The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (17 page)

3. Add the soy sauce, lemon juice, and crushed red pepper flakes and gently stir well. Top with sesame seeds before serving.

SZECHUAN GREEN BEANS AND RED PEPPER

Szechuan cuisine originates in the Sichuan Province of southwestern China. Almost synonymous with spicy hot, Szechuan dishes abound in hot chile peppers and garlic. If you can find the Szechuan pepper, the dish will be that much more authentic. Serve alongside Cantonese Lemon Tofu (page 116), Kung Pao Tempeh (page 123), or Mu Shu Vegetables (page 108).

1. Place the oil in a large sauté pan or wok over medium-high heat. Add the garlic, red bell pepper, and chile pepper and cook for 2 minutes, stirring constantly.

2. Add the green beans and cook until just tender, approximately 7 minutes, stirring frequently with tongs.

3. Add the remaining ingredients except the peanuts, and gently stir well. Garnish with the peanuts before serving.

GREEN ONION HOTCAKES

The 30-minute sister to Chinese scallion pancakes, these cakes are a cross between a flatbread and a pancake, and they can be whipped up in a jiff. Vary the fillings to create your own unique cakes. Serve them on their own with a dollop of vegan sour cream and chives or as a side with Hot and Sour Soup (page 93) or Sweet and Sour Mushrooms (page 103). You can also make mini pancakes and serve as part of a dim sum meal (see page 96).

1. Preheat a griddle or skillet. Place the flour, baking soda, baking powder, salt, and pepper in a mixing bowl and whisk well. Slowly add the water, stirring constantly. You may not need to use the full ¾ cup of water, or you may need slightly more, depending on the environment of your kitchen. You want the dough to be firm and slightly moist.

2. Gently knead the dough for a few minutes. Transfer the dough to a lightly floured surface. Using a rolling pin or your hands, form a 6- by 4-inch rectangle with the dough. Spread the green onions, and garlic if using, in the center of the rectangle. Roll up into a log shape. Slice the log into six pieces. Roll each piece into a ball and flatten to pancake size.

3. Lightly oil the griddle and cook the cakes over medium heat until they are golden brown, flipping occasionally to ensure even cooking. Press down firmly with the spatula to help cook the inside thoroughly.

SESAME GARLIC STIR-FRY WITH SNOW PEAS

One of the simplest kinds of stir-fry, this recipe shows how simple it is to create exotic flavor. It pairs magically with Hot and Sour Soup (page 93) and Chinese Fried Rice (page 105).

1. In a dry sauté pan over medium heat, toast the sesame seeds for about 3 minutes or until they turn light brown and emit a toasty aroma. Transfer to a bowl and set aside.

2. Meanwhile, in a sauté pan over medium heat, add the oil, garlic, and salt and cook for 2 minutes or until the garlic begins to brown, stirring frequently. Add the snow peas and stir-fry for 5 minutes or until the snow peas start to soften but are still bright green.

3. Add the soy sauce and continue to stir-fry for 1 to 2 minutes. Add the toasted sesame seeds and red pepper flakes, if using, and remove from the heat. Serve immediately or allow to cool.

HOISIN EGGPLANT CUTLETS

Dishes like this are perfect to have on hand for quick lunches, healthy snacks, or unexpected visitors. Stuff these cutlets in a wrap or serve over a salad or Chinese Fried Rice (page 105). You need to use the regular American eggplant rather than the thinner Asian style eggplant for this recipe.

1. Preheat the oven to 350°F. Slice the eggplants into ½-inch thick rounds. Sprinkle them with salt and allow them to sit for a few minutes while you make the sauce.

2. Place all of the hoisin sauce ingredients in a blender and blend until completely smooth. Transfer to a casserole dish or baking tray. Rinse the salt off of the eggplant cutlets and place them in the sauce, flipping them over a couple of times to coat completely.

3. Bake for 15 minutes, flip, and bake for an additional 5 to 10 minutes or until a fork can easily pass through the cutlets. Serve immediately or cool completely before storing in an airtight container in the fridge.

CANTONESE LEMON TOFU

This dish makes use of a lemon marinade to impart a delicate flavor to the tofu, which replaces the fish used in the traditional dish. The turmeric imparts a yellow color to the sauce. If you have more time, go for the variation, which has extra steps but is a more authentic version. Serve alongside quinoa, Chinese Fried Rice (page 105), Sweet and Sour Mushrooms (page 103), or Sesame Asparagus (page 109).

1. Preheat the oven to 375°F. Place the soy sauce, water, and five-spice powder in a casserole dish and stir well. Slice the tofu into quarters widthwise and then cut the quarters in half diagonally to make eight triangles. Place the cutlets in a casserole dish. Flip the cutlets to ensure even coating.

2. Prepare the lemon sauce by heating all of the ingredients except the arrowroot mixture in a saucepan over medium-high heat for 5 minutes, stirring occasionally. Add the arrowroot mixture and cook until the sauce thickens, approximately 3 minutes, whisking constantly.

3. Pour the sauce over the cutlets and bake for 20 minutes. Remove from the oven and top with green onions before serving.

SEITAN WITH BLACK BEAN SAUCE

Although this recipe is typically made with fermented black beans, you can use black soy beans (see page 90) if you are unable to find fermented beans. If you do use the fermented beans, add them to the sauté pan when you add the ginger, and adjust the soy sauce and salt to taste. Seitan is a remarkably versatile product that can mimic the flavor and texture of many animal products (see page 227). You can use the chicken or beef style of seitan for this dish. Serve as a main course with Sesame Asparagus (page 109), Garlic Lover’s Eggplant (page 106), or Sweet and Sour Mushrooms (page 103).