The Chinese Vegan Kitchen (38 page)

2 small cucumbers (about 8 ounces each), halved lengthwise, seeded, cut crosswise into
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-inch-thick slices

2 large cloves garlic, finely chopped

1 tablespoon reduced-sodium soy sauce

1 teaspoon plain rice vinegar

1 teaspoon toasted (dark) sesame oil

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to 1 teaspoon Chinese chili paste

Salt and freshly ground black pepper, to taste

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cup chopped fresh basil

In a large nonstick skillet, heat peanut oil over medium-high heat. Add the cucumber and cook, stirring constantly, 2 minutes. Continue to cook, stirring every 30 seconds or so, until lightly browned on all sides, 5 to 7 minutes. Add the garlic and cook, stirring constantly, 1 minute. Remove the skillet from the heat and stir in the soy sauce, vinegar, sesame oil, chili paste, salt, and pepper. Return to heat and cook, stirring constantly, 1 minute. Remove from heat and stir in the basil. Serve warm.

{PER SERVING} Calories 61 • Protein 1g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 153mg

Hunan-Style Stir-Fried Daikon Radish

These crunchy, slivered radishes are wonderful on their own, or tossed with thin Asian noodles. Cold leftovers make a delicious topping for veggie burgers. For a milder dish, omit the chili pepper.

MAKES 6 SERVINGS

1 pound daikon radish, peeled and shredded

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teaspoon salt

2 tablespoons water

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teaspoon cornstarch

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tablespoons peanut oil

1 fresh red chili pepper, seeded and finely chopped

2 scallions, green parts only, thinly sliced

1 tablespoon reduced-sodium soy sauce

2 teaspoons plain rice vinegar

1 teaspoon toasted (dark) sesame oil

Place the radish in a colander set over a deep-welled plate and sprinkle with salt; toss to combine. Let stand 15 minutes. Squeeze radish dry between paper towels and set aside.

In a small container, mix together the water and cornstarch until thoroughly blended. Set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add chili and cook, stirring constantly, 10 seconds. Add the radish and cook, stirring constantly, 1 minute. Add the scallions, soy sauce, and vinegar; cook, stirring constantly, 1 to 2 minutes, or until radish is crisp-tender. Reduce the heat to medium-low and add the cornstarch mixture and sesame oil; cook, stirring constantly, until thickened and glossy, 1 to 2 minutes. Serve at once.

{PER SERVING} Calories 56 • Protein 1g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 292mg

Hunan-Style Eggplant

Here is one of my favorite ways to prepare eggplant. If you use the less seedy Asian variety, salting the eggplant is never necessary. Sprinkle with the optional peanuts and serve over brown rice for a delicious and nutritious meal.

MAKES 6 SERVINGS

3 medium Asian eggplants (about 8 ounces each), unpeeled, cut into 1-inch chunks, or 2 medium regular eggplants, about 12 ounces each, unpeeled, cut into 1-inch chunks, set in a colander and lightly salted to drain 30 minutes (salting is optional)

2 tablespoons peanut oil

4 large cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

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cup low-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon Chinese chili paste, or to taste

1 tablespoon plain rice vinegar

2 teaspoons sugar

4 scallions, green parts only, thinly sliced

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cup chopped roasted peanuts (optional)

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tablespoon toasted (dark) sesame oil

If using salted regular eggplant, rinse the drained eggplant under cold running water. Dry between paper towels.

In a wok or large nonstick skillet, heat peanut oil over medium-high heat. Add eggplant and cook, stirring and tossing constantly, until softened, about 4 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes. Add broth, soy sauce, chili paste, vinegar, and sugar; cook, stirring constantly, until eggplant is tender and has absorbed most of the liquid, about 2 minutes. Reduce heat to medium and add the scallion greens, peanuts (if using), and sesame oil; cook, stirring, 1 minute. Serve warm or at room temperature.

{PER SERVING} Calories 95 • Protein 3g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 3g • Sodium 249mg

Spicy Hoisin-Glazed Green Beans

This spicy yet sweet green bean dish is delicious—if you prefer a milder version, use less chili paste, or omit altogether.

MAKES 4 SERVINGS

1 tablespoon peanut oil

3 large cloves garlic

1 pound green beans, trimmed

3 tablespoons hoisin sauce

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tablespoons reduced-sodium soy sauce

1 to 2 teaspoons Chinese chili paste, or to taste

1 teaspoon toasted (dark) sesame oil

Salt, to taste

In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the garlic and cook, stirring constantly, 15 seconds. Add the green beans and cook, stirring constantly, 2 minutes, or until softened. Reduce the heat to medium and add the remaining ingredients; cook, covered, stirring a few times, until beans are crisp-tender, about 3 minutes. Serve at once.

{PER SERVING} Calories 109 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 4g • Sodium 427mg

Microwaved Sichuan Green Beans

This is a great buffet dish, as it can be served warm or at room temperature. For added crunch and protein, toss with slivered almonds just before serving.

MAKES 6 SERVINGS

2 scallions, white and green parts, finely chopped

4 large cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 tablespoon peanut oil

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teaspoon crushed red pepper flakes, or to taste

2 tablespoons reduced-sodium soy sauce

1 tablespoon plain rice vinegar

1 pound fresh green beans, trimmed

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tablespoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

In a 2
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-quart microwave-safe casserole, combine scallions, garlic, ginger, peanut oil, and red pepper flakes. Cook, uncovered, on high, for 3 minutes. Stir in 1 tablespoon soy sauce and the vinegar. Add green beans, tossing and turning with a spatula to thoroughly combine. Cook, uncovered, on high until tender and shriveled, 12 to 15 minutes, stirring and turning every 3 minutes. Add the remaining 1 tablespoon soy sauce, sesame oil, and pepper, tossing well to combine. Serve warm or at room temperature.

{PER SERVING} Calories 63 • Protein 2g • Total Fat 4 • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 3g • Sodium 206mg

Roasted Sesame Green Beans

Roasting green beans concentrates their natural sugars and renders them irresistible. Chinese long beans and medium-thick asparagus can be prepared in a similar fashion.

MAKES 4 SERVINGS

3 cloves garlic, finely chopped

1 teaspoon finely chopped fresh ginger

1 teaspoon light brown sugar

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teaspoon toasted (dark) sesame oil

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teaspoon crushed red pepper flakes (optional)

Freshly ground black pepper, to taste

1 pound fresh green beans, trimmed

1 tablespoon canola oil

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teaspoon coarse salt

1 tablespoon sesame seeds

Preheat oven to 425F (220C). Adjust oven rack to middle position. Line a baking sheet with aluminum foil. In a small container, combine the garlic, ginger, sugar, sesame oil, red pepper flakes (if using), and pepper; set aside.

Spread the beans on the prepared baking sheet and drizzle with the canola oil. Using your hands, toss to evenly coat. Sprinkle the beans with the coarse salt and toss to coat; redistribute in an even layer. Bake 10 minutes. Remove baking sheet from oven. Sprinkle the beans with the garlic-ginger mixture. Using tongs, toss to evenly coat; redistribute in an even layer. Bake an additional 10 minutes, or until beans are wrinkled and browned in spots, sprinkling evenly with the sesame seeds the last few minutes of cooking. Serve warm.

{PER SERVING} Calories 91 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 11g • Dietary Fiber 4g • Sodium 243mg

Hunan-Style Baked Sweet Potato “French Fries” with Chili Sauce

Though traditionally made with deep-fried white potatoes, these sweet potatoes are no less scrumptious and a lot healthier baked in the oven, before being coated in a devilishly hot chili sauce. Russet potatoes can replace one or both of the sweet potatoes, if desired.

MAKES 4 SERVINGS

3 tablespoons cornstarch

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teaspoon salt

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teaspoon ground black pepper

2 large sweet potatoes (about 8 ounces each), peeled, cut into thin French fry–like fingers

2 tablespoons tomato ketchup

2 teaspoons Chinese chili paste, or to taste

2 teaspoons reduced-sodium soy sauce

2 teaspoons distilled white vinegar

2 teaspoons sugar

1 teaspoon toasted (dark) sesame oil

1 tablespoon peanut oil

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tablespoon Chinese hot oil, or to taste

2 scallions, mostly green parts, thinly sliced

Preheat oven to 425F (220C). Lightly oil a large baking sheet and set aside.

In a large bowl, combine the cornstarch with the salt and pepper. Add the potatoes, tossing well to thoroughly coat. Shake off excess cornstarch and arrange in a single layer on the prepared baking sheet. Bake in the center of the oven until tender through the center, about 20 minutes, turning halfway through cooking. Remove from oven and set aside to cool slightly (at this point, potatoes can be left at room temperature up to 1 hour before continuing with the recipe).

In a small bowl, combine the ketchup, chili paste, soy sauce, vinegar, sugar, and sesame oil. In a large nonstick skillet, heat the peanut oil and hot oil over medium-high heat. Add the potatoes and cook, tossing and stirring often, until nicely browned, about 5 minutes. Reduce the heat to medium and add the ketchup mixture; cook, tossing and stirring often, until potatoes are coated and sauce is heated through, about 2 minutes. Transfer to a warmed serving plate and serve at once, garnished with the scallions.

{PER SERVING} Calories 170 • Protein 3g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 2g • Sodium 465mg

Microwaved Kohlrabi with Snow Peas and Ginger

The turniplike kohlrabi is one of the most popular vegetables in Chinese cuisine.

MAKES 4 SERVINGS

1 (8-ounce) kohlrabi, peeled, sliced into thin French fry–like strips

1 teaspoon finely chopped fresh ginger

1 tablespoon peanut or canola oil

3 ounces fresh snow peas, trimmed

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small red bell pepper (about 2 ounces), cut into thin strips

2 scallions, white and green parts, thinly sliced

1 tablespoon reduced-sodium soy sauce

1 tablespoon Chinese black vinegar or balsamic vinegar

Salt and freshly ground black pepper, to taste

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tablespoon toasted (dark) sesame oil

In a 1
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-quart microwave-safe dish with a lid, combine kohlrabi, ginger, and peanut oil. Cover and microwave on high 2 minutes; stir. Re-cover and microwave on high 1 minute. Add remaining ingredients except the sesame oil and toss well to thoroughly combine. Cover and microwave on high 2 minutes; stir. Re-cover and microwave 1 minute, or until vegetables are crisp-tender, microwaving, covered, in 30-second intervals. Add the sesame oil, stirring well to thoroughly combine. Serve warm or at room temperature.

{PER SERVING} Calories 80 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 2g • Sodium 164mg