The Chinese Vegan Kitchen (21 page)

1 pound of eggplant (about 1 large Western eggplant or 2 medium Chinese eggplants), unpeeled, cut into
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-inch dice, placed in a colander, sprinkled with salt, drained 30 minutes (salting is optional)

1 tablespoon peanut oil

4 scallions, white and green parts separated, thinly sliced

1 to 2 fresh red or green chili peppers, seeded and thinly sliced

1 tablespoon finely chopped fresh ginger

1 teaspoon whole cumin seeds

2 large cloves garlic, finely chopped

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cup low-sodium vegetable broth, plus additional, if necessary

1 to 2 tablespoons sweet chili sauce

1 to 2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted (dark) sesame oil

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teaspoon Chinese five-spice powder

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teaspoon salt, or to taste

3 cups freshly cooked white or brown rice

1 cup frozen shelled soybeans, cooked according to package directions, well drained

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cup chopped fresh cilantro

Rinse the drained eggplant under cold running water. Dry between paper towels and set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium heat. Add the white parts of the scallions, chilies, ginger, and cumin; cook, stirring, 1 minute. Add the eggplant and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, 2 minutes. Add the broth and cook, stirring, until liquid has mostly evaporated and eggplant is tender, 4 to 5 minutes, adding more broth, if necessary. Add chili sauce, soy sauce, sesame oil, five-spice powder, and salt; cook, stirring, 1 minute. Add rice, soybeans, and scallion greens; cook, tossing and stirring, until heated through, about 2 minutes. Remove from heat and add the cilantro, tossing well to thoroughly combine. Serve warm.

{PER SERVING} Calories 364 • Protein 14g • Total Fat 11g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 7g • Sodium 361mg

Tibetan-Style Curried Rice with Golden Raisins, Ginger, and Cilantro

This fragrant dish will perfume your kitchen for hours with the smells of the Orient. For added protein, toss the hot cooked rice with 1 cup of rinsed and drained canned chickpeas, cooked peas, or cooked soybeans.

MAKES 4 SERVINGS

2 cups low-sodium vegetable broth

1 cup long-grain white rice

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cup golden raisins

1 tablespoon finely chopped fresh ginger

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tablespoon canola oil

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teaspoon ground turmeric

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teaspoon curry powder

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teaspoon salt

2 scallions, white and green parts, thinly sliced

2 tablespoons chopped fresh cilantro

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tablespoon toasted (dark) sesame oil

In a medium saucepan with a tight-fitting lid, bring the broth, rice, raisins, ginger, canola oil, turmeric, curry powder, and salt to a boil over high heat, stirring once. Reduce the heat to low, quickly cover, and cook until the rice is tender and all the water is absorbed, 17 to 20 minutes, adjusting the heat as needed between low and medium-low so that a little steam is always visibly leaking from the lid. Uncover, remove from heat, and stir in the scallions, cilantro, and sesame oil. Re-cover and let stand 5 minutes. Uncover, fluff with a fork, and serve at once.

{PER SERVING} Calories 258 • Protein 9g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 3g • Sodium 499mg

Rice with Green Peppers and Fermented Black Beans

Inspired by a recipe from Ecksyoo, one of my most enthusiastic English corner students at Nanya and current email pal, this simple yet delicious dish is one of my favorites. Fermented black beans, also known as salted black beans or dried black beans, are strongly flavored soybeans that have been dried and fermented with salt; they are available in Asian markets. Green bell pepper can replace half of the chilies, if desired. For best results, use freshly cooked rice.

MAKES 4 SERVINGS

1 tablespoon peanut oil

1 medium green bell pepper (about 6 ounces), cored, seeded, and cut into
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-inch-thick slices

2 jalapeño chili peppers, cut lengthwise in half, seeded, and sliced into
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-inch-thick pieces

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tablespoon rinsed and drained fermented black beans, chopped

2 large cloves garlic, finely chopped

3 teaspoons toasted (dark) sesame oil

3 cups freshly cooked white or brown rice

1 tablespoon reduced-sodium soy sauce, or to taste

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tablespoon black bean sauce with garlic, or to taste

Salt and freshly ground black pepper, to taste

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the bell pepper and jalapeño peppers and cook, stirring often, until softened and beginning to brown, 3 to 4 minutes. Add the beans, garlic, and 1 teaspoon sesame oil;
cook, stirring constantly, 1 minute. Add the rice, soy sauce, black bean sauce, and remaining 2 teaspoons sesame oil; cook, tossing and stirring constantly, until heated through, 1 to 2 minutes. Season with salt and pepper and serve warm.

{PER SERVING} Calories 260 • Protein 5g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 1g • Sodium 178mg

Pineapple Baked Rice

Boluo fan, or pineapple rice, is a popular dish in Yunnan Province, located in the southwestern region of China. For best results, use freshly cooked rice; if desired, brown rice can replace the white variety.

MAKES 4 MAIN DISH OR 6 SIDE DISH SERVINGS

8 ounces extra-firm tofu, rinsed and drained

1 medium pineapple (about 3 pounds), cut lengthwise in half, leaves intact

1 tablespoon canola oil

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cup finely chopped shallots or red onion

2 tablespoons prepared sweet chili sauce

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted (dark) sesame oil

3 cups hot cooked white rice

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cup frozen peas and carrots, cooked

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cup frozen yellow corn, cooked

Salt and freshly ground black pepper, to taste

Preheat oven to 325F (165C).

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into
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-inch cubes.

Using a tablespoon or melon baller, scoop out the flesh from the pineapple halves, discarding the fibrous core, leaving a thin border of flesh attached to each shell. Divide the flesh in half, saving half for future use. Chop the remaining flesh and set aside.

In a wok or large nonstick skillet, heat the canola oil over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the chili sauce, soy sauce, and sesame oil; cook, stirring, about 30 seconds, or until bubbly. Add the rice, peas and carrots, corn, salt, and pepper and cook, stirring, 2 minutes. Add the reserved chopped pineapple and cook, stirring, 1 minute. Remove from heat and let cool a few minutes.

Mound equal portions of the rice mixture into the pineapple shells, lightly packing down. Place the filled shells on large lightly oiled pieces of foil and draw up to loosely yet completely enclose. Transfer to a baking sheet and bake 30 minutes, or until hot through the center. Unwrap and serve immediately, directly from the pineapple shells, family-style. Alternatively, cut each filled pineapple shell crosswise in half and serve on individual serving plates.

{PER SERVING} Calories 353 • Protein 10 • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 56g • Dietary Fiber 3g • Sodium 325mg

Green Tea Fried Rice with Peas

Here is a delicious recipe to use up a leftover pint container of Chinese take-out rice (which usually holds 3 cups once the clumps are separated) and a used green tea bag. Black tea—which recent research indicates may provide many of the same health benefits as green—can be substituted.

MAKES 4 SERVINGS

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cup brewed green tea liquid

2 tablespoons reduced-sodium soy sauce

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

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tablespoon toasted (dark) sesame oil

1 teaspoon plain rice vinegar

1 teaspoon brown sugar

1 tablespoon canola oil

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cup fresh or frozen peas, thawed

2 scallions, white and green parts, thinly sliced

Brewed leaves from a standard green tea bag (about 1 teaspoon)

1 teaspoon chopped fresh ginger

Salt and freshly ground black pepper, to taste

3 cups cooked rice, clumps broken up, as needed, at room temperature

In a small bowl, combine the tea liquid, soy sauce, rice wine, sesame oil, rice vinegar, and sugar; set aside.

In a wok or large nonstick skillet, heat the canola oil over medium heat. Add the peas, scallions, tea leaves, ginger, salt, and pepper; cook, stirring, until peas are tender and scallions are softened, about 3 minutes. Add the rice and cook, stirring, about 2 minutes. Add the tea liquid mixture and cook, stirring, until rice absorbs the liquid, about 2 minutes. Serve at once.

{PER SERVING} Calories 263 • Protein 5g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 2g • Sodium 307mg

Hunan Fried Rice with Tofu

A meal in itself, this delicious dish is moister than most fried rice recipes. Omit the cayenne for a milder version. For best results, use freshly cooked rice.

MAKES 4 MAIN DISH OR 6 TO 8 SIDE DISH SERVINGS

3 tablespoons reduced-sodium soy or tamari sauce

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

1 tablespoon toasted (dark) sesame oil

1 tablespoon light brown sugar

2 large cloves garlic, finely chopped

1 teaspoon finely chopped fresh or pickled ginger

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teaspoon cayenne pepper, or to taste

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pound extra-firm tofu, drained, cut into small dice

2 teaspoons cornstarch

1 tablespoon canola oil or peanut oil

1 medium red or green bell pepper, chopped

1 cup coleslaw mix or shredded cabbage

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cup chopped onion

3 cups freshly cooked rice, at room temperature

Salt and freshly ground black pepper, to taste

In a shallow bowl, combine soy sauce, rice wine, toasted sesame oil, sugar, garlic, ginger, and cayenne. Add the tofu and stir well to combine. Cover and marinate 30 minutes to 1 hour at room temperature (or refrigerate 1 to 24 hours), stirring a few times. Drain the tofu, transferring the marinade to a small bowl. Blend the reserved marinade with the cornstarch; add back to the tofu, tossing to coat.

In a wok or large nonstick skillet, heat the canola oil over medium-high heat. Add the bell pepper, coleslaw mix, and onion and cook, stirring constantly, 2 minutes. Add the tofu and marinade and cook, stirring constantly, until the liquid is mostly absorbed, 1 to 2 minutes. Add the rice and cook, stirring constantly, until heated through and well combined, 1 to 2 minutes. Season with salt and pepper and serve at once.

{PER SERVING} Calories 347 • Protein 10g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 3g • Sodium 464mg

Sticky Rice with Five-Spice Tofu and Scallions

Though typically used in desserts, sticky rice is occasionally used in savory dishes such as this superb one. Any flavored baked tofu can stand in for the five-spice variety, if desired.

MAKES 4 SERVINGS

1 cup glutinous or sticky rice

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cups plus 2 tablespoons water

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teaspoon salt, plus additional, to taste