The Chinese Vegan Kitchen (15 page)

4 cups reduced-sodium vegetable broth

2 tablespoons chopped fresh cilantro

2 tablespoons reduced-sodium soy sauce

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tablespoon toasted (dark) sesame oil

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cup pickled Chinese cabbage, rinsed and chopped

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teaspoon crushed red pepper flakes, or to taste

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

Salt and freshly ground black pepper, to taste

1 tablespoon cornstarch mixed with
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cup water

8 ounces fresh Chinese wheat noodles (la mian) or other fresh egg-free noodles or pasta, cooked according to package directions until just al dente, drained and rinsed under cold running water

Thinly sliced scallion greens and cilantro leaves, for garnish

In a small saucepan, heat the canola oil over medium heat. Add the chopped scallions and cook until fragrant, stirring often, about 10 minutes, reducing the heat to medium-low after a few minutes. Strain into a heat-proof bowl, discarding the scallions, and set aside.

In a medium stockpot, bring the broth and chopped cilantro to a boil over high heat. Reduce the heat to low and add 1 tablespoon soy sauce and
the sesame oil; simmer gently, stirring occasionally, about 5 minutes. Cover and keep warm over very low heat.

In a wok or large nonstick skillet, heat 2 tablespoons of the reserved scallion oil over medium heat. Add the pickled cabbage and red pepper flakes and cook, stirring constantly, 30 seconds. Add the tofu, remaining 1 tablespoon of soy sauce, salt, and black pepper; cook, stirring, 2 to 3 minutes. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and keep warm.

To serve, divide the noodles equally among 4 serving bowls. Ladle the hot broth mixture equally over top. Top with equal portions of the tofu mixture. Drizzle evenly with the remaining scallion oil. Garnish with the sliced scallion greens and cilantro leaves and serve at once.

{PER SERVING} Calories 312 • Protein 16g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 34g • Dietary Fiber 4g • Sodium 583mg

Yunnan-Style Udon Noodles in Green Tea Broth

On a cold wintry evening, snuggle up with a steamy bowl of thick, long, slippery udon noodles—known as cu mian in China—in a savory green tea broth. Dried chrysanthemum flowers, widely popular in teas throughout China, are used in cooked dishes, as well, particularly those from Yunnan Province. They can typically be found in western Asian markets close to the rock sugar and tapioca pearls; if necessary, omit from the recipe. Though optional, dried seaweed strips add a salty punch. For a more substantial soup, add cubed tofu to the simmering broth. Four green tea bags can be used in lieu of the loose tea leaves; simply remove them from the liquid after steeping and discard. For best results, use fresh udon noodles, available in the refrigerated section of Asian markets—any fresh egg-free pasta can be substituted, if necessary.

MAKES 4 SERVINGS

7 cups water

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cup loose green tea leaves

2 dried chrysanthemum flowers

1 (14-ounce) can reduced-sodium vegetable broth (1
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cups)

4 scallions, white and green parts separated, thinly sliced

1 to 2 tablespoons reduced-sodium soy sauce, or to taste

1 tablespoon finely chopped fresh ginger

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teaspoon salt, or to taste

8 ounces fresh udon noodles

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tablespoons light brown sugar, or to taste

1 tablespoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

2 sheets dried seaweed or nori, cut into thin 1-inch strips (optional)

In a medium stockpot with a lid, bring the water to a boil over high heat. Remove from heat and stir in the tea leaves and flowers; steep, covered, about 7 minutes, or until fragrant and nicely colored. Strain the tea through a strainer and return the liquid to the stockpot. Discard the tea leaves and flowers.

Add the broth, white parts of the scallions, soy sauce, ginger, and salt to the tea and bring to a boil over high heat; stir in the noodles. When the liquid
returns to a boil, reduce the heat to medium-high. Simmer briskly, stirring occasionally, until the noodles are just tender, about 5 minutes, depending on thickness. Remove from heat and stir in the scallion greens, sugar, oil, and pepper. Cover and let stand 5 minutes. Uncover and serve at once, garnished with the dried seaweed strips, if using.

{PER SERVING} Calories 250 • Protein 12g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 40g • Dietary Fiber 4g • Sodium 666mg

Salads

Salads, the unsung actors in Chinese cuisine, actually play a variety of significant roles. Sometimes a salad is a type of appetizer, served with an assortment of other light dishes on a dim sum display. Other times, especially during the summer months, a salad is a type of main course, composed primarily of cold noodles, rice, or tofu mixed with vegetables. Occasionally, a salad is used to clear the palate, usually after a particularly spicy dish. Seldom, if ever, does the common garden-variety salad, a popular opening act in the West, make an appearance. Indeed, a salad’s most favored part is that of side dish, providing a contrast or balance of flavor, texture, and color with the other dishes on the menu, fulfilling the primary principle of Chinese cuisine. Whatever the occasion, the following chapter features something for everyone in the audience, whether it’s Chilled Asparagus, Mizuna, and Red Leaf Lettuce Salad, Shandong-Style, for an elegant first course; Chinese Potato Salad for a casual picnic; or Warm Tofu and Chinese Spinach Salad for a superb supper—enjoy the show!

Hunan-Style Shredded Tofu Noodle Salad with Carrots, Celery, and Garlic Chives

Shredded tofu was one of my best “finds” in China. These chewy bean curd noodles—also referred to as shredded tofu noodles, tofu strands, or bean curd strands—are an excellent gluten-free alternative to wheat noodles and other pasta. Upon my return, I was delighted to discover them right in my own backyard, at the local Asian market, in the refrigerated section, next to the standard blocks of tofu—yes!

MAKES 3 MAIN DISH OR 4 TO 6 SIDE DISH SERVINGS

1 (8-ounce) packet shredded tofu

2 to 3 tablespoons reduced-sodium soy sauce

2 to 3 tablespoons plain rice vinegar

1 to 1
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tablespoons toasted (dark) sesame oil

2 to 3 teaspoons Chinese hot oil

1 teaspoon sugar, or to taste

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teaspoon crushed red pepper flakes, or to taste

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teaspoon salt, or to taste

2 to 4 tablespoons finely chopped fresh cilantro

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tablespoon finely chopped fresh ginger

1 cup shredded carrots

1 small bunch Chinese garlic chives (about 1 ounce), buds removed, cut into 2-inch lengths, or about 4 scallion greens, sliced lengthwise in half, cut into 2-inch lengths

1 to 2 stalks celery, cut into thin 2-inch lengths

In a medium stockpot, cook the shredded tofu in boiling salted water until separated and al dente, 5 to 9 minutes, depending on freshness, stirring occasionally. Drain in a colander and rinse under cold running water; drain well.

In a large bowl, whisk together the soy sauce, vinegar, sesame oil, hot oil, sugar, red pepper flakes, and salt; stir in the cilantro and ginger and let stand a few minutes to allow the flavors to blend. Add the tofu noodles, carrots, garlic chives, and celery and toss well to combine. Let stand about 15 minutes at room temperature to allow the flavors to blend, tossing a few times. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.

{PER SERVING} Calories 160 • Protein 8g • Total Fat 11g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 608mg

Chilled Asparagus, Mizuna, and Red Leaf Lettuce Salad, Shandong-Style

Here is a light and lovely first-course salad to commence any Asian-style meal. Mizuna is a frilly-leafed Asian green with a pleasant, peppery flavor—arugula or young mustard greens may be used instead. Red leaf lettuce provides a pretty contrast of color.

MAKES 4 SERVINGS

1 pound thin asparagus, trimmed, cut crosswise on the diagonal into 2-inch pieces

1
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tablespoons reduced-sodium soy sauce

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tablespoons vegetarian oyster sauce

1 tablespoon toasted (dark) sesame oil

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teaspoon Chinese hot oil, or to taste (optional)

Salt and freshly ground black pepper, to taste

2 cups mizuna, coarsely torn

2 cups red leaf lettuce, coarsely torn

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teaspoon toasted sesame seeds

Bring a medium stockpot filled with water to a boil over high heat. Prepare an ice water bath. Cook the asparagus in the boiling water until crisp-tender and bright green, 1 to 2 minutes. Drain and immediately place in the ice water bath; let stand 5 minutes to refresh. Drain well.

In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil, hot oil (if using), salt, and pepper. Add the asparagus, tossing well to combine. Let stand about 10 minutes to allow the flavors to blend.

In a small bowl, toss together the mizuna and red leaf lettuce. Divide salad greens among 4 salad plates or bowls. Toss the asparagus again; arrange equal portions of asparagus and dressing over the salad greens. Sprinkle evenly with the sesame seeds and serve at once.

{PER SERVING} Calories 64 • Protein 3g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 2g • Sodium 465mg

Raw Beet and Scallion Salad

For a lovely first course, present this delicious raw beet salad over baby spinach.

MAKES 4 TO 6 SERVINGS

1
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tablespoons plain rice vinegar

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tablespoon reduced-sodium soy sauce

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tablespoon canola oil

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tablespoon toasted (dark) sesame oil

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teaspoon sugar

Salt and freshly ground black pepper, to taste

2 medium beets (about 5 ounces each), peeled, julienned or shredded

4 scallions, green parts only, sliced into thin 2-inch lengths

In a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, sugar, salt, and pepper until the sugar is dissolved. Add the beets and scallions and toss well to combine. Let stand 15
minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate up to 24 hours and serve chilled, or return to room temperature.

{PER SERVING} Calories 61 • Protein 1g • Total Fat 4g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 2g • Sodium 115mg

Endive and Green Apple Salad with Orange-Ginger Dressing

This elegant first-course salad hails from Macau, a former Portuguese colony and the current gaming capital of the world, situated opposite Hong Kong facing the South China Sea.

MAKES 6 SERVINGS

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cup orange juice, preferably freshly squeezed

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tablespoon sugar