These spring rolls are delicious, so make plenty. Serve with Spicy Peanut Sauce (page 202) or Hot Mustard Dipping Sauce (page 193). Be sure your spring roll wrappers are vegan—some brands may contain egg.
6 shiitake mushrooms, chopped
1 cup chopped bok choy
1/4 cup bamboo shoots, chopped
1/4 cup grated carrot
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon cold-pressed canola oil
1 tablespoon cornstarch
4 tablespoons cold water
12 vegan spring roll wrappers
1 tablespoon unbleached all-purpose flour
Oil, for frying
Combine the mushrooms, bok choy, bamboo shoots, carrots, salt, and cayenne in a bowl and let stand for 30 minutes. Heat 1 tablespoon of canola oil in a wok or skillet. Add the vegetable mixture and stir-fry for 2 minutes. Combine the cornstarch with 2 tablespoons of the cold water, add to the wok, and cook until thickened. Set aside to cool. Place a portion of the filling on the short end of each wrapper. Fold the top edge over. Fold in both ends and roll up lengthwise into a tight cylinder. Combine the flour with the remaining 2 tablespoons of cold water and use this paste to seal the ends. Heat the oil in a large saucepan until very hot. Fry the spring rolls, a few at a time, until golden brown, about 2 minutes. Drain on a paper towel.
Serves 12
The ginger and cayenne give this delicate, yet pungent, soup its bite. Sake, a fragrant Japanese rice wine, is a flavorful seasoning in many Asian dishes. Dark or toasted sesame oil has a rich nutty flavor and is used as a seasoning, not for cooking, since it is not heat stable at high temperatures.
8 ounces extra-firm tofu, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon cold-pressed canola oil
3/4 teaspoon cornstarch
1/4 teaspoon cayenne
1/4 teaspoon salt
4 cups Vegetable Broth (see page xxiii)
8 ounces watercress, stemmed
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
1 teaspoon sake or dry white wine
1 teaspoon dark sesame oil
In a shallow bowl, combine the tofu with the 1 teaspoon of canola oil, cornstarch, cayenne, and salt. Refrigerate for 1 hour.
Bring the broth to a boil in a saucepan. Add the watercress and soy sauce. Taste to adjust seasonings. Boil for 3 minutes, then reduce the heat to low and keep warm.
Heat the remaining 1 tablespoon of canola oil in a skillet or wok over medium-high heat. Add the ginger and the reserved tofu and cook, stirring, for 2 minutes to blend flavors. Add the wine and sesame oil and cook for one minute, then transfer to the broth mixture. Cook for 3 minutes to blend the flavors. Serve hot.
Serves 4
Five-spice powder is a blend of pungent spices used in Chinese cooking. It is available in Asian grocery stores or you can make your own by combining 1 teaspoon ground ginger with 1/4 teaspoon each of ground allspice, anise, cinnamon, and cloves.
1/4 pound snow peas, trimmed
3 tablespoons cold-pressed canola oil
2 large garlic cloves, minced
1 teaspoon minced fresh ginger
1 pound extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons rice vinegar
1 tablespoon sake, or dry white wine
1 teaspoon dark sesame oil
1 teaspoon hot chile oil
1 teaspoon sugar, or a natural sweetener
1 teaspoon salt
1/2 teaspoon five-spice powder
1 red bell pepper, cut into 1/2-inch dice
1 carrot, grated
4 scallions, chopped
1/2 cup dry-roasted cashews
Blanch the snow peas in boiling salted water for 1 minute. Drain and rinse under cold water, then pat dry and place them in a large bowl. Set aside.
Heat the canola oil in a large skillet over medium-high heat. Add the garlic, ginger, and tofu and cook until the tofu is golden brown, about 5 minutes. Transfer the tofu to a plate, using a slotted spoon. To the skillet, add the vinegar, sake, sesame oil, chile oil, sugar, salt, and five-spice powder and bring to a boil, scraping up any browned bits. Remove from heat.
Add the bell pepper, carrots, and scallion to the bowl with the snow peas. Add the tofu and the sauce, and toss gently to combine. Cover and refrigerate at least 1 hour before serving. Just before serving, drain off the liquid and mix in the cashews. Taste to adjust seasonings.
Serves 4 to 6
Some Chinese noodles contain eggs, so check the package carefully. Linguine makes a good substitute.
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 tablespoons dark sesame oil
2 teaspoons sugar, or a natural sweetener
1 teaspoon hot chile paste
8 ounces egg-free Chinese noodles or linguine
1 red bell pepper, cut into 1/4-inch strips
2 cups blanched broccoli florets
1 carrot, shredded
1/2 cup thinly sliced celery
4 scallions, minced
In a small bowl, combine the vinegar, soy sauce, ginger, sesame oil, sugar, and chile paste. Mix well, cover, and set aside at room temperature for 30 minutes.
Cook the noodles according to package directions. Drain the noodles immediately and rinse under cold water until cool. Drain again.
In a serving bowl, combine the noodles, bell pepper, broccoli, carrot, celery, and scallions. Add the reserved dressing and toss gently to combine. Cover and chill in the refrigerator until ready to serve.
Serves 4
This spicy cabbage salad is similar to an Asian-style coleslaw.
3 carrots, shredded
4 cups shredded napa cabbage
1/4 cup plus 2 tablespoons rice vinegar
1 tablespoon sugar, or a natural sweetener
2 tablespoons minced fresh ginger
2 teaspoons hot chile oil
2 teaspoons dark sesame oil
Steam the carrots and cabbage over boiling water until almost tender, about 3 minutes. Transfer to a large bowl and set aside to cool.
In a small saucepan, combine the vinegar, sugar, ginger, chile oil, and sesame oil. Bring just to a boil, stirring constantly. Reduce the heat to low and simmer 2 minutes. Set aside to cool completely. Pour the dressing over the vegetables and toss well to combine.
Serves 4
Although this recipe calls for broccoli, tofu will also work well, as will any favorite vegetable stir-fry combination. If you prefer your vegetables soft, cover the skillet with a lid during the cooking time to keep the steam in and hasten the cooking process.
2 tablespoons cold-pressed canola oil
1 head broccoli, cut into 1-inch flowerets, stems reserved for another use
2 tablespoons soy sauce
1 teaspoon sugar, or a natural sweetener
1 1/2 tablespoons grated ginger
1 scallion, chopped
1 garlic clove, minced
1 tablespoon dark sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon hot red pepper flakes
Heat the canola oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry about 1 minute, or until bright green. Sprinkle the broccoli with the soy sauce and sugar. Add the ginger, scallion, and garlic and stir-fry 2 minutes. Stir in the sesame oil, vinegar, and red pepper flakes, and continue to stir-fry until the broccoli is crisp-tender, about 3 minutes.
Serves 4
Chinese five-spice powder is available in Asian markets and well-stocked supermarkets. It usually contains star anise, cloves, fennel, cinnamon, and Szechuan peppercorns.
1 pound tempeh, cut into 1-inch slices
1 tablespoon five-spice powder
1/4 teaspoon cayenne
2 tablespoons cold-pressed canola oil
Salt and freshly ground black pepper
1 cup Vegetable Broth (see page xxiii)
2 tablespoons grated orange zest
2 tablespoons sake, or dry white wine
1 tablespoon chopped fresh cilantro
Poach the tempeh in a pan of simmering water for 30 minutes. Pat the tempeh dry.
In a shallow bowl, combine the five-spice powder and the cayenne. Add the tempeh pieces, turning to coat with the spice mixture.
Heat the oil in a large skillet over medium heat. Add the tempeh and cook until browned on all sides, about 10 minutes total. Season to taste with salt and pepper. Keep warm.
Bring the broth to a boil in a saucepan and simmer until it is reduced by half. Add the orange zest and sake to the broth, and return to a simmer. Season with salt and pepper to taste. Pour the sauce over the reserved tempeh. Serve sprinkled with the cilantro.
Serves 4
In the true spirit of a fusion dish, this Asian-style stir-fry is made with spaghetti, but your favorite noodles may be used instead. This is a good recipe for adding extra embellishments that you may have on hand or that appeal to you, such as baby corn, straw mushrooms, lotus root, and so on.
12 ounces spaghetti
1 tablespoon dark sesame oil
1 tablespoon cold-pressed canola oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 red bell pepper, cut into thin strips
2 cups chopped napa cabbage
2 scallions, chopped
1 1/2 tablespoons sesame paste
1 tablespoon hot chile oil
2 tablespoons soy sauce
1 cup Vegetable Broth (see page xxiii)
1/2 cup walnut pieces
Cook the spaghetti in a pot of boiling salted water until tender, about 10 minutes. Drain and place in a large bowl. Drizzle on the sesame oil and toss to combine. Set aside.
In a large skillet or wok, heat the canola oil over medium-high heat. Add the garlic, ginger, bell pepper, cabbage, and scallions and stir-fry until softened, 3 minutes. Remove from the heat and set aside.
In a small bowl, combine the sesame paste, chile oil, soy sauce, and about half the vegetable broth, stirring to blend. Return the skillet to the heat, add the reserved spaghetti, pour on the sauce, and add the walnuts. Stir-fry until the noodles are hot and coated with sauce, adding more of the remaining broth, if needed.
Serves 4
With its pale ribs and dark green leaves, bok choy, or Chinese cabbage, looks like a cross between celery and Swiss chard. It is a common ingredient in Chinese stir-fries and has a more subtle flavor than head cabbage. As with most stir-fries, this is best served over rice.
2 tablespoons cold-pressed canola oil
8 ounces seitan, cut into 1/2- x 2-inch strips
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 yellow onion, sliced thin
2 small thin, fresh hot chiles, seeded and halved
2 tablespoons soy sauce
2 tablespoons water
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar, or a natural sweetener
1 tablespoon dry sherry
1 pound bok choy, cut crosswise into 1/2-inch strips
Heat the oil in a large skillet or wok over medium-high heat. Add the seitan and stir-fry until browned all over. Remove the seitan from the skillet and set aside.
To the same skillet, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and chiles and stir-fry for 3 minutes. Add the soy sauce, water, five-spice powder, pepper, sugar, and sherry, and toss together. Add the bok choy to the pan and stir-fry until the greens are wilted. Return the seitan to the pan, and cook, stirring until hot.
Serves 4
Shiitake mushrooms are among the few mushrooms that grow on logs instead of in soil. Aromatic and chewy with a subtly woodsy flavor, shiitakes absorb the taste of the ingredients with which they are cooked. Once only common in the dried form, most supermarkets now carry them fresh.
1 tablespoon cold-pressed canola oil
1 tablespoon grated fresh ginger
2 scallions, minced
2 garlic cloves, minced
2 small hot red chiles, split lengthwise
1/2 cup grated carrots
1/2 cup chopped red bell pepper
1 cup thinly sliced fresh shiitake mushroom caps
2 cups thinly sliced napa cabbage
3 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons dark sesame oil
1 teaspoon sugar, or a natural sweetener
Heat the canola oil in a large skillet or wok over medium-high heat. Add the ginger, scallions, garlic, and chiles, and stir-fry for 1 minute. Add the carrots, bell pepper, mushrooms, and cabbage and stir-fry 3 to 5 minutes or until vegetables soften.
In a small bowl, combine the sherry, soy sauce, sesame oil, and sugar. Add to the vegetables and stir to coat.
Serves 4
One of the excellent Chinese beers such as Tsing Tsao will help put out the fire of this tantalizing stir-fry. Serve over rice.
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons light brown sugar, or a natural sweetener
1/4 cup soy sauce
1 1/2 teaspoons tomato paste
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1/2 teaspoon dry mustard
1/2 teaspoon hot red pepper flakes
2 tablespoons hoisin sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 tablespoons cold-pressed canola oil
1 yellow onion, thinly sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
8 ounces broccoli florets, blanched
8 ounces seitan, cut into thin slivers
1/2 cup canned water chestnuts, drained and rinsed
In a saucepan, combine the water, vinegar, sugar, soy sauce, tomato paste, garlic, ginger, mustard, hot red pepper flakes, and hoisin sauce, and bring to a boil, stirring until well mixed. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally to prevent sticking. Stir in the cornstarch mixture and simmer until the sauce is thickened and translucent. Set aside.
In a large skillet or wok, heat the oil over medium-high heat. Add the onion and bell peppers, and stir-fry for about 2 minutes. Add the broccoli and stir-fry until crisp tender, about 3 minutes. Add the seitan and water chestnuts, and stir-fry until the seitan is browned, about 5 minutes longer. Stir in the sauce and stir-fry until the seitan and vegetables are coated.
Serves 4
This versatile stir-fry can be made using different vegetables or with the addition of tofu or seitan for a main dish. For a mild yet flavorful version, omit the hot red pepper flakes and red wine vinegar.
1/2 teaspoon hot red pepper flakes
1 1/2 teaspoons red wine vinegar
1/2 cup tomato puree
1/4 cup dry sherry
1/4 cup soy sauce
1 tablespoon dark sesame oil
1 tablespoon sugar, or a natural sweetener
2 tablespoons cold-pressed canola oil
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 pound bok choy, thinly sliced
1 large carrot, shredded
4 ounces snow peas, trimmed
8 ounces mushrooms, sliced
Soak the red pepper flakes in the wine vinegar in a small bowl for 30 minutes.
In another small bowl, combine the tomato puree, sherry, soy sauce, sesame oil, and sugar, and set aside.
Heat the canola oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, bok choy, carrot, and undrained red pepper flakes, and stir-fry for 2 minutes. Add the snow peas and mushrooms and stir-fry for 3 minutes longer. Add the reserved sauce and cook until heated through.
Serves 4
This dish is reminiscent of the orange beef dish popular in American Chinese restaurants. For a complete meal, add some blanched asparagus or broccoli to the stir-fry and serve over rice.
2 tablespoons cold-pressed canola oil
12 ounces seitan, cut into 1/2-inch strips
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons soy sauce
2 tablespoons light brown sugar, or a natural sweetener
1 tablespoon rice vinegar
1 1/2 teaspoons Asian chile paste
2 tablespoons orange zest
1 cup orange juice
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the seitan and stir-fry until browned, about 5 minutes. Remove from the skillet and set aside.
Heat the remaining oil in the same skillet over medium heat. Add the garlic and ginger and cook for 30 seconds. Stir in the soy sauce, brown sugar, rice vinegar, chile paste, and orange zest. Add the orange juice and bring to a boil. Stir in the cornstarch mixture and cook, stirring until the sauce thickens. Remove from heat and return the seitan to the skillet, tossing to coat with the sauce.
Serves 4
Hot chile paste is available in Asian markets and well-stocked supermarkets. Add more or less according to your heat tolerance. The tomato paste and chile paste combine to turn the tofu a lovely red color. Serve over rice with steamed or stir-fried vegetables.
2 tablespoons tomato paste
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sake, or dry white wine
3/4 teaspoon sugar, or a natural sweetener
1/4 cup cornstarch
1/2 teaspoon salt
1 pound extra-firm tofu, drained and cut into 1/2-inch strips
3 tablespoons cold-pressed canola oil
1/4 cup minced scallions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon hot chile paste
In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar. Mix well and set aside.
In a shallow bowl, combine the cornstarch and salt. Dredge the tofu strips in the cornstarch mixture, shaking off any excess.
Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add the tofu in batches and cook until golden brown. Transfer to a platter.
Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat. Add the scallions, garlic, ginger, and chile paste, and cook, stirring for 15 seconds. Add the reserved tomato paste mixture and stir until well blended. Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 3 minutes.
Serves 4
Lo-mein is typically mild, but we like to spice it up at our house with some hot chile oil. If egg-free Chinese noodles are unavailable, substitute linguine for this hearty one-dish meal. Baked marinated tofu is available in well-stocked supermarkets and natural food stores. If unavailable, use regular, extra-firm tofu.
2 tablespoons dry sherry
1 teaspoon cornstarch
12 ounces egg-free Chinese noodles or linguine
2 teaspoons dark sesame oil
1 tablespoon hot chile oil
2 tablespoons cold-pressed canola oil
1 small head bok choy, trimmed and cut into 1/4-inch slices
6 scallions, thinly sliced
1 tablespoon minced fresh ginger
6 shiitake mushrooms, trimmed and sliced
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon hoisin sauce
8 ounces Asian-flavored baked marinated tofu, cut into 1/2-inch dice
In a shallow bowl, combine the sherry with the cornstarch, and mix until well blended. Set aside.
Cook the noodles in a large pot of boiling water until tender. Drain, rinse under cold water, and drain again. Transfer to a bowl, add the sesame oil and chile oil, and toss to combine.
Heat the canola oil in a large skillet or wok over medium-high heat. Add the bok choy, scallions, ginger, and mushrooms and stir-fry for 2 minutes. Add the soy sauce, water, hoisin, and reserved sherry mixture and stir-fry for 3 minutes. Add the reserved noodles and the tofu and stir-fry until hot.
Serves 4
This is a flavorful, slightly hot, version of fried rice from the Hunan region of China, which is known for its spicy dishes. It tastes like restaurant-style fried rice but without the MSG and extra oil. Omit the cayenne for a mild version.
3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1 tablespoon light brown sugar, or a natural sweetener
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 teaspoon sriracha sauce
1 pound extra-firm tofu, drained and cut into 1/2-inch dice
2 teaspoons cornstarch
2 tablespoons cold-pressed canola oil
1 red bell pepper, chopped
1 cup shredded cabbage
1/4 cup minced scallions
1/2 teaspoon red pepper flakes
3 cups cold cooked rice
In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and sriracha. Add the tofu and refrigerate for 30 minutes.
Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
Heat the canola oil in a large skillet or wok over medium-high heat. Add the bell pepper, cabbage, scallions, and red pepper flakes, and stir-fry 2 minutes. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Add the rice and stir-fry until heated through and well combined.
Serves 4
Hoisin sauce is a fragrant, spicy-sweet sauce that can be used to add flavor to a variety of Chinese dishes. It is available in well-stocked supermarkets. If you want all the flavor without the heat, omit the red pepper flakes. Serve over rice.
2 cups broccoli florets
1/3 cup hoisin sauce
1 teaspoon Asian chile paste
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon cold-pressed canola oil
1 pound extra-firm tofu, drained, blotted, and cut into 1-inch dice
1 tablespoon minced fresh ginger
1/4 cup minced scallions
Steam the broccoli until just tender. Run under cold water to stop the cooking process, and set aside.
In a small bowl, combine the hoisin, chile paste, soy sauce, and water and set aside.
Heat the oil in a large skillet or wok over medium heat. Add the tofu and cook until golden brown, about 10 minutes. Add the ginger and scallions and stir-fry for about 30 seconds. Stir in the hoisin mixture and cook, stirring, until the sauce thickens and the flavors have had a chance to blend, about 5 minutes. Add the reserved broccoli and cook until hot, stirring to coat.
Serves 4
The flavorful marinade gives the tempeh a rich mahogany color and wonderful flavor. Only mildly spicy as is, you can amp up the heat, if you wish, by adding more cayenne or some Asian chile paste to the marinade.
1 pound tempeh, cut into 2-inch bars
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons agave nectar or brown rice syrup
2 garlic cloves
2 teaspoons chopped fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
Grated zest of 1 orange
Poach the tempeh in simmering water for 30 minutes. Place the tempeh in a shallow baking dish and set aside.
In a bowl, combine the soy sauce, mirin, agave nectar, garlic, ginger, coriander, cayenne, and orange zest, and mix well. Pour the marinade over the tempeh and marinate at room temperature, basting often, for 30 minutes to an hour.
Preheat the oven to 425°F. Bake the tempeh, basting often with the marinade, until golden brown, 20 to 30 minutes.
Serves 4
I prefer using pencil-thin asparagus for this stir-fry, because it cooks quickly and doesn’t require paring. If all you have are thick spears, be sure to pare them, especially near the bottom.
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon sugar, or a natural sweetener
1 tablespoon cold-pressed canola oil
1 pound asparagus, cut diagonally into 2-inch pieces
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 scallions, minced
1/2 teaspoon hot red pepper flakes
In a small bowl, stir together the soy sauce, sesame oil, water, cornstarch, and sugar. Set aside.
In a large skillet or wok, heat the canola oil over medium-high heat. Add the asparagus and stir-fry for 2 minutes, transferring the cooked asparagus to a bowl using a slotted spoon.
In the same skillet, add the tofu, garlic, ginger, scallions, and red pepper flakes, and stir-fry until the tofu is golden brown, about 5 minutes. Return the asparagus to the skillet and stir-fry for 1 minute. Add the soy sauce mixture and stir-fry 1 minute longer, or until hot.
Serves 4
Use this sauce as a dipping sauce for fried tofu or add it to your next stir-fry to wake up your taste buds.
2 teaspoons cold-pressed canola oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 tablespoon minced scallion
1/2 teaspoon hot red pepper flakes
1 tablespoon soy sauce
1 tablespoon light brown sugar, or a natural sweetener
1 tablespoon water
1 teaspoon rice vinegar
1 tablespoon dark sesame oil
Heat the canola oil in a small saucepan over medium heat. Add the garlic, ginger, scallion, and red pepper flakes, and cook for 2 minutes. Stir in the soy sauce, brown sugar, water, and vinegar, and cook for 1 minute. Strain the sauce into a small bowl and stir in the sesame oil.
Makes about 1/2 cup
This sauce can be made a day ahead of time if covered tightly and refrigerated. Serve with spring rolls or tempura vegetables.
1 tablespoon light brown sugar
1 tablespoon dry mustard
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon rice vinegar
Combine all the ingredients in a small saucepan, stirring to blend. Bring to a boil, then reduce the heat to low and cook for 1 minute to blend the flavors. Set aside to cool, then transfer to a small container, cover, and refrigerate until ready to use.
Makes about 1/2 cup
