5 Unique Vegan Chinese Vegetable Side Dishes You Need to Try

As a vegan Chinese food chef, I’ve curated these 5 must-try vegetable dishes that are:
✅ 100% plant-based (no hidden oyster or fish sauce)
✅ Full of bold textures and flavors
✅ Authentic to their regional roots

Here’s what you’ll learn:

• 🥢 Rare vegetable dishes from across China
• 🔥 Pro cooking techniques (stir-frying, blanching, dry-braising)
• 🌶️ Sauce pairings to elevate each dish
• 🍚 How to serve them with rice, noodles, or as appetizers

1. Dry-Braised Lotus Root with Chili (干煸藕丝) – Hubei Style

Region: Hubei
Why Unique: Crispy, slightly sweet lotus root with a spicy kick—perfect with congee or rice.

Key Ingredients

• 1 lotus root (peeled and julienned)
• 2 dried red chilies
• 1 tbsp black vinegar (for tang)

Pro Tip: Soak lotus root in vinegar water to prevent browning before cooking.

Full Recipe: Hubei Vegan Kitchen

Pair With: A simple vegan Chinese food congee for contrast.

2. Garlic Water Spinach (蒜蓉空心菜) – Cantonese Style

Region: Guangdong
Why Unique: Tender-crisp greens with a punch of garlic—classic vegan Chinese food at its best.

Key Ingredients

• 1 bunch water spinach (空心菜)
• 5 cloves garlic (minced)
• 1 tsp fermented tofu (for umami)

Cooking Hack: Blanch the greens first to retain vibrant color before stir-frying.

Full Recipe: Cantonese Vegan Recipes

Serving Suggestion: Pair with vegan Chinese food dim sum.

3. Smashed Cucumber Salad (拍黄瓜) – Sichuan Style

Region: Sichuan
Why Unique: Crunchy, spicy, and refreshing—the ultimate vegan Chinese food appetizer.

Key Ingredients

• 2 Persian cucumbers (smashed)
• 1 tbsp Sichuan chili oil
• ½ tsp toasted sesame seeds

Texture Trick: Smash (don’t slice) cucumbers for better sauce absorption.

Full Recipe: Sichuan Vegan Eats

Heat Level: Adjust chilies to taste.

4. Braised Bamboo Shoots with Soy Sauce (油焖笋) – Zhejiang Style

Region: Zhejiang
Why Unique: Meaty bamboo shoots braised in a savory-sweet glaze—a vegan Chinese food umami bomb.

Key Ingredients

• 1 cup fresh bamboo shoots (sliced)
• 2 tbsp light soy sauce
• 1 tsp rock sugar (for caramelization)

Pro Tip: Use fresh bamboo shoots (not canned) for the best texture.

Full Recipe: Zhejiang Vegan Cuisine

Serving Suggestion: Serve with steamed buns.

5. Stir-Fried Bitter Melon with Black Beans (豆豉苦瓜) – Hakka Style

Region: Hakka (Fujian/Guangdong)
Why Unique: Bitter melon’s bold flavor balanced by fermented black beans—a vegan Chinese food acquired taste worth trying.

Key Ingredients

• 1 bitter melon (sliced thin)
• 1 tbsp fermented black beans
• 1 red bell pepper (for sweetness)

Bitterness Hack: Salt the melon 30 mins before cooking to reduce bitterness.

Full Recipe: Hakka Vegan Cooking

Pair With: A mild vegan Chinese food tofu dish.

Why These Vegan Chinese Vegetable Sides Stand Out

1. Regional Authenticity: Each dish represents a specific Chinese culinary tradition.
2. Texture Variety: From crispy lotus root to silky bamboo shoots.
3. Sauce Mastery: Fermented black beans, chili oil, and garlic elevate simple veggies.
4. Meal Flexibility: Serve as appetizers, sides, or mains with rice/noodles.
5. Health Boost: Packed with fiber, vitamins, and antioxidants.

🔥 Try This First: Smashed Cucumber Salad—it’s quick, refreshing, and addictive.

Sources Cited:

• Regional vegan cooking blogs (linked above)
• The Vegan Chinese Kitchen by Hannah Che
• China Vegan Society recipe archives

Which vegan Chinese food veggie dish will you try first? #VeganChineseVeggies