What kind of oats should I use for this Chinese Oatmeal?

This recipe specifically calls for 1 1/2 cups of steel cut quick cooking oats to achieve the desired texture and cooking time.

How can I ensure the vegetables in this oatmeal stay crunchy?

The recipe instructs to cook the cabbage covered for only 2 minutes until it just starts to cook, and then carrots and baby corn uncovered for 1 minute, ensuring they maintain their crunchy texture.

Can I adjust the seasoning in this savory oatmeal?

Yes, the recipe suggests adding salt according to taste at the end, and you can also adjust the amount of soy sauce, vinegar, and black pepper to suit your preference.

What's the best way to serve this Chinese Oatmeal?

This dish is best served hot immediately after cooking, allowing you to enjoy the fresh flavors and textures.

How long does it take to cook this Chinese Oatmeal?

The total cook time for this recipe is approximately 15 minutes, with most of the time dedicated to sauteing vegetables and simmering the oats.

1.1K Views 11 years ago

Chinese Oatmeal
[Vegan]

Name: Chinese Oatmeal [Vegan]
Cook time: 15 min
Yield: 3
Ingredients: 1 tablespoon olive oil; 1 teaspoon dried basil; 1 teaspoon dried garlic; 1/4 cup scallions; 1/2 cup green bell pepper (chopped); 1 cup cabbage (chopped/shredded); 1/2 cup julienned carrots; 1/2 cup baby corn (chopped); 1/4 cup low sodium soy sauce; 1 teaspoon vinegar; 1/2 teaspoon crushed black pepper; 3 1/2 cups warm water; 1 1/2 cup steel cut quick cooking oats; Salt according to taste

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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A bowl of savory Chinese Oatmeal, garnished with fresh scallions, featuring steel-cut oats, sauteed cabbage, bell pepper, carrots, and baby corn in a rich, umami broth.

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Oats

Chinese Oatmeal [Vegan]

400

Have you ever imagined eating oatmeal with chopsticks? It’s so much fun! After discovering this Chinese Oatmeal recipe in my beloved kitchen, I usually eat oatmeal with chopsticks. I feel so excited at the thought of it and it brings me so much pleasure. It’s a great way to break... Read More

Ingredients You Need for Chinese Oatmeal [Vegan]

1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried garlic
1/4 cup scallions
1/2 cup green bell pepper (chopped)
1 cup cabbage (chopped/shredded)
1/2 cup julienned carrots
1/2 cup baby corn (chopped)
1/4 cup low sodium soy sauce
1 teaspoon vinegar
1/2 teaspoon crushed black pepper
3 1/2 cups warm water
1 1/2 cup steel cut quick cooking oats
Salt according to taste

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How to Prepare Chinese Oatmeal [Vegan]

Heat oil in a nonstick pan/wok, add basil and garlic.
Immediately add scallions and sauté for 1 minute.
Add green pepper and cook for 1-2 minutes.
Add cabbage, mix and cook covered for 2 minutes or until cabbage starts to cook. (Cabbage must maintain its crunchy texture and avoid mushiness).
Now add carrots and baby corn and cook uncovered again for 1 minute.
Add soy sauce, vinegar, black pepper and mix well.
Now add warm water and boil for 2-3 minutes (Make sure the water has the cooked flavor and no raw taste).
Now add steel cut oats and stir thoroughly until well blended.
Lastly add salt according to taste and cook covered for 4-5 minutes depending on your preference of how chewy you want your oatmeal.
Serve hot.

Notes

Instant oats can also be used in place of steel cut oats. For this dry roast the instant oats first. Follow rest of the directions and after adding water and oats cook for 2-3 minutes only depending on your preference of how chewy you want your oats. (Instant oats cooks faster than steel cut oats so be watchful). This oatmeal will be wet pilaf like texture but not runny and not too dry. (Somewhat porridge like texture). Feel free to add green chili sauce to bring out the Indo-Chinese flavor to this oatmeal recipe. Leftover can be refrigerated for 2-3 days in an air tight glass container.

Nutritional Information

Calories: 400; Fat: 10g; 64g; Protein: 6g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.