The Chinese Vegan Kitchen (48 page)

Hunan-Style Tomato, Potato & Cauliflower Soup, Chili Peppers, 37

Stir-Fried Zucchini, Shiitakes & Tomato, Shanghai-Style, 170–71

Yunnan-Style Tomato Jam, Chilies, Cilantro & Mint, 26–27

tree ear (black fungus), xix, xxviii

tree ear (wood ear mushroom), xxviii, 13, 166

tree mushroom (oyster mushroom), xxv

udon noodles, 48–49, 102–3, 103

UNESCO World Heritage Site, xi

vegan diet, xv–xvi

See also
Chinese vegan kitchen

Vegetable Rolls, Garlic-Black Bean Sauce, 143–44

vegetables.
See
specific vegetables

vegetable side dishes, 145–71

Vegetable Silk Dolls, 24

vegetarian oyster sauce, xxviii

Velvet Corn Soup, 35

velvet stem (golden needle mushrooms), xxiii

walnuts (“heart nut”)

Caramelized Tofu with Walnuts, 128

Chinese Fruit & Nut Balls, 180

Chinese Sweet Walnuts, 27

Fried Basmati Rice with Black-Eyed Peas & Walnuts, 75

Fried Short-Grain Brown Rice with Walnuts & Fresh Soybeans, 84

Warm Tofu & Chinese Spinach Salad, 51, 71–72

water chestnut (water caltrop), xxviii, 23, 156

Watermelon Bowl, 12 Fruits, 181

Watermelon in Ginger Wine, 190

wax gourd (winter melon), xxviii, 33

waxy rice.
See
glutinous rice

western cuisines, xvii–xviii

See also
Hunan-style dishes; Sichuan-style dishes; Yunnan-style dishes

Western religions in China, xii

wheat gluten, wheat meat (seitan), xv, xxvi, 105–6, 130–35

wheat noodles, 89

white cabbage (bok choy), xx, 152

white fungus, white tree ear fungus, white wood ear (snow fungus), xxvi, 189

white nut (ginkgo nut), xxiii

white rice, 73

white vinegar, xxvi

wild yam (Chinese yam), xxii, 137–38

Winter, Sister Miriam Therese, xiii

winter melon, xxviii, 33

woks, xvi

wonton wrapper (wonton skin), xxviii

wood ear mushrooms, xxviii, 13, 166

wood fungus (black fungus), xix, xxviii

WorldTeach, xi

Wulingyuan Scenic Area, xi

xian cai (Chinese spinach), xxi, 71–72, 169

Xi’an-Style Fried Rice, Pickled Chinese Cabbage, 75

Xinjiang Spice Mix, 136–37

Yali “Nanya” Middle School in Changsha, xi, 3, 4, 33, 80, 126, 148

yard-long bean (Chinese long bean), xxi, 18, 145, 163

yeen choy (Chinese spinach), xxi, 71–72, 169

yellow bean sauce (soybean paste), xxvi–xxvii

yellow chives (blanched chives), xxi

Yellow Corn, Stir-Fried, Pine Nuts, 157

Yellow River, 89

yellow wine (rice wine), xxvi

yuba (bean curd sheet), xix

yucca (tapioca), xxvii

Yunnan-style dishes, xvii–xviii

Braised Eggplant, 152–53

Crispy Red Beans, Mint, 150

Fava Beans, Chilies, Garlic & Star Anise, 138

Mashed Potatoes (“old lady’s potatoes”), 168–69

Tomato Jam, Chilies, Cilantro & Mint, 26–27

Udon Noodles in Green Tea Broth, 48–49

Zhenjiang cuisine, xvii

Zhenjiang vinegar, xxvi

zucchini, 63–64, 170–71

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