Seitan is sturdy enough to thread easily onto skewers to make these tasty satays. Traditionally served as an appetizer, it can also be served as a main dish.
1 pound seitan, cut into 1/4-inch slices
1/2 cup water
4 tablespoons soy sauce
1 tablespoon plus 1 teaspoon light brown sugar, or a natural sweetener
1 garlic clove, minced
1 cup Vegetable Broth (see page xxiii)
1/3 cup peanut butter
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon cayenne
Orange slices
Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 1 tablespoon of the brown sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once.
While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of brown sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve.
Serves 4
This refreshing and crunchy salad is a traditional accompaniment to the Korean barbecue, but I find it complements most Asian meals. It’s best to add the dressing at the last minute to keep the bean sprouts as crisp as possible.
3 tablespoons dark sesame oil
3 tablespoons rice vinegar
1/4 teaspoon salt
1/2 teaspoon hot red pepper flakes
8 ounces fresh bean sprouts
3 minced scallions
1 tablespoon toasted sesame seeds
In a small bowl, combine the oil, vinegar, salt, and red pepper flakes until well blended.
Place the bean sprouts in a bowl. Add the scallions and the dressing and toss lightly to combine. Spoon the salad into small bowls and sprinkle the sesame seeds on top.
Serves 4
Daikon is a large white carrot-shaped radish with a mild flavor. It is popular throughout Asia, where it is served raw or cooked. If asparagus is not available, substitute broccoli or cauliflower florets.
1 pound asparagus, tough ends trimmed
1 cup daikon, cut into matchstick julienne
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon sugar, or a natural sweetener
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 tablespoon rice vinegar
1/4 teaspoon cayenne
Slice the asparagus into matchsticks by cutting each stalk into 3-inch lengths, then cutting the lengths into thin strips with a sharp paring knife. Steam the asparagus until tender-crisp, about 2 minutes.
Combine the daikon, garlic, ginger, salt, sugar, soy sauce, sesame oil, vinegar, and cayenne in a large bowl. Add the warm asparagus and let the salad stand for 10 minutes at room temperature before serving.
Serves 4
Since tempeh originated in Indonesia, it should come as no surprise that some of the best ways to prepare it come out of that part of the world as well.
1 (8-ounce) package tempeh
3 tablespoons rice vinegar
2 tablespoons peanut butter
1 tablespoon dark sesame oil
1 tablespoon hot chile oil
1/2 teaspoon Asian chile paste
2 tablepoons soy sauce
1 cup snow peas, trimmed and blanched
1 cup bean sprouts
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 cup grated carrot
3 scallions, chopped
1/4 cup chopped peanuts
Shredded romaine lettuce
Poach the tempeh in simmering water for 30 minutes. Drain and chop the tempeh. Set aside.
In a shallow bowl, combine the vinegar, peanut butter, sesame oil, chile oil, chile paste, and soy sauce. Add the reserved tempeh and toss to coat well. Cover and refrigerate for 1 hour.
In a large bowl, combine the snow peas, bean sprouts, water chestnuts, carrot, scallions, and peanuts. Add the marinated tempeh and the dressing and toss well to combine. Serve on a bed of shredded lettuce.
Serves 4
Japanese eggplants are smaller and sweeter than those grown in the West. They can be found in Asian grocery stores and well-stocked supermarkets. If unavailable, use a regular eggplant.
3 Japanese eggplants, trimmed and halved lengthwise
2 tablespoons cold-pressed canola oil
1/2 teaspoon hot red pepper flakes
1 cup Vegetable Broth (see page xxiii)
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1 tablespoon sugar, or a natural sweetener
1 teaspoon cornstarch mixed with 1 tablespoon water
1 teaspoon grated fresh ginger
4 tablespoons rice vinegar
1/4 teaspoon minced garlic
8 ounces romaine lettuce, cut crosswise into 1-inch strips
6 ounces fresh snow peas, blanched 1 minute in boiling salted water
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced daikon
Cut the eggplant halves into 1/2-inch-thick slices. Heat the canola oil in a large skillet over medium-high heat. Add the eggplant slices and red pepper flakes. Stir-fry for about 5 minutes, or until the eggplant slices are lightly browned on both sides. Add the broth, soy sauce, sherry, sesame oil, and sugar. Cover and reduce the heat to medium. Simmer until the eggplant is just tender, about 5 minutes. Use a slotted spoon to transfer the eggplant to a platter and set aside. Strain the cooking liquid, reserving 3/4 cup.
Boil the reserved liquid in the skillet until reduced to 1/2 cup. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce is thickened. Pour the sauce into a small bowl along with any liquid from the eggplant. Add the ginger, rice vinegar, and garlic. Set aside and allow to come to room temperature. Arrange the lettuce on a large platter. In a bowl, combine 1/4 cup of the reserved sauce with the snow peas, red bell pepper, and daikon and toss to coat. Arrange the vegetable mixture on top of the lettuce. Top with the eggplant, and spoon the remaining sauce over the salad.
Serves 4
This salad is best served soon after being made. Wait too long, and the cucumbers will lose their crispness.
1 English cucumber, peeled, halved lengthwise, and seeded
1 scallion, chopped
1 garlic clove, minced
1/2 teaspoon chopped fresh ginger
1/2 teaspoon salt
1/8 teaspoon cayenne
Pinch sugar, or a natural sweetener
3 tablespoons rice vinegar
Cut the cucumber into 1/2-inch-thick slices and place them in a bowl. Add the scallion, garlic, ginger, salt, cayenne, sugar, and vinegar. Mix well, then cover and refrigerate until chilled.
Serves 4
This classic Korean condiment of sweet, sour, and spicy-tasting pickled vegetables will keep about two weeks if stored properly in the refrigerator.
1 cup water
1 cup red wine vinegar
1 cup sugar, or a natural sweetener
1/3 cup dry sherry
1/2 teaspoon salt
1/2 tablespoon minced fresh ginger
3 dried hot red chiles, split lengthwise
2 celery ribs, cut in 1/2-inch diagonal slices
2 carrots, cut in 1/2-inch diagonal slices
1 small zucchini, cut in 1/2-inch diagonal slices
1/2 red bell pepper, cut in 1/2-inch dice
2 scallions, chopped
Heat the water, vinegar, sugar, sherry, and salt in a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Remove from the heat and cool to room temperature. Stir in the ginger and chiles. Place the celery, carrots, zucchini, bell pepper, and scallions in a 1-quart glass jar or bowl with a tight-fitting lid. Ladle the vinegar mixture into the jar, and store, tightly sealed, in the refrigerator for at least 2 days before serving.
Serves 8 to 12
Buckwheat noodles, or soba, are popular in Japan, where they are used in soups, sauteed with vegetables, or served cold as in this recipe.
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
2 teaspoons grated orange zest
4 tablespoons cold-pressed canola oil
2 tablespoons rice vinegar
1 tablespoon tamari soy sauce
1 tablespoon dark sesame oil
1 teaspoon Sriracha sauce
1/4 cup finely chopped green bell pepper
3 cups chopped bok choy
1 zucchini, cut into 1/2-inch dice
2 tablespoons chopped scallion
8 ounces buckwheat noodles or soba
In a food processor, pulse the garlic, ginger, and orange zest until well mixed. With the machine running, add 3 tablespoons of the canola oil, vinegar, tamari, sesame oil, and Sriracha sauce and mix until well blended. Set aside.
Heat the remaining 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, zucchini, and scallion. Stir-fry for 3 minutes to soften, then stir in the reserved sauce mixture, and cook, stirring for 3 minutes longer. Remove from the heat. Taste to adjust seasonings.
Cook the noodles in a large pot of boiling water until just tender, stirring occasionally. Drain, and rinse under cold water. Drain well so that no water remains on the noodles. Add the noodles to the vegetable mixture, tossing gently to combine. Transfer to a large bowl. Cover and refrigerate until chilled.
Serves 4
The hottest Vietnamese dishes will be found in the South, where cooks make more liberal use of chiles than their Northern counterparts.
1 (8-ounce) package tempeh
2 tablespoons cold-pressed canola oil
1/4 cup soy sauce (or Vegan “Fish” Sauce, page 223)
3 tablespoons rice vinegar
1 1/2 tablespoons sugar, or a natural sweetener
1 tablespoon hoisin sauce
2 teaspoons hot chile oil
8 ounces rice noodles or linguine
1 carrot, shredded
1 bunch scallions, minced
2 tablespoons minced fresh cilantro
1/2 cup crushed dry-roasted peanuts
Poach the tempeh in simmering water for 30 minutes. Drain and cut into 1/2-inch strips. Heat the oil in a large skillet or wok over medium-high heat. Add the tempeh and cook until browned, about 10 minutes. Transfer to a large bowl.
In a small bowl, combine the soy sauce, vinegar, sugar, hoisin sauce, and chile oil. Pour the mixture onto the tempeh and set aside.
Cook the noodles according to package directions. About 3 minutes before the noodles are done, add the carrots to the pot and finish cooking. Drain the noodles and carrots well, and add to the tempeh mixture. Add the scallions, cilantro, and peanuts, tossing gently to combine. Taste and adjust seasoning, adding more chile oil if desired. Serve warm or at room temperature.
Serves 4
Coconut-flavored rice is a one-dish feast. For special occasions, Indonesians mold it into a tower and garnish it with vegetables, peanuts, or toasted coconut. Reduce or omit the red pepper flakes for a milder version.
2 tablespoons cold-pressed canola oil
1 yellow onion, minced
3 garlic cloves, minced
4 scallions minced
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon hot red pepper flakes
1 teaspoon dry mustard
1/4 teaspoon ground cloves
1 tablespoon sugar, or a natural sweetener
4 cups cooked long-grain rice
1 cup shredded coconut
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat, add the onion and garlic and cook until softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, red pepper flakes, mustard, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper, and heat until hot. Cover, and set aside for 5 minutes before serving.
Serves 4
Pancit is the Filipino word for noodle. If Filipino-style pancit noodles are unavailable, substitute angel hair pasta.
8 ounces pancit noodles or angel hair pasta
2 tablespoons cold-pressed canola oil
1 red onion, thinly sliced
2 garlic cloves, minced
3 scallions, minced
2 cups shredded cabbage
1 large carrot, shredded
1/4 cup water
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon Asian chile oil
Freshly ground black pepper
Lime wedges
Cook the noodles according to package directions. Drain and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the onion, garlic, scallions, cabbage, and carrot, and stir-fry for 5 minutes.
In a small bowl, combine the water, soy sauce, tomato paste, and chile oil, stirring to blend. Add to the vegetables, cover, and cook 2 minutes longer.
Add the cooked noodles and toss to combine. Season with a generous amount of black pepper to taste and add additional soy sauce, if desired. Cook until hot, then transfer to a serving platter and garnish with lime wedges.
Serves 4
Rempeh is a Malaysian seasoning made of chiles, garlic, ginger, and shallots. I couldn’t resist the rhyme scheme of pairing rempeh with tempeh. Serve over rice.
1 pound tempeh, cut into 1/2-inch cubes
2 to 3 slender red chiles, seeded and chopped
2 shallots, chopped
3 garlic cloves
2 teaspoons grated ginger
2 tablespoons tomato ketchup
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon light brown sugar, or a natural sweetener
3 tablespoons cold-pressed canola oil
1/4 cup chopped fresh basil or cilantro
Poach or steam the tempeh for 30 minutes. Drain and set aside.
In a food processor, combine the chiles, shallots, garlic, and ginger and process to a paste. Set aside.
In a small bowl, combine the ketchup, lime juice, soy sauce, water, and sugar. Mix well and set aside.
Heat the oil in a large skillet over medium heat. Add the reserved tempeh and cook until golden brown all over, stirring occasionally, about 10 minutes. Stir in the reserved chile paste and cook until fragrant, about 2 minutes. Stir in the reserved sauce and continue to cook until the tempeh is coated and the flavors are well blended, about 5 minutes. Stir in the basil, just prior to serving.
Serves 4
This Japanese dish of hearty buckwheat noodles and crisp stir-fried vegetables in a spicy-sweet sauce is one of my husband’s favorites.
12 ounces buckwheat soba noodles
1/4 cup soy sauce
1 tablespoon light brown sugar, or a natural sweetener
2 tablespoons dry sherry
2 tablespoons dark sesame oil
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
1 garlic clove, minced
1/4 teaspoon cayenne
2 teaspoons cornstarch
1 tablespoon cold-pressed canola oil
1 red bell pepper, cut into strips
2 cups finely shredded cabbage
1/4 cup sliced scallions
2 tablespoons toasted sesame seeds
2 tablespoons minced fresh parsley
Cook the soba noodles according to package directions. Drain and set aside.
In a shallow bowl, combine the soy sauce, sugar, sherry, sesame oil, vinegar, ginger, garlic, and cayenne. Blend in the cornstarch and set aside.
Heat the canola oil in a large skillet over medium-high heat. Add the bell pepper, cabbage, and scallions, and cook until tender, about 5 minutes. Add the reserved sauce and cook 2 minutes longer, stirring to thicken. Add the reserved soba noodles, tossing to coat and heat through. Serve garnished with sesame seeds and parsley.
Serves 4
Koreans traditionally serve rice at every meal, either alone or combined with beans or another grain, such as millet, which has a delicate, nutty flavor. This dish can be made spicier by increasing the amount of spicy chili paste known as gochujang, but I prefer it mildly spiced since I like to serve it with spicy-hot stir-fried vegetables.
1 cup rice
1/2 cup millet
3 cups Vegetable Broth (see page xxiii)
1 to 2 tablespoons gochujang (Korean chili paste)
1 teaspoon toasted sesame oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro or parsley
1 tablespoon toasted sesame seeds
In a large saucepan, bring the rice, millet, and broth to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the water is absorbed. Remove the pan from the heat, add the gochujang and sesame oil and season to taste with salt and pepper. Fluff with a fork and cover for 5 minutes. Transfer to a bowl and garnish with cilantro and toasted sesame seeds.
Serves 4
This deliciously spicy condiment from Indonesia is especially good served with rice or noodle dishes.
1/2 cup walnut pieces
1 cup sliced, peeled daikon
1 small fresh hot green chile, halved and seeded
1/2 teaspoon sugar, or a natural sweetener
1/2 teaspoon salt
1 teaspoon cider vinegar
Preheat the oven to 350°F. Spread the walnuts on a baking sheet. Bake until lightly toasted, about 10 minutes.
In a food processor, chop the daikon and chile in short bursts. Add the walnuts, sugar, and salt and coarsely chop. Blend in the vinegar.
Transfer to a jar or bowl with tight-fitting lid and refrigerate until ready to serve.
Makes about 1 1/2 cups
This Japanese-inspired dressing uses wasabi, the fiery green horseradish served with sushi. Miso paste is a nutritious fermented soybean paste available at natural food stores and Asian grocery stores.
2 teaspoons white miso paste
1 tablespoon soy sauce
2 tablespoons mirin
1 teaspoon sugar, or a natural sweetener
3/4 teaspoon wasabi powder
1 garlic clove, minced
1/2 teaspoon finely grated fresh ginger
1/3 cup cold-pressed canola oil
In a small bowl, combine the miso and soy sauce and blend until smooth. Stir in the mirin, sugar, wasabi, garlic, ginger, and oil until well blended. Taste and adjust seasoning.
Makes about 3/4 cup
In addition to using this dressing on salads, it also makes a great light dipping sauce for Japanese tempura.
1/4 cup cold-pressed canola oil
2 tablespoons tamari or soy sauce
2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
1/4 teaspoon hot red pepper flakes
Combine all the ingredients in a small bowl and mix until well blended. Refrigerate tightly covered in a small bowl or jar.
Makes about 2/3 cup
NOTE: Tamari is a high-quality soy sauce used in Asian cooking. When tamari isn’t available, any good-quality soy sauce can be used in its place. For those watching their sodium, look for reduced-sodium varieties of tamari and soy sauce.
Known as nuoc nam in Vietnam and nam pla in Thailand, this sauce is traditionally used in much the same way soy sauce or tamari is used in China or Japan. I like the extra dimension this sauce gives to a recipe, although, in a pinch, you could get by with substituting a good-quality soy sauce or tamari.
1/2 cup soy sauce
2 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
1 tablespoon fresh lemon juice
1 tablespoon sugar, or a natural sweetener
1/4 cup water
Combine all the ingredients in a small jar with a tight-fitting lid. Shake until well blended. Store the jar in the refrigerator.
Makes about 3/4 cup