The Chinese Vegan Kitchen (35 page)

8 (7-inch) fresh or thawed frozen Chinese pancakes or Classic Chinese Pancakes (
page 15
), warmed

Plum sauce or duck sauce, to serve (optional)

In a large wok or nonstick skillet, heat the oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add broccoli slaw, cabbage, half the scallions, soy sauce, and vinegar; stir well to combine. Cover and cook, stirring once or twice, until the vegetables are crisp-tender, 3 to 4 minutes. Add the tofu and hoisin; cook, uncovered, stirring often, until vegetables are tender but not mushy, 2 to 3 minutes. Stir in the remaining scallions and remove from heat. To serve, spoon a bit of additional hoisin sauce or plum sauce onto each pancake. Place about
¹
⁄
₂
cup vegetable mixture in the center of each pancake. Roll up, burrito-style, and serve at once.

{PER SERVING} (per 2 filled pancakes) Calories 299 • Protein 11g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 4g • Sodium 837mg

{COOK’S TIP}

To heat fresh or thawed frozen Chinese pancakes, preheat oven to 325F (165C) degrees. Wrap pancakes tightly in foil and place in oven about 8 minutes, or until warm. Unwrap just before using.

Vegetable Rolls with Garlic–Black Bean Sauce

Jicama is a crisp tuber known in China as sweet turnip or bang kuang. It has a texture similar to water chestnuts, which can be substituted in the recipe. Cellophane noodles or rice vermicelli, cooked and drained according to package directions, and then cut into 3-inch lengths, can replace the shredded tofu, if desired.

MAKES 12 ROLLS

1 (8-ounce) package shredded tofu or bean curd strands

1 tablespoon peanut oil

3 cups shredded Napa or green cabbage

2 cups shredded carrots

2 cups shredded jicama

4 ounces fresh shiitake mushrooms, stemmed, thinly sliced

1 tablespoon chopped fresh ginger

3 tablespoons vegetarian oyster sauce or mushroom soy sauce

1 tablespoon reduced-sodium soy sauce

Freshly ground black pepper, to taste

12 large butter lettuce leaves or spinach leaves

12 (7-inch) fresh or thawed frozen Chinese pancakes or Classic Chinese Pancakes (
page 15
), or flour tortillas

24 large fresh basil leaves

Garlic–Black Bean Sauce, below

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 and pat dry with paper towel. Set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the cabbage, carrots, jicama, mushrooms, and ginger; cook, stirring constantly, until cabbage is wilted, about 5 minutes. Add the oyster sauce, soy sauce, and pepper, stirring well to combine. Remove from heat and let cool to room temperature.

To make the rolls, place 1 lettuce leaf on each pancake. Divide shredded tofu evenly between 12 lettuce leaves and top with 2 basil leaves. Spoon about
¹
⁄
₄
cup of the vegetable mixture on top. Fold in sides of pancake, then roll up burrito-style, enclosing the filling completely. (At this point, vegetable rolls can be covered with plastic wrap and refrigerated up to 12 hours before returning to room temperature and serving.) Serve with Garlic–Black Bean Sauce.

{PER SERVING} (per roll, without sauce) Calories 141 • Protein 5g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 22g • Dietary Fiber 4g • Sodium 339mg

GARLIC–BLACK BEAN SAUCE

This versatile sauce goes well with countless spring rolls, wontons, dumplings, and tofu. Black bean sauce with garlic is available in Asian markets; regular black bean sauce, found in most major supermarkets, can be substituted.

MAKES ABOUT 1
¹
⁄
₄
CUPS

1 cup water

6 tablespoons black bean sauce with garlic

¹
⁄
₄
cup sugar

2 teaspoons Chinese chili paste

2 large cloves garlic

In a small saucepan, combine all ingredients; bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer
3 minutes, stirring occasionally. Remove from heat and let cool to room temperature. (Completely cooled sauce can be refrigerated, covered, up to 3 days before returning to room temperature and using.)

{PER SERVING} (per tablespoon, or
¹
⁄
₂₀
of recipe) Calories 16 • Protein 0g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 3g • Dietary Fiber 0g • Sodium 56mg

Vegetable Side Dishes

In traditional Chinese cuisine—theoretically speaking, that is—steamed rice is the core dish and all other dishes are side dishes. As a boon to vegetarians, on a typical Chinese table, most of these side dishes showcase vegetables, which are economical and lend both healthfulness and eye-catching appeal to the meal. While it goes without saying that I’m into vegetables, living in China introduced me to a whole new world of veggie possibilities. Familiar Western standbys such as asparagus, cauliflower, corn, eggplant, green beans, and potatoes are taken to other levels with unique blends of herbs, spices, and seasonings, and unexpected cooking and preparation methods, as well. For example, lettuce and cucumbers are served stir-fried or braised more often than raw, and bamboo shoots and water chestnuts are typically prepared in their fresh, versus canned, state. Then there are the vegetables I’d never even heard of or seen before coming to China: celtuce (this is not a typo), long beans (also known as “snake” beans), lotus root, and fuzzy melon, to name a few. Most exciting of all, the Chinese make cooking
vegetables a breeze. Whether you’re new to Chinese cooking or just looking for a quick recipe, the majority of the following recipes are ready in minutes. Many can be made with ingredients that are available at most local supermarkets, while others will most definitely require a trip to your local Asian market—trust me, the journey will be worth it!

Bamboo Shoots with Mushrooms

If preparing this tasty dish with fresh bamboo shoots, select the more tender and highly prized winter bamboo shoots for best results. See the Cook’s Tip (
page 35
) for safe handling of fresh bamboo shoots, which can contain small amounts of hydrogen cyanide.

MAKES 4 SERVINGS

1 tablespoon peanut oil

¹
⁄
₂
pound fresh shiitake mushrooms, stemmed and thinly sliced

2 large cloves garlic, finely chopped

2 pounds fresh winter bamboo shoots, prepared and precooked (see Cook’s Tip,
page 35
), drained and coarsely chopped, or 1 (16-ounce) can bamboo shoots, drained, blanched 1 minute in boiling water, drained, and coarsely chopped

¹
⁄
₄
cup low-sodium vegetable broth

1 teaspoon sugar

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 mushrooms and garlic and cook, stirring, until softened, about 2 minutes. Add the remaining ingredients and cook, stirring, until bamboo shoots are heated through and liquid is reduced, 1 to 2 minutes. Serve at once.

{PER SERVING} Calories 73 • Protein 4g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 3g • Sodium 38mg

Grilled Baby Bok Choy with Orange Sauce

Baby bok choy, or Shanghai bok choy, available in Asian markets and some well-stocked supermarkets, is smaller and tenderer than mature bok choy. To sop up all the delicious orange sauce, I like to serve the grilled bok choy on a bed of rice or couscous.

MAKES 4 SERVINGS

Juice of 1 medium orange (about
¹
⁄
₃
cup)

2 tablespoons reduced-sodium soy sauce

1
¹
⁄
₂
tablespoons toasted (dark) sesame oil

¹
⁄
₂
tablespoon light brown sugar

Pinch cayenne red pepper, or to taste (optional)

8 very small heads baby bok choy (about 2 ounces each), root ends trimmed about
¹
⁄
₈
inch

Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the orange juice, soy sauce,
¹
⁄
₂
tablespoon sesame oil, sugar, and cayenne, if using. Let stand a few minutes to allow the sugar to dissolve. Whisk again and set aside.

Place a stovetop grilling pan with grids over medium-high heat. Brush the bok choy with remaining 1 tablespoon sesame oil, and season with salt and black pepper. Grill until browned and tender, 2 to 3 minutes per side. Transfer to a warmed serving platter (or individual serving plates); drizzle evenly with the orange sauce. Serve warm.

{PER SERVING} Calories 80 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 1g • Sodium 375mg

Grilled Sesame Asparagus

These juicy and flavorful asparagus are always a treat on the outdoor grill. For a more intense taste sensation, roast the asparagus as directed in the Cook’s Tip, below.

MAKES 4 SERVINGS

1
¹
⁄
₄
pounds medium-thick asparagus, tough ends trimmed

3 tablespoons reduced-sodium soy sauce

1
¹
⁄
₂
tablespoons toasted (dark) sesame oil

1 teaspoon toasted sesame seeds

Prepare a medium charcoal or gas grill. Or preheat a broiler or place a stovetop grilling pan with grids over medium heat.

In a shallow container large enough to hold the asparagus in a single layer, whisk together the soy sauce, sesame oil, and sesame seeds. Add the asparagus and turn to thoroughly coat. Let stand 10 minutes at room temperature, turning a few times.

Remove the asparagus from the marinade, reserving marinade. If grilling, arrange the asparagus in a single layer on a vegetable grid. If broiling, arrange in a single layer on a baking sheet with sides. Position the charcoal grill rack or oven rack 6 to 8 inches from the heat source. If using a stovetop grill pan, arrange the asparagus in a single layer in the pan; cook in two batches to avoid overcrowding.

Grill or broil asparagus until nicely browned but not charred, turning frequently, 7 to 10 minutes. Transfer to a serving platter and drizzle with the reserved marinade. Serve warm or at room temperature.

{PER SERVING} Calories 71 • Protein 2g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 451mg

{COOK’S TIP}

To make Roasted Sesame Asparagus, preheat the oven to 425F (220C). Marinate the asparagus as directed in the recipe. Transfer the asparagus to a baking sheet with sides and place in the oven for 10 to 15 minutes, or until the asparagus are browned and tender, turning once or twice. Serve as otherwise directed.

Asparagus and Mushrooms with Black Bean Sauce

When one of my most playful students, Kathy, submitted the inspiration for this recipe, I told her she was psychic—how else could she have known that asparagus and mushrooms are, in my mind, a match made in heaven? Shaoxing rice wine is available in Asian markets and some well-stocked supermarkets. Dry sherry, sake, or dry white wine can be substituted, if necessary.

MAKES 4 TO 6 SERVINGS

1 pound medium-thick asparagus, trimmed, cut into 2-inch lengths

1 tablespoon peanut oil

2 large cloves garlic, finely chopped

¹
⁄
₄
pound fresh shiitake, cremini, or cultivated white mushrooms, stemmed and sliced

3 tablespoons black bean paste

1 tablespoon reduced-sodium soy sauce

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

In a large pot of boiling salted water, blanch the asparagus until barely softened, about 2 minutes.
Drain, rinse under cold running water, and drain again. Set aside.

In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, 30 seconds. Add the asparagus and mushrooms and cook, stirring constantly, until asparagus is crisp-tender and mushrooms have begun to release their liquid, 2 to 3 minutes. Reduce heat to medium-low and add the remaining ingredients; cook, stirring constantly, until heated through and slightly thickened, 1 to 2 minutes. Serve at once.