

A little separation is to be expected. Just stir well and reincorporate the oil before using.

I prefer using glass containers – but much of that is due to the fact that I like to be able to open the fridge and see what I have to work with. It’s especially helpful when you’ve got food searing in a screaming hot wok and need the right stir fry sauce NOW.

Other Easy Asian Sauce Recipes

It’s so handy to have a fridge full of homemade master sauces. Whipping up an easy stir fry at the end of a long day – or adding flavor to a dish that needs a little extra help has never been easier.

Here are a few reader favorites

Bibimbap Sauce

Hot Sichuan Chili Oil

Eel Sauce – うなぎのタレ

Easy Hoisin Sauce

Did you like this black bean sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Black Bean Sauce

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This pungent, savory, earthy and aromatic black bean sauce recipe delivers authenticity and depth of flavor to your Chinese favorites! Use this versatile sauce as a condiment, a marinade, or stir fry sauce!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: about 1 cup
• Category: Condiment
• Method: Stove top
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1/2 cup fermented black beans
• 1/4 cup vegetable oil or grapeseed oil
• 2 tablespoons garlic, minced
• 1 small shallot, minced
• 1 tablespoon brown sugar
• 2 tablespoons shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1/4 cup low sodium chicken broth or vegetable broth mixed with 1 teaspoon cornstarch

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Instructions

1. Place the fermented black beans in a strainer and rinse. Drain well and transfer them to a cutting board. Chop the beans, leaving some pieces bigger than others, and transfer them to a bowl.  
2. With a fork, mash about half of the beans and set aside.
3. In a small saucepan over low heat, add the oil, garlic, and shallot. 
4. Stir and cook for about 5 minutes, until small bubbles appear in the oil.  
5. Add the fermented black beans and brown sugar and stir.
6. Add the shaoxing wine, soy sauce, and chicken broth (or veggie broth) and stir.
7. Cover and cook for 7 minutes, stirring occasionally. 
8. Remove the lid and cook for an additional 3 minutes.
9. Turn the heat off and let the sauce cool to room temperature.
10. Transfer the sauce to a jar and refrigerate for up to 1 month.

Notes

This black bean sauce will keep, stored in an airtight jar or storage container, in the fridge, for up to 1 month.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 50
• Sugar: 1g
• Sodium: 113.2mg
• Fat: 3.5g
• Saturated Fat: 2.8g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1.1g
• Protein: 1.2g
• Cholesterol: 0mg

Keywords: sauce, seasoning

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Black Bean Sauce
Pickled Plum.

Air frying broccoli is a very simple and fast way to enjoy perfectly crisp and tender florets. This delicious side dish can be served with a little salt and pepper, or with a spicy and savory sauce made of Sichuan chili flakes, soy sauce, rice vinegar, and sesame oil (my favorite).

Using an air fryer to cook broccoli is one of the best and easiest techniques to achieve great texture. If you love roasted vegetables but sometimes hesitate to make them because the entire process takes too long, or it makes your kitchen too hot, then using an air fryer will change your life!

The cooking time is shorter (about half the time) and an air fryer lets out very little heat (compared to an oven). You can roast just about any veggie you like and end up with perfectly roasted pieces.

Ingredients for Air Fryer Broccoli

Scroll all the way down for the full recipe.

• Broccoli: Use 1 pound for 2 to 3 people (as a side dish), or 1 1/2 pound for 4 to 5 people. For larger servings you may need to do the recipe in batches.
• Olive oil: A little olive oil coats the broccoli florets and allow them get a crispy char on the outside, while remaining moist on the inside. It also prevents them from sticking to the bottom of the air fryer basket.
• Salt and pepper: Salt and pepper can be added before or after the air frying process.
• Spicy sauce: A mixture of Chinese red pepper flakes, ginger, sesame oil, rice vinegar, soy sauce, and water.

Flavor Variations

As previously mentioned, air fryer broccoli is delicious on its own.

If you are planning to serve it as part of an already tasty meal, I suggest serving it as is. But if the broccoli is the star of your meal, I recommend trying the spicy sauce which is packed with umami and nuttiness. For a sweeter sauce, add 1 to 2 teaspoons of honey.

When dressed in the spicy sauce, the broccoli pairs beautifully with a side of rice and other Asian flavored dishes.

For an Italian twist, keep it simple – a fresh squeeze of lemon juice and some grated parmesan cheese will do the trick.

Or give the broccoli an Indian flare by finishing it with an extra drizzle of olive oil, a sprinkle of garam masala powder, and garlic powder. Toss well and enjoy!

Can I Put Frozen Broccoli in an Air Fryer?

Yes you can use frozen broccoli in an air fryer. It’s a great way to achieve a crispy texture which makes the broccoli more pleasant to eat than if it was microwaved.

No thawing is required either – frozen broccoli can be air fried right out of the bag! Just follow the steps to this recipe, as is, and the result will  be just as delicious. You will have a healthy side dish at your dinner table in no time.

How to Cook Broccoli in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Wash the broccoli and drain well. Slice the broccoli into bite size pieces (slice it into smaller pieces if you like them tender, or bigger pieces if you like them on the crunchier side).
3. Place the broccoli in a bowl and toss it with some olive oil. Sprinkle with salt and pepper and toss it a few more times.
4. Preheat the air fryer to 400ºF for 2 minutes.
5. Put the broccoli in the air fryer basket and air fry for 3 minutes.
6. Shake the broccoli in the basket and air fry for another 3 to 4 minutes, until you are satisfied with the texture.
7. Serve the broccoli on a plate with the spicy sauce drizzled on top.

Oven Roasted Broccoli

If you don’t own an air fryer but would still like to make this recipe, let me show you how you can achieve a similar crispy texture by roasting broccoli in the oven. Please follow the instructions below.

1. Gather all of your kitchen tools and ingredients.
2. Wash the broccoli and drain well. Slice the broccoli into bite size pieces and set aside.
3. Preheat the oven to 400Fº and line a sheet pan with parchment paper or non-stick foil.
4. Add the broccoli to the sheet pan and drizzle olive oil on top. Season with salt and pepper and, using your hands, toss the broccoli until it’s evenly coated.
5. Roast in the oven for 15 to 20 minutes, until desired texture.
6. Transfer the broccoli to a plate and top with the spicy sauce. Serve.

Can I Use this Air Fryer Recipe with Other Vegetables?

Yes! This air fryer recipe also can also be used to cook these vegetables:

• Cauliflower
• Carrots
• Green cabbage
• Green beans

It also works well with bell peppers, okra, kabocha squash, and many other vegetables, but you may to need adjust the air frying time.

What to do with Leftovers

Air fryer broccoli is very easy to store! Simply transfer the leftovers to an airtight storage container and refrigerate it. It should keep for about 4 days.

To reheat, spray the air fryer basket with a little oil and add the broccoli florets. Air fry them for 2 to 3 minutes to achieve a crispy texture. or microwave them for 1 to 2 minutes (this method won’t make the outside crisp, though).

What to Serve with Air Fryer Broccoli

I like to eat this air fryer broccoli with spicy sauce with a side of brown rice, a protein like tofu or fish, and a couple of Asian side dishes. Some of my favorites are:

• Tamagoyaki (Japanese rolled omelet)
• Miso soup
• Korean cucumber salad
• Air fryer teriyaki tofu

Broccoli Recipes

If you are a broccoli lover, you might be interested in these easy broccoli recipes:

• Broccoli tots (vegan option available)
• Broccoli salad with honey mustard dressing
• Chinese broccoli with garlic sauce (gai lan)

Did you like this air fryer broccoli with spicy sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Broccoli with Spicy Sauce

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★★★★★

5 from 1 review

Air frying broccoli is a very simple and fast way to enjoy perfectly crisp and moist florets. 20 minutes is all you need to serve this delicious side dish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sides
• Category: Side
• Method: Air fryer
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 1 to 1 1/2 pound broccoli florets, sliced into bite size pieces
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Spicy Sauce

• 1/2 teaspoon Chinese red pepper flakes or gochugaru
• 1 teaspoon ginger, peeled and grated
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon water

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Instructions

1. Add the broccoli florets to a bowl and drizzle the oil on top.
2. Toss the broccoli to coat each piece evenly with the oil.
3. Preheat the air fryer for 2 minutes at 400ºF. Place the broccoli in the air fryer basket and cook for 3 minutes.
4. Take the air fryer basket out and toss the broccoli a few times. Cook for an additional 3 to 4 minutes, until desired consistency. 
5. Meanwhile, mix all the ingredients for the spicy sauce and set aside.
6. Transfer the broccoli to a serving dish and pour the sauce over. Serve. 

Notes

To make your broccoli florets more tender, add about 1 tablespoon of water to the bottom of the air fryer to add a little moisture to the air.

Storage Tip:

Transfer the leftovers to an airtight storage container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 4 ounces
• Calories: 89
• Sugar: 1.9g
• Sodium: 37.5mg
• Fat: 6.2g
• Saturated Fat: 0.9g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 7.6g
• Fiber: 3g
• Protein: 3.2g
• Cholesterol: 0mg

Keywords: appetizer

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Air Fryer Broccoli with Spicy Sauce
Pickled Plum.

Like it spicy? This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.

What is Rayu?

Rāyu (ラー油) is Japanese chili oil. This delicious Japanese condiment is used to introduce smoky heat to things like ramen, gyoza dipping sauce, soups or even pasta.

Now, there are actually two different types of rayu.

• Traditional rayu, layu, or la-yu. This is the most common type of Japanese chili oil available. You may be familiar with the small but iconic S&B bottle on the shelves at your local Asian market.
• Taberu rayu (食べるラー油), which translates roughly into rayu meant for eating. This chunky chili oil is fortified with bits of crunchy garlic, ginger and spring onion. It can be used in the same ways as the smooth oil – or you can serve the chunky bits on top of a bowl of rice.

We’re making the latter today. However, this spicy rayu actually pulls double duty – and can be served however you prefer. More on that in a sec.

This addictive Japanese chili oil is Ben’s new favorite – and he has been adding it to (almost) everything. While he has an unusually high tolerance for spicy foods, I’d rate the spice level at about a 7 or so. It packs a punch!

Ingredients for Rayu

Scroll all the way down for the full recipe.

• Ginger and Garlic: You’ll want a finely chopped tablespoon of each for this rayu recipe. The ginger brings a zing and some heat – while garlic lends its trademark pungency to the mix. And, in my opinion – there’s nothing better than bits of crunchy garlic in chili oil!
• Scallions: Fresh green onions are herbaceous – but when they’re cooked in oil they take on an almost toasted onion quality. A must!
• Cinnamon Stick and Star Anise: While cinnamon and star anise might be something you’d typically associate with five-spice powder used in Vietnamese and Chinese cuisine, it goes so well in this Japanese chili oil, delivering yet another layer to the multifaceted flavor profile.
• Toasted Sesame Oil: This nutty and intensely toasty oil has a relatively low smoking point. So you’ll want to make sure not to scorch the oil when cooking.
• Ichimi Togarashi: This is ground red Japanese chili pepper powder. It’s a great way to add heat to this dish without being overtly volcanic. If you’re having trouble finding it at your corner shop, you can grab ichimi togarashi here on Amazon. A workable substitute would be to use gochugaru instead (a smoky Korean chili powder).
• Chinese Red Pepper Flakes: These dried chili flakes are actually hot! I like to use a tablespoon myself for this rayu recipe – but you can use a bit more (or less if you prefer things on the milder side).
• Salt: This is optional, but a pinch will go a long way toward rounding out the savory nature of this homemade chili oil.

How to Make Chili Oil

1. Gather all of your kitchen tools and ingredients.
2. Add half of the oil to a small pot, and add in the chopped ginger, garlic, scallions, the whole cinnamon stick and star anise. Turn the heat to low and let the oil simmer for 3 to 5 minutes. You should only see small bubbles at this point. Large bubbles means that the heat is too high. Seriously, keep it on low heat. Don’t scorch your homemade chili oil!
3. Turn the heat off and stir in your remaining sesame oil, ichimi togarashi and Chinese red pepper flakes.
4. Add a pinch of salt for extra flavor.
5. Let the rayu sit in the pan until it reaches room temperature. Once it has cooled, discard the cinnamon stick and the star anise pods. Transfer everything else to a glass jar.
6. When serving, you have two options:

• Chili oil only (rāyu). If you’re looking for smooth oil without crunchy bits, don’t shake the jar! Simply scoop the flavored oil from the top of the jar with a spoon. You can also strain the oil through cheesecloth or a sieve.
• Crispy chili oil (taberu rāyu). If you prefer to enjoy this chili oil recipe in all its glory with the crispy garlic, ginger and scallions, you can shake the jar prior to serving so that all the ingredients are mixed well.

How to Use Rayu

As I mentioned, this Japanese chili oil is most iconically used to round out a dish. It is the best spicy ad-in to complete a steaming bowl of tonkotsu ramen.

And it can really elevate something like a dipping sauce to new levels. Check out these easy recipes for both Japanese and Chinese dumpling sauces.

But this taberu rayu also has great crossover appeal. You could use it as a stand alone dipping sauce when eating Chinese dim sum.

Now, while rayu is typically used as a condiment, it can also technically be used as a cooking ingredient as part of a composed dish. Ben has been using it as a base for some of his late-night East-meets-West pasta inventions.

How to store Japanese Chili Oil

Rayu chili oil can be stored in a glass storage jar at room temperature for about two months. I prefer to place it in a dark, cool cupboard to keep the vibrant reddish tint from changing color due to sun exposure.

Trust me, this stuff will come in handy! You never know when you’ll need to need to make a midnight bowl of ramen or whip up some crispy, pan-fried gyoza dumplings!

Other Easy Asian Sauces

As a home chef, I find it’s always a good thing to have a few condiments and easy sauce recipes in your back pocket. Hey – if you’re like me, you like to keep it saucy too!

Here are a few reader favorites:

• Hot Sichuan Chili Oil
• Quick Homemade Gochujang (Korean Chili Paste)
• Yakisoba Sauce
• Crazy Hot Chili Garlic Sauce
• Quick and Easy Tonkatsu Sauce

Did you like this homemade rayu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Homemade Rayu – Japanese Chili Oil

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This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: about 3/4 cup
• Category: Condiment
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon ginger, peeled and finely chopped
• 1 tablespoon garlic, peeled and finely chopped
• 2 tablespoons finely chopped scallions
• 1 cinnamon stick
• 2 star anise
• 3/4 cup toasted sesame oil
• 2 teaspoons ichimi togarashi
• 1 tablespoon Chinese red pepper flakes
• Pinch of salt (optional)

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Instructions

1. Add the ginger, garlic, scallions, cinnamon stick, star anise, and half of the oil to a small pot. Turn the heat to low and let the oil simmer until small bubbles begin to appear, about 3 to 5 minutes. 
2. Turn the heat off and stir in the remaining sesame oil, ichimi togarashi, and Chinese red pepper flakes. 
3. Add a pinch of salt for extra flavor.
4. Leave until the oil reaches room temperature, discard the cinnamon stick and star anise, and transfer the rest to a jar. 
5. When using the flavored oil only, leave the ingredients at the bottom (do not stir) and scoop the oil from the top. Or you can strain the oil by running it through a cheesecloth or a fine sieve. When using chunky taberu rayu, stir well so everything is well mixed.

Notes

How to store the oil: Keep the oil in a dark storage area like a cupboard to prevent the color from changing. It will keep for about 2 months.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 124
• Sugar: 0.3g
• Sodium: 7.3mg
• Fat: 13.7g
• Saturated Fat: 1.9g
• Unsaturated Fat: 5.7g
• Trans Fat: 0g
• Carbohydrates: 0.7g
• Fiber: 0.1g
• Protein: 0.1g
• Cholesterol: 0mg

Keywords: Seasoned oil, sauce, ramen oil

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Homemade Rayu – Japanese Chili Oil
Pickled Plum.

Moist, fluffy, and stuffed with a mixture of napa cabbage, bamboo shoots, and mushrooms, these vegetable bao buns are restaurant quality! Served as a breakfast food in China, bao buns also make a delicious snack and can be paired with a soup for a light and tasty meal.

“I just made bao buns!” I yelled, alone in the kitchen, as I peeked inside the steamer basket to see if the dough had risen.

I was happy because I don’t consider myself particularly talented at making dim sum, or anything involving turning dough into fluffy bread. So when I saw how pretty the buns looked – shiny and puffy – I couldn’t contain my excitement.

Dipping my own homemade bao bun in a mixture of chinkiang vinegar, soy sauce, and chili oil, felt seriously satisfying. And as you will see, though there are quite a few steps to making vegetable baozi, nothing is complicated, which means that you don’t have to be a pro to make these tasty bao buns.

What Are Bao Buns?

Bao buns, or baozi (包子), are Chinese buns stuffed with a vegetarian or meat filling. They are a variation of mantou which is a type of steamed bread that hails from Northern China.

There are two popular types of bao buns: Dàbāo, which are large buns approximately 4 inches in diameter, and Xiǎobāo, or small buns, measuring about 2 inches wide. The most popular cooking technique for making bao buns is to steam them.

Bao buns (baozi) are sold in restaurants but can also be purchased as a takeout item. They are also sometimes sold in Asian bakeries and convenience stores such as Seven Eleven.

Ingredients for Bao Buns

Scroll all the way down for the full recipe.

• Vegetable filling: A mixture of napa cabbage, bamboo shoots, shiitake mushrooms, sesame oil, sugar, and soy sauce.
• Flour: All-purpose flour is what I’m using but you can also use whole wheat flour.
• Sugar: Depending on who makes the bao buns, the flavor will range between sweet-ish to not sweet at all. I personally like the taste to be somewhere in between which is why I’m using two tablespoons of sugar.
• Salt: Just a sprinkle to strike the right balance between sweet and savory.
• Active dry yeast: Adding a little hot water to the yeast before using it helps to activate it, which is why I have mixed mine with 1 1/2 teaspoon of boiling hot water.
• Baking powder: A little baking powder to help the dough leaven even more.
• Water: 1 cup to make the dough malleable and sticky.
• Oil: Adding a little oil to the mixture helps the buns retains their moisture. I recommend using a neutral oil such as vegetable or grapeseed.
• Cupcake liners: I like using cupcake liners because they help in keeping the shape of the buns while they steam. Alternatively, you can use parchment paper that’s been cut into discs that are a little wider than the size of the buns.

How to Make Vegetable Bao Buns

1. Gather all of your cooking tools and ingredients.
2. Let’s start by making the bao filling – Heat a medium size skillet over medium heat and add the cabbage with 1 tablespoon of oil. Cook for 5 minutes, until the cabbage has softened.
3. Add the bamboo shoots and mushrooms to the skillet and cook for 3 minutes, until the cabbage and mushrooms are tender. Turn the heat off and transfer the mixture to a bowl. Add the sesame oil, sugar, and soy sauce, and season with a little salt and pepper. Mix well and set aside.
4. For the bao buns, begin by sifting the flour into the bowl of a stand mixer. Add the sugar, salt, and baking powder, and stir to combine the ingredients.
5. Add the active dry yeast, water and oil to the bowl and attach a dough hook to the mixer.  Mix at medium low speed for 7 minutes.
6. Meanwhile, spray or brush a bowl with a little oil.
7. Scoop the dough and transfer it to the bowl. Lightly wet or oil your hands and shape the dough into a ball. Cover the bowl with plastic wrap and let the dough proof for 1 hour, preferably somewhere where the temperature is between 75ºF and 85ºF.
8. Place the ball of dough on a flat surface and punch it a couple of times. Reshape it into a ball and place it back in the bowl. Cover and proof for an additional 15 minutes.
9. Return the ball to a flat surface and knead it a few times to get rid of the air bubbles.
10. Cut the dough into 12 equal pieces, about 1.85 ounces per piece (I use a food scale since it’s easier and more precise), and cover with a kitchen towel to prevent the dough from drying.
11. Grab a piece of dough and flatten it to create a disc that’s around 4 to 5 inches in diameter. The center should be thicker than the edges so it can hold the filling.
12. Scoop 2 heaping tablespoons of filling and place it in the center of the dough. Pleat and pinch the edges so they gather over the filling and eventually close up the top to create a little bun.
13. Do this for the remaining 11 dough pieces.
14. Set up your steamer and add the bao buns, leaving a little room between each of them. Cover and steam for 12-14 minutes. Turn off the heat and leave the buns in the steamer for 5 more minutes (otherwise they could deflate).
15. Transfer the bao buns to a serving plate and serve as is or with your favorite dipping sauce.

How to Steam Buns and Dumplings

Steaming buns and dumplings is very easy but can seem a little daunting if you have never done it before.

Here is a step-by-step rundown on how to steam dim sum successfully.

1. Use a wok or deep skillet as the base where the water will be steaming.
2. Add 2 to 3 inches of water and place a food steamer on top. I recommend using a bamboo steamer or stainless steel food steamer.
3. Check that there is space between the steamer and water, so the food sits about 2 inches above water. You don’t want the water to touch the food at any point during the steaming process, so it’s best to have the food high enough that you don’t have to worry about bubbles or water splashing.
4. Add your dumplings or buns – it’s the same concept for other foods, including vegetables – and cover with a lid.
5. Bring the water to a boil and lower the heat to a bubbling simmer, so the water doesn’t evaporate too quickly.
6. Steam until the food is cooked, according to the cooking of the recipe. Enjoy!

Best Food Steamer

If you steam as often as I do, I recommend getting a two or three tier food steamer because they can hold more food. Steaming food is great for those looking to use little to no oil in their cooking, and it helps retain a lot of nutrients when it comes to vegetables.

When we think about steaming dim sum, a bamboo steamer is the first thing that comes to mind. However, I personally prefer the stainless steel version because bamboo can mold or break easily. A stainless steel food steamer on the other hand is much sturdier, doesn’t mold, and is also easy to clean.

I have both and only use the bamboo steamer to shoot food because it looks prettier and more exotic. When it comes to buying a long lasting food steamer, go for a stainless steel one. I promise you won’t regret it!

The one I have and really love is the Anlisnut 10 inch Stainless Steel Steamer, 2 Tier Dimsum Steamer Basket with Lid, which comes with mini stainless steel chopsticks, and steamer liners.

Freezing Bao Buns

Freezing bao buns is very easy!

Keep the buns in the cupcake liners and put them in in an airtight storage bag, with the liners touching each other so the buns are back to back. This prevents the buns from touching each other and sticking together in the process. You can also separate them with a little parchment paper in between.

Seal the bag and freeze for up to 2 months.

When it’s time to reheat,  grab a bun and sprinkle a little water on top. Cover and microwave for 40 to 50 seconds. Enjoy!

What to Serve with Vegetable Bao Buns

Baozi are wonderful as a breakfast food or a snack, but can also be served as a side dish with your favorite dipping sauce. Some of my favorite dishes to pair with bao buns are:

• Stir fried beans sprouts with tofu and garlic chives
• Easy homemade vegetable wonton soup
• Vegetable spring rolls
• Chinese broccoli with garlic sauce
• Chinese lotus root salad

TABLEWARE

The Hibino Kirin Mino black and gold ceramic plate used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Vegetable Bao Buns Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Vegetable Bao Buns

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Moist, fluffy, and stuffed with a mixture of napa cabbage, bamboo shoots, and mushrooms, these vegetable bao buns are restaurant quality! 

• Author: Caroline Phelps
• Prep Time: 25 minutes + 82 minutes passive time
• Cook Time: 25 minutes
• Total Time: 2 hours 12 minutes
• Yield: 12 buns
• Category: Appetizer
• Method: Steaming
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 1 tablespoon neutral oil
• 1 pound napa cabbage, shredded
• 2 oz bamboo shoots, finely chopped
• 2 oz fresh shiitake mushrooms, finely chopped
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar

 

Bao Buns:

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1 teaspoon active dry yeast mixed with 1 1/2 teaspoon boiling hot water
• 1 teaspoon baking powder
• 1 cup water
• 1 tablespoon grapeseed oil or vegetable oil
• 12 cupcake liners

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Instructions

To make the filling:

1. Heat the neutral oil in a pan over medium heat, add the cabbage and cook for 5 minutes, until the cabbage has softened.
2. Add the bamboo shoots and shiitake mushrooms. Cook for 3 minutes and turn the heat off.
3. Transfer the vegetables to a bowl. Stir in sesame oil, soy sauce, and sugar. Season with a little salt and white ground pepper if needed. Mix well and let the vegetable mixture cool to room temperature.

To make the bao dough:

1. Sift the flour in the bowl of a stand mixer and add the sugar, salt, and baking powder. Stir a few times to combine the ingredients.
2. Place the dough hook on the mixer and, going at medium low speed, add the active dry yeast, water and oil. Mix for 7 minutes.
3. Meanwhile, lightly grease a bowl and set it aside.
4. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape the dough into a ball and transfer to a bowl. Cover with plastic wrap and let the dough sit for 1 hour.
5. Transfer the dough onto a flat surface and punch it a couple of times. Shape the dough into a ball and place it back in the bowl. Cover with plastic wrap and let rest for 15 minutes.
6. Place the dough on a flat surface and briefly knead it to get rid of the air bubbles.
   Cut the dough into 12 equal pieces (about 1.85 oz per piece). Cover the pieces with a kitchen towel.
7. Grab 12 cupcake liners and line them up.
8. Roll each piece of dough and gently flatten to create a disc that’s about 4 to 5 inches in diameter. When you do this, make sure the center is thicker than the edges so the center can hold the filling.
9. Add about 2 heaping tablespoons of the filling in the center of the dough and pleat and pinch the edges until the bun is properly closed on top.
10. Place each bun in a cupcake liner and set up your steamer (the steaming rack or basket should be about 2 inches above water to prevent the water from touching the buns).
11. Place the buns in the steamer, cover, and steam for 12 to 14 minutes. Turn the heat off and let the buns rest in the steamer, with the lid on, for 5 minutes to finish the cooking and give them a lovely airy texture.
12. Serve with your favorite dipping sauce.

Notes

To refrigerate: Put baozi in an airtight storage container. If you are putting one on top of the other, place a piece of parchment paper to prevent the buns from sticking together. Cover with a lid and refrigerate for up to 5 days.

To Freeze:

Keep the buns in their cupcake liners and put them in in an airtight storage bag, with the liners touching each other so the buns are back to back. This prevents the buns from touching each other and sticking together in the process. You can also separate them with a little parchment paper in between. Seal the bag and freeze for up to 2 months.

Nutrition

• Serving Size: 1 bun
• Calories: 148
• Sugar: 2.8g
• Sodium: 55.2mg
• Fat: 4.4g
• Saturated Fat: 1.8g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 24.3g
• Fiber: 1g
• Protein: 3.5g
• Cholesterol: 0mg

Keywords: Dim sum, side, snack

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Vegetable Bao Buns (包子)
Pickled Plum.

This is Ben’s favorite cabbage stir fry! Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chiles packs a punch in the flavor department. Plus, it only takes about 20 minutes to make from start to finish.

Making a stir fry is one of the easiest meals you can prepare. But there are three things that must be done right in order to achieve the desired outcome:

• The sauce shouldn’t be so strong that it overwhelms the natural taste of the vegetables and protein.
• The protein should be fully cooked while still remaining moist and tender.
• The texture of the vegetables should be tender while still yielding a little crunch.

In order to pull off the perfect stir fry, there are two easy rules to follow for beginners (if you are a pro, you can skip right to the recipe!):

• Make sure your wok or deep skillet is burning hot. This will ensure that the vegetables cook quickly while still retaining their crunch.
• Keep the ingredients to a minimum. Choose one protein, use no more than two or three vegetables, and keep the sauce simple. A good stir fry is delicate and should feel light when you eat it, especially if it’s served with a side of rice.

If you prefer using a lot of vegetables, pick ones that have similar cooking time, e.g., carrots, celery, bell peppers, onions, and slice them about the same size so the overall doneness is uniform.

Also, if you prefer to use chicken, pork, or beef, it’s best to chop the meat bite size to speed up the stir frying process, and to first cook it separately.

Ingredients for Cabbage Stir Fry

Scroll all the way down for the full recipe.

• Oil: Use a neutral oil with a high smoke point such as vegetable or grapeseed oil. You can also use peanut oil since the nutty flavor will marry nicely with the dish.
• Garlic: Lots of garlic is used in this stir fry to impart a little sweetness, earthiness, and give the dish a nice pungent kick.
• Shallot: I’m using a shallot instead of an onion because the flavor is more delicate and sweet.
• Cabbage: I’m using a green cabbage for this stir fry because of the leaves crunchy texture. But you can also use napa cabbage if you already happen to have some in your fridge. It won’t be as crunchy as green cabbage but still delicious.
• Shrimp: Use large shrimp that have been thawed. I highly recommend spending a little more on good shrimp since they taste better, and are friendlier to the environment. Look for sustainable shrimp that have been farmed in the US (Whole Foods has a good selection).
• Chinese dried red chiles: This dish wouldn’t taste the same without the addition of Chinese dried red chiles which are smoky and spicy. Feel free to add more or less to the dish and keep in mind that the heat level goes up drastically when the chiles are chopped, versus whole.
• Sesame oil: The oil is added right before serving to infuse a little nuttiness.
• Sauce: This sauce is bold and so good! It’s a mixture of fish sauce, shaoxing wine, sugar, oyster sauce, and cornstarch.

How to Make Cabbage Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Begin by putting the ingredients for the sauce in a bowl, and mixing until they are well combined. Set the bowl aside.
3. Take one Chinese red dried chile, chop it, and set it aside. The reason why I’m only chopping one chile is to keep the heat level to medium. If you like super spicy foods, go ahead and chop two or three.
4. Place a wok or a deep skillet over high heat and add the oil.
5. When the oil is hot, almost smoking, add the garlic and shallot and toss for 30 seconds.
6. Add the cabbage and stir fry constantly for 2 minutes. Add the shrimp and stir fry for 3 minutes.
7. Grab the sauce, stir, and add it to the wok while tossing the cabbage and shrimp so they get coated evenly. Cook for about 1 minute to give the sauce time to thicken.
8. Turn the heat off and add the chopped dried chile, whole dried chile, and sesame oil.
9. Stir well and transfer the stir fry to a serving dish. Enjoy!

Vegan Cabbage Stir Fry

If you don’t eat seafood but would still like to make this stir fry, here is how to make it vegan.

1. Swap the shrimp for smoked tofu, pressed tofu, or tofu cutlets. I personally love smoked tofu for this particular stir fry as the texture holds up well against the crunch of green cabbage. The smoky taste also pairs nicely with the Chinese dried red chiles.
2. Take the fish sauce out. Don’t try to replace it with just salt as it will only make your stir fry overly salty. Instead, use soy sauce or make your own vegan fish sauce by mixing 1 teaspoon wakame (seaweed) powder, 1/2 teaspoon salt, 1 tablespoon plain rice vinegar or distilled vinegar, 1 1/2 tablespoon soy sauce, 1 teaspoon sugar, and 1/2 cup warm water. Mix everything until the sugar and wakame powder have dissolved. You can keep the leftover vegan fish sauce in a jar and refrigerated for up to 1 month.
3. Replace the oyster sauce for soy sauce. For something closer to the real thing, add a sprinkle of sugar and wakame powder to the soy sauce.

Follow the same cooking steps listed in the recipe card to make the vegan version of this cabbage stir fry.

Can I Freeze this Stir Fry?

Because shrimp gets rubbery as soon as it’s overcooked, I don’t recommend freezing this stir fry.

However, if you are making it using another protein such as tofu or chicken, you can freeze it as long as the cabbage isn’t cooked all the way through, otherwise it may get soggy.

Save the stir fry in an airtight storage bag or container and freeze for up to 1 month.

Stir Fry Recipes

Stir fries are such a time saver in the kitchen and they taste so good! They are also an easy way to increase your intake of veggies which is why I make them so often.

Here are some of my favorite stir fry recipes:

• Stir fry veggies with garlic sauce
• Honey ginger tofu stir fry
• Chinese restaurant style stir fried napa cabbage
• Stir fried bean sprout with tofu and garlic chives
• Szechuan chicken

TABLEWARE

The pink and grey flower bowl, cutlery rest, chrysanthemum rim plate, four petal bowl, and rabbit teacup used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Cabbage Stir Fry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Cabbage Stir Fry with Shrimp and Dried Chiles

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chilis packs a punch in the flavor department and only takes about 20 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2 servings
• Category: Seafood
• Method: Stir frying
• Cuisine: Chinese

Ingredients

• 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
• 5 garlic cloves, minced
• 1 shallot, chopped
• 10 ounces cabbage, chopped
• 7 ounces raw shrimp, peeled, deveined, and chopped
• 10 Chinese dried red chiles
• 2 teaspoons sesame oil (preferable toasted sesame oil) – optional

 

Sauce

• 2 tablespoons fish sauce
• 2 tablespoons shaoxing wine, or dry sherry
• 1/4 teaspoon granulated sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon cornstarch

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Instructions

1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Chop one Chinese dried red chile and set it aside.
3. In a wok, deep skillet, or large pan over high heat, add the neutral oil.
4. When the oil is hot, add the garlic and shallot and cook for 30 seconds, until the garlic becomes fragrant.
5. Add the cabbage and cook for 2 minutes, tossing and stirring constantly. Add the shrimp and keep tossing and stirring for another 3 minutes.
6. Give the sauce a quick stir and add it to the wok. Cook for 1 minute or until the sauce thickens.
7. Turn the heat off and add the chopped dried red chiles, whole dried red chiles, and sesame oil. 
8. Stir well to combine and transfer the dish to a serving bowl or plate. Serve.

Notes

Store the stir fry in an airtight storage container. It will keep in the fridge for up to 2 days.

Nutrition

• Serving Size: About 12 ounces
• Calories: 273
• Sugar: 7.1g
• Sodium: 1817.4mg
• Fat: 12.1g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 16.5g
• Fiber: 3.3g
• Protein: 23.6g
• Cholesterol: 159.7mg

Keywords: main, quick, easy

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Cabbage Stir Fry with Shrimp and Dried Chiles
Pickled Plum.