Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
The Chinese Vegan Kitchen (5 page)
1 tablespoon sugar (optional)
1
⁄
12
teaspoon salt
In a small saucepan, bring
1
⁄
12
cup of the vinegar to a boil over medium heat; add the chilies and boil 15 seconds, stirring a few times. Drain and discard the vinegar. Let cool to room temperature. Transfer to a clean glass jar with a lid and add the remaining
1
⁄
12
cup of vinegar, sugar (if using), and salt; cover tightly and shake until the sugar and salt are dissolved. Refrigerate a minimum of 24 hours, or up to several weeks before serving chilled or at room temperature.
{PER SERVING} (about 2 tablespoons, or 1/8 of recipe) Calories 20 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 1g • Sodium 137mg
Steamed Buns with Cabbage, Shallots, and Ginger
Based on a family recipe submitted by Alba, one of my most ambitious students at the Yali Middle School in Changsha, these steamed buns take time and practice to make, but the results are worth it. Feel free to experiment with your favorite fillings, or see the variations, below.
MAKES 24 BUNS
1 package (about 1 tablespoon) active dry yeast
1 cup warm water (105–115F; 40–45C)
4
1
⁄
2
cups all-purpose flour
1
⁄
4
cup plus 2 teaspoons sugar
2 tablespoons canola oil
1
⁄
2
cup boiling water
2 tablespoons peanut oil
1 cup chopped shallots or red onion, chopped
4 large cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
4 cups shredded cabbage
4 scallions, white and green parts separated, thinly sliced
6 tablespoons reduced-sodium soy sauce
2 tablespoons Shaoxing rice wine, sake, dry sherry, or dry white wine
2 tablespoons cornstarch blended with
1
⁄
2
cup water
2 teaspoons toasted (dark) sesame oil
Freshly ground black pepper, to taste
Basic Dipping Sauce (
page 9
) (optional)
In a large bowl, dissolve yeast in the warm water. Add 1 cup of flour and mix thoroughly with a whisk. Cover with a damp kitchen towel and let rise 1 hour, or until bubbles appear.
In a small heat-proof bowl, place
1
⁄
4
cup sugar and canola oil; add the boiling water, stirring until the sugar is dissolved. Let cool until lukewarm. Add to yeast mixture and mix well. Add remaining 3
1
⁄
2
cups flour, mixing until dough holds together. Place dough on a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. Place dough in an extra-large, lightly oiled clean bowl; cover with a damp kitchen towel and leave to rise in a warm place until doubled in bulk, 1
1
⁄
2
to 2 hours.
Meanwhile, in a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the shallots, garlic, and ginger; cook, stirring, until fragrant and softened, about 1 minute. Add the cabbage and white parts of the scallions; cook, stirring, until cabbage is wilted, about 2 minutes. Add the soy sauce, wine, and remaining 2 teaspoons sugar and stir well to combine. Reduce the heat to medium and add the cornstarch mixture; cook, stirring, until thickened and bubbly, 1 to 2 minutes. Add the scallion greens, sesame oil, and pepper and stir well to combine. Remove from heat and let cool to room temperature.
Turn dough out onto a lightly floured work surface and divide into 2 portions. Knead each portion for 2 minutes. Roll each portion into a cylinder about 12 inches long. Cut each cylinder into 12 pieces for a total of 24 pieces. Flatten each piece with your palm and, using a rolling pin, roll into a round, about 3
1
⁄
2
inches in diameter. Using your fingers, press outside edge of each round to make it slightly thinner than the rest of the dough, like a “flying saucer.” Place 1
1
⁄
2
to 2 tablespoons of the filling in the center of each round. Pull edges of dough up and around filling and twist to seal.
Place each bun, twisted side down, on a 2-inch square of aluminum foil and place on a large baking sheet. Cover with a damp kitchen towel and let
rise in a warm place until puffy and dough springs back when lightly touched with a finger, 30 minutes to 1 hour. Remove towel.
Place a steaming basket in a medium stockpot set over about 1
1
⁄
2
inches of water. Working in batches, place the risen buns in a single layer about 1 inch apart in the steaming basket, avoiding the edges; bring water to a boil over medium heat. Cover tightly and steam 10 to 12 minutes, or until cooked through. Remove from heat and let stand, covered, 5 minutes. Uncover and serve at once, with the dipping sauce, if using. (Completely cooled buns can be stored in resealable plastic freezer bags and frozen up to 3 months before thawing and resteaming a few minutes.)
{PER SERVING} (per bun, without dipping sauce) Calories 135 • Protein 3g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 24g • Dietary Fiber 1g • Sodium 154mg
{VARIATIONS}
For plain buns, omit the filling and brush the inside of each round lightly with some toasted (dark) sesame oil. Fold each round in half to make a half moon. Press edges together with the tines of a fork to tightly seal. Place on a 3
1
⁄
2
-inch square of aluminum foil and proceed as otherwise directed in the recipe.
For scallion buns, omit the filling and brush the insides of each round lightly with some toasted (dark) sesame oil and sprinkle with chopped scallion greens. Fold each round in half to make a half moon. Press edges together with the tines of a fork to tightly seal. Place on a 3
1
⁄
2
-inch square of aluminum foil and proceed as otherwise directed in the recipe.
Hunan-Style Spicy Pickled Chinese Cabbage
This is wonderful tossed with rice or noodles, or spooned over grilled eggplant or veggie burgers. For a milder taste, omit the seeds from the chili peppers.
MAKES 8 SERVINGS
1
⁄
2
pound Napa cabbage leaves, washed, dried, cut into about 2
1
⁄
2
-by-
3
⁄
4
-inch pieces
1 tablespoon salt
1
⁄
4
cup sugar
1
⁄
4
cup plain rice vinegar
3 small fresh red chili peppers, seeded, if desired, and finely chopped
1
⁄
2
tablespoon finely chopped fresh ginger
1 tablespoon canola oil, heated until very warm
In a medium bowl, toss together the cabbage and salt until well combined. Let stand, uncovered, 1 hour. Drain well in a colander, pressing down with the back of a large wooden spoon.
Meanwhile, in another medium bowl, combine the sugar and vinegar. Add the drained cabbage, chili peppers, and ginger, tossing well to thoroughly combine. Transfer to a clean glass jar and add the warm oil, swirling the jar to combine. Let stand 10 minutes, or until completely cooled. Cover tightly and refrigerate a minimum of 2 days, or up to several weeks. Serve chilled or at room temperature.
{PER SERVING} Calories 70 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 2g • Sodium 809mg
Pickled Daikon Radish
This crunchy side dish or relish is perfect for a buffet, as it holds up well at room temperature. If you are watching your sodium, note that most of the salt is rinsed off.
MAKES 4 SERVINGS
3 cups chopped daikon radish (about 1 pound)
1
⁄
2
tablespoon salt
2 tablespoons plain rice vinegar
1
⁄
2
teaspoon toasted (dark) sesame oil
Freshly ground black pepper, to taste
In a medium mixing bowl, toss the radish with the salt. Cover and refrigerate 30 minutes, or until 2 to 4 tablespoons of water are released. Transfer to a colander and rinse under cold running water. Drain well and pat dry with paper towels.
Place the vinegar and oil in the mixing bowl and stir until thoroughly blended. Add the radish and pepper; toss well to combine. Cover and refrigerate a minimum of 8 hours, stirring a few times, or up to 5 days. Serve chilled or return to room temperature.
{PER SERVING} (based on
1
⁄
2
teaspoon total salt in recipe) Calories 22 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4 • Dietary Fiber 1 • Sodium 285mg
Chinese Corn Flour Flatbread
This northern-style flatbread is delicious served with Rice Congee with Shiitake Mushrooms and Peas (
page 41
) for a rib-sticking meal. Not to be confused with cornstarch, corn flour is finely ground cornmeal—in a pinch, coarse-ground yellow cornmeal can be further ground in a spice grinder or food processor fitted with the knife blade.
MAKES 3 (5-INCH) FLATBREADS; 6 SERVINGS
1
1
⁄
2
cups corn flour
1
⁄
2
cup all-purpose flour
1 teaspoon active dry yeast
1
⁄
2
teaspoon salt
1
1
⁄
4
cups warm water (105–115F; 40–45C)
Flour, for dusting
1 tablespoon peanut oil
In a large bowl, combine the dry ingredients. Add the water, mixing with a wooden spoon and then kneading with your hands to combine. Turn mixture out onto a floured work surface and continue kneading until soft and smooth, 5 to 10 minutes. Place in a lightly oiled clean bowl, cover with a damp kitchen towel, and place in a warm place to double in bulk, 1 to 1
1
⁄
2
hours.
Punch down the dough and divide into 3 equal portions. Roll each portion into a 5-inch round about
1
⁄
2
inch in thickness.
In a 12-inch nonstick skillet, heat the oil over medium heat, swirling to evenly coat. Add the bread rounds and cook until golden and cooked through, about 5 minutes per side. Serve warm or at room temperature.
{PER SERVING} (per
1
⁄
6
of recipe) Calories 155 • Protein 3g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 31g • Dietary Fiber 4g • Sodium 180mg
Hunan-Style Spicy Pickled Carrots
The heat of this simple pickling recipe can be increased by including the seeds of the chili peppers.
MAKES 6 SERVINGS
3
⁄
4
pound baby carrots
1 to 2 fresh red chili peppers, seeded and thinly sliced
1 cup plain distilled white vinegar
1
⁄
2
cup water
1
⁄
2
cup sugar
1
⁄
4
teaspoon salt
In a medium stockpot, cook the carrots in boiling water to cover for 10 minutes, adding the peppers during the last 2 minutes of cooking; drain in a colander. Rinse under cold running water until cooled; drain again.
Meanwhile, in a small saucepan, bring the vinegar, water, sugar, and salt to a brisk simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside to cool.
Place drained carrots and peppers in a 26- to 32-ounce clean glass jar. Add the vinegar mixture, seal tightly, and refrigerate a minimum of 2 days, or up to several weeks. Serve chilled or at room temperature.
{PER SERVING} Calories 96 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 25g • Dietary Fiber 2g • Sodium 108mg
Cilantro and Hot Pepper Salad
Known as “tiger salad” in China, this highly popular and fiery appetizer is not for the fainthearted. Omit the hot oil for a milder variation.
MAKES 4 TO 6 SERVINGS
2 tablespoons reduced-sodium soy sauce, or more, to taste
2 large cloves garlic, finely chopped
1
⁄
2
tablespoon plain rice vinegar
1
⁄
2
tablespoon toasted (dark) sesame oil
1 teaspoon Chinese hot oil, or to taste
1
⁄
4
teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 large bunches fresh cilantro, trimmed, cut into 2-inch lengths
2 medium green and/or red bell peppers (about 6 ounces each), cut into thin 2-inch lengths
4 scallions, white and green parts, cut into thin 2-inch lengths
