Chinese
👍 Beginner Friendly
15 mineasy
ChineseAppetizer
Recipe Story
origins & traditionsThese Char Siu Glazed Vegetable Skewers bring the beloved flavors of Cantonese barbecue to a vibrant vegetarian appetizer. The traditional char siu sauce, made with honey, soy sauce, and aromatic spices, coats bell peppers, mushrooms, zucchini, and eggplant pieces threaded onto bamboo skewers. The vegetables are broiled until tender and caramelized, developing a slightly charred exterior that echoes authentic Chinese barbecue. This dish exemplifies how traditional Chinese cooking techniques can transform simple vegetables into spectacular party fare. The sweet-savory glaze creates layers of flavor while the variety of vegetables provides interesting textures and colors. Perfect for entertaining, these skewers can be prepared ahead and finished under the broiler just before serving, making them ideal for gatherings of any size.
Instructions
step by step0/12 done
Soak bamboo skewers in water for 20 minutes to prevent burning.
Cut bell peppers, zucchini, and eggplant into 1.5-inch chunks. Clean and trim mushrooms.
In a small saucepan, combine honey, soy sauce, oyster sauce, sesame oil, minced garlic, grated ginger, and black pepper. Simmer over medium heat for 5 minutes until slightly thickened. Reserve half for serving.
Thread vegetables onto skewers, alternating colors and types for visual appeal.
Brush skewers generously with half of the char siu glaze.
Preheat broiler to high. Line a baking sheet with aluminum foil.
Arrange skewers on the prepared baking sheet, leaving space between each.
Broil for 6-7 minutes, turning once halfway through and brushing with more glaze.
The vegetables should be tender with caramelized edges.
Transfer to a serving platter and brush with reserved glaze.
Garnish with sesame seeds and sliced green onions if desired.
Serve immediately while hot.
Char Siu Glazed Vegetable Skewers
4.7 (20)
Colorful vegetable skewers brushed with sweet and savory char siu glaze, offering a vegetarian twist on the classic Cantonese barbecue. These appetizers deliver bold umami flavors with a beautiful caramelized finish.
medium
40 min
8 servings
Ingredients
0 of 11 checked
Vegetables
- 3 pieces bell-peppers, cut into 1.5-inch chunks
- 2 pieces zucchini, cut into 1-inch rounds
- 2 cups mushrooms, cleaned and trimmed
- 1 pieces eggplant, cut into 1.5-inch cubes
Char Siu Glaze
- 4 tablespoons honey
- 3 tablespoons soy-sauce
- 2 tablespoons oyster-sauce
- 2 teaspoons sesame-oil
- 4 cloves garlic, minced
- 2 teaspoons ginger, freshly grated
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For the most authentic char siu flavor, use Chinese dark soy sauce instead of regular soy sauce.
•You can substitute vegetables based on seasonal availability - try adding cherry tomatoes, baby corn, or chunks of pineapple for sweetness.
•If making ahead, prepare the skewers and glaze separately, then assemble and broil just before serving.
•For a spicier version, add a teaspoon of Chinese five-spice powder or chili paste to the glaze.
•These skewers also work beautifully on an outdoor grill - cook over medium-high heat for 8-10 minutes, turning frequently.
•The glaze can be made up to three days in advance and stored in the refrigerator.
•For a protein addition, alternate vegetables with cubed firm tofu that has been pressed and marinated.
