Vegan Chinese Pepper

Why You’ll Love This Recipe

This dish is light yet full of flavor, with the natural sweetness of bell peppers balanced by soy sauce, garlic, ginger, and a touch of spice. It’s quick to make in under 30 minutes, customizable with your favorite vegetables or proteins, and completely vegan. Whether for a weeknight dinner or a healthier takeout-inspired dish, Vegan Chinese Pepper is a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (red, green, or yellow), sliced
• Onion, sliced
• Garlic cloves, minced
• Fresh ginger, grated
• Soy sauce or tamari
• Rice vinegar
• Cornstarch (to thicken the sauce)
• Vegetable broth or water
• Sesame oil (optional, for flavor)
• Red pepper flakes or fresh chili (optional, for heat)
• Scallions, chopped (for garnish)

Directions

1. In a small bowl, whisk together soy sauce, rice vinegar, vegetable broth, and cornstarch. Set aside.
2. Heat a wok or skillet over medium-high heat. Add a splash of water or a little sesame oil if using.
3. Stir-fry onions, garlic, and ginger for 1–2 minutes until fragrant.
4. Add sliced bell peppers and cook for 4–5 minutes, until slightly tender but still crisp.
5. Pour in the sauce mixture and stir well, allowing it to thicken and coat the vegetables.
6. Season with red pepper flakes or chili if desired.
7. Garnish with chopped scallions and serve hot with steamed rice or noodles.

Servings and timing

This recipe serves 3–4 people. Preparation takes 10 minutes, and cooking time is 15 minutes.

Variations

• Add tofu, tempeh, or seitan for extra protein.
• Toss in mushrooms, broccoli, or snap peas for more vegetables.
• Make it spicy with Sichuan peppercorns or chili paste.
• Sweeten the sauce slightly with maple syrup or brown sugar for a sweet-sour balance.
• Sprinkle toasted sesame seeds on top for extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water until warmed through. Freezing is not recommended as peppers may lose their crisp texture.

FAQs

What type of peppers work best?

A mix of red, yellow, and green bell peppers adds color and flavor.

Can I make this dish oil-free?

Yes, just stir-fry with a splash of water or broth instead of oil.

Is this recipe gluten-free?

Yes, if you use tamari or gluten-free soy sauce.

Can I add protein?

Yes, tofu, tempeh, or even chickpeas pair well with the flavors.

How do I make it spicier?

Add chili paste, fresh chilies, or Sichuan peppercorns.

Can I use frozen peppers?

Yes, but fresh peppers give the best texture and flavor.

Does the sauce have to be thickened?

Cornstarch gives it a glossy coating, but you can skip it for a lighter version.

What should I serve this with?

Steamed jasmine rice, brown rice, or noodles are great pairings.

Can I make this ahead of time?

Yes, but it’s best fresh as the peppers may soften when stored.

How do I prevent the vegetables from becoming soggy?

Cook over high heat and avoid over-stirring to keep the peppers crisp.

Conclusion

Vegan Chinese Pepper is a quick, vibrant, and flavorful stir-fry that showcases the natural sweetness of bell peppers with bold Asian-inspired seasonings. Easy to customize and ready in under 30 minutes, it’s perfect for a simple weeknight dinner or when you’re craving a healthier alternative to takeout. Fresh, colorful, and satisfying, this dish is sure to become a staple in your meal rotation.

Vegan Chinese Pepper

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1. Vegan Chinese Pepper is a colorful stir-fry featuring bell peppers, onions, garlic, and ginger tossed in a savory soy-based sauce. Quick, flavorful, and plant-based, it’s perfect served with rice or noodles.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Chinese-Inspired
• Diet: Vegan

Ingredients

1. 3 bell peppers (red, green, or yellow), sliced
2. 1 large onion, sliced
3. 3 garlic cloves, minced
4. 1 tablespoon fresh ginger, grated
5. 3 tablespoons soy sauce or tamari
6. 1 tablespoon rice vinegar
7. 1/2 cup vegetable broth or water
8. 1 tablespoon cornstarch
9. 1 teaspoon sesame oil (optional)
10. 1/2 teaspoon red pepper flakes or 1 fresh chili, sliced (optional)
11. 2 scallions, chopped (for garnish)

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Instructions

In a small bowl, whisk together soy sauce, rice vinegar, vegetable broth, and cornstarch. Set aside.

1. Heat a wok or skillet over medium-high heat. Add a splash of water or sesame oil if using.
2. Stir-fry onions, garlic, and ginger for 1–2 minutes until fragrant.
3. Add bell peppers and cook for 4–5 minutes, until tender-crisp.
4. Pour in sauce mixture and stir well, cooking until thickened and vegetables are coated.
5. Season with red pepper flakes or chili if desired.
6. Garnish with scallions and serve hot with steamed rice or noodles.

Notes

• Add tofu, tempeh, or seitan for protein.
• Include broccoli, mushrooms, or snap peas for extra vegetables.
• Sweeten with a splash of maple syrup or brown sugar for a sweet-sour flavor.
• Use Sichuan peppercorns or chili paste for a spicier version.
• Cook over high heat to keep peppers crisp and prevent sogginess.

Nutrition

• Serving Size: 1 bowl
• Calories: 140
• Sugar: 7g
• Sodium: 640mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg