The Chinese Vegan Kitchen (7 page)

CILANTRO-TOMATO DIPPING SAUCE

For a milder sauce, use half the amount of chili paste or omit entirely, if desired.

MAKES ABOUT 1
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CUPS

1 cup tomato puree, preferably fire-roasted

1 cup fresh cilantro leaves

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tablespoon reduced-sodium soy sauce, or to taste

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tablespoon toasted (dark) sesame oil, or to taste

1 to 2 large cloves garlic, finely chopped

1 teaspoon Chinese chili paste, or to taste

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teaspoon salt, or to taste

In a food processor fitted with the knife blade, or in a blender, process all ingredients until thoroughly blended. Serve at room temperature. Alternatively, heat over low heat and serve slightly warm. Sauce can be refrigerated, covered, up to 4 days before returning to room temperature or heating over low heat and serving.

{PER SERVING} (per 1/5 recipe, or about
¹
⁄
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cup) Calories 35 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 1g • Sodium 367mg

Baked Vegetable Eggless Egg Rolls

While egg rolls are standard fare in Chinese restaurants and markets across America, Western-style egg rolls are actually a variant of fried spring rolls in mainland China, where “egg rolls” typically refer to egg-based, flute-shaped pastry eaten as a snack or dessert. In any case, the following baked vegan egg rolls are perfect for stress-free entertaining, as the filling can be made up to 24 hours ahead of assembling the rolls and baking. Feel free to experiment with your own favorite fillings—you will need about 2 cups of cooked filling for 14 egg rolls. Egg-free egg roll wrappers can be found at most Asian markets in the frozen section next to the regular egg roll wrappers—try to use the 7-inch size; otherwise, adjust the filling amount accordingly.

MAKES 14 EGG ROLLS

1 tablespoon peanut oil

2 cloves garlic, finely chopped

2 cups shredded Napa or green cabbage

2 cups shredded carrots

2 cups mung bean sprouts

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cup finely chopped rinsed and drained canned water chestnuts (about 3 ounces)

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tablespoon finely chopped fresh ginger

2 scallions, white and green parts, thinly sliced

2 tablespoons finely chopped fresh cilantro (optional)

1 tablespoon cornstarch mixed with
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cup water

2 tablespoons reduced-sodium soy sauce

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teaspoon Chinese chili paste, or to taste (optional)

Salt and freshly ground black pepper, to taste

14 (7-inch) egg-free egg roll wrappers

1 tablespoon cornstarch mixed with 1 tablespoon water

2 teaspoons toasted (dark) sesame oil

Duck sauce, sweet chili sauce, or other dipping sauce

In a large nonstick skillet, heat the peanut oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute. Add the cabbage, carrots, sprouts, water chestnuts, and ginger and cook, stirring often, until vegetables are largely reduced in volume, 4 to 5 minutes. Add the scallions, cilantro (if using), cornstarch mixture, soy sauce, chili paste (if using), salt, and pepper; cook, stirring constantly, until sauce thickens, 1 to 2 minutes. Remove from heat and let cool about 30 minutes (at this point, completely cooled mixture can be refrigerated, covered, up to 24 hours before continuing with the recipe).

Preheat the oven to 375F (190C). Lightly oil a baking sheet.

Lay an egg roll wrapper in front of you so that it forms a diamond shape. Using your finger, wet all the edges with the cornstarch mixture. Place about 2 tablespoons of filling near the bottom. Fold the lower corner edge up to cover the filling. Fold in the sides, and roll up tightly, burrito-style. Seal the top with the cornstarch mixture. Cover with a damp kitchen towel or plastic wrap to prevent drying out. Repeat with remaining wrappers and filling.

Place the egg rolls, seam side down, on the prepared baking sheet. Brush the tops evenly with half of the sesame oil. Bake in the center of the oven until tops are browned, 10 to 12 minutes. Turn over and brush with remaining 1 teaspoon sesame oil.
Bake an additional 7 to 10 minutes, or until crisp and golden. Serve at once, with the dipping sauce passed separately. Alternatively, egg rolls may be kept warm in a preheated 200F (95C) oven for up to 1 hour. (Completely cooled egg rolls can be placed in resealable plastic freezer bags and frozen up to 3 months before reheating in a moderate oven for 10 to 15 minutes.)

{PER SERVING} (per roll, without sauce) Calories 59 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 1g • Sodium 140mg

Hunan-Style Marinated Wood Ear Mushrooms with Chili Pepper

This popular appetizer is also delicious tossed with hot cooked rice. Wood ear mushrooms have a unique jellylike texture that becomes slightly crunchy when cooked; cloud ear mushrooms, or black fungus, are interchangeable. For a milder version, omit the Chinese hot oil and seed the chilies.

MAKES 4 TO 6 SERVINGS

2
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ounces dried shredded wood ear mushrooms, soaked in hot water to cover 20 minutes, or until softened, drained and rinsed

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 Chinese hot oil

1 teaspoon finely chopped fresh ginger

1 teaspoon sugar

2 cloves garlic, finely chopped

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teaspoon salt, or to taste

Freshly ground black pepper, to taste

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cup finely chopped red onion

2 scallions, white and green parts, thinly sliced

1 to 2 fresh red chili peppers, seeded, if desired, thinly sliced

Bring a large saucepan of water to a boil over high heat; add the mushrooms and boil 3 to 4 minutes, or until tender yet crunchy. Drain in a colander and rinse under cold running water until cool; drain well.

In a large bowl, stir together the vinegar, soy sauce, sesame oil, hot oil, ginger, sugar, garlic, salt, and black pepper. Let stand about 10 minutes to allow the flavors to blend. Stir again and add the mushrooms, onion, scallions, and chili pepper, tossing well to thoroughly combine. Cover and refrigerate a minimum of 3 hours, or up to 3 days. Toss and serve chilled, or return to room temperature.

{PER SERVING} Calories 95 • Protein 3g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 3g • Sodium 289mg

Butter Lettuce Cups with Tofu and Shiitake Mushrooms

These appetizing lettuce cups also make a light and satisfying supper for 2 or 3.

MAKES 4 TO 6 SERVINGS

6 dried shiitake mushrooms, soaked in 1 cup hot water to cover 20 minutes, or until softened

1 tablespoon peanut oil

10 ounces extra-firm tofu, drained and chopped

2 scallions, white and green parts separated, thinly sliced

3 large cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

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

1 medium carrot (about 2 ounces), chopped

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cup drained and chopped canned water chestnuts

1 tablespoon reduced-sodium soy sauce

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tablespoon toasted (dark) sesame oil

Salt and freshly ground black pepper, to taste

1 head butter lettuce or red leaf lettuce, washed, leaves separated, and patted dry

Hoisin Sauce (
page 116
), or prepared hoisin sauce, to serve

Fresh Chili Garlic Sauce (below), to serve

Drain the mushrooms, reserving
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cup of the soaking liquid. Strain the reserved soaking liquid through a coffee filter or paper towel to remove any grit. Rinse the mushrooms; remove and discard the stems. Chop the caps and set aside.

In a wok or large nonstick skillet, heat half the peanut oil over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer tofu to a holding plate and set aside. Heat the remaining
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tablespoon of peanut oil and add the mushrooms, white parts of the scallions, garlic, ginger, and wine; cook, stirring, 30 seconds. Add the carrot and reserved soaking liquid and cook, stirring, 3 minutes, or until carrot and mushrooms are tender. Return the tofu to the skillet and add the water chestnuts and reserved scallion greens; cook, stirring, 1 minute. Remove from heat and stir in the soy sauce, sesame oil, salt, and pepper; let cool about 10 minutes, stirring a few times.

To serve, fill each lettuce leaf with 2 to 3 tablespoons of the filling. Serve at once, with Hoisin Sauce and Fresh Chili Garlic Sauce, below, passed separately.

{PER SERVING} (per
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of recipe, without sauces) Calories 167 • Protein 9g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 5g • Sodium 175mg

FRESH CHILI GARLIC SAUCE

This fresh hot sauce is also a fat-free way to spice up plain rice, noodles, and vegetables.

MAKES ABOUT
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⁄
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CUP

10 to 12 small fresh red chili peppers, stemmed, cut crosswise in half

6 tablespoons distilled white vinegar

6 large cloves garlic, finely chopped

2 to 3 teaspoons sugar

1 teaspoon salt

In a food processor fitted with the knife blade, or in a blender, process or blend all ingredients until
smooth. Transfer to a covered glass jar and refrigerate a minimum of 1 day, or up to 2 weeks.

{PER SERVING} (about 1 tablespoon, or 1/8 of recipe) Calories 39 • Protein 2g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 1g • Sodium 272mg

Classic Chinese Pancakes

While good-quality frozen moo shu wrappers are readily available at Asian markets, nothing compares to freshly made Chinese pancakes.

MAKES 12 (7-INCH) PANCAKES; 4 TO 6 SERVINGS

1
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cups all-purpose flour, plus additional for dusting

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teaspoon salt

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cup just-boiled water

1
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tablespoons toasted (dark) sesame oil

In a large bowl, combine the flour and salt. Slowly add boiled water in a steady stream while stirring constantly in one direction with a wooden spoon (to keep bowl in place, wrap a kitchen towel around the bottom). When the flour absorbs the water and cools, knead the dough with floured fingers directly in the bowl into a slightly sticky ball. Alternatively, combine the flour and salt in a food processor fitted with the knife blade; with the motor running, slowly add boiled water and process until a slightly sticky ball forms. Transfer to a large bowl and knead briefly with floured fingers. Cover with a damp kitchen towel and let rest 30 minutes.

Transfer dough to a lightly floured work surface. With floured fingers, knead until the dough is smooth, about 2 minutes. Place in a clean bowl, cover with a damp kitchen towel, and let rest 30 minutes.

Transfer dough to a lightly floured work surface. Shape into a 12-inch-long cylinder and divide into 12 (1-inch) pieces. Using your palm, flatten each piece into a disk and cover with a damp kitchen towel. Working with two disks of dough at a time, lightly brush 1 side of each disk with sesame oil. Place one disk on top of the other, oiled sides together, to create a pair. Roll the pair into a 2-layer, 7-inch pancake. Cover with a damp kitchen towel and repeat process with remaining 10 disks of dough for a total of 6 (2-layer, 7-inch) pancakes.

Heat a large nonstick skillet over medium heat 1 minute. Place a pancake in the hot, dry skillet and cook until it begins to bubble up, about 1 minute (adjust the heat slightly higher, as needed). Using a fork, turn the pancake over and cook until a few brown spots appear, about 1 minute. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Stack the pancakes, brown sides down, on a plate and cover with foil to keep from drying out. Repeat process with remaining 2-layer pancakes for a total of 12 (single-layer) 7-inch pancakes. Serve at once.

{PER SERVING} (per pancake) Calories 81 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 1g • Sodium 45mg