Low Calorie And Vegetarian Recipes For Delicious Chinese Dishes

Since they are deep fried, egg rolls tend to have a bit of a higher fat content than other vegetarian dishes. I like to think the cruciferous properties of cabbage balances that out.

With most Chinese cooking vegetables were the main ingredients will need was only used to flavor the dish. Using seasonings and vegetables to flavor to the dish you end up with a much healthier recipe.


Eating a balanced vegetarian diet can help you lose weight, but not if you eat too many of these egg rolls.

Egg rolls
1 package wonton wrappers
1 package shredded cabbage (coleslaw mix )
1 shredded carrot
½ small onion, sliced thin
2 T Wok oil (or olive oil and 1 teaspoon freshly grated ginger)
½ t Sesame oil and
2 cups oil for deep frying

Egg rolls are quite simple to make.

The start off with a package of pre shredded cabbage I prefer to use coleslaw mix.

Heat your wok on high.

Once the wok is hot add wok oil.

If you don't have the prepared wok oil on hand, you can use all of oil or peanut oil seasoned with freshly grated ginger.

After adding the oil, stir-fry cabbage and carrot and onion together.

This needs to be cooked down until limp but not soggy.

Remove the wok from heat as soon as your vegetables are cooked and add sesame oil.

Toss lightly.
Place approximately 1/3 cup of filing in each wrapper.

Roll egg rolls closed and seal with a drop of water.

Immediately place in deep fryer.

Fry until golden, this takes 1 to 4 minutes. Serve warm.

Tofu has many health benefits and is very flexible in its uses. Tofu takes on the flavors of the dishes you put it in.

Many vegetarian recipes find creative ways to use tofu as a protein substitute.

Adding tofu to your sweet and sour vegetable dish is one of many delicious ways to include the health benefits of tofu into the delicious meal.

Sweet and Sour Tofu
1 tbsp cornstarch
3/4 cup vegetable broth
3 tbsp vinegar
3 tbsp sugar
1 tbsp ketchup
2 tbsp soy sauce
1/2 tsp ground ginger
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh grated ginger
1 onion, diced
2 carrots, sliced
1 green or red bell pepper, diced
1/2 cup sliced mushrooms
1 14 oz package of firm or extra firm tofu, drained and cut into1 inch cubes

Make sauce by mixing together the cornstarch and vegetable broth, vinegar, sugar, ketchup, soy sauce and ginger until well mixed.

Heat wok on high. Once the wok is hot add oil and stir-fry the garlic, onion until carrots begin to soften. Add bell pepper and mushrooms. Stir-fry for another 2-3 minutes.

Add the sauce to the veggies and cook until mixture thickens, about 5-7 minutes.

Add tofu and allow too cook at least 5 more minutes. Serve over rice!

Most fried rice dishes include eggs. Cashew fried rice is a vegetarian/vegan recipe that uses tofu in place of eggs.

Chinese Cashew Fried Rice

1 pkg soft (silken) tofu, mashed
1/8 tsp turmeric
1 tsp onion powder
3 tbsp wok oil (add fresh ground ginger to olive or peanut oil if you don't have seasoned wok oil)
5 cups pre-cooked rice (it is important that this be cooled rice, not freshly cooked hot rice)
3/4 cup cashews (I like to use ends and pieces)
3 tbsp soy sauce
1 tsp sugar
6 green onions, chopped

Mix the tofu, turmeric, onion powder and put aside.

In a medium skillet on medium heat, heat one tablespoon of the oil.

Add the tofu mixture and cook, stirring continuously for 10 minutes.

Remove the tofu from the heat and set to one side.

Dissolve sugar in soy sauce, add green onions and set to one side.

Place a dry wok at medium-high heat. Once the wok is heated add the remaining oil, then the onions and rice.

Stir-fry for 3 minutes. Mix in the soy sauce mixture and stir-fry until rice is thoroughly heated, about 5 minutes.

Mix in the cashews and the tofu and serve hot.