Vegan Chinese Cookbook: 75 Delicious Plant-Based Favorites

Description

Whip up tasty vegan versions of your favorite Chinese dishes Now you can easily satisfy your cravings for Chinese food while maintaining a plant-based diet. The Vegan Chinese Cookbook offers a wide range of delicious recipes, including both classic plant-based dishes and vegan versions of home and restaurant favorites. You’ll be inspired to start preparing mouthwatering dishes immediately with recipes that utilize simple ingredients you can easily find at your local grocery store. Chinese cooking techniques—Easy instructions will help you master Chinese cooking in no time, whether you need to roll-cut some eggplant, steam bean curd rolls, or fold a dumpling. Delectable recipes—Learn how to prepare an exciting combination of homey Chinese dishes like Silken Tofu Salad and popular takeout fare like Spring Rolls and Sesame Sauce Noodles. Shopping tips—Get a thorough guide to the best staples to have on hand when cooking vegan Chinese food, from rice wine and vegetarian oyster sauce to dried shiitake mushrooms and glass noodles. Title Page Copyright Dedication Contents Introduction 1: The Vegan Chinese Kitchen 2: Salads and Cold Appetizers Smacked Cucumber Salad Mixed Rainbow Vegetable Salad Wood Ear Mushroom Salad Spinach and Glass Noodle Salad Assorted Vegetarian Delicacies Steamed Eggplant in Garlic-Sesame Sauce Boiled Young Soybeans Taiwanese-Style Pickled Cabbage Sour and Spicy Pickled Daikon Silken Tofu Salad Easy Asparagus Salad Qianlong Cabbage 3: Stir-Fries Salt and Pepper Tofu General Tso’s Tofu Chili-Garlic Tofu Puffs and Mixed Vegetables Kung Pao Potatoes Easy Bok Choy in Garlic Sauce Pine Nuts and Sweet Corn Black Bean Dried Tofu and Garlic Scapes Chinese Broccoli in Oyster Sauce Napa Cabbage Stir-Fry with Vinegar Sauce Dry-Fried Cauliflower Sautéed Potato, Green Peppers, and Eggplant Stir-Fried Bean Sprouts with Asian Chives Tiger Skin Long Hot Peppers Stir-Fried Celery, Lily Bulbs, and Cashews 4: Soups, Stews, and Braises Mapo Tofu Red-Braised Gluten Balls Buddha’s Delight Broccoli with Braised Mushrooms Red-Braised Eggplants Braised Green Beans and Potatoes Tomato-Braised Cauliflower Braised Oyster Mushrooms in Garlic Sauce Vegan Hot and Sour Soup Napa Cabbage, Glass Noodles, and Gluten Ball Soup Tomato, Potato, and Cabbage Soup Sea Laver and Frozen Tofu Soup Pumpkin and Snow Fungus Soup 5: Rice, Noodles, and Congee Cumin Potato Fried Rice Mixed Bean Rice Fried Sauce Noodles Vegetable Stir-Fried Vermicelli Sesame Sauce Noodles Green Bean–Braised Noodles Sichuan Dan Dan Noodle Soup Savory Vegetable Congee with Crispy Shallot Pumpkin Millet Congee Eight Treasure Congee 6: Dumplings, Rolls, and Small Bites Dumpling Wrappers Yu Choy, Shiitake, and Glass Noodle Dumplings Celery-Tofu Pot Stickers Sichuan Chili Oil Wontons Spring Pancakes Vegetable Spring Rolls Scallion Pancakes Bean Curd Rolls Purple Sweet Potato Sponge Cake Soy Pulp Cornmeal Buns Crispy Carrot-Cilantro Veggie Balls Chili Five-Spice Scorched Rice 7: Basics and Desserts Steamed Seitan Fried Gluten Balls Homemade Soy Milk Tofu from Scratch Tofu Puffs Mock Meat Sichuan Chili Oil Dumpling Dipping Sauce Mock Meat Dipping Sauce Tofu Puddings in Ginger-Sugar Syrup Mung Bean Cakes Black Sesame Rice Balls Candyfloss Sweet Potato Amber Walnuts Measurement Conversions Resources Acknowledgments About the Author