23 Easy Chinese Vegetarian Breakfast Recipes for Every Morning

Starting your day with a nutritious and satisfying breakfast is essential, and Chinese cuisine offers a wide array of vegetarian options that are both flavorful and wholesome.

From soft steamed buns and comforting congee to crispy pancakes and stir-fried noodles, Chinese vegetarian breakfasts are diverse, easy to prepare, and perfect for any morning.

Whether you are looking for a light, soothing start or a protein-packed.

Hearty meal, these 23 recipes bring the vibrant tastes of China to your breakfast table while keeping everything completely vegetarian.

23 Easy Chinese Vegetarian Breakfast Recipes for Every Morning

Chinese vegetarian breakfasts are not only delicious but also versatile and nutritious.

From savory pancakes and hearty congee to soft steamed buns and stir-fried noodles, these 23 recipes provide endless options to start your day right.

Whether you prefer something sweet, savory, light, or filling, this collection brings authentic Chinese flavors to your table while keeping everything completely vegetarian.

Embrace these recipes, and you’ll discover that a healthy, flavorful breakfast can also be an exciting culinary adventure.

Scallion Pancakes

Scallion pancakes are a beloved Chinese breakfast treat, crispy on the outside, chewy on the inside, and infused with the fragrant aroma of fresh scallions.

Perfect for a morning snack or alongside a warm cup of soy milk, these pancakes are entirely vegetarian and utterly satisfying.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup boiling water
• 3-4 scallions, finely chopped
• ½ teaspoon salt
• 2 tablespoons sesame oil, plus extra for frying

Instructions:

1. In a large bowl, mix the flour and salt. Gradually add the boiling water while stirring with a wooden spoon until a rough dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into four equal portions. Roll each portion into a thin circle about 8 inches in diameter. Brush each circle with sesame oil and sprinkle evenly with chopped scallions.
4. Roll the dough into a log, then coil it into a round snail shape. Flatten gently with a rolling pin to form a pancake about ¼ inch thick.
5. Heat a skillet over medium heat and add a little oil. Fry each pancake for 2-3 minutes on each side until golden brown and crispy.
6. Remove from the skillet and cut into wedges. Serve warm with soy sauce or a light dipping sauce.

These scallion pancakes are delightfully aromatic, crispy yet chewy, making them an ideal vegetarian Chinese breakfast that can be enjoyed hot from the skillet.

Steamed Vegetable Buns (Baozi)

Steamed vegetable buns are soft, fluffy, and filled with a savory mix of vegetables.

They are a staple breakfast item in China, offering a warm and nourishing start to the day.

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• ½ cup warm water
• 1 teaspoon sugar

Filling:

• 1 cup finely chopped cabbage
• ½ cup shredded carrots
• ½ cup chopped shiitake mushrooms
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• ¼ teaspoon white pepper

Instructions:

1. Mix the yeast, warm water, and sugar. Let sit for 5 minutes until frothy. Combine with flour and knead into a soft dough. Cover and let rise for 1 hour or until doubled in size.
2. Heat a pan and sauté the cabbage, carrots, and mushrooms with soy sauce, sesame oil, and white pepper until tender. Let cool.
3. Divide the dough into 8 equal pieces. Roll each piece into a circle about 4 inches in diameter. Place a spoonful of the vegetable filling in the center and pinch the edges together to seal the bun.
4. Place buns on parchment paper in a steamer. Steam over boiling water for 12-15 minutes until the buns are puffy and cooked through.
5. Serve hot with a side of soy sauce or chili paste if desired.

Steamed vegetable buns are soft, fluffy, and packed with flavorful vegetables, making them a comforting and hearty vegetarian breakfast choice.

Chinese Congee with Mushrooms

Congee is a warm, soothing rice porridge commonly eaten for breakfast in China.

This vegetarian version is enhanced with earthy mushrooms and lightly seasoned for a gentle, nourishing meal.

Ingredients:

• 1 cup jasmine rice
• 8 cups water or vegetable broth
• 1 cup chopped mushrooms (shiitake or button)
• 1-inch piece of ginger, sliced thinly
• 2 scallions, chopped
• 1 teaspoon soy sauce
• Salt to taste
• Sesame oil for drizzling

Instructions:

1. Rinse the rice under cold water. In a large pot, combine rice and water or vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 45-50 minutes, stirring occasionally, until the rice breaks down and forms a creamy porridge.
2. While the rice cooks, sauté mushrooms and ginger in a little oil until fragrant and softened.
3. Add mushrooms and ginger to the congee during the last 10 minutes of cooking. Season with soy sauce and salt.
4. Remove from heat and ladle into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.

This mushroom congee is warm, creamy, and lightly seasoned, offering a simple yet deeply satisfying vegetarian breakfast that comforts and nourishes the body.

Tofu and Vegetable Stir-Fry Wraps

These stir-fry wraps are a light, protein-rich Chinese breakfast option.

Soft, warm tortillas (or thin pancakes) are filled with a savory mixture of tofu and colorful vegetables, providing a nutritious and satisfying start to the day.

Ingredients:

• 200g firm tofu, cubed
• 1 small carrot, julienned
• ½ red bell pepper, thinly sliced
• ½ cup shredded cabbage
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon vegetable oil
• 4 thin Chinese pancakes or tortillas
• 1 scallion, chopped for garnish

Instructions:

1. Heat vegetable oil in a skillet over medium heat. Add cubed tofu and sauté until golden on all sides.
2. Add carrots, bell pepper, and cabbage. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
3. Stir in soy sauce and sesame oil, tossing well to coat the ingredients. Remove from heat.
4. Warm the pancakes or tortillas on a dry skillet for 1-2 minutes.
5. Spoon the tofu and vegetable mixture onto each pancake. Roll or fold into wraps and garnish with chopped scallions.

These stir-fry wraps are easy to make, full of flavor, and provide a balanced vegetarian breakfast with protein and vegetables in every bite.

Chinese Sweet Soy Milk (Dou Jiang) with Sesame Balls

Sweet soy milk paired with sesame balls is a traditional Chinese breakfast favorite.

The smooth, lightly sweetened soy milk complements the crunchy, nutty sesame balls, making this a comforting and wholesome morning treat.

Ingredients:
Sweet Soy Milk:

• 1 cup soybeans, soaked overnight
• 6 cups water
• 2-3 tablespoons sugar

Sesame Balls (Jian Dui):

• ½ cup glutinous rice flour
• 2 tablespoons sugar
• Water (to form dough)
• 2 tablespoons black sesame seeds
• Oil for deep frying

Instructions:

1. Drain soaked soybeans and blend with 6 cups water until smooth. Strain through a cheesecloth or fine sieve into a pot.
2. Heat over medium heat, stirring frequently. Add sugar and simmer for 10 minutes, then remove from heat. Serve warm.
3. For sesame balls, mix glutinous rice flour and sugar, adding water gradually to form a smooth, pliable dough.
4. Roll small portions into balls, coat with sesame seeds, and deep-fry over medium heat until golden and puffed. Drain on paper towels.
5. Serve sesame balls alongside the warm sweet soy milk.

This combination of sweet soy milk and sesame balls is a classic Chinese vegetarian breakfast that is both comforting and indulgent.

Stir-Fried Morning Noodles with Vegetables

Vegetable morning noodles are a quick, flavorful, and light Chinese breakfast.

Stir-fried with colorful vegetables and a touch of soy sauce, these noodles are perfect for a satisfying vegetarian morning meal.

Ingredients:

• 150g thin wheat noodles
• ½ cup sliced bok choy
• ½ cup shredded carrots
• ½ cup sliced mushrooms
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon vegetable oil
• 1 scallion, chopped

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok over medium-high heat. Add garlic and sauté until fragrant.
3. Add mushrooms, carrots, and bok choy. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Add cooked noodles to the wok. Toss with soy sauce and sesame oil until everything is evenly coated and heated through.
5. Serve hot, garnished with chopped scallions.

These stir-fried morning noodles are colorful, flavorful, and packed with vegetables, offering a quick and nutritious vegetarian breakfast option.

Steamed Spinach and Mushroom Dumplings

These steamed dumplings are soft, tender, and filled with a flavorful vegetarian mix of spinach and mushrooms.

They make a classic Chinese breakfast option that is light yet satisfying.

Ingredients:

• 1 cup all-purpose flour
• ½ cup warm water
• 1 cup chopped spinach
• ½ cup chopped shiitake mushrooms
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• ¼ teaspoon white pepper
• Oil for greasing the steamer

Instructions:

1. In a bowl, mix flour and warm water to form a smooth dough. Cover and let it rest for 20 minutes.
2. Sauté spinach and mushrooms with soy sauce, sesame oil, and white pepper until tender. Let cool.
3. Roll the dough into small circles about 3 inches in diameter. Place a spoonful of filling in the center and pinch the edges to seal.
4. Place dumplings in a greased steamer and steam over boiling water for 10-12 minutes.
5. Serve warm with soy sauce or chili sauce on the side.

These steamed spinach and mushroom dumplings are soft, flavorful, and perfect for a light vegetarian breakfast that feels both traditional and comforting.

Vegetarian Zucchini and Corn Congee

This delicate congee combines soft rice with sweet corn and tender zucchini, creating a soothing and wholesome breakfast.

Lightly seasoned, it’s perfect for starting the day gently yet nutritiously.

Ingredients:

• 1 cup jasmine rice
• 8 cups water or vegetable broth
• 1 small zucchini, diced
• ½ cup corn kernels (fresh or frozen)
• 1-inch piece ginger, sliced thinly
• Salt to taste
• Sesame oil for drizzling
• Chopped scallions for garnish

Instructions:

1. Rinse rice under cold water. Combine rice and water or broth in a large pot and bring to a boil. Reduce heat and simmer for 40-45 minutes, stirring occasionally.
2. Add zucchini, corn, and ginger during the last 10 minutes of cooking. Continue simmering until rice breaks down and congee becomes creamy.
3. Season with salt and drizzle with sesame oil.
4. Serve hot, garnished with chopped scallions.

This zucchini and corn congee is light, nourishing, and naturally sweet, making it an ideal vegetarian breakfast that comforts the body and warms the soul.

Savory Tofu and Chive Pancakes

Crispy on the outside and soft on the inside, these tofu and chive pancakes are a savory vegetarian breakfast option that pairs wonderfully with soy sauce or a light dipping sauce.

Ingredients:

• 1 cup firm tofu, crumbled
• ½ cup chopped fresh chives
• ½ cup all-purpose flour
• ¼ cup water
• ¼ teaspoon salt
• 1 teaspoon vegetable oil for frying

Instructions:

1. In a bowl, mix crumbled tofu, chopped chives, flour, water, and salt to form a thick batter.
2. Heat vegetable oil in a nonstick skillet over medium heat. Spoon batter into the pan, shaping into small pancakes.
3. Fry for 3-4 minutes on each side until golden and crispy.
4. Remove from skillet and drain on paper towels. Serve warm with soy sauce.

These savory tofu and chive pancakes are flavorful, protein-rich, and satisfyingly crispy, making them a delicious and simple vegetarian breakfast choice.

Chinese Steamed Pumpkin Buns

Soft and slightly sweet, these steamed pumpkin buns are a delightful vegetarian breakfast.

The natural sweetness of pumpkin makes the buns comforting and lightly flavorful without added sugar.

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• ½ cup warm water
• 1 teaspoon sugar

Filling:

• 1 cup pumpkin puree
• 1 teaspoon sesame oil
• ¼ teaspoon salt

Instructions:

1. Mix yeast, warm water, and sugar. Let sit for 5 minutes until frothy. Combine with flour and knead into a soft dough. Cover and let rise for 1 hour or until doubled.
2. Mix pumpkin puree with sesame oil and salt.
3. Divide dough into 8 equal pieces. Flatten each piece into a circle and place a spoonful of pumpkin filling in the center. Pinch edges to seal.
4. Place buns on parchment paper in a steamer. Steam over boiling water for 12-15 minutes until fluffy.
5. Serve warm for breakfast.

These steamed pumpkin buns are soft, naturally sweet, and lightly savory, making them a comforting and nutritious vegetarian breakfast.

Vegetarian Rice Rolls (Cheung Fun)

Rice rolls are silky, soft, and versatile, filled with vegetables for a satisfying vegetarian breakfast.

They are commonly enjoyed with a light soy sauce drizzle and sesame oil.

Ingredients:

• 1 cup rice flour
• 2 tablespoons tapioca starch
• 1 ½ cups water
• ½ cup finely chopped mushrooms
• ½ cup shredded carrots
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• Oil for greasing the pan

Instructions:

1. Mix rice flour, tapioca starch, and water until smooth. Set aside.
2. Lightly sauté mushrooms and carrots with soy sauce and sesame oil until tender.
3. Grease a flat steaming tray. Pour a thin layer of rice batter onto the tray. Sprinkle a spoonful of vegetables evenly over the batter.
4. Steam for 3-4 minutes until the rice sheet is set. Roll the sheet carefully into a cylinder. Repeat with remaining batter.
5. Serve warm with soy sauce or a light dipping sauce.

Vegetarian rice rolls are silky, tender, and flavorful, offering a light yet satisfying breakfast that showcases the elegance of Chinese cuisine.

Stir-Fried Morning Greens with Vermicelli

This quick stir-fry combines delicate vermicelli noodles with morning greens, creating a light and nutritious vegetarian breakfast.

It’s flavorful, colorful, and easy to prepare.

Ingredients:

• 100g rice vermicelli
• 1 cup baby bok choy, chopped
• ½ cup snow peas
• ½ cup shredded carrots
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon vegetable oil

Instructions:

1. Cook vermicelli according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok. Sauté garlic until fragrant, then add bok choy, snow peas, and carrots. Stir-fry for 3-4 minutes.
3. Add cooked vermicelli, soy sauce, and sesame oil. Toss until noodles are heated through and coated in sauce.
4. Serve hot, garnished with chopped scallions if desired.

Stir-fried morning greens with vermicelli is a light, vibrant, and nutritious vegetarian breakfast option that combines fresh vegetables with soft noodles for a satisfying meal.

Mung Bean Pancakes (Lü Dou Bing)

Mung bean pancakes are crispy on the outside, tender on the inside, and lightly sweetened with natural mung bean flavor.

They are a popular vegetarian breakfast item in China, perfect for a light yet satisfying start to the day.

Ingredients:

• 1 cup mung beans, soaked overnight
• ½ cup water
• 2 tablespoons sugar
• 2 tablespoons vegetable oil for frying

Instructions:

1. Drain the soaked mung beans and blend with ½ cup water until smooth to form a batter.
2. Stir in sugar until dissolved.
3. Heat vegetable oil in a nonstick skillet over medium heat. Pour spoonfuls of batter into the pan and flatten slightly.
4. Fry for 3-4 minutes on each side until golden brown and crispy.
5. Serve warm as a snack or breakfast item.

Mung bean pancakes are naturally sweet, lightly crispy, and easy to make, offering a wholesome vegetarian breakfast that is both nutritious and flavorful.

Sweet Red Bean Steamed Buns

Soft, fluffy, and filled with sweet red bean paste, these steamed buns are a comforting vegetarian breakfast that combines subtle sweetness with tender dough.

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• ½ cup warm water
• 1 teaspoon sugar

Filling:

• ½ cup red bean paste (anko)
• 1 teaspoon sesame oil

Instructions:

1. Mix yeast, warm water, and sugar. Let sit for 5 minutes until frothy. Combine with flour and knead into a smooth dough. Let rise for 1 hour or until doubled in size.
2. Divide dough into 8 equal pieces. Flatten each piece into a circle and place a spoonful of red bean paste in the center. Pinch edges to seal.
3. Place buns on parchment paper in a steamer. Steam over boiling water for 12-15 minutes until soft and fluffy.
4. Serve warm for breakfast.

These sweet red bean buns are soft, tender, and lightly sweet, making them a traditional and delightful vegetarian breakfast treat.

Savory Tofu and Vegetable Congee

This savory congee is a hearty and nourishing vegetarian breakfast, featuring soft rice, tofu, and tender vegetables lightly seasoned with soy sauce and sesame oil.

Ingredients:

• 1 cup jasmine rice
• 8 cups water or vegetable broth
• ½ cup cubed firm tofu
• ½ cup chopped carrots
• ½ cup chopped spinach
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• Salt to taste
• Chopped scallions for garnish

Instructions:

1. Rinse rice and combine with water or broth in a large pot. Bring to a boil, then reduce heat and simmer for 40-45 minutes, stirring occasionally until rice breaks down into a creamy porridge.
2. Add tofu, carrots, and spinach during the last 10 minutes of cooking. Continue simmering until vegetables are tender.
3. Season with soy sauce, sesame oil, and salt.
4. Serve hot, garnished with chopped scallions.

Savory tofu and vegetable congee is warm, comforting, and protein-rich, making it an ideal vegetarian breakfast that is both nourishing and filling.

Steamed Taro Buns

Soft, fluffy steamed buns filled with naturally sweet taro make a classic vegetarian breakfast.

The smooth, creamy taro filling pairs perfectly with tender dough for a comforting start to the day.

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• ½ cup warm water
• 1 teaspoon sugar

Filling:

• 1 cup taro, peeled and steamed
• 1 tablespoon sugar
• ½ teaspoon sesame oil

Instructions:

1. Mix yeast, warm water, and sugar. Let sit for 5 minutes until frothy. Combine with flour and knead into a smooth dough. Cover and let rise for 1 hour or until doubled in size.
2. Mash steamed taro and mix with sugar and sesame oil to form a smooth filling.
3. Divide dough into 8 pieces. Flatten each into a circle and place a spoonful of taro filling in the center. Pinch edges to seal.
4. Place buns on parchment paper in a steamer and steam over boiling water for 12-15 minutes.
5. Serve warm.

Steamed taro buns are tender, lightly sweet, and comforting, making them an ideal vegetarian breakfast option for a gentle start to the day.

Vegetable Dumpling Soup

A warm, soothing soup with tender dumplings and fresh vegetables, perfect for a light and nourishing Chinese vegetarian breakfast.

Ingredients:

• 8-10 prepared vegetable dumplings (spinach, mushroom, or cabbage filling)
• 4 cups vegetable broth
• ½ cup chopped bok choy
• ½ cup sliced carrots
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• Chopped scallions for garnish

Instructions:

1. Bring vegetable broth to a gentle boil in a pot. Add carrots and simmer for 5 minutes.
2. Add dumplings and bok choy to the broth. Simmer until dumplings are cooked through, about 5-7 minutes.
3. Season with soy sauce and sesame oil.
4. Ladle soup into bowls and garnish with chopped scallions.

Vegetable dumpling soup is light, flavorful, and comforting, providing a warm vegetarian breakfast that is both satisfying and easy to prepare.

Pumpkin Congee

This pumpkin congee is creamy, slightly sweet, and nourishing.

Perfect for a warming vegetarian breakfast that’s gentle on the stomach yet filling.

Ingredients:

• 1 cup jasmine rice
• 8 cups water or vegetable broth
• 1 cup pumpkin, peeled and diced
• 1 teaspoon sugar (optional)
• ½ teaspoon sesame oil
• Chopped scallions for garnish

Instructions:

1. Rinse rice and combine with water or broth in a large pot. Bring to a boil, then reduce heat to simmer. Cook for 40-45 minutes, stirring occasionally until rice breaks down.
2. Add diced pumpkin during the last 15 minutes of cooking. Continue simmering until pumpkin is soft and incorporated into the congee.
3. Stir in sesame oil and sugar if desired.
4. Serve hot, garnished with scallions.

Pumpkin congee is warm, creamy, and lightly sweet, offering a wholesome vegetarian breakfast that is both comforting and nourishing.

Steamed Vegetable Buns with Sweet Corn

These soft steamed buns are filled with naturally sweet corn and a hint of sesame oil.

They are light, fluffy, and perfect for a vegetarian Chinese breakfast.

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• ½ cup warm water
• 1 teaspoon sugar

Filling:

• 1 cup corn kernels (fresh or frozen)
• ½ teaspoon sesame oil
• ¼ teaspoon salt

Instructions:

1. Mix yeast, warm water, and sugar. Let sit for 5 minutes until frothy. Combine with flour and knead into a smooth dough. Let rise for 1 hour or until doubled.
2. Mix corn with sesame oil and salt for the filling.
3. Divide dough into 8 pieces. Flatten each piece into a circle and place a spoonful of corn filling in the center. Pinch edges to seal.
4. Place buns on parchment paper in a steamer and steam over boiling water for 12-15 minutes.
5. Serve warm for breakfast.

Steamed vegetable buns with corn are sweet, fluffy, and lightly savory, making them a delightful vegetarian breakfast option.

Savory Spinach and Carrot Pancakes

These savory pancakes are packed with spinach and carrot, offering a colorful and nutritious vegetarian breakfast.

Crispy on the outside and soft inside, they are perfect with soy sauce.

Ingredients:

• 1 cup all-purpose flour
• ½ cup water
• 1 cup chopped spinach
• ½ cup grated carrot
• ¼ teaspoon salt
• 1 teaspoon vegetable oil for frying

Instructions:

1. In a bowl, mix flour and water to form a smooth batter. Stir in spinach, carrot, and salt.
2. Heat vegetable oil in a nonstick skillet over medium heat. Spoon batter into the pan and flatten slightly.
3. Cook for 3-4 minutes on each side until golden brown and cooked through.
4. Serve warm with soy sauce or a dipping sauce.

Spinach and carrot pancakes are flavorful, nutritious, and easy to make, making them a wholesome vegetarian breakfast choice.

Silken Tofu and Chive Congee

This delicate congee combines silken tofu and fresh chives for a light, creamy, and nourishing vegetarian breakfast.

It’s simple, comforting, and packed with gentle flavors.

Ingredients:

• 1 cup jasmine rice
• 8 cups water or vegetable broth
• ½ cup silken tofu, cubed
• 2 tablespoons chopped chives
• ½ teaspoon sesame oil
• Salt to taste

Instructions:

1. Rinse rice and combine with water or broth in a large pot. Bring to a boil, then reduce heat to simmer for 40-45 minutes, stirring occasionally until creamy.
2. Add cubed silken tofu during the last 5 minutes of cooking.
3. Stir in sesame oil and salt.
4. Serve hot, garnished with chopped chives.

Silken tofu and chive congee is warm, smooth, and lightly seasoned, making it a comforting vegetarian breakfast that is both nourishing and easy to digest.

Steamed Lotus Seed Buns

Soft, fluffy steamed buns filled with sweet lotus seed paste are a classic Chinese vegetarian breakfast.

Naturally sweet and aromatic, they make a comforting morning treat.

Ingredients:
Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• ½ cup warm water
• 1 teaspoon sugar

Filling:

• ½ cup lotus seed paste
• ½ teaspoon sesame oil

Instructions:

1. Mix yeast, warm water, and sugar. Let sit for 5 minutes until frothy. Combine with flour and knead into a smooth dough. Let rise for 1 hour or until doubled in size.
2. Divide dough into 8 pieces. Flatten each into a circle and place a spoonful of lotus seed paste in the center. Pinch edges to seal.
3. Place buns on parchment paper in a steamer and steam over boiling water for 12-15 minutes.
4. Serve warm for breakfast.

Steamed lotus seed buns are tender, lightly sweet, and aromatic, making them a delightful vegetarian breakfast option.

Stir-Fried Glass Noodles with Vegetables

This light and flavorful dish combines glass noodles with fresh vegetables for a quick and nutritious vegetarian breakfast.

It’s colorful, filling, and easy to prepare.

Ingredients:

• 100g glass noodles
• ½ cup sliced bell peppers
• ½ cup shredded carrots
• ½ cup chopped bok choy
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon vegetable oil

Instructions:

1. Soak glass noodles in warm water for 10 minutes. Drain and set aside.
2. Heat vegetable oil in a wok. Sauté garlic until fragrant, then add bell peppers, carrots, and bok choy. Stir-fry for 3-4 minutes.
3. Add noodles, soy sauce, and sesame oil. Toss until noodles are heated through and coated in sauce.
4. Serve hot, garnished with chopped scallions if desired.

Stir-fried glass noodles with vegetables are light, savory, and full of flavor, making them an excellent vegetarian breakfast choice that is quick and nourishing.