The Chinese Vegan Kitchen (16 page)

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tablespoon chopped fresh ginger

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teaspoon grated orange peel

1 teaspoon fresh lemon juice

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teaspoon Chinese hot mustard

2 tablespoons chopped fresh cilantro

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to 2 tablespoons fresh lime juice (about 1 lime)

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tablespoon toasted (dark) sesame oil

Salt and freshly ground black pepper, to taste

4 large heads Belgian endive (about 4 ounces each), trimmed, halved crosswise, then cut lengthwise into thin strips

2 medium Granny Smith apples, peeled, if desired, and chopped

1 cup seedless mandarin orange segments, fresh (from about 2 mandarin oranges) or canned in juice, drained

1 tablespoon toasted pine nuts or sunflower seeds (optional)

In a medium saucepan, bring orange juice, sugar, ginger, and orange peel to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until liquid is reduced by half, 5 to 8 minutes. Stir in lemon juice and mustard and return to a boil over medium-high heat. Remove from heat and let cool completely. (At this point, mixture can be covered and refrigerated up to 2 days before continuing with the recipe.)

In a large bowl, whisk together the orange juice mixture, cilantro, lime juice, sesame oil, salt, and pepper. Add the endive and apple and toss well to combine. Divide evenly among 6 salad plates and garnish evenly with the orange segments and pine nuts, if using. Serve at once.

{PER SERVING} Calories 128 • Protein 5g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 10g • Sodium 80mg

Sesame Broccoli-Stem and Scallion Salad

Ready-made broccoli slaw makes quick work of this tasty salad. While the broccoli stems are traditionally blanched, you can skip this step if a raw version is preferred. In the latter instance, marinate in the refrigerator a minimum of 3 hours before serving.

MAKES 4 TO 6 SERVINGS

1 (12-ounce) package broccoli slaw

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted (dark) sesame oil

1 tablespoon light brown sugar

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tablespoon plain rice vinegar

Salt and freshly ground black pepper, to taste

4 scallions, mostly green parts, cut into very thin 2-inch lengths

1 teaspoon toasted sesame seeds

In a medium stockpot filled with boiling salted water, blanch the broccoli slaw about 30 seconds. Drain in a colander, then rinse under cold running water until cooled. Drain well.

In a medium bowl, whisk together the soy sauce, oil, sugar, vinegar, salt, and black pepper. Let stand a few minutes to allow the sugar to dissolve; whisk again. Add the broccoli slaw, scallions, and sesame seeds, tossing well to thoroughly combine. Let stand 15 minutes at room temperature to allow the flavors to blend, tossing a few times. Serve at room temperature. Alternatively, cover and refrigerate up to 24 hours and serve chilled, or return to room temperature.

{PER SERVING} Calories 82 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 1g • Sodium 319mg

Shredded Cabbage, Apple, and Raisin Salad

This tangy, fruity coleslaw is always a hit at a picnic or potluck.

MAKES 6 SERVINGS

6 tablespoons cider vinegar

3 tablespoons sugar

1 tablespoon toasted (dark) sesame oil

1 teaspoon finely chopped fresh ginger

Salt and freshly ground black pepper, to taste

1 large Fuji or other crisp red apple (about 8 ounces), cored and chopped

1 (16-ounce) coleslaw mix

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cup golden raisins

2 scallions, white and green parts, thinly sliced

2 tablespoons chopped fresh cilantro

1 tablespoon toasted sesame seeds

In a large bowl, combine vinegar, sugar, oil, ginger, salt, and pepper in a large bowl; stir until sugar dissolves. Stir in the apple. Add coleslaw mix, raisins, scallions, cilantro, and sesame seeds; toss until well combined. Let stand 10 minutes at room temperature to allow the flavors to blend. Toss again, cover, and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.

{PER SERVING} Calories 125 • Protein 2g • Total Fat 3g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 25g • Dietary Fiber 3g • Sodium 16mg

Spicy Shredded Carrot and Garlic Sprout Salad

Don’t worry about the sodium, since more than half the salt called for in the recipe is rinsed off before preparing this tasty salad. Mung bean sprouts can replace the garlic variety, if necessary.

MAKES 4 SERVINGS

8 ounces shredded carrots

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teaspoons salt, or to taste

2 cups garlic sprouts

2 scallions, white and green parts, thinly sliced

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cup finely chopped fresh cilantro

1 tablespoon sugar

2 teaspoons toasted (dark) sesame oil

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tablespoon Chinese black vinegar or balsamic vinegar

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tablespoon plain rice vinegar

1 teaspoon Chinese hot oil, or to taste

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teaspoon Chinese chili paste, or to taste

Freshly ground black pepper, to taste

In a medium bowl, toss the carrots with 1 teaspoon of the salt until thoroughly combined. Transfer to a colander and let drain 30 minutes, tossing a few times. Rinse the salt off under cold running water and drain well.

Squeeze the carrots dry between paper towels and transfer to another medium bowl. Add the remaining ingredients and toss well to combine. Let stand 10 minutes to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, refrigerate a minimum of 1 hour or up to 1 day and serve chilled, or return to room temperature.

{PER SERVING} (based on
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teaspoon salt) Calories 73 • Protein 1g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 2g • Sodium 287mg

Taiwanese Pickled Cucumber and Carrot Salad

Here is a refreshing fat-free summer salad to take on a picnic, as it holds up well at room temperature. And not to worry—2 of the 3 teaspoons of salt are virtually washed away before eating. If sodium is still a concern, reduce the final teaspoon of salt by up to half.

MAKES 4 TO 6 SERVINGS

3 medium cucumbers (about 10 ounces each), unpeeled, unseeded, cut lengthwise into quarters, then crosswise into 3-inch lengths

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cup shredded carrots

3 teaspoons salt

3 tablespoons plain rice vinegar

3 large cloves garlic, finely chopped

1 fresh red chili pepper, seeded, thinly sliced

2 teaspoons sugar

Freshly ground black pepper, to taste

In a medium bowl, toss the cucumbers and carrot with 2 teaspoons salt until thoroughly combined. Cover and refrigerate a minimum of 3 hours, or overnight.

Transfer vegetables to a colander and rinse under cold running water; drain well. Pat dry with paper towels and transfer to a clean bowl. Add remaining 1 teaspoon of salt along with the other remaining ingredients; toss well to combine. Cover and refrigerate an additional minimum of 3 hours, or up to 2 days. Toss well and serve chilled, or return to room temperature.

{PER SERVING} (based on 1 teaspoon salt) Calories 52 • Protein 2g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 543mg

Chinese Potato Salad

This is an excellent accompaniment to Sichuan Grilled Portobello Mushroom Burger with Quick Spicy Hoisin Sauce (
page 140
). Dijon mustard can be substituted for the hot Chinese variety, if desired.

MAKES 6 SERVINGS

1
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pounds boiling potatoes, peeled, cut into 1-inch pieces

3 tablespoons low-sodium vegetable broth

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tablespoons canola oil

1 tablespoon plain rice vinegar

1 tablespoon reduced-sodium soy sauce

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tablespoon toasted (dark) sesame oil

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to 1 teaspoon extra-hot Chinese mustard

Pinch cayenne pepper, or to taste (optional)

Salt and freshly ground black pepper, to taste

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medium red bell pepper (about 3 ounces), chopped

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medium green bell pepper (about 3 ounces), chopped

4 scallions, white and green parts, thinly sliced

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cup chopped celery

2 tablespoons chopped fresh cilantro

In a medium stockpot, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat slightly and boil until potatoes are tender but not mushy, 12 to 15 minutes. Drain and let cool until slightly warm, 10 to 15 minutes.

Meanwhile, in a small bowl, whisk together the broth, canola oil, vinegar, soy sauce, sesame oil, mustard, cayenne (if using), salt, and black pepper until thoroughly blended. In a large bowl, combine the warm potatoes with the bell pepper, scallions, celery, and cilantro. Add the dressing, tossing gently yet thoroughly to combine. Let stand about 15 minutes at room temperature to let the flavors blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.

{PER SERVING} Calories 124 • Protein 3g • Total Fat 5g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 3g • Sodium 138mg

Tibetan Chickpea Salad

This tangy, spicy chickpea salad makes a delightful filling for pita or rolled-up Classic Chinese Pancakes (
page 15
). Fresh lime juice can replace all or part of the lemon juice, if desired.

MAKES 4 SERVINGS

2 tablespoons fresh lemon juice, or to taste

1 tablespoon extra-virgin olive oil

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tablespoon toasted (dark) sesame oil

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tablespoon ground cumin

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teaspoon coarse salt

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teaspoon cayenne pepper, or to taste

Freshly ground black pepper, to taste

1
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cups rinsed and drained canned chickpeas

1 medium tomato (about 6 ounces), seeded and chopped

1 medium boiling potato (about 4 ounces), peeled, boiled, cooled, and cubed

1 ripe avocado, peeled, pitted, and chopped (optional)

2 scallions, white and green parts, thinly sliced

1 fresh green chili, seeded and chopped

2 tablespoons chopped fresh cilantro

In a medium bowl, whisk together the lemon juice, olive oil, sesame oil, cumin, salt, cayenne, and black pepper. Add the remaining ingredients, tossing gently to combine. Let stand about 10 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, without the optional avocado, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature, adding the avocado, if using, shortly before serving.

{PER SERVING} (without avocado) Calories 183 • Protein 7g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 25g • Dietary Fiber 3g • Sodium 248mg

Napa Cabbage and Bean Sprout Salad

More delicate in flavor than the standard round green Western variety, Napa cabbage, also known as Chinese cabbage, is a symbol of prosperity in China—its graceful image often appears in glass and porcelain figures. The former can be substituted, if necessary.

MAKES 4 SERVINGS

3 tablespoons reduced-sodium soy sauce

3 tablespoons plain rice vinegar

1 tablespoon toasted (dark) sesame oil

1 teaspoon brown sugar

1 teaspoon freshly grated ginger

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teaspoon Chinese chili paste, or to taste (optional)