The Chinese Vegan Kitchen (11 page)

1 tablespoon reduced-sodium soy sauce

1 tablespoon toasted (dark) sesame oil

1 clove garlic, finely chopped

¹
⁄
₄
teaspoon Chinese chili paste, or more, to taste

Salt and freshly ground black pepper, to taste

24 egg-free wonton wrappers, thawed if frozen

1
¹
⁄
₂
tablespoons peanut oil

¹
⁄
₄
cup water

Basic Dipping Sauce (
page 9
)

In a medium bowl, toss the coleslaw mix, cilantro, scallions, soy sauce, sesame oil, garlic, chili paste, salt, and pepper until thoroughly combined.

Fill a small container with some water. Lay a wonton wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip your finger in the water and wet the edges of the wrapper. Seal into a triangle, removing as much air as possible from the dumpling. Make sure edges are secured. Wet the corners and fold in like an envelope, pressing to seal. Repeat with remaining wontons and filling, tossing the filling frequently to redistribute the liquid at the bottom of the bowl.

In a 12-inch nonstick skillet with a lid, heat the peanut oil over medium-high heat for 1 minute. Add the wontons, seam sides up, and cook without turning until lightly browned on the undersides, 2 to 3 minutes, shaking the skillet a few times to prevent sticking. Reduce the heat to medium, add
¹
⁄
₄
cup water, cover, and cook until the tops of the wontons are tender and the filling is heated through, about 2 minutes. Serve at once, with the dipping sauce passed separately.

{PER SERVING} (per wonton, without dipping sauce) Calories 38 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 0g • Sodium 72mg

Soups

Soup has been revered in China for countless generations. Indeed, in late 2010, the year I was living in China, archaeologists excavating a tomb near the ancient capital of Xi’an discovered the remains of soup sealed in a bronze pot for 2,400 years. Fortunately, for vegetarians, all soups in China were not created equal. While the imperial court feasted on shark’s fin soup as a first course, resourceful Chinese peasants made a meal of water flavored with soybean curd and whatever seasonal vegetables and, often, fruits were available to sustain their families. Contemporary health-conscious, middle-class cooks continue to honor their ancestors’ wisdom. To this day, soup is the only liquid, save for tea, served at mealtime—cold drinks are considered unhealthy to consume with meals. Many Chinese begin their day with a warm bowl of congee, a watery yet nourishing rice gruel resembling porridge. Sweet soups, often containing fruit, make a satisfying conclusion to a meal or midday snack—you will find a few in
Chapter 8
. Whether enjoying fresh Bamboo Shoot Soup as a first course, Tibetan Lentil Soup for lunch, or Spicy Hunan Hot Pot for dinner, you’ll be raising your soup spoon in homage to one of China’s most venerable arts.

Hunan-Style Hot-and-Sour Soup

In Hunan, hot-and-sour soup is a popular remedy for the common cold—it may well prevent them, also, as I never had one during the 11 months I lived there. If you can’t locate dried cloud ear or wood ear mushrooms, both of which are readily available in Asian markets, substitute with additional shiitake mushrooms. Though optional, dried lily buds, also available in most Asian markets, lend this soup an authentic, earthy flavor.

MAKES 4 SERVINGS

4 cups reduced-sodium vegetable broth

2 cups water

8 ounces soft tofu, drained and chopped

6 medium dried Shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced

2 dried cloud ear (black fungus) or wood ear mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, thinly sliced

¹
⁄
₂
cup fresh or frozen peas

¹
⁄
₂
cup dried lily buds, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained (optional)

1 large tomato (about 8 ounces), chopped

¹
⁄
₂
tablespoon finely chopped fresh ginger

1 teaspoon sugar

Salt, to taste

¹
⁄
₄
teaspoon crushed red pepper flakes, or to taste

2 tablespoons Chinese black vinegar or balsamic vinegar, plus additional, to serve

2 tablespoons reduced-sodium soy sauce, or more, to taste

1 tablespoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

2 tablespoons cornstarch mixed with 2 tablespoons cold water

4 scallions, green parts only, thinly sliced

1 to 2 teaspoons Chinese hot oil, plus additional, to serve

In a medium stockpot, bring the broth and water to a boil over high heat. Add the tofu, mushrooms, peas, lily buds (if using), tomato, ginger, sugar, salt, and red pepper and return to a boil; reduce the heat to medium and simmer, uncovered, 3 minutes, stirring occasionally. Add the vinegar, soy sauce, sesame oil, and black pepper and stir 30 seconds. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 3 minutes. Reduce the heat to low and add the scallion greens and hot oil; cook, stirring, 1 minute. Serve warm, with additional black vinegar and chili oil passed separately.

{PER SERVING} Calories 212 • Protein 19g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 21g • Dietary Fiber 7g • Sodium 851mg

Basic Vegetable Broth

Use this basic broth wherever low-sodium vegetable broth is called for in the book. Leftovers can be frozen up to 3 months. For a richer flavor, add 1 whole star anise to the simmering broth.

MAKES 6 TO 8 CUPS

1 teaspoon canola oil

1 medium carrot (about 2 ounces), peeled and coarsely chopped

1 celery stalk, leaves attached, coarsely chopped

6 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced

3 scallions, white and green parts, sliced into
¹
⁄
₂
-inch pieces

2-inch piece fresh ginger, peeled, sliced

10 cups water

¹
⁄
₂
teaspoon salt

¹
⁄
₂
teaspoon black peppercorns

¹
⁄
₂
to 1 tablespoon light or dark brown sugar

In a large stockpot, heat the oil over medium-low heat. Add the carrot, celery, mushrooms, scallions, and ginger and cook, stirring often, until softened and fragrant, 3 to 5 minutes. Raise the heat to medium-high and cook, stirring constantly, until sizzling and beginning to brown, 1 to 2 minutes. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to between medium and medium-low and simmer uncovered, stirring occasionally, 1 hour. Strain through a sieve, pressing on the solids with the back of a wooden spoon to extract the liquid. Discard the solids. Stir the sugar into the broth. Use the broth as directed in the desired recipe. Completely cooled broth can be refrigerated, covered, up to 5 days before using, or placed in freezer bags and stored in the freezer up to 3 months.

{PER SERVING} (about 1 cup, or
¹
⁄
₆
of recipe) Calories 30 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 0g • Sodium 189mg

Chinese Apple Soup

China produces over one-third of the world’s apples—not surprisingly, they often find their way into soups. The following recipe is a popular cough remedy—in Chinese medicine, figs are said to reduce heat while almonds relieve congestion. Of course, a cold doesn’t have to be an excuse to enjoy this light, sweet, and nourishing soup.

MAKES 4 SERVINGS

4 cups water

2 cups low-sodium vegetable broth

2 large Fuji apples (about 8 ounces each), unpeeled, cored, each cut into 8 wedges

1 large onion (about 8 ounces), cut into 8 wedges

8 to 12 whole raw almonds

8 pitted dried red dates (jujubes), halved

4 dried figs, halved lengthwise

¹
⁄
₄
teaspoon salt, or to taste

In a medium stockpot, bring all ingredients to a simmer over medium-high heat. Reduce the heat to between low and medium-low and simmer,
partially covered, stirring occasionally, about 1
¹
⁄
₂
hours, or until the fruits are very tender. Serve warm.

{PER SERVING} Calories 221 • Protein 9g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 39g • Dietary Fiber 8g • Sodium 397mg

Winter Melon Soup with Shiitake Mushrooms, Green Beans, and Kelp

Cleansing and cooling, with delicate winter white flesh, winter melon is a popular soup ingredient in China. Based on a family recipe submitted by Saimei, my student with the sweetest of smiles, this tasty winter melon soup bears a delightful tang of the sea with the addition of kelp, a nutritious sea vegetable. If dried thin strands of seaweed tangle, a variety of kelp, are unavailable, a toasted nori sheet, torn into small pieces, can be stirred into the soup just before serving. If winter melon is unavailable, fuzzy melon, zucchini, or the white part of a watermelon can be substituted.

MAKES 6 SERVINGS

4 cups low-sodium vegetable broth

4 cups water

2 pounds winter melon, peeled, seeded, cut into
¹
⁄
₂
-inch cubes

4 ounces green beans, trimmed, cut into
¹
⁄
₂
-inch lengths

6 medium dried Shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced

¹
⁄
₂
ounce dried kelp, preferably seaweed tangle, rinsed, soaked in cold water to cover 20 minutes, rinsed and drained

2 tablespoons reduced-sodium soy sauce, or more, to taste

1 tablespoon Chinese black vinegar or balsamic vinegar

1 tablespoon chopped fresh ginger

1 tablespoon sugar

Salt and freshly ground black pepper, to taste

2 scallions, white and green parts, thinly sliced

¹
⁄
₄
cup chopped fresh cilantro (leaves and stems)

1 tablespoon toasted (dark) sesame oil, or more, to taste

In a medium stockpot, bring the broth and water to a boil over high heat. Add the melon, green beans, mushrooms, kelp, soy sauce, vinegar, ginger, sugar, salt, and pepper and return to a boil. Reduce the heat to medium-low and simmer, partially covered, until melon is tender and transparent, 25 to 30 minutes, stirring occasionally, adding the scallions and cilantro the last few minutes of cooking. Stir in the sesame oil and serve warm.

{PER SERVING} Calories 102 • Protein 10g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 5g • Sodium 607mg

Green Apple, Carrot, and Sweet Potato Soup with Ginger

Though not traditional, preroasting the apples and vegetables lends this superb soup a luxurious taste. Any tart apple can replace the Granny Smith variety, if desired.

MAKES 4 SERVINGS

¹
⁄
₂
pound Granny Smith apples, peeled if desired, cored, cut into 1
¹
⁄
₂
-inch pieces

¹
⁄
₂
pound carrots, peeled, cut into 1-inch pieces

¹
⁄
₂
pound sweet potato, peeled, cut into
¹
⁄
₂
-inch pieces

1 tablespoon canola oil