The Chinese Vegan Kitchen Read Online Free PDF Page A

recipe, or unless otherwise indicated, no salt has been included in the analysis; this applies to other seasonings (black pepper, cayenne, etc.) as well. None of the recipes’ optional ingredients, unless otherwise indicated, have been included in the nutritional analyses. If there is a choice of two or more ingredients in a recipe (for example, chopped peanuts or slivered almonds), the first ingredient has been used in the analysis. Likewise, if there is a choice in the amounts of a particular ingredient in a recipe (for example, 2 to 3 tablespoons reduced-sodium soy sauce, plus additional, to serve), the first amount has been used in the analysis. If there is a range in the number of servings a recipe yields (for example, 4 to 6 servings), the analysis has been based on the first amount.

• CHAPTER ONE •
    Appetizers and Snacks

    Delicate dumplings, crispy spring rolls, chewy pot stickers, fluffy buns, crunchy wontons, tender pancakes—what’s not to love about Chinese appetizers? Not surprisingly, the literal meaning of dim sum, China’s beloved assortment of small eats and snacks, translated from the Cantonese, is “to dot, or touch, the heart.” While dim sum is traditionally served any time between morning and mid-afternoon, these tasty morsels can hit that spot on our hearts anytime and make great dinner party starters and hors d’oeuvres for company. In addition to the customary dumplings and spring rolls, treat your guests to the unexpected delights of Hunan-Style “Smacked” Cucumbers, Pickled Daikon Radish, Sichuan-Style Marinated Green Bell Peppers, Five-Spice Peanuts, or Baked Tofu Nuggets. Your guests will depart with very happy hearts!
    Preserved Apple Rings, Shandong-Style
    The Chinese adore apples—the best are said to come from Shandong, famous for its superb apple orchards. While there is nothing better than a fresh apple eaten out of hand, sometimes the next best thing is a preserved apple eaten out of the oven. In fact, a recent study indicated that women who ate dried apples every day for 12 months lowered their total cholesterol by 14 percent and their levels of “bad” LDL cholesterol by 23 percent—not bad for a year’s worth of delicious work. This totally good-for-you recipe draws its inspiration from my student whose Chinese name in part— the “”—creates the Mandarin character for apple,. This one is for you, Victor, the apple of my eye—really!
    MAKES 4 TO 6 SERVINGS
    2 large apples (Fuji, Gala, Honeycrisp, or other sweet-crisp variety), about 8 ounces each, peeled, if desired, left whole, and cored
    Preheat oven to 150F (65C). Set a cake rack on a large baking sheet. Alternatively, line a large baking sheet with parchment paper.
    Slice each apple into rings about 1 ⁄ 8 inch in thickness. Arrange slices in a single layer on the cake rack or parchment. Bake 8 to 10 hours in the center of the oven, turning over halfway through cooking time if using parchment (turning is not necessary with a cake rack), or until apple slices are leathery and flexible, but not brittle. Let cool completely before placing in a resealable plastic bag and storing at room temperature for several weeks. Alternatively, store in the refrigerator or freezer for several months.
    {PER SERVING} Calories 62 • Protein 0g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 3g • Sodium 0mg
    Pickled Chilies
    Serve these tangy hot chilies as part of a relish tray, tossed with salads, vegetables, noodles, or rice, or stirred into soups. For a milder taste, omit the seeds.
    MAKES ABOUT 1 CUP
    1 cup distilled white vinegar
    8 small green and/or red chilies, thinly sliced
    1 tablespoon sugar (optional)
    1 ⁄ 12 teaspoon salt
    In a small saucepan, bring 1 ⁄ 12 cup of the vinegar to a boil over medium heat; add the chilies and boil 15 seconds, stirring a few times. Drain and discard the vinegar. Let cool to room temperature. Transfer to a clean glass jar with a lid and