The 30-Minute Vegan's Taste Of The East Part 5

LOTUS ROOT SALAD.

The root of the majestic lotus flower, prevalent throughout South and East Asia, is perhaps equally captivating in the culinary world-as far as unique shapes go. When you slice the root, an intricate mosaic pattern is revealed. It is crispy, slightly starchy, and slightly sweet in flavor. Serve on a bed of thinly sliced napa cabbage and grated purple cabbage for a colorful presentation.

SERVES 4 TO 6 SERVES 4 TO 6.

1 large fresh lotus root, peeled and thinly sliced (about 2 cups) (see Box below) 1 carrot, peeled into thin ribbons or sliced thinly on the diagonal cup diced red bell pepper cup thinly sliced green onion 2 tablespoons peeled and minced fresh ginger 2 tablespoons freshly squeezed lemon or orange juice 1 tablespoon rice vinegar 2 tablespoons water 2 tablespoons sesame oil or 2 tablespoons of water for an oil-free version teaspoon sea salt, or to taste teaspoon ground black pepper Pinch crushed red pepper flakes teaspoon five-spice powder, optional 1. Place all of the ingredients in a large mixing bowl and gently mix well. 1. Place all of the ingredients in a large mixing bowl and gently mix well. 2. Allow it to marinate, tossing occasionally, until ready to serve. The longer the dish has to marinate, the more flavorful and harmonious your dining experience will be. 2. Allow it to marinate, tossing occasionally, until ready to serve. The longer the dish has to marinate, the more flavorful and harmonious your dining experience will be. Chefs' Tips and Tricks Chefs' Tips and Tricks Lotus root contains a lot of fiber, which can be a bit starchy and slightly bitter. Here is a tip for working with this fascinating ingredient. Peel the root, slice, and place it in a bowl of water with a few drops of vinegar to prevent discoloration. We actually enjoy the root in its raw form. However, to remove some of the bitterness, you can steam the root for 5 minutes, or boil it for a few minutes in the water with vinegar. Lotus root contains a lot of fiber, which can be a bit starchy and slightly bitter. Here is a tip for working with this fascinating ingredient. Peel the root, slice, and place it in a bowl of water with a few drops of vinegar to prevent discoloration. We actually enjoy the root in its raw form. However, to remove some of the bitterness, you can steam the root for 5 minutes, or boil it for a few minutes in the water with vinegar.

Dim Sum Consisting of small portions of a variety of dishes, dim sum is a style of cuisine similar in concept to Spanish tapas. It typically involves a wide range of foods including dumplings, buns, and other dishes. Often there is another ritual included in a dim sum meal, namely chum ya chum ya, or "drinking tea." Dim sum restaurants are very popular in China-there are even 24-hour locations for those with 2 A.M. cravings.

Host your own dim sum party and include the following recipes. Remember to create mini portions-that's half the fun.

Spinach Tofu Dumplings (page 97) Spinach Tofu Dumplings (page 97) Steamed Wontons (page 99) Tibetan Dumplings (page 200) Sweet and Sour Mushrooms (page 103) Green Onion Hotcakes (page 112) Hoisin Eggplant Cutlets (page 115) Small cups of soup such as Creamy Corn (page 94) or Hot and Sour (page 93) Dim Sum Dipping Sauce (page 101) Fabulous Fig Dipping Sauce (page 102) Mango Ginger Sauce (page 61)

SPINACH TOFU DUMPLINGS.

Gyoza skins are thicker than wonton skins, round instead of square, and work wonderfully with dumplings. We have also used wonton skins with this recipe with great success! The nutritional yeast-tahini combination gives these treats a cheesy taste. The main time element for this dish is the wrapping and steaming of the dumplings. You can turn this into a 30-minute recipe by making fewer dumplings than the recipe calls for. Using a large bamboo steamer will also save you time because you can steam more dumplings at once. Serve with Dim Sum Dipping Sauce (page 101) or Fabulous Fig Dipping Sauce (page 102).

MAKES 1 CUPS FILLING OR ENOUGH FOR ABOUT 20 DUMPLINGS MAKES 1 CUPS FILLING OR ENOUGH FOR ABOUT 20 DUMPLINGS.

1 tablespoons sesame oil cup diced onion 3 cloves garlic, pressed or minced 1 teaspoon coriander seeds 1 cup grated extra-firm tofu (about half of a 14-ounce block) (see page 226) 1 cups thinly sliced spinach or kale teaspoon five-spice powder 2 tablespoons nutritional yeast 2 tablespoons creamy tahini to teaspoon crushed red pepper flakes teaspoon sea salt 20 gyoza or wonton skins 1. Place the sesame oil in a small saute pan over medium-high heat. Add the onion, garlic, and coriander and cook for 5 minutes, stirring occasionally. Add the tofu and cook for 5 minutes, stirring occasionally. Add the spinach and mix well. Add the remaining ingredients. Mix well and cook until the spinach is just cooked, approximately 3 minutes. 1. Place the sesame oil in a small saute pan over medium-high heat. Add the onion, garlic, and coriander and cook for 5 minutes, stirring occasionally. Add the tofu and cook for 5 minutes, stirring occasionally. Add the spinach and mix well. Add the remaining ingredients. Mix well and cook until the spinach is just cooked, approximately 3 minutes. 2. Place one inch of water in a pot with a bamboo steamer or steamer basket and bring to a boil. Lower the heat to low until the dumplings are ready for steaming. 2. Place one inch of water in a pot with a bamboo steamer or steamer basket and bring to a boil. Lower the heat to low until the dumplings are ready for steaming. 3. Lay out the gyoza skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Fold in half, creating a semicircle. Seal the edges tightly by pinching the two sides together. 3. Lay out the gyoza skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Fold in half, creating a semicircle. Seal the edges tightly by pinching the two sides together. 4. Place in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and s.h.i.+ny. Gently remove with tongs. Garnish with sliced green onion. 4. Place in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and s.h.i.+ny. Gently remove with tongs. Garnish with sliced green onion. Chefs' Tips and Tricks Chefs' Tips and Tricks For an authentic dumpling steamer, try using a bamboo steamer basket. If you are unable to find one at your local Asian market, you can order one online from one of the Web sites in Appendix C. For an authentic dumpling steamer, try using a bamboo steamer basket. If you are unable to find one at your local Asian market, you can order one online from one of the Web sites in Appendix C.

Variations You can also saute the dumplings rather than steaming them. Use a high-heat oil such as safflower until crisp on both sides. Place them on a paper towel or cloth to absorb excess oil before serving. You can also saute the dumplings rather than steaming them. Use a high-heat oil such as safflower until crisp on both sides. Place them on a paper towel or cloth to absorb excess oil before serving. Use the filling for stuffed peppers or mushrooms. For this, remove the stems from the mushrooms and add the filling, or slice a bell pepper in quarters and top with a couple of tablespoons of the filling. Roast on a well-oiled baking sheet in a 375F oven for 15 minutes before serving. Use the filling for stuffed peppers or mushrooms. For this, remove the stems from the mushrooms and add the filling, or slice a bell pepper in quarters and top with a couple of tablespoons of the filling. Roast on a well-oiled baking sheet in a 375F oven for 15 minutes before serving.

STEAMED WONTONS.

Ahhh, the beloved wonton. You can steam them, saute them, or even boil them, as in the quintessential soup (see Variations on page 100). As with the dumplings, the main time element for this dish is the wrapping and steaming. You can turn this into a 30-minute recipe by making fewer wontons than the recipe calls for. Using a large bamboo steamer will also save you time because you can steam more at once. We love these delicacies on their own with a simple soy sauce topping or served with Dim Sum Dipping Sauce (page 101) or Fabulous Fig Dipping Sauce (page 102).

APPROXIMATELY 1 CUP OF FILLING OR APPROXIMATELY 16 WONTONS APPROXIMATELY 1 CUP OF FILLING OR APPROXIMATELY 16 WONTONS.

FILLING.

1 recipe Marinated Tofu (see below) 1 tablespoon sesame oil 2 teaspoons peeled and minced fresh ginger 2 cloves garlic, pressed or minced 2 teaspoons seeded and diced hot chile pepper, or to teaspoon crushed red pepper flakes cup diced leek, white and green parts 4 large mushrooms, diced (try s.h.i.+take or cremini) 1 cups thinly sliced bok choy or spinach 2 teaspoons soy sauce 1 teaspoon toasted sesame oil, optional 2 teaspoons rice vinegar teaspoon sea salt, or to taste cup sliced green onions MARINATED TOFU.

3 thin tofu cutlets, see step 1 below 2 teaspoons soy sauce 1 teaspoon sesame oil Few drops liquid smoke 16 wonton skins 1. Preheat an oven or toaster oven to 375F. Place a block of extra-firm tofu on its side and slice off three -inch cutlets from one end. Return the block of tofu to the fridge for use in another recipe. Place the three cutlets on a small baking sheet with the remaining marinade ingredients and flip them for even coating. Bake for 15 minutes. Remove from the oven. Slice each cutlet into thin strips, at least four per cutlet. Dice these strips and set aside. 1. Preheat an oven or toaster oven to 375F. Place a block of extra-firm tofu on its side and slice off three -inch cutlets from one end. Return the block of tofu to the fridge for use in another recipe. Place the three cutlets on a small baking sheet with the remaining marinade ingredients and flip them for even coating. Bake for 15 minutes. Remove from the oven. Slice each cutlet into thin strips, at least four per cutlet. Dice these strips and set aside. 2. Meanwhile, place the sesame oil in a small saute pan over medium-high heat. Add the ginger, garlic, and chile pepper and cook for 1 minute, stirring constantly. Add the leek, mushrooms, and bok choy and cook for 5 minutes, stirring frequently. Add all the remaining ingredients, including the tofu (except for the green onions), and mix well. Remove from the heat. 2. Meanwhile, place the sesame oil in a small saute pan over medium-high heat. Add the ginger, garlic, and chile pepper and cook for 1 minute, stirring constantly. Add the leek, mushrooms, and bok choy and cook for 5 minutes, stirring frequently. Add all the remaining ingredients, including the tofu (except for the green onions), and mix well. Remove from the heat. 3. Place one inch of water in a pot with a steamer basket and bring to a boil. Lower the heat to low until the wontons are ready for steaming. 3. Place one inch of water in a pot with a steamer basket and bring to a boil. Lower the heat to low until the wontons are ready for steaming. 4. Lay out the wonton skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Pull the sides up and seal tightly by pressing with your fingers, creating a "purse." 4. Lay out the wonton skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Pull the sides up and seal tightly by pressing with your fingers, creating a "purse." 5. Place the wontons in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and s.h.i.+ny. Gently remove with tongs. Garnish with sliced green onion before serving. 5. Place the wontons in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and s.h.i.+ny. Gently remove with tongs. Garnish with sliced green onion before serving.

Variations If you wish to omit the baking of the tofu, you can dice the tofu according to the instructions in step 1 and add the tofu and marinade ingredients to the saute pan along with the vegetables. If you wish to omit the baking of the tofu, you can dice the tofu according to the instructions in step 1 and add the tofu and marinade ingredients to the saute pan along with the vegetables. Replace the leek with onion or shallot. Replace the leek with onion or shallot. Replace the bok choy with cabbage or spinach. Replace the bok choy with cabbage or spinach. Add 1 tablespoon crumbled nuts, such as macadamias or peanuts. Add 1 tablespoon crumbled nuts, such as macadamias or peanuts. Replace the tofu with an equal amount of diced seitan. Replace the tofu with an equal amount of diced seitan. You can also saute the wontons in a high-heat oil such as safflower until crisp on both sides. Drain on a paper towel or cloth before serving. You can also saute the wontons in a high-heat oil such as safflower until crisp on both sides. Drain on a paper towel or cloth before serving. For For Won Ton Soup, Won Ton Soup, instead of steaming the wontons, place them in a pot of boiling water for 5 minutes. In another pot, bring 6 cups of water or vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly sliced spinach, -inch peeled and thinly sliced fresh ginger, and cup sliced green onion, and stir well. Add several steamed wontons, several drops of liquid smoke (optional), and 6 tablespoons of soy sauce, or to taste, before serving. For best results, allow the soup ingredients to steep for 20 minutes before adding the wontons. instead of steaming the wontons, place them in a pot of boiling water for 5 minutes. In another pot, bring 6 cups of water or vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly sliced spinach, -inch peeled and thinly sliced fresh ginger, and cup sliced green onion, and stir well. Add several steamed wontons, several drops of liquid smoke (optional), and 6 tablespoons of soy sauce, or to taste, before serving. For best results, allow the soup ingredients to steep for 20 minutes before adding the wontons. For For Rice Noodle Rolls Rice Noodle Rolls, another popular dim sum recipe, typically made with a wide rice noodle, we use the rice paper wraps that are used in spring and summer rolls (see page 59). Follow the Steamed Wontons Steamed Wontons recipe. Instead of dicing the tofu, leave it in strips. Follow the rolling instructions for the Thai Summer Rolls on page 59 using approximately cup of the vegetables and three strips of tofu to the center of each sheet. Place on a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping Sauce (page 101). If you wish for a crispier roll, you can saute them in a little oil over medium heat for a couple of minutes on each side. Makes four rolls. recipe. Instead of dicing the tofu, leave it in strips. Follow the rolling instructions for the Thai Summer Rolls on page 59 using approximately cup of the vegetables and three strips of tofu to the center of each sheet. Place on a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping Sauce (page 101). If you wish for a crispier roll, you can saute them in a little oil over medium heat for a couple of minutes on each side. Makes four rolls.

DIM SUM DIPPING SAUCE.

Salty, spicy, and slightly sweet. Yum!

MAKES CUP SAUCE MAKES CUP SAUCE.

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 teaspoon crushed red pepper flakes, optional Combine all of the ingredients in a bowl and whisk well.

East Meets West: The Way East Meets West: The Way The Taoist text The Taoist text Tao Te Ching Tao Te Ching has had a tremendous influence on Chinese thought. The t.i.tle can be translated as "the way" or "the guiding principle." Written by Chinese sage and philosopher Lao Tzu in the sixth century BC, the has had a tremendous influence on Chinese thought. The t.i.tle can be translated as "the way" or "the guiding principle." Written by Chinese sage and philosopher Lao Tzu in the sixth century BC, thexbook describes guiding principles to live by that create balance. Another book that has had a major influence in China is the I-Ching. I-Ching. Check out the recommended reading list in Appendix C for more details. 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 MAKES 2 CUPS.

cup black mission figs 2 cups water 2 tablespoons sesame oil cup diced yellow onion 1 tablespoon peeled and minced fresh ginger 2 teaspoons seeded and diced chile pepper or to teaspoon crushed red pepper flakes 1 tablespoon agave nectar or sweetener of choice to taste 1 tablespoon rice vinegar 1 tablespoon soy sauce teaspoon five-spice powder teaspoon sea salt 1. Place the figs and water in a blender. 1. Place the figs and water in a blender. 2. Place the sesame oil in a small saute 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. 2. Place the sesame oil in a small saute 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 saute the plums with the onion. Cook until the plums are broken apart, then puree in a blender or food processor before serving. 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 saute 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. Replace the figs with prunes. For a live version, omit the sauteing. Replace the onion with green onion. For a live version, omit the sauteing. 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 SERVES 4 TO 6.

16 large cremini or white b.u.t.ton mushrooms, brushed clean, stems removed 1 tablespoon sesame oil 1 lemon, juiced cup water 1 tablespoon plus 1 teaspoon soy sauce, or to taste teaspoon five-spice powder, optional 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 cup cold water 1. Preheat the oven to 375F. Place the mushrooms, sesame oil, lemon juice, water, soy sauce, and five-spice powder, if using, in a ca.s.serole 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. 1. Preheat the oven to 375F. Place the mushrooms, sesame oil, lemon juice, water, soy sauce, and five-spice powder, if using, in a ca.s.serole 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 ca.s.serole dish with the mushrooms and continue baking them. You can flip the mushrooms at this point. 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 ca.s.serole 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. 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 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. 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 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 (14-ounce) package extra-firm tofu, grated (about 1 cups) (see page 226) teaspoon turmeric powder A few drops of liquid smoke, optional 2 carrots, -inch cubes (1 cups) 1 cups frozen peas, defrosted 2 tablespoons rice vinegar 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. 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 saute 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. 2. Place the oil in a large saute 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. 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. 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 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. 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 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 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 ca.s.serole dish and sprinkle with salt. After 10 to 15 minutes, remove the eggplant, place in a colander, and rinse well. 1. Place the cubed eggplant in a ca.s.serole 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 saute 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! 2. When the eggplant is ready, place the oil in a large saute 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 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. 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 subst.i.tute 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 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, -inch chop (12 cups) 1 tablespoon sesame oil 5 cloves garlic, pressed or minced teaspoon sea salt, or to taste Pinch crushed red pepper flakes 1 tablespoon rice vinegar FIVE-SPICE CASHEWS.

cup raw cashew pieces 1 teaspoon sesame oil teaspoon five-spice powder Pinch sea salt Pinch cayenne 1. Preheat the oven or toaster oven to 350F. 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. 1. Preheat the oven or toaster oven to 350F. 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 saute 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. 2. Place the chopped bok choy in a colander, rinse, and drain well. Place the oil in a large pot or saute 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 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 cashews with pecans, walnuts, or macadamia nuts. Replace the rice vinegar with apple cider vinegar. 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. 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 cla.s.sic 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 SERVES 4 TO 6 AS A MAIN DISH.

1 tablespoon toasted sesame oil cup peeled and minced fresh ginger 4 cloves garlic, pressed or minced teaspoon crushed red pepper flakes, or to taste 3 cups thinly sliced mushrooms (wood ear, s.h.i.+take, portobello, cremini, etc.) 1 medium yellow onion, sliced into quarter moons 3 cups a.s.sorted 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 cup thinly sliced green onions 1 cup mung bean sprouts 1. Heat a wok or large saute 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. 1. Heat a wok or large saute 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. 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. 3. Turn off the heat, add the green onion and mung sprouts, and stir together. Serve hot. The Asian Pantry 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, subst.i.tute 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. 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, subst.i.tute 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 SERVES 2 TO 4.

2 teaspoons sesame oil or toasted sesame oil 2 large cloves garlic, minced 1 large bunch asparagus, stem ends trimmed 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 saute pan over medium-high heat. Add the garlic and cook for 1 minute, stirring constantly. 1. Place the sesame oil in a saute 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. 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. 3. Add the soy sauce, lemon juice, and crushed red pepper flakes and gently stir well. Top with sesame seeds before serving. 3. Add the soy sauce, lemon juice, and crushed red pepper flakes and gently stir well. Top with sesame seeds before serving.

Variations Replace the asparagus with broccoli, cauliflower, or zucchini and add more water if necessary. Replace the asparagus with broccoli, cauliflower, or zucchini and add more water if necessary. Replace the lemon juice with lime juice. Replace the lemon juice with lime juice. Replace the garlic with -inch piece of fresh ginger, peeled and minced. Replace the garlic with -inch piece of fresh ginger, peeled and minced. Try toasting the sesame seeds (see page 225). Try toasting the sesame seeds (see page 225).

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).

SERVES 6 TO 8 SERVES 6 TO 8.

tablespoon sesame or peanut oil 5 cloves garlic, pressed or minced 1 large red bell pepper, julienned 1 hot red chile pepper, seeded and diced 6 cups string beans, ends trimmed, rinsed well 2 tablespoons rice vinegar 2 tablespoons soy sauce teaspoon ground anise, optional teaspoon crushed red pepper flakes, or to taste teaspoon ground Szechuan pepper or ground black pepper, or to taste Pinch sea salt, or to taste cup chopped roasted, unsalted peanuts, optional 1. Place the oil in a large saute pan or wok over medium-high heat. Add the garlic, red bell pepper, and chile pepper and cook for 2 minutes, stirring constantly. 1. Place the oil in a large saute 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. 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. 3. Add the remaining ingredients except the peanuts, and gently stir well. Garnish with the peanuts before serving.

Variations Replace the green beans with a veggie of your choosing, such as broccoli, zucchini, kale, or bok choy. Replace the green beans with a veggie of your choosing, such as broccoli, zucchini, kale, or bok choy. Replace the peanuts with cashews, pecans, or macadamia nuts. Replace the peanuts with cashews, pecans, or macadamia nuts. Add hot chile oil to taste. Add hot chile oil to taste. East Meets West: Chopsticks East Meets West: Chopsticks Reputably originating in China over 5,000 years ago, chopsticks are a major part of the culinary and cultural traditions throughout Asia, including j.a.pan, Korea, and Vietnam. The use of chopsticks is said to have gained in popularity with the teachings of Confucius (see page 124). Used also in religious ceremonies, chopsticks can help with mindful eating, whereby you eat smaller portions in each mouthful. They come in many sizes and are typically made from bamboo. The best way to learn how to use a chopstick is to ask a trusted companion who has already mastered the art. Reputably originating in China over 5,000 years ago, chopsticks are a major part of the culinary and cultural traditions throughout Asia, including j.a.pan, Korea, and Vietnam. The use of chopsticks is said to have gained in popularity with the teachings of Confucius (see page 124). Used also in religious ceremonies, chopsticks can help with mindful eating, whereby you eat smaller portions in each mouthful. They come in many sizes and are typically made from bamboo. The best way to learn how to use a chopstick is to ask a trusted companion who has already mastered the art.

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).

MAKES 6 PANCAKES MAKES 6 PANCAKES.

2 cups spelt flour teaspoon baking soda teaspoon baking powder 1 teaspoon salt teaspoon ground black pepper to cup warm water cup thinly sliced green onions 2 cloves garlic, pressed or minced, optional Sesame oil 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 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. 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 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. 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. 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.

Variations Add cup of sauteed s.h.i.+take mushrooms and/or diced red bell pepper. Add cup of sauteed s.h.i.+take mushrooms and/or diced red bell pepper. Add 1 teaspoon peeled and minced fresh ginger. Add 1 teaspoon peeled and minced fresh ginger. Add 1 tablespoon sesame seeds along with the flour. Add 1 tablespoon sesame seeds along with the flour.

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).

SERVES 4 TO 6 SERVES 4 TO 6.

1 tablespoon sesame seeds 2 teaspoons toasted sesame oil, or to taste 2 cloves garlic, pressed or minced teaspoon sea salt 6 cups snow peas, ends removed 2 teaspoons soy sauce, or to taste 1 teaspoon crushed red pepper flakes or minced fresh chile pepper, optional 1. In a dry saute 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. 1. In a dry saute 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 saute 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. 2. Meanwhile, in a saute 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. 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.

Variations Subst.i.tute just about any vegetable you like for the snow peas, such as portobello mushrooms, carrots, bok choy, or lotus root. You could also use precooked squash or sweet potatoes. Subst.i.tute just about any vegetable you like for the snow peas, such as portobello mushrooms, carrots, bok choy, or lotus root. You could also use precooked squash or sweet potatoes. Add 2 tablespoons of peeled and minced fresh ginger for even more flavor fun. Add 2 tablespoons of peeled and minced fresh ginger for even more flavor fun. Use black sesame seeds or a combination of white and black seeds. Use black sesame seeds or a combination of white and black seeds. Chefs' Tips and Tricks Chefs' Tips and Tricks Stir-frying is a popular cooking technique in Chinese and other Asian cuisine that involves sauteing ingredients at a very high temperature, often in a wok. There are many tips for a successful stir-fry, including having all of your ingredients prepped beforehand and having them be of a relatively equal size. Also, be sure to add the most dense ingredients first, moving them up the sides of the wok as you add more vegetables to the bottom. Stir-frying is a popular cooking technique in Chinese and other Asian cuisine that involves sauteing ingredients at a very high temperature, often in a wok. There are many tips for a successful stir-fry, including having all of your ingredients prepped beforehand and having them be of a relatively equal size. Also, be sure to add the most dense ingredients first, moving them up the sides of the wok as you add more vegetables to the bottom. A wok is a large pan with a rounded bottom that is used throughout South and Southeast Asia and may trace its origins back to China. Although they are most well known for high-temperature cooking, woks are also used for braising, deep frying, boiling, steaming (with a steamer basket), and even smoking (with a rack). Use with a long-handled ladle and spatula to prevent burning. A wok is a large pan with a rounded bottom that is used throughout South and Southeast Asia and may trace its origins back to China. Although they are most well known for high-temperature cooking, woks are also used for braising, deep frying, boiling, steaming (with a steamer basket), and even smoking (with a rack). Use with a long-handled ladle and spatula to prevent burning. Woks are traditionally cleaned using a bamboo brush rather than submerged in soapy water. This way they stay "seasoned" with that black, well-worn look. For regular cleaning of your wok, simply brush off any food, wipe with a clean towel, and rinse. Then set over a flame on your stovetop to dry off the water. You never want to leave a wok to air dry; this causes rust. If the wok starts to look dull, brush lightly with oil (traditionally peanut or sesame oil) after heating. Woks are traditionally cleaned using a bamboo brush rather than submerged in soapy water. This way they stay "seasoned" with that black, well-worn look. For regular cleaning of your wok, simply brush off any food, wipe with a clean towel, and rinse. Then set over a flame on your stovetop to dry off the water. You never want to leave a wok to air dry; this causes rust. If the wok starts to look dull, brush lightly with oil (traditionally peanut or sesame oil) after heating.

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.

SERVES 6-8 SERVES 6-8.

2 medium eggplants Kosher salt or sea salt HOISIN SAUCE.

1 cup water 1 tablespoon soy sauce 1 cup black soybeans or 2 ounces fermented black beans (see page 90) 1 tablespoon agave nectar or cup if using the fermented black beans 2 tablespoons rice vinegar 2 cloves garlic 1 tablespoon toasted sesame oil teaspoon crushed red pepper flakes, or to taste teaspoon five-spice powder, optional teaspoon ground black pepper 1. Preheat the oven to 350F. Slice the eggplants into -inch thick rounds. Sprinkle them with salt and allow them to sit for a few minutes while you make the sauce. 1. Preheat the oven to 350F. Slice the eggplants into -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 ca.s.serole 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. 2. Place all of the hoisin sauce ingredients in a blender and blend until completely smooth. Transfer to a ca.s.serole 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 pa.s.s through the cutlets. Serve immediately or cool completely before storing in an airtight container in the fridge. 3. Bake for 15 minutes, flip, and bake for an additional 5 to 10 minutes or until a fork can easily pa.s.s 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).

SERVES 4 SERVES 4.