The Chinese Vegan Kitchen (24 page)

3 tablespoons dark soy sauce

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

2 teaspoons hot bean paste/sauce or soybean paste with chili

2 cups reduced-sodium vegetable broth

1 tablespoon cornstarch mixed with 2 tablespoons water

6 very small heads baby bok choy/Shanghai bok choy (about 2 ounces each), root ends trimmed about
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inch

12 ounces cellophane noodles, preferably made from sweet potato flour, cooked according to package directions until al dente, drained, rinsed under cold running water until just cool

4 tablespoons Chinese black vinegar or balsamic vinegar

4 tablespoons reduced-sodium regular soy sauce

4 teaspoons Chinese hot oil, or more, to taste

1 tablespoon toasted (dark) sesame oil

2 teaspoons Sichuan peppercorns, crushed

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cup finely chopped scallions, mostly green parts

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cup finely chopped fresh cilantro

Chopped roasted peanuts (optional)

In a small nonstick skillet, heat the peanut oil over medium heat. Add the preserved vegetables, fermented black beans, half of the garlic, and ginger and cook, stirring, until softened and fragrant, about 2 minutes. Add 1 tablespoon of the dark soy sauce, wine, and hot bean paste and cook, stirring constantly, 1 minute. Add
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cup broth and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and add the cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat, cover, and keep warm.

Meanwhile, in a medium stockpot, cook the bok choy in boiling salted water until just tender, 2 to 3 minutes. Drain and cut lengthwise in half. Arrange in the bottom of each of 6 deep soup bowls; top with equal portions of the noodles. Set briefly aside.

In a small saucepan, bring the remaining 1
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cups broth to a brisk simmer over medium-high heat. Remove from heat and immediately stir in the vinegar, regular soy sauce, remaining 2 tablespoons dark soy sauce, hot oil, sesame oil, remaining garlic, and Sichuan pepper. Ladle equal portions over the noodles. Top with equal portions of the vegetable–black bean mixture. Sprinkle with equal portions of the scallions, cilantro, and peanuts, if using. Serve at once, with diners tossing the contents of their respective bowls until thoroughly combined.

{PER SERVING} Calories 317 • Protein 7g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 57g • Dietary Fiber 5g • Sodium 926mg

Sichuan-Style “Dan Dan” Noodles with Pickled Vegetables and Peanuts

Called “Dan Dan” (pole pole) noodles after the street vendors who used to carry them across their shoulders on bamboo poles, this popular dish is characterized by a liberal dose of roasted Sichuan peppercorns, which lend it a sharp, distinctive bite. This vegetarian version eschews the traditional pork, of course—Asian sesame paste, made from toasted sesame seeds, adds a rich depth of cholesterol-free flavor, instead. Sesame tahini or natural-style peanut butter can stand in for the sesame paste, if necessary. Any pickled vegetable—sauerkraut, cauliflower, carrots, peppers—can replace the pickled mustard greens, if desired.

MAKES 6 SERVINGS

1 to 1
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teaspoons Sichuan peppercorns

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cup low-sodium vegetable broth

3 tablespoons Asian sesame paste or sesame tahini

2 tablespoons reduced-sodium regular soy sauce

1
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tablespoons black or plain rice vinegar

1
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tablespoons toasted (dark) sesame oil

1 tablespoon dark soy sauce

1 to 2 teaspoons Chinese hot oil

1 teaspoon sugar

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cup chopped pickled mustard greens, rinsed and drained

12 ounces egg-free Chinese noodles, other thin Asian pasta, or vermicelli, cooked according to package directions until al dente, drained

4 scallions, white and green parts, thinly sliced

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cup chopped roasted peanuts

1 tablespoon toasted sesame seeds (optional)

Salt and freshly ground black pepper, to taste

Heat a dry small heavy-bottomed skillet over medium-low heat. Add peppercorns and cook, stirring often, until lightly toasted and fragrant, 2 to 3 minutes. Immediately remove from skillet and set aside to cool. Crush with a mortar and pestle, or with a rolling pin. Set aside.

In a large bowl, whisk together the broth, sesame paste, regular soy sauce, vinegar, sesame oil, dark soy sauce, hot oil, sugar, and reserved crushed peppercorns until thoroughly blended. Stir in the pickled mustard greens. Let stand about 15 minutes at room temperature to allow the flavors to blend, and stir again. Add the noodles, tossing until thoroughly coated. Add the scallions, peanuts, sesame seeds (if using), salt, and black pepper and toss well again. Serve warm or at room temperature.

{PER SERVING} Calories 357 • Protein 12g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 49g • Dietary Fiber 3g • Sodium 346mg

Chilled Summer Lo Mein Noodles with Sesame-Ginger Sauce

Chilled noodle dishes are highly popular throughout China during the summer months. For a gluten-free dish, substitute rice noodles for lo mein and use gluten-free tamari sauce and balsamic vinegar in lieu of the soy sauce and black vinegar, which both contain wheat.

MAKES 4 SERVINGS

3 tablespoons reduced-sodium soy sauce

1
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tablespoons finely chopped fresh ginger

1 tablespoon Asian sesame paste, tahini, or natural peanut butter

4 large cloves garlic

2 teaspoons Chinese black vinegar or balsamic vinegar

2 teaspoons sugar

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tablespoon toasted (dark) sesame oil

1 teaspoon Chinese hot oil, or to taste

Freshly ground black pepper, to taste

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pound lo mein or other thin egg-free Chinese wheat noodles, cooked according to package directions until al dente, drained and rinsed under cold running water, drained well

1 cup mung bean sprouts

2 scallions, green parts only, thinly sliced

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cup chopped fresh cilantro

1 tablespoon Fresh Chili Garlic Sauce (
page 14
), Pickled Chilies (
page 3
), or prepared chopped red pickled chili peppers, or to taste

In a large bowl, combine the soy sauce, ginger, sesame paste, garlic, vinegar, sugar, sesame oil, hot oil, and black pepper. Add the noodles, tossing well to thoroughly combine. Add the remaining ingredients and toss gently to combine. Serve at room temperature. Alternatively, cover and refrigerate a minimum of 1 hour or up to 1 day and serve chilled, or return to room temperature.

{PER SERVING} Calories 303 • Protein 9g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 50g • Dietary Fiber 3g • Sodium 481mg

Mixed Vegetable Lo Mein

This is an eye-catching, palate-pleasing dish to serve company—try to use fresh, eggless lo mein noodles, available in the refrigerated or frozen food sections of Asian markets, sometimes labeled “plain noodles,” if possible. The heat can be toned down by reducing the amount of hot oil—or eliminating it entirely. Coarsely chopped Napa or green cabbage can replace the bok choy, if desired.

MAKES 4 SERVINGS

1 tablespoon peanut oil

1 tablespoon chopped fresh ginger

3 large cloves garlic, finely chopped

4 ounces fresh shiitake, cremini, or cultivated white mushrooms, stemmed, thinly sliced

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

2 cups coarsely shredded bok choy (about 4 ounces/2 Shanghai bok choy)

4 ounces snow peas, trimmed

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cup low-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons plain rice vinegar

1 to 2 teaspoons Chinese hot oil, or to taste

1 tablespoon toasted (dark) sesame oil

8 ounces lo mein or other thin egg-free Chinese noodles, cooked according to package directions until al dente, drained

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tablespoon dark soy sauce

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cup chopped roasted peanuts or cashews (optional)

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 30 seconds. Add mushrooms, bell pepper, and bok choy; cook,
stirring often, until softened, about 3 minutes. Add snow peas, broth, soy sauce, vinegar, and hot oil; cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. Add sesame oil and stir quickly to combine. Add noodles and cook, tossing and stirring constantly, until heated through, 1 to 2 minutes. Remove from heat and add the dark soy sauce, tossing well to thoroughly coat all the noodles (they will darken). Serve at once, sprinkled with the peanuts, if using.

{PER SERVING} Calories 333 • Protein 12g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 52g • Dietary Fiber 4g • Sodium 470mg

Pantry Lo Mein

Made entirely of pantry staples, this basic lo mein recipe can be enjoyed on its own or tossed with your favorite stir-fried, steamed, or microwaved vegetables for instant vegetable lo mein any day of the week—see the three variations below for suggestions. If you don’t have time to cook vegetables, toss with a few thinly sliced scallions and sprinkle with chopped peanuts for a delicious main dish. Dried lo mein noodles, known as lao mian or ban mian in Mandarin, or lou mihn in Cantonese, are typically egg-free. For a saucier lo mein, double the sauce ingredients.

MAKES 4 SERVINGS

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tablespoon reduced-sodium soy sauce

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tablespoon vegetarian oyster sauce, dark soy sauce, or mushroom soy sauce

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tablespoon toasted (dark) sesame oil

1 teaspoon light brown sugar

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teaspoon salt

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teaspoon onion powder

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teaspoon garlic powder

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teaspoon crushed red pepper flakes (optional)

Freshly ground black pepper, to taste

8 ounces lo mein or other thin egg-free Chinese noodles, cooked according to package directions until al dente, drained

In a small bowl, combine the soy sauce, oyster sauce, oil, sugar, salt, onion powder, garlic powder, red pepper flakes (if using), and pepper. Let stand a few minutes to allow the flavors to blend; stir again.

Place the hot cooked lo mein noodles in a serving bowl (or return to the cooking pot) and add the sauce mixture, tossing well to combine. Serve at once.

{PER SERVING} Calories 233 • Protein 8g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 44g • Dietary Fiber 1g • Sodium 288mg

{VARIATIONS}

To make Golden Pepper and Mushroom Lo Mein: In a wok or large nonstick skillet, heat 1 teaspoon peanut oil and 1 teaspoon toasted (dark) sesame oil over medium-high heat. Add 1 (8-ounce) golden bell pepper, thinly sliced, and 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced; cook, stirring constantly, 2 to 3 minutes, or until softened. Add 3 scallion greens, cut into 1-inch lengths, and
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cup low-sodium vegetable broth; cook, stirring constantly, 2 to 3 minutes, or until peppers are crisp-tender and liquid is reduced by about half. Add to the hot cooked lo mein noodles immediately after the sauce mixture, tossing well to combine. Serve at once.

To make Spinach and Mushroom Lo Mein: In a wok or large nonstick skillet, heat 1 teaspoon of peanut oil and 1 teaspoon of toasted (dark) sesame oil over medium-high heat. Add 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced, and 2 scallions, white
and green parts, thinly sliced; cook, stirring constantly, until mushrooms are tender and have released their liquid, about 4 minutes. Add 6 ounces torn baby spinach leaves,
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cup low-sodium vegetable broth, and
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teaspoon sugar; toss and stir 30 seconds, or until spinach begins to wilt. Add to the hot cooked lo mein noodles immediately after the sauce mixture; toss well until the spinach is wilted. Serve at once.