3 Simple, Vegan Chinese Recipes to Try in 2018!

Jan 31, 2018Recipes

It’s the end of January, and I know many people might have fallen off the wagon when it comes to their New Year Resolutions. Personally, I am not the biggest fan of them – BUT I have seen some amazing changes in individuals who set out to make positive changes in their lives. Most importantly, all change comes with the decision to try, momentum to keep you going and someone to keep you accountable – whether it be a friend, spouse or a professional registered dietitian like myself!

But I have another idea: Why not try to cook more in 2018?

As I mentioned in a previous interview, cooking does not need to be extravagant or Instagram-worthy. I think there is this misconception with all the food media that every meal has to look like a magazine spread, or styled like an Instagram influencer’s. While I have my own Instagram account with food photographs, I want to make it clear that my goal is to inspire you to cook, NOT to make it look intimidating or scary.

I understand that 65% of the population are visual learners, and you might need a bit of visual inspiration to get you going.

So here is a simpler way to try to eat healthier: Make the effort to cook more, and vegetables too – not your typical broccoli or kale. Don’t go for perfection, just try it out.

For all the meal preppers out there, they also make great meal prep vegetables, you can easily cook a large batch on the weekend and container it for the busy week ahead!

Here I have 3 Chinese vegetables that are easy to moderately difficult to cook:

1) How to Cook: Baby Bok Choy 白菜

One of the most well known Chinese vegetables, baby bok choy is also one of the easiest to cook. You cook it like broccoli; a bit of oil and water in the pan, and season. Click the photo or here to get the recipe!

​2) How to Cook: Gai LanRestaurant-Style

​Also known as “Chinese broccoli” I have discussed this nutrient-dense recipe on TV before. Great for if you get bored of regular broccoli, Gai Lan makes a great side dish. When topped with low sodium soy sauce and garlic (I call restaurant-style), the flavour is intense! Click the photo or find the recipe here!

​3) How to Cook: Chinese Eggplant

For the non-novice cook, one with a bit more experience and who likes a challenge – here is Chinese eggplant. These are the long, thin ones you often see at the market or grocery store. I find the price for Chinese eggplant is usually cheaper than regular eggplant, so if you’re on a budget like most of my millennial readers, this one is for you!

This recipe requires more effort, but I promise you – it’s worth it! After trying this method of cooking eggplant, I cannot ever go back to soggy eggplant with the bitter taste. Click the photo above or here for the recipe.

So there are 3 vegan, Chinese recipes you can try in 2018. If you try them out, let me know how it goes in the comments below!

Meet Michelle

Welcome, I'm Michelle! I'm a TV and digital media registered dietitian and Asian cuisine content creator based out of Hamilton, ON Canada!


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