The Chinese Vegan Kitchen (13 page)

{PER SERVING} Calories 198 • Protein 11g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 26g • Dietary Fiber 5g • Sodium 705mg

Spinach Wonton Soup

Made with both fresh and frozen spinach, this wonton soup is as simple to make as it is superb to eat. Flavored baked tofu or well-drained extra-firm tofu, finely chopped, can replace the seitan, if desired.

MAKES 4 SERVINGS

2 cups water

2 cups reduced-sodium vegetable broth

1 tablespoon thinly sliced peeled fresh ginger plus 1 teaspoon finely chopped fresh ginger

2 tablespoons plus 1 teaspoon reduced-sodium soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

2 teaspoons plain rice vinegar

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tablespoon light brown sugar

Salt and freshly ground black pepper, to taste

1 cup fresh baby spinach leaves

2 scallions, white and green parts, thinly sliced, plus 1 scallion, green part only, finely chopped

3 teaspoons toasted (dark) sesame oil

1 cup frozen chopped spinach, cooked according to package directions, drained, squeezed dry between paper towels, finely chopped

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cup drained and finely chopped seitan, preferably a flavored variety, or flavored baked tofu, or regular extra-firm tofu

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teaspoon Chinese chili paste

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teaspoon granulated white sugar

16 egg-free wonton wrappers, thawed if frozen

In a medium stockpot, bring the water, broth, sliced ginger, 2 tablespoons soy sauce, rice wine, vinegar, brown sugar, salt, and pepper to a boil over high heat. Reduce the heat to low, cover, and simmer 5 minutes. Add the fresh spinach, sliced scallions, and 1 teaspoon sesame oil; cover, and remove from the heat. Let stand, covered, about 10 minutes.

Meanwhile, in a medium bowl, mix cooked frozen spinach, seitan, finely chopped scallion greens, remaining 2 teaspoons sesame oil, remaining 1 teaspoon finely chopped ginger, remaining 1 teaspoon soy sauce, chili paste, white sugar, salt, and pepper until well combined.

Fill a small container with some water. Lay a wonton wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip your finger in the water and wet the edges of the wrapper. Seal into a triangle, removing as much air as possible from the dumpling. Make sure edges are secured. Wet the corners and fold in like an envelope, pressing to seal. Repeat with remaining wonton wrappers and filling.

Meanwhile, bring a large stockpot filled with salted water to a boil over high heat. Gently lower the filled wontons into the water and reduce the heat to medium; cook, stirring gently, until wontons have floated to the surface and are translucent, 2 to 3 minutes. Using a slotted spoon, carefully transfer wontons to the hot broth (reheat the broth over low heat, if necessary).

To serve, ladle 4 wontons in each of 4 soup bowls. Ladle equal portions of broth and vegetables over the wontons. Serve at once.

{PER SERVING} Calories 231 • Protein 16g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 30g • Dietary Fiber 4g • Sodium 854mg

Tibetan Vegetable Soup

You can experiment using different combinations of vegetables in this light yet hearty soup, delicious with Chinese Corn Flour Flatbread (
page 6
) or pita bread. For added punch, stir in a teaspoon of Chinese chili paste.

MAKES 4 SERVINGS

2 tablespoons canola oil

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cup finely chopped onion

1 tablespoon finely chopped fresh ginger

3 large cloves garlic, finely chopped

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cup all-purpose flour

4 cups low-sodium vegetable broth

3 cups water

8 ounces extra-firm tofu, drained, cut into
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-inch cubes

1 cup chopped fresh cauliflower florets

1 medium tomato (about 6 ounces), chopped

4 scallions, white and green parts, thinly sliced

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cup chopped carrots

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cup chopped celery

1 to 2 tablespoons reduced-sodium soy sauce

Salt and freshly ground black pepper, to taste

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cup chopped fresh cilantro (optional)

1 tablespoon toasted (dark) sesame oil

1 teaspoon Chinese chili paste, or to taste (optional)

In a medium stockpot, heat the oil over medium heat. Add the onion, ginger, and garlic and cook, stirring constantly, 1 minute. Add the flour and cook, stirring constantly, until lightly browned, 3 to 5 minutes. Gradually add the broth and water, whisking constantly to maintain a smooth consistency. Add the tofu, cauliflower, tomato, scallions, carrots, celery, soy sauce, salt, and pepper and bring to a boil over medium-high heat, stirring often. Reduce the heat and simmer, partially covered, until vegetables are tender, about 10 minutes, stirring occasionally. Stir in the cilantro (if using), sesame oil, and chili paste (if using), and serve hot.

{PER SERVING} Calories 254 • Protein 19g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 7g • Sodium 698mg

Fresh Arrowroot Soup with Corn, Lentils, and Red Beans

This nourishing and mildly sweet soup is often fed to children. A fresh arrowroot looks like a small onion with a large stem, only without the layers—they are generally abundant in Asian markets throughout the winter months. Canned red beans (not to be confused with cans of sweetened red beans/paste), also known as adzuki beans, are available in Asian markets; red kidney beans or pinto beans can replace them in a pinch.

MAKES 6 SERVINGS

1 tablespoon canola oil

1 cup chopped onion

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cup chopped carrot

4 cups low-sodium vegetable broth

4 cups water

1 (16-ounce) can red beans (adzuki), rinsed and drained

12 ounces fresh arrowroot (about 3 medium), peeled and coarsely chopped

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cups frozen yellow corn

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cup dried lentils, rinsed and picked over

1 teaspoon chopped fresh orange peel or
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teaspoon dried

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teaspoon salt, or to taste

Freshly ground black pepper, to taste

2 scallions, green parts only, thinly sliced

Soy sauce and toasted (dark) sesame oil, to serve (optional)

In a medium stockpot, heat the oil over medium heat. Add the onion and carrot and cook, stirring, until softened, about 3 minutes. Add the remaining ingredients except the scallion greens, soy sauce, and sesame oil and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until arrowroot and lentils are tender, 45 minutes to 1 hour, stirring occasionally. Stir in the scallion greens and serve warm, with the soy sauce and sesame oil passed separately, if desired.

{PER SERVING} Calories 279 • Protein 19g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 10g • Sodium 537mg

Rice Congee with Shiitake Mushrooms and Peas

Congee, a savory or sweet stewlike porridge, most commonly made with rice, is the ultimate Chinese comfort food.

MAKES 6 SERVINGS

2 cups long-grain white rice, rinsed under cold running water, drained

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teaspoon salt

1 tablespoon toasted (dark) sesame oil

8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped

1 cup frozen baby peas, thawed

2 scallions, white and green parts, thinly sliced

1 to 2 large cloves garlic, finely chopped

Freshly ground black pepper, to taste

Reduced-sodium soy sauce, Chinese black vinegar, chopped fresh cilantro, chopped fresh scallions, and/or chopped pickled vegetables, to serve

In a medium stockpot, place the rice and salt with cold water to cover by 1 inch. Bring to a boil over high heat; boil 2 minutes. Reduce heat and simmer, partially covered, stirring occasionally, about 20 minutes, or until rice is tender and mixture is soupy, adding water as needed and stirring from the bottom to prevent sticking.

Meanwhile, in a medium nonstick skillet, heat
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tablespoon of oil over medium heat. Add the mushrooms, peas, scallions, and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add to the rice mixture and season with pepper; cook over low heat, stirring, until heated through, about 5 minutes. Stir in the remaining
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tablespoon of oil. Serve at once, with soy sauce and additional condiments passed separately.

{PER SERVING} Calories 273 • Protein 6g • Total Fat 3g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 54g • Dietary Fiber 2g • Sodium 210mg

Buddha’s Delight Vegetable Stew

Traditionally served on New Year’s Day, this mildly flavored vegetable stew is well suited to most palates. For extra punch, 1 to 2 teaspoons of Chinese chili paste can be added along with the toasted sesame oil. Dried lily buds are available at most Asian markets—if you can’t locate these golden-hued unopened flowers, omit them from the recipe. Dried sheets of bean curd or tofu skin, broken into small pieces, can replace the bean curd sticks, or tofu bamboo. Cubed extra-firm tofu can replace either dried variety, if necessary.

MAKES 4 TO 6 SERVINGS

4 ounces dried bean curd sticks or tofu bamboo (about 4 sticks, depending on length), broken into 6-inch lengths, soaked in boiling water to cover until softened, about 30 minutes, drained well

1 tablespoon peanut oil

2 scallions, white and green parts separated, thinly sliced

1 tablespoon finely chopped fresh ginger

8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, thinly sliced

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cup dried lily buds, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained well

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pound frozen bamboo shoots, cooked according to package directions, drained, or 8 ounces canned bamboo shoots, cooked in boiling water 1 minute, drained

1 cup sliced fresh water chestnuts, or 1 cup sliced, rinsed, and drained canned water chestnuts

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cup shredded carrots

4 ounces fresh snow peas, trimmed, halved diagonally

1 cup shredded Napa or green cabbage

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cup canned or vacuum-packed ginkgo nuts, rinsed and drained

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cup low-sodium vegetable broth, plus additional, as needed

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cup vegetarian oyster sauce or mushroom soy sauce

2 tablespoons regular reduced-sodium soy sauce

2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

2 tablespoons black bean sauce with garlic

1 tablespoon dark soy sauce

1 teaspoon sugar

1 (3.75-ounce) package cellophane noodles, or mung bean threads, soaked in hot water to cover 10 minutes, or until softened, drained, cut into 6-inch lengths

1 tablespoon toasted (dark) sesame oil

Cut the bean curd sticks crosswise into 1-inch pieces and set aside. In a wok or large deep-sided nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the white parts of the scallions and ginger and cook, stirring, 1 minute. Add the mushrooms and lily buds and cook, stirring, 1 minute. Add the bamboo shoots, bean curd sticks, water chestnuts, and carrots, and cook, stirring, 1 minute. Add the snow peas, cabbage, and nuts and cook, stirring, 1 minute. Add the broth, oyster sauce, regular soy sauce, rice wine, black bean sauce, dark
soy sauce, and sugar and let come to a boil. Reduce the heat to low and add the cellophane noodles, scallion greens, and sesame oil; cook, covered, 5 minutes, stirring occasionally, or until noodles and dried bean curd sticks are tender, adding additional broth as needed. Serve warm.

{PER SERVING} Calories 336 • Protein 10g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 8g • Sodium 878mg