Are you tired of the same old vegetable dishes? Look no further! Asia has a wealth of flavorful and nutritious vegetable-based recipes that are sure to spice up your meals. From stir-fries to curries, soups to noodle dishes, there’s something for everyone in this diverse culinary landscape.
In this article, we’ll explore 20 delicious Asian vegetable recipes that showcase the region’s incredible variety and depth of flavor. Whether you’re a fan of spicy Szechuan green beans or comforting Korean kimchi fried rice, there’s sure to be something that catches your eye (and taste buds!) below.
Stir-Fried Bok Choy with Garlic and Soy Sauce
This quick and flavorful recipe highlights the natural sweetness of bok choy, paired with savory garlic and soy sauce. Perfect as a side dish or added to your favorite stir-fry.
Ingredients:
– 1 bunch bok choy (about 4 cups), cleaned and drained
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Optional: sesame seeds or chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the bok choy, soy sauce, salt, and pepper. Stir-fry for 4-5 minutes, or until the greens are tender-crisp.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with sesame seeds or chopped green onions if desired.
Cooking Time: 10-12 minutes
Spicy Szechuan Green Beans
Discover the bold flavors of Szechuan cuisine with this quick and easy recipe for Spicy Szechuan Green Beans. This dish combines crispy green beans with a savory and spicy sauce, perfect for a weeknight dinner or as an appetizer.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 teaspoons Szechuan peppercorns, toasted and ground
– 1 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss green beans with vegetable oil, garlic, ginger, soy sauce, rice vinegar, Szechuan peppercorns, and red pepper flakes.
3. Spread the mixture on a baking sheet and roast for 12-15 minutes, or until tender but still crisp.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Servings: 4-6
Thai Basil Eggplant Stir-Fry
Thai Basil Eggplant Stir-Fry: A flavorful and aromatic stir-fry that combines the sweetness of eggplant with the pungency of Thai basil, garlic, and chilies. This dish is a staple in Thai cuisine, perfect for a quick and delicious meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon Thai red curry paste
– 1/4 cup fish sauce (optional)
– 1/4 cup chopped fresh Thai basil leaves
– 1-2 Thai bird’s eye chilies, sliced
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and curry paste; stir-fry for 1 minute.
3. Add eggplant and cook until tender, about 5 minutes.
4. Stir in fish sauce (if using), Thai basil leaves, and chilies.
5. Season with salt and pepper to taste.
6. Serve hot over steamed rice or noodles.
Cooking Time: 15-20 minutes
Korean Kimchi Fried Rice with Vegetables
This recipe combines the bold flavors of kimchi with the comfort of fried rice, adding crunchy vegetables for a delightful texture. Perfect as a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 2 eggs, beaten
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened (2-3 minutes).
3. Add mixed vegetables; cook until tender-crisp (2-3 minutes).
4. Push the vegetables to one side of the pan.
5. Pour in beaten eggs; scramble until cooked through, then mix with the vegetables.
6. Add chopped kimchi and cooked rice to the pan; stir-fry for 2-3 minutes or until combined.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Enjoy your spicy Korean Kimchi Fried Rice with Vegetables!
Vietnamese Fresh Spring Rolls with Vegetables
Experience the flavors of Vietnam with these refreshing spring rolls filled with crunchy vegetables and fragrant herbs. Perfect for a light and healthy snack or meal, this recipe is easy to make and customize to your taste.
Ingredients:
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1/2 cup mixed vegetables (such as carrots, cucumber, bean sprouts, and bell peppers)
– 1/4 cup chopped fresh herbs (like mint, basil, or cilantro)
– 1/4 cup cooked and shredded chicken or tofu (optional)
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until it becomes soft and pliable.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange your chosen fillings in the center of the wrapper, leaving a small border at the top.
5. Fold the bottom half of the wrapper up over the fillings, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with remaining ingredients and wrappers.
Cooking Time: None! These spring rolls are best served fresh and chilled.
Chinese Mapo Tofu with Mixed Vegetables
Mapo tofu is a classic Szechuan dish that combines the creaminess of silken tofu with the bold flavors of Szechuan peppercorns and chili peppers. This recipe adds some colorful mixed vegetables to create a harmonious balance of textures and tastes.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup Szechuan peppercorns, toasted and ground
– 1/4 cup chili bean paste (doubanjiang)
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms, etc.)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, Szechuan peppercorns, and chili bean paste. Stir-fry until fragrant.
3. Add tofu and stir-fry until lightly browned.
4. Add mixed vegetables and cook until they are tender-crisp.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Japanese Miso-Glazed Eggplant
This recipe brings together the rich flavors of Japan with a sweet and savory miso glaze, perfectly caramelized on tender eggplant. A simple yet impressive side dish or main course that’s sure to delight.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/2 cup white miso paste
– 1/4 cup sake (Japanese rice wine) or dry white wine
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, sake, soy sauce, brown sugar, and garlic.
3. Brush both sides of eggplant slices with sesame oil and season with salt and pepper.
4. Place eggplant slices on a baking sheet lined with parchment paper in a single layer.
5. Brush the miso glaze evenly over the eggplant slices.
6. Bake for 20-25 minutes or until eggplant is tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Indian Spiced Cauliflower and Peas
This flavorful and vibrant side dish combines the sweetness of cauliflower with the crunch of peas, all wrapped up in a warm and aromatic blend of Indian spices. Perfect for accompanying your favorite curries or as a standalone snack.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup fresh or frozen peas
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon garam masala
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, curry powder, and garam masala; cook for 1 minute, stirring constantly.
4. Add cauliflower and peas; stir to combine. Cook for 5-7 minutes or until vegetables are tender-crisp.
5. Season with salt to taste. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Thai Red Curry with Mixed Vegetables
A flavorful and aromatic Thai-inspired curry that combines the spicy heat of red curry paste with a medley of colorful vegetables, perfect for a quick and satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 2 cups mixed vegetables (bell peppers, carrots, snap peas, mushrooms)
– 1 can coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in red curry paste; cook for 1 minute, until fragrant.
4. Add mixed vegetables; cook until tender-crisp (5-7 minutes).
5. Pour in coconut milk and water/broth; bring to a simmer.
6. Reduce heat to low; let curry simmer for 10-15 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
9. Serve over rice, noodles, or enjoy as is.
Cooking Time: 20-25 minutes
Stir-Fried Chinese Broccoli with Oyster Sauce
This classic Chinese dish is a staple of any dim sum meal. With its tender broccoli florets and savory oyster sauce, it’s a simple yet flavorful side dish that pairs well with many main courses.
Ingredients:
– 1 bunch Chinese broccoli (gai lan), cleaned and cut into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon oyster sauce
– Salt to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the broccoli florets and stir-fry for 2-3 minutes, or until they start to soften.
4. Pour in the oyster sauce and stir-fry for another minute, until the broccoli is tender but still crisp.
5. Season with salt to taste.
6. Serve hot.
Cooking Time: 5-7 minutes
Korean Japchae with Sweet Potato Noodles and Veggies
Japchae is a popular Korean dish made from stir-fried glass noodles, vegetables, and sometimes meat. In this recipe, we’re giving it a sweet potato twist by using sweet potato noodles instead of the traditional starch-based noodles.
Ingredients:
– 1 package sweet potato noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as spinach, carrots, and bell peppers)
– 1/4 cup soy sauce
– 1 tablespoon sugar
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the sweet potato noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until onion is translucent.
4. Add mixed vegetables; stir-fry until they’re tender-crisp.
5. Add cooked noodles, soy sauce, sugar, salt, and pepper; stir-fry for 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with sesame seeds and chopped green onions (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Vietnamese Lemongrass Tofu and Vegetable Stir-Fry
This vibrant stir-fry combines the creamy richness of lemongrass-marinated tofu with a colorful medley of vegetables, all wrapped up in a zesty and aromatic sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 stalks lemongrass, bruised and chopped (about 2 tbsp)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 cup vegetable oil
– 1 onion, thinly sliced
– 2 bell peppers (any color), sliced
– 2 cups mixed vegetables (such as broccoli, carrots, and snap peas)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a shallow dish, whisk together lemongrass, garlic, soy sauce, lime juice, and ginger. Add the tofu and marinate for at least 30 minutes.
2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
3. Remove the tofu from the marinade, letting any excess liquid drip off. Cook the tofu until golden brown on all sides, about 5-7 minutes.
4. Add the remaining ingredients and stir-fry for an additional 5-7 minutes, or until the vegetables are tender-crisp.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: Approximately 15-20 minutes.
Chinese Hot and Sour Cabbage Stir-Fry
Experience the bold flavors of Sichuan cuisine with this easy-to-make Hot and Sour Cabbage Stir-Fry recipe. This spicy and sour dish is perfect for a quick weeknight meal or as a side to your favorite Asian-inspired dishes.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon hot chili oil (such as Szechuan peppercorn oil)
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the cabbage and cook for 4-5 minutes until slightly caramelized.
4. In a small bowl, whisk together soy sauce, rice vinegar, hot chili oil, and red pepper flakes.
5. Pour the sauce over the cabbage and stir-fry for another minute.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Japanese Tempura Vegetables with Dipping Sauce
Experience the crispy delight of Japan’s favorite snack with this simple recipe for tempura vegetables, paired with a tangy dipping sauce. Perfect for a quick and flavorful meal or appetizer.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Assorted vegetables (e.g., carrots, zucchini, sweet potatoes, green beans)
– Dipping sauce ingredients:
+ 1/2 cup soy sauce
+ 1/4 cup rice vinegar
+ 1 tablespoon mirin
+ 1 tablespoon sugar
Instructions:
1. Cut the vegetables into bite-sized pieces.
2. In a large bowl, whisk together flour and water to form a smooth batter.
3. Dip each vegetable piece into the batter, letting excess liquid drip off.
4. Fry the battered vegetables in hot oil (350°F/175°C) for 2-3 minutes or until golden brown.
5. Drain on paper towels and serve immediately with dipping sauce made by whisking together soy sauce, rice vinegar, mirin, and sugar.
Cooking Time: 10-15 minutes
Thai Pineapple Fried Rice with Vegetables
A flavorful and vibrant twist on traditional fried rice, this recipe combines the sweetness of pineapple with the savory flavors of Thai spices and a medley of colorful vegetables.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
– 1/2 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 2 minutes.
3. Add the mixed vegetables and cook until they start to soften, about 3 minutes.
4. Push the vegetables aside and add the remaining 1 tablespoon of oil.
5. Crack in an egg and scramble it until cooked through. Break into small pieces.
6. Stir-fry the rice, pineapple, soy sauce, curry paste, salt, and pepper for about 2-3 minutes, until the flavors are well combined.
7. Taste and adjust seasoning as needed.
8. Garnish with scallions if desired.
Cooking Time: 15-20 minutes
Korean Braised Lotus Root with Vegetables
In Korean cuisine, lotus root is often paired with vegetables and aromatics to create a hearty and comforting dish. This braised lotus root recipe is a staple in many Korean households, perfect for a quick weeknight meal or special occasion.
Ingredients:
– 1 medium-sized lotus root, peeled and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 cup Korean chili flakes (gochugaru)
– 2 cups water
– 1 tablespoon soy sauce
– Salt to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onion, garlic, and carrot; cook until vegetables are slightly caramelized.
2. Add lotus root, chili flakes, water, and soy sauce. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lotus root is tender.
3. Season with salt to taste. Garnish with green onions if desired.
Cooking Time: 20-25 minutes
Indian Aloo Gobi with Spinach
A classic Indian recipe, Aloo Gobi is a flavorful and comforting vegetable curry made with potatoes, cauliflower, and spinach. This variation adds an extra nutritional boost by incorporating fresh spinach leaves.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 cups fresh spinach leaves
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; sauté until onion is translucent.
3. Add potatoes, cauliflower, cumin, coriander, and turmeric; stir well.
4. Cook for 5 minutes or until the vegetables start to brown.
5. Add spinach leaves and water; stir well.
6. Reduce heat to low and simmer for 10-12 minutes or until the spinach has wilted and the vegetables are tender.
7. Season with salt to taste.
Cooking Time: 20-22 minutes
Chinese Snow Peas with Water Chestnuts
This quick and easy recipe brings together the sweet flavors of snow peas and water chestnuts, stir-fried to perfection. A perfect side dish or addition to any meal!
Ingredients:
– 1 cup fresh Chinese snow peas, trimmed
– 1/2 cup canned water chestnuts, drained and sliced
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the snow peas and cook for 2-3 minutes, until they start to soften.
3. Add the water chestnuts, garlic, and soy sauce. Stir-fry for an additional 2-3 minutes, until the vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 6-8 minutes
Japanese Kabocha Squash Simmered in Soy Sauce
Kabocha squash, a staple in Japanese cuisine, takes on a rich and savory flavor when simmered in soy sauce. This simple recipe brings out the natural sweetness of the squash while adding depth with the umami taste of soy sauce.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs)
– 1/4 cup soy sauce
– 2 tablespoons sugar
– 2 cups water
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the Kabocha squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 30 minutes, or until tender and caramelized.
3. In a large saucepan, combine soy sauce, sugar, water, garlic, and sesame oil. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
4. Add the roasted Kabocha squash to the saucepan and simmer for an additional 15-20 minutes, or until the squash is fully coated with the soy sauce mixture.
5. Season with salt and pepper to taste.
Cooking Time: 55-60 minutes
Thai Stir-Fried Morning Glory with Chili and Garlic
This classic Thai dish is a flavorful and spicy stir-fry featuring morning glory (water spinach) as the main ingredient. It’s a quick and easy recipe that can be served as a side dish or added to rice for a filling meal.
Ingredients:
– 1 bunch of morning glory, cleaned and chopped
– 2 cloves of garlic, minced
– 1 tablespoon of vegetable oil
– 1-2 Thai bird’s eye chilies, sliced
– 1 teaspoon of grated ginger
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry until fragrant (30 seconds).
3. Add the chilies and ginger; stir-fry for another 30 seconds.
4. Add the morning glory and stir-fry until it’s wilted and tender (about 2-3 minutes).
5. Season with salt to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 5-7 minutes
Summary
Discover the vibrant flavors of Asia with these 20 delicious vegetable recipes! From classic stir-fries to innovative fusion dishes, this collection has something for every taste and skill level. Enjoy the savory simplicity of Stir-Fried Bok Choy with Garlic and Soy Sauce or spice things up with Spicy Szechuan Green Beans. Explore the bold flavors of Thailand with Thai Basil Eggplant Stir-Fry or indulge in the comforting familiarity of Chinese Mapo Tofu with Mixed Vegetables. Whether you’re a seasoned chef or just starting your culinary journey, these recipes are sure to inspire and delight!
