Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
The Chinese Vegan Kitchen (6 page)
1 to 2 fresh red or green chili peppers, seeded, cut into very thin 2-inch lengths
In a large bowl, whisk together the soy sauce, garlic, vinegar, sesame oil, hot oil, salt, and black pepper. Add the remaining ingredients, tossing well to combine. Serve at once.
{PER SERVING} Calories 69 • Protein 3g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 446mg
Pot Stickers with Cabbage and Shiitake Mushrooms
Pot stickers are dumplings that are typically pan-fried on one side and steamed on the other. Precooking the filling lends these delectable little pouches a rich, slightly sweet flavor. The completely cooled filling can be stored, covered, in the refrigerator up to 1 day before assembling the pot stickers. The assembled pot stickers can be covered securely and refrigerated up to 1 day before cooking. They can also be stored in the freezer in a resealable plastic freezer bag up to 1 month; in this instance, prepare as per the boiled variations, below.
MAKES 48 POT STICKERS; SERVES 8 TO 12
3 tablespoons canola oil
1 cup chopped shallots or red onion
1 tablespoon finely chopped fresh ginger
1 cup coarsely chopped stemmed fresh shiitake, oyster, cremini, or fresh cultivated white mushrooms
2 cups coleslaw mix
1 cup chopped scallions, green parts only
Salt and freshly ground black pepper, to taste
1
⁄
4
cup chopped cilantro or flat-leaf parsley
1 teaspoon toasted (dark) sesame oil
1
1
⁄
3
cups water
1
⁄
2
teaspoon cornstarch
48 egg-free dumpling wrappers or gyoza skins (about 10 ounces) (see Cook’s Tip, below)
Basic Dipping Sauce, below
In a 12-inch nonstick skillet with a lid, heat
1
⁄
2
tablespoon of the canola oil over medium-high heat. Add the shallots and ginger and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, until softened and just beginning to release their liquid, 2 to 3 minutes. Add the coleslaw mix, scallion greens, salt, and pepper; cook, stirring, until cabbage in coleslaw mix is softened and beginning to wilt, 2 to 3 minutes. Remove from heat and add the parsley and sesame oil, tossing well to thoroughly combine. Let cool about 15 minutes, stirring a few times.
Meanwhile, in a small bowl, combine
1
⁄
3
cup water and the cornstarch until thoroughly blended. Set aside.
Lay a wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip your finger in the cornstarch water and wet the edges of the wrapper (this will help the pot stickers seal when cooking). Fold the wrapper over the filling and pinch the edges to seal, forming a pouch. Press lightly to form a flat bottom.
Wipe out the skillet and heat 1
1
⁄
2
tablespoons of the remaining oil over medium-high heat for 1 minute. Swirl to evenly coat the bottom of the skillet, and carefully add half the pot stickers in a single layer, flat sides down (touching one another is okay). Cook without turning until lightly browned on the undersides, about 2 minutes, shaking the skillet a few times to prevent sticking. Add
1
⁄
2
cup of the remaining water, cover, and reduce heat to medium; continue cooking without turning until tops of pot stickers are tender and filling is heated through, 2 to 3 minutes. Uncover, return heat to medium-high, and continue cooking without turning until the bottoms are golden brown and the water has evaporated, 1 to 2 more minutes, shaking the skillet a few times. Transfer to a warmed serving platter (lined with paper towels, if desired) and keep warm.
Add the remaining 1 tablespoon of oil to the skillet (do not wipe out the skillet) and heat about 30 seconds. Swirl to evenly coat the bottom of the skillet; repeat the cooking process with the remaining pot stickers and
1
⁄
2
cup water. Serve hot, with the dipping sauce passed separately.
{PER SERVING} (per pot sticker, without sauce) Calories 36 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 0g • Sodium 47mg
BASIC DIPPING SAUCE
For a spicier sauce, add a few drops of Chinese hot oil or pinches of cayenne red pepper, to taste.
MAKES ABOUT
3
⁄
4
CUP
1
⁄
2
cup reduced-sodium soy sauce
1
⁄
4
cup plain rice vinegar
1 tablespoon thinly sliced scallion greens (optional)
1
⁄
2
tablespoon finely chopped fresh ginger (optional)
In a small bowl, stir together all ingredients. If using optional ingredients, let stand about 15 minutes at room temperature to allow the flavors to blend. Stir again and use at room temperature. Sauce can be stored, covered, in refrigerator up to 1 day before returning to room temperature and using in the recipe.
{PER SERVING} (per tablespoon) Calories 7 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 1g • Dietary Fiber 0g • Sodium 400mg
{COOK’S TIP}
Dumpling wrappers or gyoza skins are available in Asian markets and some well-stocked supermarkets, next to the wonton wrappers. Unlike wonton wrappers, they are round rather than square, and tend to be thicker. A 10-ounce package typically contains about 50 wrappers, approximately 3
1
⁄
4
inches in diameter. Check the label carefully, as the yellow wrappers usually contain egg, while the white ones are usually egg-free.
{VARIATIONS}
To make Boiled Pot Stickers with Cabbage and Mushrooms, bring a large pot of water to a boil over medium-high heat. Add half the pot stickers (freshly assembled or frozen), giving them a gentle stir so they don’t stick together. When the water returns to a boil, add
1
⁄
2
cup of cold water. Cover and return to a boil; uncover and add a second
1
⁄
2
cup of cold water. Cover and return to a boil; uncover and add an additional
1
⁄
2
cup of cold water. Cover and return to a boil; uncover and remove the pot from heat. Using a slotted spoon, transfer the pot stickers to a colander to further drain. Repeat the cooking process with the remaining pot stickers. Serve as directed in the above recipe (do not line the serving platter with paper towel), with the dipping sauce.
If desired, the boiled dumplings can also be lightly pan-fried like traditional pot stickers. Working in two separate batches, using a 12-inch nonstick skillet, cook each batch of boiled pot stickers on their flat sides (without turning) in about 1 tablespoon of oil over medium-high heat until nicely browned, 3 to 5 minutes. Serve as directed in the main recipe, with the dipping sauce.
To make Toasted Pot Stickers with Cabbage and Mushrooms, preheat the oven to broil. Boil and drain the pot stickers as directed in the first variation, above. Arrange the drained pot stickers, flat sides down, in a single layer on a large, lightly oiled baking sheet. Brush the tops evenly with about 1 tablespoon of canola oil mixed with 1 teaspoon of toasted (dark) sesame oil. Broil 6 to 8 inches from heat source until tops are lightly browned, 3 to 5 minutes, turning the baking sheet a few times to promote even browning. Serve as directed in the main recipe, with the dipping sauce.
Hunan-Style “Smacked” Cucumbers
This is a popular appetizer throughout Hunan Province, nicknamed after the method of striking the cucumbers with the flat side of a chef’s knife to allow maximum absorption of the flavorful dressing. A wooden mallet or tenderizer can be used in lieu of the knife, if desired.
MAKES 4 SERVINGS
1 large cucumber (about 12 ounces)
Salt (about
1
⁄
2
teaspoon), plus additional, to taste
2 tablespoons plain rice vinegar
2 cloves garlic, finely chopped
1 teaspoon toasted (dark) sesame oil
1 teaspoon sugar
1 teaspoon Chinese hot oil, or to taste
Freshly ground black pepper, to taste
Place cucumber on a cutting board and position the flat side of a chef’s knife over top. Using your palm, strike the knife until the cucumber splinters open with jagged cracks. (Alternatively, the flat side of a wooden mallet or tenderizer can be used.) Coarsely chop into bite-size pieces. Transfer to a colander set over a plate and sprinkle lightly with salt. Set aside for 30 minutes to drain; blot dry with paper towels.
Meanwhile, in a medium bowl, stir together the vinegar, garlic, sesame oil, sugar, hot oil, and pepper. Let stand 5 minutes to allow the flavors to blend. Stir again and add the cucumber, tossing well to combine and adding salt, if necessary. Let stand 10 minutes to allow the flavors to blend, tossing a few times. Serve at room temperature. Alternatively, cover and refrigerate up to 2 days, tossing a few times, and serve chilled.
{PER SERVING} (based on
1
⁄
2
teaspoon total salt in recipe) Calories 38 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 268mg
Tibetan Potato-Cabbage Momos
Tibetan food is heavily influenced by the cuisines of Nepal and India, as evidenced by the Tibetan people’s fondness for momos, a type of dumpling or stuffed bun. The comforting potato and cabbage filling makes a tasty side dish on its own.
MAKES 10 BUNS
1
1
⁄
2
cups all-purpose flour
1
⁄
4
cup wheat germ
1 tablespoon sugar
1
⁄
2
teaspoon quick-rise yeast
1
⁄
2
cup plus 2 tablespoons (10 tablespoons) warmed soy milk (105–115F; 40–45C)
1
⁄
2
pound boiling potatoes, peeled and cut into bite-size chunks
1
⁄
2
tablespoon toasted (dark) sesame oil
1
⁄
4
teaspoon paprika
1
⁄
4
teaspoon salt
Freshly ground black pepper, to taste
1
⁄
2
tablespoon canola oil
1 cup chopped onion
1 cup shredded Napa or green cabbage
1
⁄
4
cup finely chopped cilantro
Cilantro-Tomato Dipping Sauce, below
In a large bowl, combine flour, wheat germ, sugar, and yeast. Add the soy milk, mixing with a wooden spoon and then kneading with hands until combined. 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, about 1
1
⁄
2
hours.
Meanwhile, in a medium saucepan, bring the potatoes and enough salted water to cover to a boil over high heat; reduce the heat slightly and cook, uncovered, until potatoes are tender, about 15 minutes. Drain well and transfer to a medium bowl. Add the sesame oil, paprika, salt, and black pepper and mash well. Set aside.
In a small nonstick skillet, heat the canola oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the cabbage and cook, stirring, until mixture is golden, about 5 minutes. Remove from heat and let cool a few minutes. Add the cooled cabbage mixture and cilantro to the potato mixture; mix well to combine.
On a lightly floured work surface, knead the risen dough 2 minutes and form into a long cylinder. Cut the dough in half. Cut each half into 5 equal disks, for a total of 10 disks. Flatten each disk with your palm and, using a rolling pin, roll each disk to make a circle 3
1
⁄
2
to 4 inches in diameter. Place about 2 tablespoons of the filling into the center of each circle and pull up the edges, twisting to seal. Place each momo, twisted side down, on a 2-inch square of foil, wax paper, or parchment and place on a cookie sheet. Cover with a damp kitchen towel and let rise in a warm place until puffy and light, 30 to 60 minutes.
Place a steaming basket in a medium stockpot set over about 1
1
⁄
2
inches of water. Working in batches, as needed, place the risen buns in a single layer about 1 inch apart in the steaming basket, avoiding the edges; bring to boil over medium heat. Cover and steam until the dough is cooked through, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Uncover and serve at once, accompanied by the Cilantro-Tomato Dipping Sauce. (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 sauce) Calories 123 • Protein 4g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 22g • Dietary Fiber 2g • Sodium 59mg
