The Chinese Vegan Kitchen Read Online Free PDF Page B

Cover tightly and steam 10 to 12 minutes, or until cooked through. Remove from heat and let stand, covered, 5 minutes. Uncover and serve at once, with the dipping sauce, if using. (Completely cooled buns can be stored in resealable plastic freezer bags and frozen up to 3 months before thawing and resteaming a few minutes.)
    {PER SERVING} (per bun, without dipping sauce) Calories 135 • Protein 3g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 24g • Dietary Fiber 1g • Sodium 154mg
    {VARIATIONS}
    For plain buns, omit the filling and brush the inside of each round lightly with some toasted (dark) sesame oil. Fold each round in half to make a half moon. Press edges together with the tines of a fork to tightly seal. Place on a 3 1 ⁄ 2 -inch square of aluminum foil and proceed as otherwise directed in the recipe.
    For scallion buns, omit the filling and brush the insides of each round lightly with some toasted (dark) sesame oil and sprinkle with chopped scallion greens. Fold each round in half to make a half moon. Press edges together with the tines of a fork to tightly seal. Place on a 3 1 ⁄ 2 -inch square of aluminum foil and proceed as otherwise directed in the recipe.
    Hunan-Style Spicy Pickled Chinese Cabbage
    This is wonderful tossed with rice or noodles, or spooned over grilled eggplant or veggie burgers. For a milder taste, omit the seeds from the chili peppers.
    MAKES 8 SERVINGS
    1 ⁄ 2 pound Napa cabbage leaves, washed, dried, cut into about 2 1 ⁄ 2 -by- 3 ⁄ 4 -inch pieces
    1 tablespoon salt
    1 ⁄ 4 cup sugar
    1 ⁄ 4 cup plain rice vinegar
    3 small fresh red chili peppers, seeded, if desired, and finely chopped
    1 ⁄ 2 tablespoon finely chopped fresh ginger
    1 tablespoon canola oil, heated until very warm
    In a medium bowl, toss together the cabbage and salt until well combined. Let stand, uncovered, 1 hour. Drain well in a colander, pressing down with the back of a large wooden spoon.
    Meanwhile, in another medium bowl, combine the sugar and vinegar. Add the drained cabbage, chili peppers, and ginger, tossing well to thoroughly combine. Transfer to a clean glass jar and add the warm oil, swirling the jar to combine. Let stand 10 minutes, or until completely cooled. Cover tightly and refrigerate a minimum of 2 days, or up to several weeks. Serve chilled or at room temperature.
    {PER SERVING} Calories 70 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 2g • Sodium 809mg
    Pickled Daikon Radish
    This crunchy side dish or relish is perfect for a buffet, as it holds up well at room temperature. If you are watching your sodium, note that most of the salt is rinsed off.
    MAKES 4 SERVINGS
    3 cups chopped daikon radish (about 1 pound)
    1 ⁄ 2 tablespoon salt
    2 tablespoons plain rice vinegar
    1 ⁄ 2 teaspoon toasted (dark) sesame oil
    Freshly ground black pepper, to taste
    In a medium mixing bowl, toss the radish with the salt. Cover and refrigerate 30 minutes, or until 2 to 4 tablespoons of water are released. Transfer to a colander and rinse under cold running water. Drain well and pat dry with paper towels.
    Place the vinegar and oil in the mixing bowl and stir until thoroughly blended. Add the radish and pepper; toss well to combine. Cover and refrigerate a minimum of 8 hours, stirring a few times, or up to 5 days. Serve chilled or return to room temperature.
    {PER SERVING} (based on 1 ⁄ 2 teaspoon total salt in recipe) Calories 22 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4 • Dietary Fiber 1 • Sodium 285mg
    Chinese Corn Flour Flatbread
    This northern-style flatbread is delicious served with Rice Congee with Shiitake Mushrooms and Peas ( page 41 ) for a rib-sticking meal. Not to be confused with cornstarch, corn flour is finely ground cornmeal—in a pinch, coarse-ground yellow cornmeal can be further ground in a spice grinder or food processor fitted with the knife blade.
    MAKES 3