The Chinese Vegan Kitchen (34 page)

MAKES 6 SERVINGS

2 pounds unshelled fava beans (broad beans), shelled (about 2 cups), or 1 pound fresh or frozen shelled soybeans, thawed (about 2 cups)

1 tablespoon peanut oil

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

6 cloves garlic, thinly sliced

¹
⁄
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teaspoon star anise pieces

1 cup low-sodium vegetable broth

¹
⁄
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teaspoon salt, or to taste

1 teaspoon toasted (dark) sesame oil

2 teaspoons cornstarch blended with 2 tablespoons water

If using fava beans: In a medium stockpot filled with boiling salted water, cook the fava beans 2 minutes. Drain in a colander and rinse immediately under cold running water to stop the cooking. To remove the outer skins, pinch each bean on the side opposite where it was attached to the pod; the bean should easily slip from the skin. Remove and discard the outer skins. Set the beans aside.

In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the chilies and garlic and cook, stirring, 30 seconds. Add the fava beans and star anise and cook, stirring, 1 minute. Add the broth and salt and bring to a boil; reduce heat to medium-low and simmer, covered, until beans are tender, about 15 minutes for fava beans and about 7 minutes for soybeans, stirring occasionally. Stir in the sesame oil and add the cornstarch mixture; cook, stirring, until liquid is thickened, about 2 minutes. Serve at once.

{PER SERVING} Calories 217 • Protein 15g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 32g • Dietary Fiber 13g • Sodium 272mg

Five-Spice Vegetable Stir-Fry with Almonds

Chinese five-spice powder is an exotic blend of spices that typically includes cinnamon, cloves, star anise, fennel seed, and Sichuan peppercorns. Chopped walnuts or cashews can replace the almonds, if desired.

MAKES 6 SERVINGS

¹
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cup reduced-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted (dark) sesame oil

¹
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tablespoon cornstarch

1 teaspoon five-spice powder

¹
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cup slivered almonds

1 tablespoon canola oil

4 large cloves garlic, finely chopped

1 cup chopped onion

1 medium red bell pepper (about 6 ounces), sliced

1 cup shredded carrots

2 stalks celery, sliced

1 (15-ounce) can straw mushroom pieces, rinsed and drained

¹
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(15-ounce) can cut baby corn, rinsed and drained

2 scallions, white and green parts, thinly sliced

Salt and freshly ground black pepper, to taste

4
¹
⁄
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cups hot cooked white or brown rice

In a small bowl, whisk together the broth, soy sauce, vinegar, sesame oil, cornstarch, and five-spice powder until thoroughly blended. Set aside.

Place a wok or large nonstick skillet over medium-high heat for 1 minute. Add the almonds and cook, stirring constantly, until fragrant and lightly toasted, 1 to 2 minutes. Immediately transfer almonds to a holding plate and set aside. Add the canola oil to the wok and heat over medium-high heat 30 seconds. Add the garlic and onion and cook, stirring constantly, 30 seconds. Add the bell pepper, carrots, and celery and cook, stirring constantly, until softened, about 3 minutes. Add the mushrooms and corn and cook, stirring constantly, until heated through, about 1 minute. Reduce the heat to medium and stir in the reserved broth mixture. Cook, stirring constantly, until thickened, 2 to 3 minutes. Remove wok from heat and add the reserved almonds, scallions, salt, and pepper, tossing well to combine. Serve at once, over rice.

{PER SERVING} Calories 308 • Protein 8g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 52g • Dietary Fiber 3g • Sodium 322mg

Sichuan-Grilled Portobello Mushroom Burgers with Spicy Hoisin Sauce

Serve these juicy mushroom burgers with Chinese Potato Salad (
page 58
), Shredded Cabbage, Apple, and Raisin Salad (
page 56
), and grilled or steamed corn on the cob, brushed with some Quick Spicy Hoisin Sauce, below, at your next summer cook-out.

MAKES 4 SERVINGS

2 tablespoons reduced-sodium soy sauce

2 teaspoons peanut or canola oil

1 teaspoon toasted (dark) sesame oil

1 large clove garlic, finely chopped

¹
⁄
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teaspoon ground Sichuan peppercorns or crushed red pepper flakes

Freshly ground black pepper, to taste

4 extra-large (about 3 ounces each) portobello mushroom caps

¹
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recipe Quick Spicy Hoisin Sauce, below, or prepared hoisin sauce, plus additional, if desired

4 large Kaiser rolls, preferably whole wheat, split

Iceburg or other lettuce leaves, sliced tomato, and sliced red onion, for topping (optional)

Prepare a medium-hot charcoal or gas grill, or heat a nonstick grill pan over medium-high heat.

In a small bowl, whisk together the soy sauce, peanut oil, sesame oil, garlic, Sichuan peppercorns, and pepper until thoroughly blended. Place mushrooms in a large resealable plastic bag and add the soy sauce mixture. Close bag securely and shake to thoroughly coat the mushrooms. Marinate at room temperature 15 minutes, or refrigerate up to 8 hours, turning occasionally.

Remove mushrooms from marinade, reserving any remaining marinade. Place mushrooms, gill sides down, on the grill; grill 3 minutes, brushing with any remaining marinade. Turn over and grill 3 to 4 more minutes, rotating each mushroom a half turn after 2 minutes, or until bottoms are nicely browned. As they are grilling, fill each mushroom cavity with equal amounts (about 1
¹
⁄
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tablespoons) of the Quick Spicy Hoisin Sauce, below.

Place a filled mushroom, gill side up, on the bottom half of each roll. Top with lettuce, tomato, and/or onion, if using. Close each roll and serve at once, with additional Quick Spicy Hoisin Sauce passed separately, if desired.

{PER SERVING} (without sauce) Calories 170 • Protein 6g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 24g • Dietary Fiber 3g • Sodium 500mg

QUICK SPICY HOISIN SAUCE

You can use this lively sauce just about everywhere hoisin is called for in this book.

MAKES ABOUT
²
⁄
₃
CUP

4 tablespoons hoisin sauce

4 tablespoons mild chili sauce (American-style) or tomato ketchup

1 tablespoon reduced-sodium soy sauce

1 to 2 teaspoons Chinese chili paste

1 teaspoon toasted (dark) sesame oil

¹
⁄
₂
to 1 teaspoon Chinese hot oil

In a small bowl, mix together all ingredients until thoroughly blended. Use as directed in recipe, or cover and refrigerate up to 2 weeks.

{PER SERVING} (per tablespoon, or
¹
⁄
₁₀
of recipe) Calories 22 • Protein 0g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 3g • Dietary Fiber 0g • Sodium 165mg

Konjac with Broccoli Slaw and Bean Sprouts

Konjac, also known as moyu or konnyaku, is a gray to white colored, gelatinous mass that is made from the starchy corms of the konjac plant, which grows in southern China. Consisting mostly of water and soluble fiber, it has almost no calories or taste, yet possesses a chewy, bouncy texture that absorbs the flavors in which it is cooked. It is available in some Asian markets in the refrigerated section, next to the regular tofu, or behind the deli counter. The use of preshredded broccoli stems or slaw makes quick work of this tasty and unusual dish.

MAKES 4 SERVINGS

1 pound gray or white konjac, moyu, or konnyaku, rinsed and drained, and cut into 1-inch cubes

2 tablespoons reduced-sodium soy sauce, plus additional, to taste

1 tablespoon peanut oil

1 tablespoon toasted (dark) sesame oil

¹
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teaspoon crushed red pepper flakes, or more, to taste

Salt, to taste

4 to 6 large cloves garlic, finely chopped

Freshly ground black pepper, to taste

2 cups broccoli slaw

1 cup mung bean sprouts

2 scallions, green parts only, thinly sliced

Bring a large pot of water to a boil over high heat. Add the konjac and boil 2 to 3 minutes. Drain in a colander and leave to cool and dry out, about 20 minutes. Pat dry with paper towels.

Place a wok or large nonstick skillet over medium-high heat. When droplets of water sizzle on surface, carefully add the konjac and toss a few times (konjac will squeak and may sputter). Add the soy sauce,
¹
⁄
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tablespoon peanut oil,
¹
⁄
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tablespoon sesame oil, red pepper, and salt; cook, tossing and stirring constantly, until konjac is lightly browned, about 3 minutes. Add the remaining
¹
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tablespoon peanut oil and
¹
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tablespoon sesame oil, garlic, and black pepper; cook, stirring, 30 seconds. Add the broccoli slaw and cook, stirring, 1 minute. Add the bean sprouts and scallion greens and cook, stirring, 1 minute. Serve at once, with additional soy sauce passed separately.

{PER SERVING} Calories 149 • Protein 6g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 3g • Sodium 338mg

Shanghai-Style Mi Dou Fu with Black Bean Sauce and Scallions

Shanghainese savory dishes are typically characterized by their sweetness—this superb one is no exception. Smoother and more gelatinous than regular tofu, mi dou fu is made from rice instead of soybeans. It is available in some Asian markets in the refrigerated section, next to the regular tofu, or behind the deli counter. Medium-firm tofu, cut into triangles and blanched in boiling water 1 minute, drained well, can stand in for the mi dou fu, if necessary. Though optional, the yellow buds of the flowering Chinese chive lend a subtle hint of garlic as well as a sophisticated, festive touch.

MAKES 4 TO 6 SERVINGS

12 ounces mi dou fu (rice tofu), drained, as needed

1 tablespoon peanut oil

6 to 8 scallions, cut into 2-inch lengths

1 tablespoon finely chopped fresh ginger

1 tablespoon rinsed and drained fermented black beans, left whole (optional)

2 large cloves garlic, finely chopped

2 tablespoons black bean sauce

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

2 tablespoons sugar

1 tablespoon black vinegar or balsamic vinegar

1 tablespoon reduced-sodium soy sauce

¹
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teaspoon toasted (dark) sesame oil

Chinese flowering chive buds, for garnish (optional)

Cut mi dou fu into 4 squares and then cut each square into 2 triangles. Turn each triangle on its longest side and cut into 3 thin triangles for a total of 24 thin triangles. Set aside.

In a wok or large nonstick skillet, heat peanut oil over medium-high heat. Add the scallions, ginger, fermented black beans (if using), and garlic; cook, stirring constantly, until fragrant and softened, about 2 minutes. Reduce the heat to medium and add the black bean sauce, wine, sugar, vinegar, soy sauce, and sesame oil; cook, stirring, 1 minute. Add the mi dou fu and cook, turning and stirring often, until mi dou fu is heated through and sauce is bubbly, about 3 minutes. Serve at once, garnished with the flowering chive buds, if using.

{PER SERVING} Calories 387 • Protein 1g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 84g • Dietary Fiber 1g • Sodium 258mg

Moo Shu Vegetables with Tofu

Fresh or frozen Chinese pancakes, similar to crepes, are available at Asian markets and specialty stores. See Classic Chinese Pancakes (
page 15
) to prepare your own. In a pinch, snack-size flour tortillas can be substituted.

4 SERVINGS

1 tablespoon toasted (dark) sesame oil

1 tablespoon finely chopped fresh ginger

2 large cloves garlic, finely chopped

1 (12-ounce) bag broccoli slaw

2 cups shredded cabbage

6 to 8 scallions, white and green parts, thinly sliced

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

4 ounces extra-firm tofu, drained and finely diced (about 1 cup)

¹
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cup prepared hoisin sauce or Hoisin Sauce (
page 116
), plus additional, to serve