The Chinese Vegan Kitchen (10 page)
Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
1
1
⁄
2
tablespoons reduced-sodium soy sauce
1 tablespoon peanut oil
1
⁄
2
tablespoon sugar
1 large clove garlic, finely chopped
1 teaspoon toasted (dark) sesame oil
1
⁄
2
teaspoon Chinese chili paste
4 cups shredded Napa or green cabbage
4 scallions, white and green parts, thinly sliced
1 cup shredded carrots
1 medium seedless cucumber (about 10 ounces), julienned
1
⁄
2
medium red bell pepper (about 3 ounces), julienned
1
⁄
2
cup finely chopped cilantro
16 to 18 (8
1
⁄
2
-inch) dry round rice paper wrappers
Basic Dipping Sauce (
page 9
) or other dipping sauce, to serve
In a large bowl, whisk together the vinegar, soy sauce, peanut oil, sugar, garlic, sesame oil, and chili paste. Add the remaining ingredients except the rice papers, tossing until thoroughly combined. Let stand about 15 minutes to allow the flavors to blend (alternatively, cover and refrigerate up to 3 hours); toss again.
Fill a shallow bowl large enough to comfortably hold a rice paper wrapper with cold water. Working with one wrapper at a time, soak a wrapper in the water until softened, about 30 seconds. Place on a clean kitchen towel and arrange
1
⁄
4
to
1
⁄
3
cup of the vegetable mixture about 2 inches from the lower edge of the wrapper. Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. Place on a large serving platter, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling. Serve at once, or refrigerate up to 24 hours before serving chilled, accompanied by dipping sauce.
{PER SERVING} (per roll, without sauce) Calories 49 • Protein 2g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 1g • Sodium 109mg
{VARIATION}
To make Vegetable Silk Dolls, or Si Wa Wa, a popular summer snack sold on the streets in southern China, substitute about 32 soft, thin, round rice-flour wrappers or pancakes, available in Asian markets, for the dry variety and omit the soaking step. Prepare the filling as directed in the recipe. To assemble the rolls, place about 2 tablespoons of the filling to one side of each wrapper; gently form a cone-shape bundle by bringing the opposite side up over the filling and rolling sideways, creating a “doll.” Serve immediately. For best results, assemble on demand or have diners assemble their own rolls.
Baked Tofu Skin Rolls with Shiitake Mushrooms and Seitan
Not only do these crispy baked tofu skin rolls have less fat, calories, and carbs than their deep-fried spring roll–wrapper counterparts, they can easily be made gluten-free by using extra-firm tofu and tamari sauce in lieu of the seitan and regular soy sauce, respectively. Packaged sheets of dried bean curd skin, also called yuba, are available in Asian markets. Since the sizes of the sheets vary, you may need to adjust the size of the rolls accordingly. For a sweet-and-sour effect, I like to serve these tasty rolls with two dipping sauces—the tangy Ginger–Black Vinegar Sauce, below, and prepared duck sauce. These are also delicious chilled, with the vinegar sauce, or all alone.
MAKES ABOUT 18 ROLLS
6 tablespoons water
2
1
⁄
2
tablespoons reduced-sodium soy sauce or gluten-free tamari sauce
1
1
⁄
2
tablespoons toasted (dark) sesame oil
3
⁄
4
teaspoon plain rice wine vinegar
3
⁄
4
teaspoon sugar
1
⁄
2
teaspoon Chinese chili paste, or to taste (optional)
1
⁄
2
tablespoon cornstarch
1
⁄
2
tablespoon peanut oil
4 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped
1
⁄
2
tablespoon chopped fresh ginger
2 cloves garlic, finely chopped
3 cups shredded Napa or green cabbage
1
⁄
2
cup shredded carrots
1
⁄
2
cup drained and chopped seitan (about 3 ounces), baked flavored tofu, or well-drained extra-firm tofu
1 scallion, white and green parts, thinly sliced
2 tablespoons finely chopped fresh cilantro
3 to 4 (about 12-by-7
1
⁄
2
-inch) sheets dried bean curd skin (about 3 ounces), stacked, soaked in hot water to cover in a large baking dish 3 minutes, or until pliable, water carefully drained off (leave sheets in dish)
Ginger–Black Vinegar Dipping Sauce, below, duck sauce, or favorite dipping sauce
In a small bowl, combine the water, soy sauce,
1
⁄
2
tablespoon sesame oil, vinegar, sugar, chili paste (if using), and cornstarch until thoroughly blended; set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the mushrooms and ginger and cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Reduce the heat to medium and add the cabbage and carrots; cook, stirring constantly, until vegetables are greatly reduced in volume, 4 to 5 minutes. Add the seitan and scallion and cook, stirring constantly, 1 minute. Add the soy sauce mixture and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and add the cilantro, stirring well to combine. Let cool to room temperature, about 30 minutes, stirring a few times.
Preheat oven to 400F (205C). Lightly oil a large baking sheet and set aside.
Working carefully (the sheets are fragile and tear easily), using a sharp knife, cut the stacked
sheets of bean curd skin (while still in the baking dish) in half lengthwise, then cut crosswise into thirds, for a total of 18 (4
1
⁄
2
- to 5-inch) squares. Working in batches, carefully arrange the squares in front of you so that they form diamond shapes. Place 1 heaping tablespoon of filling toward the bottom of each square. Fold the lower edge up to cover the filling. Carefully fold in the sides, and roll up as snuggly as possible without tearing the skin, burrito-style. Repeat with remaining bean curd skin and filling.
Place the tofu skin rolls, seam side down, on the prepared baking sheet. Brush the tops evenly with half of the remaining sesame oil. Bake in the center of the oven until tops are lightly browned, 7 to 9 minutes. Turn over and brush with remaining
1
⁄
2
tablespoon of sesame oil. Bake an additional 4 to 6 minutes, or until crisp and golden. Serve warm or at room temperature, with the dipping sauce passed separately. Alternatively, completely cooled rolls can be refrigerated, covered, up to 3 days and served chilled, or returned to room temperature.
{PER SERVING} (per roll, or 1/18 of recipe, without sauce) Calories 38 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 3g • Dietary Fiber 1g • Sodium 88mg
GINGER–BLACK VINEGAR DIPPING SAUCE
Try to use Zhenjiang black vinegar, available in Asian markets, for this tangy dipping sauce. For a gluten-free option (Chinese black vinegar typically contains wheat or millet), use balsamic vinegar and substitute gluten-free tamari sauce for the standard soy sauce.
MAKES ABOUT
1
⁄
2
CUP
1
⁄
4
cup Chinese black vinegar or balsamic vinegar
2 tablespoons reduced-sodium soy sauce or gluten-free tamari sauce
1 tablespoon chopped fresh ginger
1
⁄
2
tablespoon toasted (dark) sesame oil
1 to 2 teaspoons Chinese hot oil
1 scallion, thinly sliced
In a small bowl, combine all ingredients. Serve at room temperature. Sauce can be stored, covered, in refrigerator up to 3 days before returning to room temperature and using in the recipe.
{PER SERVING} (Per tablespoon, or 1/8 of recipe) Calories 17 • Protein 0g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 1g • Dietary Fiber 0g • Sodium 151mg
Yunnan-Style Tomato Jam with Chilies, Cilantro, and Mint
The influence of Thai cuisine is apparent in this hot and spicy tomato jam, typically eaten with freshly cooked bamboo shoots in Yunnan Province. I like to use it as a bread or cracker spread, bruschetta topping, or condiment for veggie burgers or grilled vegetables. Leftovers are wonderful mixed with rice or tossed with noodles.
MAKES ABOUT 1 CUP
2 tablespoons canola oil
1 fresh hot red or green chili pepper, seeded and finely chopped
1 large shallot, finely chopped, or 2 to 3 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh ginger
2 large cloves garlic, finely chopped
1 (14-ounce) can fire-roasted diced tomatoes, liquid included
2 tablespoons plain rice vinegar
2 tablespoons light brown sugar
1
⁄
2
tablespoon reduced-sodium soy sauce
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon crushed red pepper flakes
1
⁄
4
cup finely chopped fresh cilantro
2 tablespoons chopped fresh mint or basil
1 tablespoon fresh lime juice
In a small heavy-bottomed saucepan, heat the oil over medium heat. Add the chili pepper, shallot, ginger, and garlic and cook, stirring constantly, until softened and fragrant, 2 to 3 minutes. Add the tomatoes with their liquid, vinegar, brown sugar, soy sauce, salt, and red pepper flakes; bring to a brisk simmer over medium-high heat. Reduce the heat to medium-low and cook, mashing and stirring occasionally, until thick and jamlike, 25 to 35 minutes. Remove from the heat and stir in the cilantro, mint, and lime juice. Serve slightly warm or at room temperature. Completely cooled mixture can be refrigerated, covered, up to 5 days before returning to room temperature and serving.
{PER SERVING} (per tablespoon, or
1
⁄
16
of recipe) Calories 31 • Protein 0 • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 0g • Sodium 143mg
Chinese Sweet Walnuts
Scientific studies are confirming what the Chinese have known since the first walnut trees from Persia were planted in Sichuan Province—walnuts are better than good for you. Revered as a brain food and kidney tonic in Chinese medicine, the walnut is an excellent source of omega-three essential fatty acids and has recently been dubbed the “heart nut” because of its antioxidant, phytonutrient, and nutritional value. Whole blanched almonds or cashews will work in this delicious recipe as well.
MAKES 2 CUPS
1 tablespoon light corn syrup, brown rice syrup, or maple syrup
1 tablespoon water
2 cups walnut halves (about 1 pound)
2 tablespoons light brown sugar
2 tablespoons granulated white sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Preheat oven to 250F (120C). Lightly grease a baking sheet with sides.
In a medium bowl, combine syrup and water; add walnuts, stirring well to thoroughly coat. In a small bowl, combine sugars, cinnamon, and ginger until thoroughly blended. Add the sugar mixture to the walnut mixture, tossing well to thoroughly coat.
Place nuts in a single layer on prepared baking sheet. Bake on the center oven rack about 45 minutes, stirring and turning every 10 to 15 minutes, or until nuts are toasted and dry. Remove from oven and immediately transfer to a plate to cool to room temperature. Store tightly covered for a few weeks at room temperature, or for several weeks in the refrigerator.
{PER SERVING} (per
1
⁄
4
cup) Calories 223 • Protein 8g • Total Fat 18g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 2mg
Easy Fried Vegetable Wontons
Precooking the filling is not necessary to make these super-quick, super-delicious fried wontons, a perennial party favorite. The trick is to make sure the filling ingredients are finely chopped.
MAKES 4 TO 6 SERVINGS (24 WONTONS)
1 cup finely chopped coleslaw mix (about 4 ounces)
1
⁄
4
cup finely chopped fresh cilantro
1
⁄
4
cup finely chopped scallions (about 2 scallions)
