Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
Pineapple Sweet-and-Sour Seitan with Bell Peppers
Ideal for entertaining, this colorful and mildly spiced dish is one that guests of all ages typically enjoy. Serve over couscous or orzo pasta in lieu of rice, if desired.
MAKES 6 SERVINGS
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 pound seitan, drained, patted dry with paper towels, and cut into bite-size chunks or strips
4 tablespoons canola oil
Salt and freshly ground black pepper, to taste
1 medium green bell pepper (about 6 ounces), cut into bite-size chunks
1 medium red bell pepper (about 6 ounces), cut into bite-size chunks
1 medium onion (about 6 ounces), cut into bite-size wedges
1 cup cubed fresh or canned pineapple
3
⁄
4
cup prepared sweet-and-sour sauce or Sweet-and-Sour Sauce (
page 124
)
1
⁄
4
cup reduced-sodium soy sauce
4
1
⁄
2
cups hot cooked white or brown rice
Line a baking sheet with a few layers of paper towels and set aside.
In a medium bowl, mix together flour and cornstarch. Roll seitan in flour mixture until well coated.
In a large nonstick skillet, heat 3
1
⁄
2
tablespoons of the oil over medium-high heat. Add seitan and cook, turning with a spatula every few minutes, until nicely browned on all sides, about 5 minutes. Transfer to prepared baking sheet and season with salt and pepper.
Add remaining oil, bell peppers, and onion to the skillet; continue cooking over medium-high heat, stirring often, until lightly browned, about 5 minutes. Reduce heat to medium-low and add the pineapple, sweet-and-sour sauce, and soy sauce; cook, stirring occasionally, 3 minutes, or until heated through. Add the seitan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Serve hot, over the rice.
{PER SERVING} Calories 464 • Protein 18g • Total Fat 11g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 62g • Dietary Fiber 5g • Sodium 416mg
Curried Seitan with Potatoes and Onions
This homey dish is nice served with pita bread to sop up the delicious sauce.
MAKES 4 TO 6 SERVINGS
2 tablespoons peanut oil
1 pound seitan, drained, patted dry with paper towels, and cut into bite-size pieces
2 medium onions (about 6 ounces each), sliced into thin half-moons
4 large cloves garlic, finely chopped
4 medium boiling potatoes (about 4 ounces each), peeled and cut into 1-inch cubes
1 cup water or low-sodium vegetable broth, plus additional, as needed
2 tablespoons reduced-sodium soy sauce
1 tablespoon mild curry powder
1 tablespoon sugar
1 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon cornstarch mixed with 1 tablespoon water
In a wok or large nonstick skillet with a lid, heat 1 tablespoon oil over medium-high heat. Add the seitan and cook, stirring often, until lightly browned, 4 to 5 minutes. Remove seitan from skillet and transfer to a holding plate. Add remaining 1 tablespoon of oil and onions to the skillet; cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Return the seitan to the skillet and add the potatoes, water, soy sauce, curry powder, sugar, salt, and pepper; bring to a boil, stirring. Reduce heat to medium, cover, and simmer 20 minutes, stirring occasionally, or until potatoes are tender, adding water as needed. Reduce the heat to medium-low and stir in cornstarch mixture; cook, stirring often, until thickened, 1 to 2 minutes. Serve at once.
{PER SERVING} Calories 419 • Protein 25g • Total Fat 16g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 50g • Dietary Fiber 4g • Sodium 849mg
Sesame Seitan with Snow Peas in Apricot Sauce
Here is a pleasant, mild-tasting dish that will please most palates. Well-drained and cubed tofu can replace the seitan, if desired. Serve on a bed of rice or cellophane noodles, if desired.
MAKES 4 TO 6 SERVINGS
1 tablespoon canola oil
1 pound seitan, drained, patted dry with paper towels, and cut into bite-size cubes or strips
1 tablespoon sesame seeds
3 cloves garlic, finely chopped
1
⁄
2
teaspoon finely chopped fresh ginger
1
⁄
2
cup duck sauce
1
⁄
3
cup sliced dried apricots
2 tablespoons water
1 tablespoon reduced-sodium soy sauce
1
⁄
2
to 1 teaspoon extra-hot Chinese mustard
Salt and freshly ground black pepper, to taste
12 ounces snow peas, trimmed
1
⁄
2
tablespoon toasted (dark) sesame oil
In a wok or large nonstick skillet, heat the oil over medium-high heat. Add seitan and cook, stirring and turning frequently, until beginning to brown, 2 to 3 minutes. Add sesame seeds, garlic, and ginger and cook, stirring and turning constantly, 2 minutes. Reduce heat to medium and stir in the duck sauce, apricots, water, soy sauce, mustard, salt, and pepper. Quickly add the snow peas and cook, stirring often, until snow peas are crisp-tender, 4 to 5 minutes, adding the sesame oil the last minute or so of cooking. Serve warm.
{PER SERVING} Calories 421 • Protein 25g • Total Fat 20g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 42g • Dietary Fiber 3g • Sodium 178mg
• OTHER MAIN DISHES •
Silk Road Eggplant and Tofu Pita Pockets
Along the Silk Road, the Uyghur cuisine in northwestern China has a decidedly Middle Eastern accent, where spices such as cumin, and flatbreads such as pita, figure prominently. If using Chinese eggplant, salting is not necessary.
MAKES 4 SERVINGS
8 ounces extra-firm tofu, drained
1 pound of eggplant (about 1 large Western eggplant or 2 medium Chinese eggplants), unpeeled, cut into
1
⁄
2
-inch dice, placed in a colander, sprinkled with salt, and drained 30 minutes (salting is optional)
2 tablespoons olive oil
1
⁄
2
medium red onion (about 3 ounces), thinly sliced into half rounds
4 large fresh shiitake mushrooms, stemmed and thinly sliced
1 tablespoon Xinjiang spice mix (below), or to taste
2 large cloves garlic, finely chopped
1
⁄
2
teaspoon salt, or to taste
1
⁄
4
cup water or broth
1
⁄
2
teaspoon Chinese chili paste, or to taste (optional)
2 to 3 tablespoons sweet chili sauce
1 tablespoon reduced-sodium soy sauce (optional)
1
⁄
2
tablespoon toasted (dark) sesame oil
1 cup chopped fresh cilantro
4 (6-inch) pita breads, preferably whole wheat
Chopped scallion greens and/or fresh cilantro sprigs, to serve
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 1-inch cubes.
Rinse the drained eggplant under cold running water. Dry between paper towels.
In a wok or large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Remove from wok and set briefly aside. Add remaining 1 tablespoon olive oil, eggplant, onion, and mushrooms and cook, stirring, until softened, about 3 minutes. Return the tofu, and add the spice mix, garlic, and salt and cook, stirring, until eggplant is tender and tofu is nicely browned, 2 to 3 minutes. Stir in the water and chili paste, if using, and reduce the heat to medium; cook, covered, stirring a few times, until eggplant is very tender, about 3 minutes. Stir in the sweet chili sauce, soy sauce (if using), and sesame oil. Remove from heat and toss with the chopped cilantro.
To serve, stuff each pita half with equal portions of the eggplant-tofu mixture and serve at once, with the garnishes passed separately.
{PER SERVING} Calories 332 • Protein 12g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 5g • Sodium 602mg
XINJIANG SPICE MIX
Use this exotic Silk Road spice mix as a rub for grilled tofu, portobello mushrooms, and eggplant; and add to countless stir-fries, sauces, soups, and stews.
MAKES ABOUT
1
⁄
3
CUP
1
⁄
4
cup whole cumin seed
1 tablespoon whole Sichuan peppercorns
2 tablespoons whole black peppercorns
1 tablespoon crushed red pepper flakes
1 tablespoon ground ginger
1 tablespoon garlic powder
1
⁄
2
tablespoon chili powder
1
⁄
2
tablespoon salt
In a small heavy-bottomed skillet over medium heat, cook the cumin seeds, stirring constantly, until fragrant and lightly toasted, about 2 minutes. Transfer to a spice grinder or small food processor fitted with the knife blade.
In the same skillet, over medium-low heat, cook the Sichuan peppercorns, stirring and shaking the pan occasionally, until fragrant and toasted, about 3 minutes. Add to the spice grinder and let contents cool to room temperature. Add the black peppercorns and red pepper flakes to the spice grinder; process until finely ground. Transfer to a small bowl and add the remaining ingredients, mixing well to thoroughly blend. Cover tightly and store at room temperature up to 6 months, or longer if refrigerated.
{PER SERVING} (per tablespoon) Calories 30 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 1g • Sodium 549mg
Chinese Yam Cakes with Cilantro and Black Bean Sauce
The long white Chinese yam is popular throughout Asia, where its viscous texture is savored. Unlike other yams or sweet potatoes, it can be enjoyed raw. A combination of equal parts russet potato and Daikon radish, white turnip, or jicama can be substituted, if necessary; in this instance, add 1 tablespoon, or more, of water when mixing to moisten.
MAKES 4 TO 6 SERVINGS (12 SMALL CAKES)
2 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped
14 ounces Chinese yam, peeled and grated (see Cook’s Tip,
page 138
)
1 cup all-purpose flour
1 large bunch cilantro with stems, chopped
2 tablespoons toasted sesame seeds
1
⁄
2
teaspoon salt
Freshly ground black pepper, to taste
3 tablespoons peanut or canola oil
2 tablespoons black bean sauce with garlic, plus additional, to serve
Fresh cilantro leaves, for garnish
Squeeze the chopped mushrooms dry between paper towels. Transfer to a large bowl and add the yam, flour, cilantro, sesame seeds, salt, and pepper; mix well to thoroughly combine. Divide evenly into 12 portions and shape into flat cakes about
1
⁄
2
inch in thickness.
In a 12-inch nonstick skillet, heat the oil over medium heat. Add the yam cakes and cook until nicely browned, about 3 minutes per side. Transfer cakes to paper towels to drain. Place cakes on a warmed serving platter and brush the tops evenly with the black bean sauce. Garnish with the cilantro leaves and serve at once, with additional black bean sauce passed separately.
{PER SERVING} Calories 281 • Protein 6g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 3g • Sodium 373mg
{COOK’S TIP}
The skin and sticky coating of Chinese yam may cause an allergic reaction in the form of itching and/or a rash in some people. As a precaution, wear plastic or latex gloves when peeling the skin, and then rinse the flesh under cold running water before handling without gloves. If grating in a food processor, take care not to overprocess, as the yam will become too gluey and runny.
Yunnan-Style Fava Beans with Chilies, Garlic, and Star Anise
China is the world’s largest producer of fava beans, or broad beans, yet most Westerners have never come across a fava bean in a typical Chinese restaurant. This spicy and colorful dish comes from the Bai people, one of Yunnan Province’s many ethnic minorities. Fresh or frozen shelled soybeans, or edamames, can stand in for the favas; however, simmer them for about half the amount of time. For an even heartier meal, serve over brown rice.