Delicious Chinese Vegetables for Dinner

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Delicious Chinese Vegetables for Dinner

Here is my version of delicious Chinese vegetables which are vegan and gluten-free.  This is a great dish to serve on the Chinese New Year or any day! I especially like the Chinese broccoli which is called gai lan which I get from a Chinese supermarket.


1/4 lb. carrots, sliced into large pieces                                                                                                  1/4 lb. Chinese Broccoli (Gai Lan) or broccoli cut into large pieces
1/4 lb sugar snap peas de-stringed
1/4 lb. bok choy cut in large pieces
1/2 onion, chopped
1/4 red pepper, sliced (optional)
1/2 – 2 inch piece fresh ginger root, finely chopped (depends how gingery you like it)
1 – 3 garlic cloves, finely chopped
1/2 cup water
2 – 5 tbsp. soya sauce
2 tbsp. arrowroot or Kuzu*
½ cup water                                                                                                                                                2 tbsp Almond oil


1.  Sauté ginger and garlic in a pan with vegetable oil for 3 minutes on low heat.
2.  Add ½ cup of water and vegetables.
3.  Boil lightly with a lid on for 10 minutes, until vegetables are tender but crisp.
4.  Mix arrowroot, soya sauce, and 1/2 cup water together.
5.  Add arrowroot and water slowly to the vegetable mixture, stirring constantly.
6.  Boil till clear.
7.  Simmer for a few minutes.
8. Serve with brown rice.

*this is a healthy substitute for corn starch

Here are some other healthy and delicious vegetable recipes:

Vegetable Stir Fry

Vegetable Stir Fry

 Vegetable Stir Fry – A vegetable stir fry is a very simple and quick meal that tastes great.

Steamed Vegetables  – Broccoli was developed in Italy and is well known and one of the major anti-cancer foods.

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Copyright © Diana Herrington

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. Janie January 26, 2012 at 9:28 am

    I’ve printed the recipe and I will try it. My one concern is the amount of water being added (seems too much) and the length of cook time. If it’s cooked 10 minutes until “tender but crisp” and another half cup of water is added and Item 6 is done “boil till clear”, the vegetables may become too soft. We’ll see.

  2. Diana Herrington January 26, 2012 at 3:02 pm

    Janie, you can use less water and see how it goes; let us know how it works for you. The idea is to have the vegetables in a sauce which gets thickened with the arrowroot and it needs to boil to become clear; should only take a couple of minutes.

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