The Chinese Vegan Kitchen (40 page)
Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
The largest community of Uyghurs in China outside Xinjiang Province is in south-central Hunan. Their influence upon the local cuisine is apparent in these cumin-scented potatoes, one of my favorite Chinese potato dishes, but one that’s not for those with tender palates. If desired, reduce the amount of hot oil and chili paste by up to one-half.
MAKES 5 TO 6 SERVINGS
1
1
⁄
4
pounds small new potatoes, unpeeled, left whole
1 tablespoon toasted (dark) sesame oil
1 tablespoon Chinese hot oil
2 teaspoons whole cumin seed
1 to 2 teaspoons sesame seeds
1
⁄
2
teaspoon coarse salt
1
⁄
4
cup tomato ketchup
1 tablespoon Chinese chili paste
1 tablespoon reduced-sodium soy sauce
1 tablespoon sugar
1 tablespoon cider vinegar
2 to 3 scallions, green parts only, thinly sliced
In a medium stockpot, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat slightly and boil until tender but not mushy, 10 to 15 minutes, depending on size.
Drain and let cool slightly. (At this point, potatoes can be held up to 1 hour at room temperature before proceeding; alternatively, completely cooled potatoes can be refrigerated up to 12 hours before returning to room temperature and continuing with the recipe.)
In a wok or large nonstick skillet, heat both oils over medium-high heat. Add the potatoes, cumin, sesame seeds, and salt; cook, stirring constantly, 2 minutes. Reduce the heat to medium and add the ketchup, chili paste, soy sauce, sugar, and vinegar. Cook, stirring, until heated through, about 2 minutes. Add the scallion greens and cook, stirring, 30 seconds. Serve warm.
{PER SERVING} Calories 150 • Protein 3g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 23g • Dietary Fiber 2g • Sodium 459mg
Hunan-Style Braised Sweet-and-Sour Pumpkin
Pumpkin is a popular vegetable throughout China, the world’s largest producer of North America’s beloved gourd. For a purely sweet-and-sour dish, omit the chili pepper.
MAKES 5 TO 6 SERVINGS
2 tablespoons reduced-sodium soy sauce
1 tablespoon vegetarian oyster sauce or mushroom soy sauce
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon toasted (dark) sesame oil
1 tablespoon peanut oil
3 scallions, white and green parts separated, thinly sliced
6 cloves garlic, finely chopped
1
1
⁄
4
pounds cubed pumpkin or butternut squash (about 5 cups)
1 to 2 fresh red chilies, seeded and thinly sliced
1
⁄
4
cup reduced-sodium vegetable broth, plus additional, as needed
Salt and freshly ground black pepper, to taste
In a small bowl, mix together the soy sauce, oyster sauce, vinegar, brown sugar, and sesame oil; set aside.
In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the white parts of the scallions and garlic and cook, stirring constantly, 1 minute. Add the pumpkin and chili and cook, stirring constantly, 1 minute. Add the broth, salt, and pepper; cover and reduce the heat to medium-low. Cook, stirring a few times, until pumpkin is fork-tender, 12 to 15 minutes, adding additional broth as needed to prevent sticking. Uncover and add the soy sauce mixture; cook, stirring, 2 minutes. Add the scallion greens and toss well to combine. Serve at once.
{PER SERVING} Calories 113 • Protein 3g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 3g • Sodium 521mg
Northern-Style Chinese Stir-Fried Potatoes
In northern China’s Inner Mongolia and Shanxi provinces, the potato is important not only as a staple food, but also as a source of income.
MAKES 4 TO 6 SERVINGS
1 pound small red potatoes, unpeeled, thinly sliced
1 tablespoon reduced-sodium soy sauce
1 teaspoon light brown sugar
1 teaspoon all-purpose flour
3 tablespoons peanut oil
1 cup low-sodium vegetable broth
1 teaspoon granulated sugar
1
⁄
4
teaspoon salt, or to taste
Freshly ground black pepper, to taste
In a large bowl, combine potatoes, soy sauce, brown sugar, flour, and 1 tablespoon of peanut oil; stir to coat evenly. Cover and refrigerate 1 hour.
In a wok or large nonstick skillet with a lid, heat remaining 2 tablespoons of oil over medium-high heat. Add potato mixture and cook, tossing and stirring constantly, 3 minutes. Add broth, sugar, salt, and pepper, stirring well to combine. Reduce the heat to medium, cover, and cook until the potatoes are tender and have absorbed most of the liquid, about 10 minutes, stirring a few times. Serve at once.
{PER SERVING} Calories 182 • Protein 5g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 2g • Sodium 418mg
Yunnan-Style Mashed Potatoes
Known as “old lady’s potatoes” in China, these homey yet feisty potatoes get their kick from Asian chili powder, which, unlike Western-style varieties, is made entirely from dried chilies. For a more staid variation, use less chili powder or omit entirely and replace with a little paprika.
MAKES 4 SERVINGS
1 pound medium boiling potatoes (about 4), peeled and quartered
2 tablespoons peanut oil
4 scallions, white and green parts, thinly sliced
1 to 2 teaspoons Asian chili powder, or to taste
1
⁄
2
teaspoon coarse salt, plus additional, to serve
Freshly ground black pepper, to taste
In a large saucepan, bring the potatoes and salted water to cover to a boil over high heat. Reduce the heat slightly and boil until potatoes are tender but not mushy, 15 to 20 minutes. Drain and let cool slightly. When cool enough to handle, transfer potatoes to a cutting board and coarsely chop. (At this point, potatoes can be held at room temperature up to 30 minutes before continuing with the recipe.)
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the scallions and chili powder and cook, stirring constantly, 1 minute. Add the potatoes and salt and stir well to thoroughly combine. With the back of a spatula or large wooden spoon, spread and flatten the potato mixture along the bottom, cutting with the edge of the spatula or spoon, and cook without stirring 1 minute. Stir and repeat a few times, or until potatoes are mashed but still chunky. Season with additional salt, if desired, and pepper. Serve at once.
{PER SERVING} Calories 139 • Protein 2g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 3g • Sodium 262mg
Braised Chinese Spinach with Vegetarian Oyster Sauce
Swiss chard or regular spinach can replace the Chinese spinach, if desired. In this instance, tear the leaves into bite-size pieces.
MAKES 4 SERVINGS
1 tablespoon peanut oil
2 large cloves garlic, finely chopped
1 pound Chinese spinach, tough ends trimmed, leaves picked and left whole, stems cut into bite-size pieces
2 tablespoons vegetarian oyster sauce or mushroom soy sauce
2 teaspoons sugar
Salt and freshly ground black pepper, to taste
2 teaspoons cornstarch mixed with 2 tablespoons water
In a wok or large nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute. Add the spinach and toss until leaves are wilted, 1 to 2 minutes. Add oyster sauce, sugar, salt, and pepper and toss to combine. Cook, covered, until stems are tender, 1 to 2 minutes. Reduce the heat to medium-low and add the cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes. Serve at once.
{PER SERVING} Calories 75 • Protein 4g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 390mg
Shanghai-Style Sugar Snap Peas
Shanghainese savory dishes have a penchant for sweetness—the following recipe is almost better than dessert. Snow peas can replace the sugar snap variety, if desired; in this instance, reduce the initial cooking time by about 1 minute.
MAKES 4 TO 6 SERVINGS
1 tablespoon peanut oil
1 pound sugar snap peas, trimmed
1 large clove garlic, finely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon plain rice vinegar
1 tablespoon water
1 tablespoon brown sugar
1
⁄
2
tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
Toasted sesame seeds (optional)
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the snap peas and cook, stirring, until just softened, about 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Reduce the heat to medium and add the remaining ingredients except the optional sesame seeds; cook, stirring, about 2 minutes, or until snap peas are crisp-tender and liquid is slightly reduced. Serve at once, sprinkled with the toasted sesame seeds, if using.
{PER SERVING} Calories 99 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 4g • Sodium 308mg
Hunan-Style Taro with Chilies and Fermented Black Beans
Taro root is a popular side dish in Hunan. Peel the taro with a vegetable peeler under running water to avoid any skin sensitivity to its sticky juices. Duo jiao, a fiery Hunan pepper sauce consisting of chopped red chilies pickled in brine, has a distinctive salty and sour taste; it is available in Asian markets. Chinese chili paste, a milder hot sauce flavored with garlic, can be substituted; in this instance, add it to the wok along with the sesame oil.
MAKES 4 TO 6 SERVINGS
1
1
⁄
4
pounds taro root, peeled, cut into
1
⁄
2
-inch pieces
1 tablespoon peanut oil
1 to 2 teaspoons Hunan pepper sauce (duo jiao)
1 teaspoon rinsed and drained fermented black beans, crushed
2 cloves garlic, finely chopped
1
⁄
4
cup low-sodium vegetable broth
1
⁄
2
tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
Bring a large saucepan filled with water to a boil over high heat. Add the taro and reduce the heat to medium-high; cook until just tender, about 15 minutes. Drain and set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the hot pepper sauce, black beans, and garlic and cook, stirring constantly, until fragrant, about 1 minute. Reduce the heat to medium and add the taro, broth, sesame oil, salt, and pepper; cook, stirring constantly, until taro has absorbed the broth, about 3 minutes. Serve warm.
{PER SERVING} Calories 173 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 31g • Dietary Fiber 5g • Sodium 55mg
Stir-Fried Zucchini with Shiitakes and Tomato, Shanghai-Style
This flavorful, mildly spiced side dish is always a hit with company.
MAKES 4 SERVINGS
1
⁄
2
cup reduced-sodium vegetable broth
3 tablespoons ketchup
2 teaspoons reduced-sodium soy sauce
2 teaspoons Chinese black vinegar or balsamic vinegar
1 teaspoon Shaoxing rice wine, dry sherry, sake, or dry white wine
1 teaspoon cornstarch
1
⁄
4
teaspoon sugar
1
⁄
8
teaspoon salt, plus additional, to taste
1 tablespoon peanut oil
3 cloves garlic, finely chopped
1
⁄
2
tablespoon finely chopped fresh ginger
1 cup sliced fresh shiitake mushroom caps
1 small onion (about 4 ounces), coarsely chopped
1 pound zucchini (about 2 medium), sliced crosswise into
1
⁄
2
-inch-thick pieces
1 large tomato (about 8 ounces), peeled, seeded, and chopped (see Cook’s Tip,
page 112
)
2 scallions, thinly sliced
1
⁄
2
tablespoon toasted (dark) sesame oil
Freshly ground black pepper, to taste
In a small bowl, combine broth, ketchup, soy sauce, vinegar, wine, cornstarch, sugar, and salt in a small bowl; set aside.
