The Chinese Vegan Kitchen Read Online Free PDF

add the remaining 1 ⁄ 12 cup of vinegar, sugar (if using), and salt; cover tightly and shake until the sugar and salt are dissolved. Refrigerate a minimum of 24 hours, or up to several weeks before serving chilled or at room temperature.
    {PER SERVING} (about 2 tablespoons, or 1/8 of recipe) Calories 20 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 1g • Sodium 137mg
    Steamed Buns with Cabbage, Shallots, and Ginger
    Based on a family recipe submitted by Alba, one of my most ambitious students at the Yali Middle School in Changsha, these steamed buns take time and practice to make, but the results are worth it. Feel free to experiment with your favorite fillings, or see the variations, below.
    MAKES 24 BUNS
    1 package (about 1 tablespoon) active dry yeast
    1 cup warm water (105–115F; 40–45C)
    4 1 ⁄ 2 cups all-purpose flour
    1 ⁄ 4 cup plus 2 teaspoons sugar
    2 tablespoons canola oil
    1 ⁄ 2 cup boiling water
    2 tablespoons peanut oil
    1 cup chopped shallots or red onion, chopped
    4 large cloves garlic, finely chopped
    1 tablespoon finely chopped fresh ginger
    4 cups shredded cabbage
    4 scallions, white and green parts separated, thinly sliced
    6 tablespoons reduced-sodium soy sauce
    2 tablespoons Shaoxing rice wine, sake, dry sherry, or dry white wine
    2 tablespoons cornstarch blended with 1 ⁄ 2 cup water
    2 teaspoons toasted (dark) sesame oil
    Freshly ground black pepper, to taste
    Basic Dipping Sauce ( page 9 ) (optional)
    In a large bowl, dissolve yeast in the warm water. Add 1 cup of flour and mix thoroughly with a whisk. Cover with a damp kitchen towel and let rise 1 hour, or until bubbles appear.
    In a small heat-proof bowl, place 1 ⁄ 4 cup sugar and canola oil; add the boiling water, stirring until the sugar is dissolved. Let cool until lukewarm. Add to yeast mixture and mix well. Add remaining 3 1 ⁄ 2 cups flour, mixing until dough holds together. Place dough on a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. Place dough in an extra-large, lightly oiled clean bowl; cover with a damp kitchen towel and leave to rise in a warm place until doubled in bulk, 1 1 ⁄ 2 to 2 hours.
    Meanwhile, in a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the shallots, garlic, and ginger; cook, stirring, until fragrant and softened, about 1 minute. Add the cabbage and white parts of the scallions; cook, stirring, until cabbage is wilted, about 2 minutes. Add the soy sauce, wine, and remaining 2 teaspoons sugar and stir well to combine. Reduce the heat to medium and add the cornstarch mixture; cook, stirring, until thickened and bubbly, 1 to 2 minutes. Add the scallion greens, sesame oil, and pepper and stir well to combine. Remove from heat and let cool to room temperature.
    Turn dough out onto a lightly floured work surface and divide into 2 portions. Knead each portion for 2 minutes. Roll each portion into a cylinder about 12 inches long. Cut each cylinder into 12 pieces for a total of 24 pieces. Flatten each piece with your palm and, using a rolling pin, roll into a round, about 3 1 ⁄ 2 inches in diameter. Using your fingers, press outside edge of each round to make it slightly thinner than the rest of the dough, like a “flying saucer.” Place 1 1 ⁄ 2 to 2 tablespoons of the filling in the center of each round. Pull edges of dough up and around filling and twist to seal.
    Place each bun, twisted side down, on a 2-inch square of aluminum foil and place on a large baking sheet. Cover with a damp kitchen towel and letrise in a warm place until puffy and dough springs back when lightly touched with a finger, 30 minutes to 1 hour. Remove towel.
    Place a steaming basket in a medium stockpot set over about 1 1 ⁄ 2 inches of water. Working in batches, place the risen buns in a single layer about 1 inch apart in the steaming basket, avoiding the edges; bring water to a boil over medium heat.