Less Chinese Veggie

Less Chinese Veggie Explained

The "Less Chinese Veggie" is a dish commonly found on Chinese restaurant menus in the United States. While its name might suggest a stir-fry of Chinese vegetables, it deviates from that expectation.

What is it?

The Less Chinese Veggie is typically a creamy, tomato-based sauce with vegetables like broccoli florets, carrots, mushrooms, and cabbage. The sauce often has a sweet and sour flavor with cornstarch or tapioca flour giving it a slightly thickened consistency.

Origins and Inspiration:

While the exact origin of the dish is unknown, it's believed to have emerged in Chinese-American restaurants in the United States. The name itself is a playful reference to the fact that the dish isn't a traditional Chinese dish but a creation of the Chinese diaspora in the US.

Flavor and Ingredients:

The key ingredients in a Less Chinese Veggie are:

A base of tomato sauce and broth

Sweet and sour flavors often achieved with ketchup, oyster sauce, and sugar

Vegetables like broccoli, carrots, mushrooms, and cabbage

Creamer or cornstarch/tapioca flour for thickening

Garlic, ginger, and onions for flavor

Often served with a fried onion garnish

Variations:

Different restaurants might have their own variations of the Less Chinese Veggie. Some common variations include:

With shrimp or protein
Some restaurants offer versions with shrimp or other proteins mixed in.

Spicy version
Some restaurants add chili sauce or sriracha for a spicy kick.

With different vegetables
Broccoli is the most common vegetable, but some restaurants might use other vegetables like peas or bamboo shoots.

Conclusion:

The Less Chinese Veggie might not be your typical Chinese dish, but it's a beloved classic in Chinese-American restaurants. While its name is misleading, it's a comforting and flavorful dish that offers a sweet and sour twist on the traditional Chinese flavor profile.

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Less Chinese Veggie