Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
The Chinese Vegan Kitchen (20 page)
Fried Basmati Rice with Black-Eyed Peas and Walnuts
Black-eyed peas and basmati rice are common in southwestern Chinese cuisine, and walnuts are popular everywhere. Long-grain white or brown rice can replace the basmati variety, if desired.
MAKES 4 SERVINGS
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh ginger
3 large cloves garlic, finely chopped
3 cups cooked basmati rice, at room temperature, any clumps removed
1 cup rinsed and drained canned black-eyed peas
1
⁄
4
cup chopped walnuts
2 scallions, white and green parts, thinly sliced
2 tablespoons chopped fresh cilantro
1
⁄
2
tablespoon toasted (dark) sesame oil
In a wok or large nonstick skillet, heat the olive oil over medium heat. Add the ginger and garlic and cook, stirring, until softened and fragrant, about 3 minutes. Add the rice, black-eyed peas, walnuts, and scallions and raise the heat to medium-high; cook, stirring, until rice and black-eyed peas are heated through, 2 to 3 minutes. Add the cilantro and sesame oil and cook, stirring, 30 seconds. Serve at once.
{PER SERVING} Calories 333 • Protein 9g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 51g • Dietary Fiber 4g • Sodium 7mg
Xi’an-Style Fried Rice with Pickled Chinese Cabbage
In a pinch, rinsed and drained sauerkraut can replace the pickled Chinese cabbage.
MAKES 4 SERVINGS
2 tablespoons reduced-sodium soy sauce
1
⁄
2
tablespoon toasted (dark) sesame oil
1 teaspoon sugar
1
⁄
2
tablespoon peanut oil
3 cups cooked white or brown rice, at room temperature, any clumps removed
2 scallions, white and green parts separated, thinly sliced
1
⁄
2
cup pickled Chinese cabbage, rinsed, drained, and chopped
Salt and freshly ground black pepper, to taste
In a small bowl, stir together the soy sauce, sesame oil, and sugar; set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add rice and white parts of the scallions; cook, stirring frequently, until lightly browned, 3 to 5 minutes. Add reserved soy sauce mixture and stir to thoroughly blend. Add the pickled cabbage and scallion greens and cook, stirring constantly, until heated through and well combined, about 1 minute. Season with salt and pepper and serve at once.
{PER SERVING} Calories 234 • Protein 5g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 44g • Dietary Fiber 1g • Sodium 351mg
Cashew Fried Rice
Here is another excellent recipe to prepare with leftover rice. For best results, separate any clumps of rice with oiled fingers before using in the recipe.
MAKES 4 SERVINGS
3 tablespoons reduced-sodium soy sauce
1
⁄
2
tablespoon sugar
1 teaspoon toasted (dark) sesame oil
1 tablespoon peanut oil
1
⁄
2
cup chopped onion
1
⁄
4
cup chopped carrot
2 large cloves garlic, finely chopped
1
⁄
2
teaspoon finely chopped fresh ginger
3 cups cooked white or brown rice, at room temperature, any clumps removed
4 scallions, white and green parts separated, thinly sliced
1
⁄
4
cup frozen green peas, thawed
1
⁄
4
cup chopped roasted cashews
Salt and freshly ground black pepper, to taste
In a small bowl, stir together the soy sauce, sugar, and sesame oil; set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the onion and carrot and cook, stirring constantly, until softened, 2 to 3 minutes. Add garlic and ginger and cook, stirring constantly, 30 seconds. Add rice and white parts of scallions and cook, stirring frequently, until rice is lightly browned, 3 to 5 minutes. Add reserved soy sauce mixture and stir to thoroughly blend. Add the scallion greens, peas, and cashews; cook, stirring constantly, until heated through and well combined, about 1 minute. Season with salt and pepper and serve at once.
{PER SERVING} Calories 311 • Protein 7g • Total Fat 9g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 51g • Dietary Fiber 3g • Sodium 473mg
Basic Steamed Long-Grain White Rice
Rice is a staple at every single serious Chinese meal. The following recipe proves that cooking perfect steamed rice is easy, even without a rice cooker. The general rule for long-grain white rice is to use 2 cups of water for every cup of rice. (For glutinous or sticky white rice, also known as sushi rice, use 1
1
⁄
2
cups of water for every 1 cup of rice; this will yield about 2
2
⁄
3
cups of cooked glutinous rice.) Though optional, the oil ensures that the cooked grains won’t stick together, especially as they cool.
MAKES 4 SERVINGS, OR ABOUT 3 CUPS
2 cups water
1 to 3 teaspoons canola oil (optional)
1
⁄
2
teaspoon salt
1 cup uncooked long-grain rice
In a medium saucepan (1
1
⁄
2
to 2 quarts) with a tight-fitting lid, bring the water, oil (if using), and salt to a boil over high heat. Add the rice and stir; reduce the heat to low and quickly cover. Cook until the rice is tender but still slightly chewy and has absorbed the liquid, 17 to 20 minutes, adjusting the heat as needed between low and medium-low so that a little steam is always visibly leaking from the lid. Do not uncover before 17 minutes; test a grain and check the absorption level. When rice is done,
remove the pan from the heat, fluff the rice with a fork, and serve at once for best results. If not serving immediately, place a paper towel across the top of the pan and replace the lid; let sit up to 20 minutes before serving.
{PER SERVING} (per
3
⁄
4
cup, or
1
⁄
4
of recipe) Calories 169 • Protein 3g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 37g • Dietary Fiber 1g • Sodium 269mg
{VARIATIONS}
To make Steamed Sesame Long-Grain White Rice, replace 1 teaspoon canola oil with 1 teaspoon toasted (dark) sesame oil. Prepare as otherwise directed in the recipe. Toss with 1 teaspoon of toasted sesame seeds before serving, if desired.
To make Steamed Green Tea Long-Grain White Rice, replace all or half of the water with regular-strength brewed green tea. Prepare as otherwise directed in the recipe.
Basic Steamed Long-Grain Brown Rice
While brown rice is not commonly served with meals in China, it is gaining the attention of the increasingly health-conscious growing middle class. For short-grain, or glutinous, brown rice, use 2 cups of water per 1 cup of rice, to yield about 3 cups of cooked rice.
MAKES 4 SERVINGS (ABOUT 3
1
⁄
2
TO 4 CUPS)
2
1
⁄
2
cups water
1 to 3 teaspoons canola oil (optional)
1
⁄
2
teaspoon salt
1 cup uncooked long-grain brown rice, rinsed in 2 to 3 changes of cold water, drained well
In a medium saucepan (1
1
⁄
2
to 2 quarts) with a tight-fitting lid, bring the water, oil, and salt to a boil over high heat. Add the rice and stir; reduce the heat to low and quickly cover. Cook until the rice is tender but still slightly chewy and has absorbed the liquid, 45 to 50 minutes, adjusting the heat as needed between low and medium-low so that a little steam is always visibly leaking from the lid. Do not uncover before 40 minutes; test a grain and check the absorption level. When rice is done, remove the pan from the heat, fluff the rice with a fork, and serve at once for best results. If not serving immediately, place a paper towel across the top of the pan and replace the lid; let sit up to 20 minutes before serving.
{PER SERVING} (per scant 1 cup, or
1
⁄
4
of recipe) Calories 171 • Protein 4g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 3g • Sodium 270mg
{VARIATIONS}
To make Steamed Sesame Long-Grain Brown Rice, replace 1 teaspoon canola oil with 1 teaspoon toasted (dark) sesame oil. Prepare as otherwise directed in the recipe. Toss with 1 teaspoon of toasted sesame seeds before serving, if desired.
To make Steamed Green Tea Long-Grain Brown Rice, replace all or half of the water with regular-strength brewed green tea. Prepare as otherwise directed in the recipe.
Steamed Rice with Bean Sprouts and Scallions
I really like this quick-cooking white rice—the scallions and sprouts add flavor and fiber without overwhelming the taste of other dishes you might also like to serve with it. To create a delicious main course, stir in a cup of cooked peas and a few tablespoons of chopped fresh cilantro along with the scallions and sprouts.
MAKES 4 SERVINGS
1
1
⁄
2
cups water
1 cup uncooked long-grain white rice, rinsed well and drained
1
⁄
2
teaspoon salt, plus additional, to taste
4 scallions, white and green parts, thinly sliced
2 cups mung bean sprouts, rinsed and drained
1
⁄
2
to 1 tablespoon toasted (dark) sesame oil
Freshly ground black pepper, to taste
In a medium saucepan, combine the water, rice, and salt. Cover and bring to a boil over high heat. Uncover, lower heat to medium, and stir. Cover and cook 10 minutes. Uncover and stir. If rice is very moist, continue cooking, uncovered, a few minutes more, or until almost all of the water has been absorbed. Remove the saucepan from the heat and add the scallions, sprouts, oil, and pepper, tossing well to combine. Cover and let stand 10 minutes. Season with additional salt and pepper, if necessary. Toss lightly with a fork and serve.
{PER SERVING} Calories 206 • Protein 5g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 42g • Dietary Fiber 2g • Sodium 275mg
Chinese Cabbage Rice with Tofu and Shiitake Mushrooms
You can make this using shredded green cabbage in lieu of the Napa variety, if desired—the resulting dish will still be delicious.
MAKES 4 MAIN DISH OR 6 TO 8 SIDE DISH SERVINGS
1 tablespoon peanut oil
4 ounces extra-firm tofu, drained well, pressed between several paper towels to dry, cut into small dice
2 large cloves garlic, finely chopped
8 ounces Napa cabbage (about
1
⁄
2
small), chopped
4 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped
1 fresh red chili pepper, seeded and chopped (optional)
1 (14-ounce) can low-sodium vegetable broth (1
3
⁄
4
cups)
1
⁄
2
cup water
1 tablespoon reduced-sodium soy sauce
1
⁄
2
tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
1 cup long-grain white rice
In a medium deep-sided skillet with a lid, heat the peanut oil over medium heat. Add the tofu and cook, stirring, until lightly browned, 3 to 4 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the cabbage, mushrooms, and chili pepper, if using; increase the heat to medium-high. Cook, turning constantly with a wide spatula, until vegetables are softened and reduced in size, about 3 minutes. Add the broth, water, soy sauce, sesame oil,
salt, and pepper; bring to a boil over high heat. Stir in the rice and let come to a brisk simmer. Reduce the heat to between low and medium-low, cover, and simmer until all the liquid is absorbed, 17 to 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir to evenly distribute the ingredients and serve hot.
{PER SERVING} Calories 293 • Protein 12g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 46g • Dietary Fiber 4g • Sodium 393mg
Eggplant Rice with Soybeans
This hearty rice dish is a meal in itself with a tossed green salad. Salting the eggplant is not necessary if using the long, narrow, often white-streaked Chinese variety, which contains fewer seeds than regular eggplant, and is therefore less bitter. Green peas can stand in for the soybeans, if desired. For best results, use freshly cooked rice.
MAKES 4 TO 6 SERVINGS
