Blanching is a common Chinese preparation to cook tender greens and vegetables like broccoli/gailan, asparagus, choy sum, or green beans. You dip the ingredient in boiling water for a brief period (sometimes just 30 seconds) until cooked al dente, drain or shock in ice water, then serve with a simple sauce of soy sauce and oil.

Sometimes, you’ll see aromatics like thinly slivered ginger, scallions, or chiles laid as a garnish on the ingredients. Right before serving, a ladleful of smoking hot oil is poured on top, releasing all the delicious aromas in one vigorous sizzle— this is a method called jiao you (浇油), “dashing oil.”

For this dish, I add the ginger directly to a sauce pan and let it frizzle for a while so that you get all those flavors in the sauce itself.

Chef tips for Chinese blanched dishes or liang cai:

1. Use the most tender and delicate vegetables at their peak flavor and freshness.
2. When blanching, be careful not to overcook the vegetable. Submerge it quickly in cold water to halt the cooking process and capture the vivid color in the pot. The cooking time should be just long enough to bring out the vegetable’s most vibrant color and optimal texture.
3. Mix the seasonings in a separate bowl and taste it to adjust the flavors until just right. Consider the various ways to add it, either drizzling over the ingredients (淋味 lin wei), tossing to coat (拌味 ban wei), or serving on the side as a dip (沾味 zhan wei).
4. Don’t make blanched dishes too far in advance, as they will lose their vibrancy and flavor— you want to serve it immediately after it’s dressed.
5. Chinese cooks usually add a bit of oil to the boiling water so that the ingredient gets coated with some of it when you scoop it out— adds to the flavor and gives it a beautiful gleam and shine.

Notes

*I add an optional amount of sand ginger (沙姜 sha jiang) to the soy sauce. Sand ginger is a kind of rhizome that looks like galangal, used in the southern coastal provinces of China and southeast Asia. In China, we often grated the fresh root for juice, but most Asian supermarkets in the U.S. sell sand ginger as a powder. It is paler in color than ground ginger, and just a pinch in steamed dishes and appetizers adds intriguing flavor—best described as a musky, peppery savoriness with a slightly piney aroma.

Variation

In the spring, I recommend using young asparagus instead of green beans; Cantonese chefs eagerly await the arrival of the first asparagus after the cold, with its delicate, pencil-thin stalks and crisp, sweet flavor. Blanch them for 30-40 seconds until vibrant green, then prepare as below.

Find recipes like this one and more in my new cookbook, The Vegan Chinese Kitchen.

📖 Recipe

Blanched purple beans with aromatic ginger soy sauce 姜蓉豆角

★★★★★

5 from 1 reviews

Tender, delicate green beans seasoned with a simple and aromatic Cantonese soy sauce with ginger and sesame oil. A beautifully understated Chinese dish that works best as a cold appetizer or starter.

• Author: Hannah
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 4
• Category: Appetizer
• Method: Blanch
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 10 ounces (280 grams) slender purple beans, yellow wax beans, or green beans, ends trimmed
• 1 ½ tablespoons vegetable oil, divided
• 2 tablespoons minced ginger

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing cooking wine, or water
• ½ teaspoon sugar
• ¼ teaspoon MSG, or ½ teaspoon mushroom bouillon powder
• ½ teaspoon ground sand ginger (optional)*
• ¼ teaspoon ground white pepper
• ½ teaspoon sesame oil

• Fresh red chile, thinly sliced, for garnish

Instructions

1. Prepare a bowl of ice water. Bring a large pot of water to a boil, then add a generous amount of salt and drizzle in ½ tablespoon of the oil. Blanch the green beans for 50 to 60 seconds, until they turn a vivid color and are crisp-tender. Transfer immediately to the ice water to stop the cooking process and preserve color and crispness. Drain the beans well and pat dry with a clean towel. Arrange the beans in a neat stack on a serving dish. Trim with a sharp knife so that they’re the same length, and discard or eat the ends.
2. In a small saucepan over medium heat, heat the remaining 1 tablespoon oil until shimmering. Add the minced ginger and fry until fragrant and just beginning to brown, about 1-2 minutes. Reduce to low heat and add the soy sauce, Shaoxing wine or water, sugar, MSG, ground sand ginger powder, white pepper, and sesame oil. Bring to a boil and allow to simmer for 1 minute until the sugar is fully dissolved.
3. Pour the sauce on top of the green beans, so that the ginger stays on top and the sauce pools to the bottom. Garnish with a few threads of red chile before serving.

Traditionally the beans are fried in deep oil to get that withered exterior, but I prefer this healthier version; in this method you pre-blanch the beans before stir-frying, and they come out tender and blistered and just as delicious without all that oil.

TIPS:

• Be careful not to overcook the beans when you’re blanching them. You want them to be vibrant green and tender, but not soggy.
• The Sichuan preserved mustard greens (ya-cai) come in a packet (see photo above), sold in Asian grocery stores. They’re essentially hand-pickled mustard greens that have been layered with salt and spices and fermented for several months, and they add authentic flavor, deep umami, and salty funk to this dish. However, this can be difficult to find, so feel free to substitute fermented black beans instead, or simply leave it out! The green beans will be delicious regardless.

RECIPE VARIATIONS:

• Add minced mushrooms! I use about 3-4 fresh or re-hydrated shiitake mushrooms, chopped finely. Add them into the stir-fry along with the aromatics, making sure to allow the released liquid to evaporate before adding in the green beans.
• Add crumbled tofu or prepared TVP (textured vegetable protein) to turn this into a substantial main dish.

📖 Recipe

Sichuan Dry-Fried Green Beans (Vegan)

A healthier take on authentic Sichuan dry-fried green beans, perfect as a side dish or served over rice. The green beans are garlicky, tender-crisp, and flavorful, with a distinctive blistered exterior.  

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 4
• Category: Side Dish
• Method: Cook
• Cuisine: Chinese

Ingredients

• 1 lb (450g) green beans
• 3 scallions, white parts only, thinly sliced
• ¾ tsp whole Sichuan peppercorns
• 3 cloves garlic, minced
• 4–5 dried red chilies, de-seeded and cut in half
• 3 tbsp Sichuan preserved mustard greens, chopped finely, or 2 tbsp fermented black beans (optional)
• 1 tsp minced or grated fresh ginger
• 3 tbsp cooking oil
• 1 tsp sesame oil
• ½ tsp salt, plus more to taste

Instructions

• Rinse the beans, trim off the ends on both sides, and snap each in half. Bring a pot of salted water to a boil over high heat, and blanch beans until vibrant green and tender (about 3 minutes). Remove from pan and let drain, then pat dry to remove moisture.
• Mince and chop the scallions, garlic, and ginger, and de-seed the chillies. Heat 2-3 tablespoon oil in a wok or pan over high heat until shimmering, then toast the dried chilies and the Sichuan peppercorns until fragrant and darkened.
• Add scallions, garlic, and ginger, and stir-fry briefly, then add blanched beans and stir-fry for two more minutes. Remove from heat, stir in the sesame oil, and season with salt as needed. Transfer to a plate and serve hot.

Young soybeans (毛豆 máodòu), also called edamame, are soybeans that are harvested while still pale green and immature. In China, they’re usually boiled whole in their pods in salted water, which lightly seasons them.

When I was growing up, my parents would buy big bags of frozen soybean pods from the Asian supermarket and toss them in a large pot, simmering them with a few spices until they were tender and infused with flavor. They were a lot of fun to eat: we used our teeth to tease out the tasty beans, scraping the shell clean of its fuzzy, salty skin before discarding the pod.

You can serve these on the table as an appetite-whetting starter dish, like in Chinese restaurants, or simply keep the boiled soybeans in the fridge and enjoy a handful any time of the day as a snack. Just 1 cup of edamame (shelled) provides 15 grams of protein and a considerable amount of fiber, calcium, and iron. Since they’re best cold, I especially enjoy eating these in the summer for a light and satiating snack.

Where can I buy soybeans with pods?

You can find big bags of frozen soybean pods at your Asian supermarket. I try to look for an organic variety; they’re usually very cheap, costing just a few dollars a pound.

Fresh soybean pods are difficult to find in the United States, unless you grow them yourselves. I prefer frozen anyways because they’re pre-cooked and can be boiled straight from the package.

Tips and Tricks

There are two ways of cooking the pods:

1. start the pods in cold water and gradually bring to a boil
2. boil the water first, then add the pods

After testing, I found you get the best flavor and texture by boiling the water first. The pods are vivid green in color, not dull or brownish, since you’re essentially blanching them in the salted water, and the beans are perfectly cooked, tender but still with a nice bite.

The problem with this brief cooking time is getting the flavor infused in the beans— it’s really hard to do this with only 5-6 minutes of cooking. I found two solutions:

1. Trim off the ends of the soybean pods so that the flavorful liquid enters the hard shells easily.
2. Soak the boiled beans in the cooled broth overnight. As they marinate, they will continue taking on salt and flavor without the danger of overcooking. This was the key step that made the biggest difference in flavor.

I also like to add a handful of Chinese five-spices usually used for braised dishes, and ginger and scallions for extra aroma.

Instructions

1. Take the bag of frozen soybeans out of the freezer. In a large, heavy-bottomed pot, toast the dried chiles, peppercorns, star anise, and bay leaves over medium-low heat, stirring them around the base of the pot. When the chiles are slightly darkened and the spices smell very fragrant, pour in 8 cups (1920 mL) water and bring to a boil over high heat. Add the salt and reduce to a gentle simmer. Cover the lid but keep it slightly ajar, and allow the broth to continue building in flavor while you prepare the soybeans.

2. Using a pair of sharp scissors, snip about ¼ inch off the ends of each soybean pod. You can skip this step if you’re short on time, but this allows the liquid to penetrate each pod so that the beans have more flavor. 

3. Uncover the pot and bring the simmering broth back to a rolling boil. Toss in the soybeans and boil on high heat for 5-6 minutes, stirring occasionally. To check doneness, crack one open and taste a bean— it should be tender but still have a bite to it, not mushy, and the pods should still be a vibrant green color.
4. Remove from heat and let the soybeans continue soaking in the pot— they are essentially marinating as they sit in the cooling broth. You can serve these at room temperature after 2 hours, but for the tastiest results, transfer to the refrigerator and continue soaking overnight, and enjoy chilled. 

How to Store

Refrigerate the remaining soybeans in their liquid in a covered container for up to five days.

📖 Recipe

Chinese five-spice boiled green soybeans (edamame) 五香煮毛豆

A guide to making Chinese boiled soybeans, also called edamame. Simmered in a savory broth with aromatics like chiles, ginger, scallions, peppercorns, and star anise, these protein-rich soybeans are salty, full of flavor and delicious served chilled as a snack or an appetizer.

• Author: Hannah
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 4
• Category: Snacks and Appetizers
• Method: Cook
• Cuisine: Chinese

Ingredients

• 2 pounds (900 grams) frozen green soybeans in their pods
• 2 tablespoons whole Sichuan peppercorns
• 4–5 dried red chiles
• 2 star anise pods
• 1 Chinese cinnamon stick (cassia), optional
• 3 bay leaves
• 4-inch piece ginger, cut into thin slices (doesn’t need to be peeled)
• 3 scallions, trimmed and cut into 1 ½-inch sections, both green and white parts
• 2 ½ tablespoons kosher salt*

Instructions

1. Take the bag of frozen soybeans out of the freezer. In a large, heavy-bottomed pot, toast the dried chiles, peppercorns, star anise, cinnamon, and bay leaves over medium-low heat, stirring them around the base of the pot. When the chiles are slightly darkened and the spices smell very fragrant, pour in 8 cups (1920 mL) water and bring to a boil over high heat. Add the scallions, ginger, and salt and reduce to a gentle simmer. Cover the lid but keep it slightly ajar, and allow the broth to continue building in flavor while you prepare the soybeans.
2. Using a pair of sharp scissors, snip about ¼ inch off the ends of each soybean pod. You can skip this step if you’re short on time, but this allows the liquid to penetrate each pod so that the beans have more flavor. 
3. Uncover the pot and bring the simmering broth back to a rolling boil. Toss in the soybeans and boil on high heat for 5-6 minutes, stirring occasionally. To check doneness, crack one open and taste a bean— it should be tender but still have a bite to it, not mushy, and the pods should still be a vibrant green color.
4. Remove from heat and let the soybeans continue soaking in the pot— they are essentially marinating as they sit in the cooling broth. 
5. You can serve these at room temperature after 2 hours, but for the tastiest results, transfer to the refrigerator and continue soaking overnight, and enjoy chilled. 
6. Store remaining soybeans in their liquid in the fridge for up to five days.

Notes

• *You want the liquid to be quite salty, since the flavor has to penetrate through the shells to the beans. Taste and adjust the recipe as needed; I use Diamond Crystal kosher salt, so if you’re using Morton kosher salt or sea salt, I would decrease this amount to 2 tablespoons.
• You do not need to fully thaw the frozen soybeans prior to cooking. Thawing them slightly will just make the ends easier to trim.
• To preserve the color of the soybeans, remove them from the liquid immediately after cooking and spread out on a baking sheet. Wait until the hot broth has fully cooled before you return the pods to the liquid. This is an extra step but it prevents the green from dulling.

Keywords: edamame, soybeans, Chinese boiled soybeans, boiled edamame

If you ever have a head of cauliflower sitting in your fridge and don’t know what to do with it (we’ve all been there) this is a great way to use it up!

Hearty, comforting, and flavorful, this curry is great served over rice or with naan. Cook up a big batch and save the leftovers for a quick and satisfying weekday meal. 

Cauliflower Chickpea Curry (Vegan, Gluten-Free)

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There’s nothing more comforting than a bowl of this hearty curry over rice. It’s packed with veggies and simple to make (and tastes even better the next day— make extra and store leftovers in the fridge/freezer for future meals!)

Thai Coconut Chickpea Curry (Vegan, Gluten-Free)

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• *Any sugar will work. I use coconut sugar because it's unrefined and has a lower glycemic index/contains trace minerals. 
• **You can also substitute cooked lentils or another type of bean. 

The weather is quickly cooling down here and I’m starting to crave comfort foods. Soups, stews, and of course, curries.

I love this recipe because it’s simple and uses pantry ingredients like canned chickpeas and canned pumpkin pureé. The process is pretty no-fail: you sauté onion, garlic, and spices until fragrant, then toss in all the remaining ingredients and simmer until the vegetables are tender and the curry flavor is infused throughout. That’s it!

Ingredients in One-Pot Pumpkin Curry:

• Yellow onion and garlic and ginger. Aromatics, for flavor. 
• Spices. Turmeric, black pepper, garam masala, curry powder.
• Carrots and sweet potatoes. Adds bulk and a touch of sweetness.
• Tomatoes. For flavor and acidity.
• Pumpkin puree. Pumpkin is packed with vitamin K, C, and potassium, and exceptionally high in beta-carotene, a powerful antioxidant. 
• Canned chickpeas. Adds heartiness and plant-based protein. 
• Coconut milk. Makes the curry rich and creamy. 
• Coconut sugar. For a touch of sweetness.
• Baby spinach. For extra nutrition and color.
• One lime. A squeeze of lime juice at the end adds brightness and brings out all those lovely flavors. 

How to make One-Pot Pumpkin Curry:

1. In a large pot, heat 1 tablespoon coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
2. Add minced garlic, ginger, and spices, and cook for two more minutes.
3. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat. Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
4. Turn off heat, add spinach and cover until spinach leaves are wilted. Serve over rice, adding a squeeze of lime juice to each bowl before serving.

I’ve included Instant Pot instructions below! It makes this dish even faster to whip up. This curry freezes and reheats well as well, so you can prep it in advance for packed lunches. 

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Easy One-Pot Pumpkin Curry (Vegan, Gluten-Free)

★★★★★

5 from 2 reviews

This comforting one-pot pumpkin curry is ready in under 30 minutes! It’s hearty and creamy and packed with carrots, sweet potatoes, and chickpeas. Vegan and gluten-free.

• Author: Hannah

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion or 2 shallots, chopped finely
• 3 cloves garlic, minced
• 1 1-inch thumb ginger, minced
• 2 tbsp curry powder
• 1 tsp garam masala
• ½ tsp black pepper
• ½ tsp turmeric
• 2 medium carrots, chopped into small cubes
• 1 sweet potato, peeled and chopped into small cubes
• 1 cup tomatoes, chopped
• 1 15 oz can pumpkin purée
• 1 15 oz can chickpeas, drained and rinsed
• 1 13.5 oz can full-fat coconut milk
• 1 and ¼ cup low-sodium vegetable broth or water
• 1 tbsp coconut sugar
• 1 tsp salt
• 3–4 cups baby spinach
• juice of one lime

Instructions

1. In a large pot, heat 1 tablespoon coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
2. Add minced garlic, ginger, and spices, and cook for two more minutes.
3. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat. Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
4. Turn off heat, add spinach and cover until spinach leaves are wilted. Serve over rice, adding a squeeze of lime juice to each bowl before serving.

Notes

• *INSTANT POT instructions: Sauté onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.

Masoor dal tadka is a simple, nourishing stew of red lentils simmered with a tadka (tempering) made of onions, cumin, mustard, curry leaf, and dried chilies. Sautéing the spices in hot oil allows the spices to release their aroma, infusing the lentils with full-bodied flavor.

You can make this dal with or without coconut milk– this version is more Sri Lankan, also called parippu curry. Citrusy curry leaves and coconut milk are a staple of Sri Lankan cuisine, and this recipe is a perfect marriage of creaminess with a slight heat.

The ingredients:

• Dry red lentils. Compared to green or brown lentils, red lentils don’t take long to cook, and are best suited for stews, as they quickly fall apart into a lovely buttery texture.
• Coconut oil.
• Cumin seeds, black mustard seeds, turmeric, coriander, cinnamon.
• Fresh curry leaves. See below.
• Ginger and green chilies.
• Onion and garlic.
• Tomato.
• A can of coconut milk.
• Juice of one lime.

Curry leaves are strongly aromatic, with a flavor comparable to citrus and lemongrass. If you can’t find any, add 3-4 dry bay leaves and the zest of one lime instead. Note that curry powder is not the same thing and should not be substituted for curry leaves.

How to make this dish:

1 – Cook the lentils. Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until the lentils begin to break down, about 20 minutes. Skim off any foam that rises to the top during cooking. Remove from heat and set aside.

2- Make the tadka. In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds. Cover and wait for mustard seeds to pop, then immediately add chopped onion, curry leaves, ginger, chilies and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened.

3 – Combine the lentils, tadka, and coconut milk. Add the spice mixture and coconut milk to the lentils, and cook for another 5-7 minutes, or until the flavors have melded. Add lime juice, then taste and adjust seasonings as necessary. Serve hot over basmati rice, garnished with cilantro.

This recipe makes 5-6 servings; you can refrigerate the leftovers in an airtight container for up to 4 days. This curry freezes well and can be prepped in advance for meal prep.

More indian-inspired recipes:

• Curried Lentil Tomato Soup
• Indian Potato Pea Curry (Aloo Matar)
• Cauliflower Chickpea Curry

If you made this dish let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest and Instagram for all the latest recipes.

📖 Recipe

Vegan Red Lentil Dal (Masoor Dal Tadka)

★★★★★

5 from 1 reviews

A hearty Indian dish of spiced red lentils simmered to a luxuriant stew, perfect over rice or with a side of naan. Naturally vegan and gluten-free.

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 6
• Category: Soups and Stews
• Method: Cook
• Cuisine: Indian

Ingredients

• 2 cups dry red lentils, rinsed
• 5 cups water
• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp black or yellow mustard seeds
• 1 yellow onion, diced
• 10 fresh curry leaves*
• ½ inch piece ginger, minced
• 2 green chilies, deseeded and finely chopped (or 1 tsp red pepper flakes)
• 4 cloves garlic, minced
• ½ tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 large tomato, diced
• 1 14-oz can coconut milk
• 1 ½ tsp salt
• juice of one lime

Instructions

1. Cook the lentils. Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until the lentils begin to break down, about 20 minutes. Skim off any foam that rises to the top during cooking. Remove from heat and set aside.
2. Make the tadka. In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds. Cover and wait for mustard seeds to pop, then immediately add chopped onion, curry leaves, ginger, chilies and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened.
3. Combine the lentils, tadka, and coconut milk. Add the spice mixture and coconut milk to the lentils, and cook for another 5-7 minutes, or until the flavors have melded. Add lime juice, then taste and adjust seasonings as necessary. Serve hot over basmati rice, garnished with cilantro.

Notes

• *Curry leaves have a strong aromatic flavor, comparable to citrus and lemongrass, and is not related to curry powder. If you can’t find curry leaves, substitute 3-4 dry bay leaves and the zest of one lime. 

Flavorful and hearty chickpea patties, pan-fried until crispy and served in a burger bun with tzatziki sauce. They patties are surprisingly quick to make and are great for meal prep— for an alternative try in a wrap or on a salad. Vegan, oil-free, and gluten-free if using gluten-free buns.

Chickpea Burgers (Vegan, Gluten-Free)

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• *You can substitute all-purpose flour or oat flour, but I like using chickpea flour because it makes the patties crispier (and is also gluten-free).

I made this in my instant pot last week! It’s super quick (pressure-cook time is 3 minutes) and requires minimal cleanup. The recipe makes a lot but you can half it if you only want 3-4 servings, or you can save the rest as meal prep.

Instant Pot Potato Pea Curry (Vegan, Gluten-Free)

Spicy, comforting potato pea curry that’s delicious with naan or rice.

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• If you don't have an Instant Pot, follow instructions as written but saute in a large saucepan over medium heat, and then bring to a boil and simmer until vegetables are tender. 

The easiest way to make chili is with an instant pot! Hearty, savory, veggie-packed goodness made even better with the addition of sweet potatoes and an optional tofu crumble (adds protein, texture and a smoky umami flavor). 

Instant Pot Sweet Potato Chili (Vegan, Gluten-Free)

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• *Tofu crumble idea adapted from Sam at It Doesn't Taste Like Chicken.