The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (16 page)

Read The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls Online

Authors: Mark Reinfeld,Jennifer Murray

Tags: #Non-Fiction, #Reference

BOOK: The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls
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DIM SUM DIPPING SAUCE
Salty, spicy, and slightly sweet. Yum!
MAKES ¾ CUP SAUCE
 
½ cup soy sauce
1 tablespoon plus 1 teaspoon agave nectar
or sweetener of choice to taste
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
1 small clove garlic, minced, optional
1 teaspoon peeled and minced fresh ginger, optional
1 teaspoon seeded and diced hot chile pepper or
¼ teaspoon crushed red pepper flakes, optional
Combine all of the ingredients in a bowl and whisk well.
East Meets West: The Way
The Taoist text
Tao Te Ching
has had a tremendous influence on Chinese thought. The title can be translated as “the way” or “the guiding principle.” Written by Chinese sage and philosopher Lao Tzu in the sixth century BC, the
x
book describes guiding principles to live by that create balance. Another book that has had a major influence in China is the
I-Ching.
Check out the recommended reading list in Appendix C for more details.
FABULOUS FIG DIPPING SAUCE
A variation of the popular plum sauce, this is a sweet and slightly spicy dipping sauce for all your dim sum needs. It is also wonderful with Samosas (page 7), Thai Summer Rolls (page 59), or Tibetan Dumplings (page 200).
MAKES 2 CUPS
 
½ cup black mission figs
2 cups water
2 tablespoons sesame oil
½ cup diced yellow onion
1 tablespoon peeled and minced fresh ginger
2 teaspoons seeded and diced chile pepper or ¼ to ½ teaspoon crushed red pepper flakes
1 tablespoon agave nectar or sweetener of choice to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon five-spice powder
¼ teaspoon sea salt
1. Place the figs and water in a blender.
2. Place the sesame oil in a small sauté pan over medium-high heat. Add the onion, ginger, and chile pepper and cook for 5 to 7 minutes, stirring frequently. Add to the blender with the remaining ingredients and blend until creamy.
Variations
• For a plum sauce, replace the figs and water with 1 cup of pitted and chopped fresh plums. Adjust the sweetness as necessary. You can also sauté the plums with the onion. Cook until the plums are broken apart, then puree in a blender or food processor before serving.
• Replace the figs with prunes.
• For a ❤ live version, omit the sautéing. Replace the onion with green onion.
SWEET AND SOUR MUSHROOMS
Our vegan rendition of Sweet and Sour offers two sauce variations: one uses apricot preserves, and the other is sweetened with maple syrup. Both get the sour part from rice vinegar. Sweet and sour sauce is quite versatile and can be used as a dipping sauce for recipes from many regions, including Thai Summer Rolls (page 59), Tempura Vegetables (page 142), Samosas (page 7), and Nori Rolls (page 157).
SERVES 4 TO 6
 
16 large cremini or white button mushrooms, brushed clean, stems removed
1 tablespoon sesame oil
1 lemon, juiced
¼ cup water
1 tablespoon plus 1 teaspoon soy sauce, or to taste
¼ teaspoon five-spice powder, optional
¼ cup sliced green onions
 
SWEET AND SOUR SAUCE #1
1 cup apricot preserves (about 10-ounces)
2 teaspoons peeled and minced fresh ginger
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon soy sauce, or to taste
Pinch crushed red pepper flakes
 
SWEET AND SOUR SAUCE #2
1 cup water
3 tablespoons maple syrup or organic brown sugar
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon tomato paste or ketchup
1 tablespoon arrowroot powder
dissolved in ¼ cup cold water
1. Preheat the oven to 375°F. Place the mushrooms, sesame oil, lemon juice, water, soy sauce, and five-spice powder, if using, in a casserole dish and mix well, making sure the mushrooms are evenly coated and gill-side up. Place the dish in the oven and bake until the mushrooms are just tender, approximately 15 minutes.
2. While the mushrooms are cooking, prepare the sweet and sour sauce by combining the ingredients for either version in a bowl and mixing well. As soon as the sauce is completed, add it to the casserole dish with the mushrooms and continue baking them. You can flip the mushrooms at this point.
3. Remove from the oven. Garnish with green onion before serving.
Note: If you wish to make the Sweet and Sour Sauce #1 on its own, simply combine all of the ingredients in a small pot and cook for 5 minutes over low heat, stirring frequently. For version #2, combine all of the ingredients except the arrowroot mixture in a small pan and cook over medium-low heat for 5 minutes, stirring frequently. Add the arrowroot mixture and cook for another few minutes or until the sauce thickens, stirring frequently.
East Meets West: Yin Yang
Most of us are familiar with the yin-yang symbol: it’s a circle with two colors, usually black and white, in a wave formation. There is a dot of black in the white side and a dot of white on the black side. This symbol, often used as a symbol of Taoism, represents polar opposites such as hot and cold, contracting and expanding, masculine and feminine. The goal in Taoism is to create harmony between these opposing forces. These principles are also used in traditional Chinese medicine.
CHINESE FRIED RICE
The perfect solution for leftover rice is also one of our nation’s favorite comfort foods. You can use 6 cups of cooked rice instead of cooking the basmati rice for this recipe. Grated tofu with a sprinkle of turmeric creates the fried egg effect. The liquid smoke adds—you guessed it—a bit of a smoky flavor that many will find familiar. Serve with Cantonese Lemon Tofu (page 116) or Szechuan Tempeh and Veggies (page 127).
SERVES 6 TO 8
 
2 cups white basmati rice
3 cups water or vegetables stock (see page 228)
1 teaspoon sea salt
3 tablespoons sesame oil
1 large yellow onion, diced (2 cups)
5 cloves garlic, pressed or minced
½ (14-ounce) package extra-firm tofu, grated (about 1¼ cups) (see page 226)
¼ teaspoon turmeric powder
A few drops of liquid smoke, optional
2 carrots, ¼-inch cubes (1¼ cups)
1¼ cups frozen peas, defrosted
2 tablespoons rice vinegar
¼ cup soy sauce, or to taste
1. Place the basmati rice, water, and salt in a medium pot over medium-high heat. Bring to a boil. Cover and lower the heat to low to simmer. Cook until all of the liquid is absorbed, approximately 10 minutes. Remove from heat and allow the rice to sit for 5 minutes.
2. Place the oil in a large sauté pan or wok over medium-high heat. Add the onion and garlic and cook for 5 minutes, stirring frequently. Add the grated tofu, turmeric, and liquid smoke, if using, and cook for 5 minutes, stirring occasionally.
3. Add the carrots, and cook for 5 minutes, stirring frequently. Add the peas, vinegar, and soy sauce and cook for 2 minutes, stirring frequently.
4. Add the cooked rice and gently mix well. Lower the heat to medium and cook for an additional 10 minutes, stirring occasionally.
Variations
• Replace the carrots and peas with your favorite veggies, such as zucchini, tomatoes, or bell peppers.
• Replace the tofu with 8 ounces of crumbled tempeh or chopped seitan.
GARLIC LOVER’S EGGPLANT
Chinese eggplants are thinner and longer than their American counterparts and have a thinner skin. You can find them at Asian markets and sometimes in your local supermarket. Both varieties are awesome in this dish. Serve alongside Orange-Glazed Tofu (page 121), Seitan with Black Bean Sauce (page 118), or Kung Pao Tempeh (page 123).
SERVES 4 AS A SIDE DISH
 
6 cups eggplant, 1-inch cubes
(about 3 Chinese or 2 American eggplants)
2 teaspoons sea salt
2 tablespoons toasted sesame oil
10 cloves garlic, pressed or minced
½ chile pepper, seeded and minced, optional
1 tablespoon soy sauce, or to taste
1 tablespoon rice vinegar
3 tablespoons diced green onion
1. Place the cubed eggplant in a casserole dish and sprinkle with salt. After 10 to 15 minutes, remove the eggplant, place in a colander, and rinse well.
2. When the eggplant is ready, place the oil in a large sauté pan over medium-high heat, add the garlic, and chile pepper, if using, and cook for 2 minutes, stirring frequently. Add the eggplant and cook until tender, approximately 10 minutes, stirring frequently. Add the remaining ingredients, mix well, and enjoy!
Chefs’ Tips and Tricks
Sprinkling the eggplant with salt and allowing it to sit for a period of time is called “sweating the eggplant” (not a very appetizing term!). After a few minutes, little water beads start to form, which remove the bitterness. Rinsing the eggplant well washes off most of the salt.
BOK CHOY WITH FIVE-SPICE CASHEWS
Bok choy, a member of the cabbage family, has been grown in China for centuries. If you can’t find it in the market, you can substitute Chinese or napa cabbage or any green for that matter. Serve as a side dish with Seitan with Black Bean Sauce (page 118), Cantonese Lemon Tofu (page 116), or Szechuan Tempeh and Veggies (page 127).
SERVES 4 AS A SIDE DISH
 
1 batch Five-Spice Cashews (see below)
1 large or 2 medium bok choy, or Chinese or napa cabbage, ½-inch chop (12 cups)
1 tablespoon sesame oil
5 cloves garlic, pressed or minced
¼ teaspoon sea salt, or to taste
Pinch crushed red pepper flakes
1 tablespoon rice vinegar
 
FIVE-SPICE CASHEWS
¾ cup raw cashew pieces
1 teaspoon sesame oil
¼ teaspoon five-spice powder
Pinch sea salt
Pinch cayenne
1. Preheat the oven or toaster oven to 350°F. Place the cashews on a small baking sheet with the remaining Five-Spice Cashews ingredients and mix well. Bake until golden brown, for 3 to 5 minutes. Remove from the heat.
2. Place the chopped bok choy in a colander, rinse, and drain well. Place the oil in a large pot or sauté pan. Add the garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring constantly. Add the Five-Spice Cashews and stir well. Add the bok choy and cook until tender, approximately 8 minutes, stirring frequently. Add the vinegar and gently stir well before serving.
Variations
• Replace the bok choy with your favorite greens, such as Chinese or napa cabbage, chard, or collard greens.
• Replace the cashews with pecans, walnuts, or macadamia nuts.
• Replace the rice vinegar with apple cider vinegar.
• If you want to omit the roasting of the cashews, you can add the cashew ingredients along with the garlic at the beginning of the cooking.
MU SHU VEGGIES
This heart-healthy version of a Chinese take-out classic uses mushrooms in place of pork. If you can find any fun Asian mushrooms, such as dried wood ear, this is a great dish to use them in. Otherwise, use whatever mushrooms you can find. This dish is typically served with Hoisin Sauce (see page 115) and with mu shu wrappers (see Box below), but it goes great over rice or quinoa as well.
SERVES 4 TO 6 AS A MAIN DISH
 
1 tablespoon toasted sesame oil
¼ cup peeled and minced fresh ginger
4 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper flakes,
or to taste
3 cups thinly sliced mushrooms (wood ear,
shiitake, portobello, cremini, etc.)
1 medium yellow onion, sliced into
quarter moons
3 cups assorted thinly sliced vegetables
(carrots, celery, fennel bulb,
zucchini, red bell pepper)
2 tablespoons soy sauce
2 tablespoons mirin
8 cups shredded napa cabbage,
bok choy, or greens of choice
½ cup thinly sliced green onions
1 cup mung bean sprouts
1. Heat a wok or large sauté pan over medium heat. Add the oil, ginger, garlic, and crushed red pepper flakes and stir until the garlic begins to brown. Immediately add the mushrooms and stir for 1 to 2 minutes. Add the onion, stir well, and cover for 2 minutes.
2. Add the vegetables, stir, and cover again for 3 to 4 minutes. Add the soy sauce and mirin and stir well. Add the cabbage, stir well, and cover for 2 more minutes. Uncover and allow it to cook until all of the vegetables are to your desired softness.
3. Turn off the heat, add the green onion and mung sprouts, and stir together. Serve hot.
The Asian Pantry
Authentic mu shu wrappers are thin pancakes made from flour, not unlike Mexican-style tortillas but thinner. If you are unable to find mu shu wrappers at your local Asian market, substitute flour tortillas. Place a small amount of hoisin sauce in the center of each wrapper, fill with a small amount of Mu Shu Veggies, fold up the bottom, and fold the two sides together to enjoy. You can also use cabbage leaves or chard as your mu shu wrapper.
SESAME ASPARAGUS
Have your tongs ready as you prepare this simple and flavorful dish. Use the white sesame seeds if you can find them as they make for a colorful presentation. Serve with Szechuan Tempeh and Veggies (page 127), Seitan and Broccoli (page 125), or Dan Dan Noodles (page 126).
SERVES 2 TO 4
 
2 teaspoons sesame oil or toasted sesame oil
2 large cloves garlic, minced
1 large bunch asparagus, stem ends trimmed
¾ cup water
1 tablespoon soy sauce, or to taste
2 teaspoons freshly squeezed lemon juice
Pinch crushed red pepper flakes
2 tablespoons white sesame seeds
1. Place the sesame oil in a sauté pan over medium-high heat. Add the garlic and cook for 1 minute, stirring constantly.
2. Add the asparagus and gently stir well with tongs. Add the water and cook until the asparagus is just tender, approximately 5 minutes, depending on the thickness of the asparagus. Most or all of the water should be dissolved by the time it’s finished.

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