Chinese Vegetarian Recipes

Chinese vegetarian recipes are many and varied, and there are a few on this page! The appeal of Chinese cuisine has always been its emphasis on fresh vegetables and protein rich ingredients, making it the perfect style from which to select a tasty vegetarian recipe. Yes, even vegetarians can enjoy Chinese cuisine, check out the list of tasty Chinese vegetarian recipes here;

 

Green Beans in Black Bean Sauce

green-beans-black-bean-sauce

Ingredients

  • 1 lb fresh green beans
  • 2 Tbsp black bean paste
  • 2 Tbsp low sodium soy sauce
  • 1/4 cup cold water
  • 1 Tbsp corn starch

Directions

Wash green beans and trim into bite sized pieces. Steam or microwave with a little water until just tender-crisp. Drain and rinse with cold water to stop cooking.

Mix together the black bean paste, soy sauce, water and corn starch until very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked beans. When beans are heated (about 2 minutes) add the sauce. Stir constantly to coat the beans (sauce will get very thick). Serve immediately over hot cooked rice.

This sauce and cooking process can be used with just about any vegetable you like.

kwvegan vegan

Fragrant Eggplant Recipe

Serves 4

Ingredients

  • 1 large eggplant
  • 4 tbl soy sauce
  • 1 tbl cornstarch
  • 3 tbl sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup water
  • 1 tsp crushed dried red pepper
  • 6 slices ginger, about the size and thickness of a quarter
  • 4 scallions, chopped, separate white and green parts

Directions

1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn’t have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl water with cornstarch.

6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice. kwvegan vegan

Bok Choy with Ginger Vinaigrette

Bok Choy with Ginger Vinaigrette

Ingredients

  • 1 pound bok choy
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons reduced sodium soy sauce
  • 1 teaspoon sugar
  • 1 small glove garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped or grated

Directions

Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.

Combine vinegar, mustard, soy, etc. and mix well

After bok choy is steamed you have two options:

Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.

or

Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

Makes 4 – 1 cup servings kwvegan vegan

Bao Buns (Plain Recipe)

Steamed Bao Buns - plain recipe

24 Buns

Ingredients

  • 1 package dried yeast or 1 cake fresh yeast
  • 1 cup lukewarm water
  • 4 1/2 cups flour
  • 1/4 cup sugar
  • 2 tablespoons Crisco or vegetable oil
  • 1/2 cup boiling water
  • 2 tablespoons sesame seed oil

Directions

Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Brush with sesame seed oil. Indent middle of circle with chopstick.

Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire.

May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

(*Note: This recipe is reprinted from “Madame Wong’s Long-Life Chinese Cookbook”, courtesy of Sylvia Schulman).

Chinese Egg Roll Skins Recipe

chinese-egg-roll-recipe

Ingredients

  • 1 1/2 cup Flour
  • 1/2 tsp Salt
  • 2 x Eggs
  • 1 1/2 cup Water

Directions

1. Combine flour and salt. Beat eggs lightly and blend in.

2. Gradually add water, beating in one direction to make a thin smooth batter.

3. Lightly grease a small skillet, as in step 3 above.

4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.)

5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel.

6. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.

 

Eggplant with Hot Garlic Sauce

 Ingredients

 

  • 4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese groceries will have them)
  • 1 t chopped fresh ginger
  • 1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
  • 1 T Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-most don’t)
  • 2 T soysauce (adjust down for sodium restriction)
  • 1 t sugar (or sucanat)
  • 1 t salt (again, adjust for low sodium version)
  • 1/2 cup soup stock or water
  • 1 T chopped green onion

 

Directions

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.

On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

 

Mu Shu Vegetables

 Ingredients

  • 1 package mu shu pancakes (check these for fat content first)
  • a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes and then cut into thin strips
  • 2 cloves garlic, minced
  • 1 large onion, cut into very thin wedges
  • 1 small head green cabbage, finely shredded
  • 1 small carrot, shredded
  • 4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
  • 3-4 green onions, cut into 2 inch pieces
  • Soy sauce or tamari to taste
  • Hoisin sauce

 

Directions

Thaw pancakes.

In a large wok or skillet, saute the garlic and onions for three minutes in a little water or vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts. Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.

Place one pancake in the microwave for 10 seconds (helps to make them more pliable). Remove and spread with a tbsp of hosin sauce, and then about 1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in. I sort of roll them, actually, so it is easier to eat.

You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).

This was even better the second day (don’t put them in the pancakes until right before you want to eat them, however). kwvegan vegan

 

Peking Raviolis with Eggplant

Ingredients

  • 1 package eggroll wrappers or ravioli wrappers.
  • 1.5 lbs eggplant
  • 3 cloves garlic
  • 1/4 cup soy sauce or tamari sauce
  • 1/2 c scallions chopped coarsly
  • 1/2 tsp mustard
  • 1 tsp paprika ( the hotter the better)
  • 1 tsp ginger

 

Directions

Slice eggplant in half lengthwise and cut off stems. Place face down on a cookie sheet. Use non-stick spray if the sheet is not already non stick.

Bake for about 1 hour. The eggplant should give to the touch. Take the eggplant out of the oven and allow to cool. While they are cooling mix the rest of the ingredients in a bowl to make a marinade.

When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop Out the insides into the marinade. Let sit for at least 15 minutes.

Pour the eggplant and marinade into a food processor to puree for about 30 seconds. The result should look totally inedible. 🙂

Fill a large stock pan with about 1.5 inches of water and set on the stove to boil.

If you are using wonton wrappers or ravioli wrappers you can skip this step. Take out two eggroll wrappers and cut in even quarters.

Place out about 8 wrapper pieces on a flat clean surface like a cutting board. Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper. Dip your fingers into a bowl of water and run along two opposite edges of a wrapper or along all four edges. Take one corner and fold it over to the opposite corner forming a triangle. Carefully press the wet edges together to form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat the process with the other seven wrappers.

If you put too much filling in a wrapper, it will ooze out the edge. Just make sure you press firmly on that edge to force the filling out all the way. You want the wrapper edges touching each other so they will form a seal.

If you have a ravioli press, as sold at Chinese supply stores, follow the directions given with the press.

After filling eight raviolis, turn them over on the drying rack and repeat the process with eight more.

At this point, your water should be at a rolling boil and you can carefully add the raviolis. First stir the water in a circular motion with a slotted spoon. Place one ravioli on the spoon and carefully lower it into the water. Continue stirring until the ravioli starts to float. Add another ravioli. Don’t add so many raviolis that they crowd each other in the pan. They should not touch each other while cooking or they might cook together.

The raviolis are cooked when they float easily and are somewhat transparent. The eggplant mixture will spread in the wrapper a bit but should not seep out if they were sealed well.

As they reach the floating stage, carefully lift the raviolis out of the water with the slotted spoon and move them back to the drying rack.

When the raviolis are dry again use a toothpick to connect the two opposite corners and place on a tray of lettuce or ornamental cabbage to serve.

Pineapple Honey Mustard Eggroll (won ton/dim sum)

Ingredients

  • pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
  • hot honey mustard
  • won ton wrappers

 

Directions

Take a won ton wrapper, spread center with a bit of hot honey mustard (I wonder if you can make “honey” mustard with brown rice syrup?), and plunk one piece of pineapple in the center. Wrap and pinch ends. Test by tasting — too hot, then reduce the honey mustard, etc.. When you have finished wrapping several of these, place them in a steaming tray or in a rice steamer, for about 5 minutes. Serve with more hot sauce on the side! You may also boil them, in a darker liquid, like apple cider, for <5 minutes, to give them a different look.

Scallion Cakes

Ingredients

 

  • 1 1/4 C all-purpose flour (approx. 5 cups)
  • 3/4 pint boiling water
  • 1 or 2 Tbs cold water
  • 1 or 2 tsp sesame oil
  • 1 1/2 tsp salt
  • 4 oz margarine or butter
  • 12 oz chopped scallions (about 35)
  • peanut or corn oil for frying

 

Directions

Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes.

Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 – 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions.

With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it’s about 6 inches across. Don’t worry if the surface of the cake bursts while you’re rolling (this *always* happens to me!). Repeat for each piece of d

Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.

 

Szechuan Stir Fry

Source: Better Homes and Gardens

 Ingredients

  • 1 lb. tofu, cubed
  • 1/2 lb. snow peas
  • 1/3 c. teriyaki sauce
  • 3 T. Szechuan spicy stir-fry sauce
  • 2 tsp. cornstarch
  • 1 onion, chopped
  • 3 c. chopped bok choy
  • 2-3 T. cooking oil
  • 1 c. broccoli florets
  • 1 red bell pepper
  • 1 7-oz. can straw mushrooms
  • 1 14-oz. can baby corn

 

Directions

  1. Combine teriyaki, stir-fry sauce and cornstarch; set aside.
  2. Cut bell pepper in strips. Cut snow peas and baby corn in half.
  3. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes.
  4. Add broccoli & bell pepper; stir-fry 2 minutes.
  5. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary.
  6. Stir sauce mixture and add to tofu; cook until bubbly.
  7. Add all vegetables; heat through.

Serve over hot rice.

Broccoli And Tofu In Spicy Almond Sauce

Source: The Enchanted Broccoli Forest

Ingredients

Sauce:

  • 1/2 c. hot water
  • 1/2 c. almond/peanut butter
  • 1/4 c. cider vinegar
  • 2 T. tamari sauce
  • 2 T. blackstrap molasses
  • cayenne/chile to taste
  • Saute:

  • 1 lb. broccoli
  • 2 tsp. ginger
  • 4 cloves garlic
  • 1 lb. tofu, cubed
  • 2 c. onion, thinly sliced
  • 1 c. chopped cashews
  • 2-3 T. tamari sauce
  • 2 minced scallions

Directions

Sauce:

In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Saute:

Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.

Sweet & Sour Tofu

Source: The Enchanted Broccoli Forest

Ingredients

  • 1 lb. tofu
  • 1/4 c. lemon juice
  • 1/4 c. tamari sauce
  • 6 T. water
  • 1/4 c. tomato paste
  • 2 T. honey
  • 1 tsp. ginger
  • 4 cloves of garlic
  • 8 scallions, minced
  • 1 green & 1 red bell pepper, sliced in strips
  • 1 lb. mushrooms
  • 1 c. toasted cashews

Directions

  1. Cut tofu into small cubes; set aside.
  2. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended.
  3. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight).
  4. Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade.
  5. Lower heat, continue to stir-fry until everything is hot and bubbly.
  6. Remove from heat and stir in cashews.

Serve over rice.

Crisp-Fried Tofu And Greens

Source: The Moosewood Restaurant Kitchen Garden

Ingredients

  • 2 cakes of tofu, frozen overnight and thawed
  • 1/2 c. water or vegetable stock
  • 1 tsp. cornstarch
  • 1/2 c. cornmeal or cornstarch

Marinade:

  • 1/3 c. soy sauce
  • 1/4 c. rice vinegar
  • 1 T. finely grated ginger root
  • 2 cloves garlic, minced or pressed
  • dash cayenne

Sauce

  • 3 T. soy sauce
  • 1/4 c. dry sherry
  • 2 tsp. rice vinegar
  • 2 tsp. honey or brown sugar

Vegetables:

  • 3 T. oil
  • 3 cloves garlic, minced or pressed
  • 1 c. thinly sliced onion
  • 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach

Directions

  1. Gently squeeze as much liquid out of thawed tofu as possible.
  2. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
  3. Combine marinade ingredients and mix well.
  4. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors.
  5. Prepare sauce mix by combining all ingredients in a small bowl.
  6. In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
  7. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side.
  8. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy.
  9. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
  10. Add reserved fried tofu.

Serve with rice. * I cut the tofu into many more smaller triangles.

Sweet & Sour Stir Fry Cabbage With Noodles

Ingredients

  • Chinese noodles
  • 3 tablespoons white wine or rice vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar (can eliminate)
  • 1/2 teaspoon cheyenne pepper or to taste
  • 1 teaspoon broth
  • 1/4 cup onion, chopped
  • 1 pound napa cabbage and/or green cabbage, cut in 2″ squares
  • 1 cup water

Directions

Combine vinegar, cornstarch, sugar and cheyenne paper Stir fry onion in broth. Add cabbage and vinegar mixture to onion. Stir fry for 2-3 minutes, adding water as necessary. Boil noodles (only takes 3 minutes) Either stir noodles into cabbage or serve cabbage over the noodles.

4 servings of 1/2 cup cabbage and 1 cup noodles
Recipe reheats well. Hope you enjoy.

Szechuan Eggplant

Ingredients

  • 1 large eggplant
  • 1 bunch scallions, sliced
  • 2 T Hot Szechuan sauce
  • 2 T reduced sodium teriyaki sauce
  • 1/4 c cold water

Directions

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of how pizza is cut). Saute in some water or broth in a non stick pan, turning to cook the wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your liking. Add the scallions. Mix the sauces and water and pour into the pan. Stir to coat. Serve over plain rice with lots of water (the sauce I used was HOT!).

Birthday Noodles

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:15

Ingredients

  • 1/2 pound fresh spinach
  • 1/2 pound Chinese noodles
  • 1 tablespoon sesame oil
  • 1 cup vegetable stock
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cornstarch dissolved in 1 tsp cold water
  • 1/2 teaspoon salt
  • 6 eggs
  • 2 tablespoons chives — chopped

Directions

Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.

Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.

Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes.

While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.

Congee

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :1:45

Ingredients

  • 1 cup short-grain rice
  • 8 cups cold water

Directions

Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot.

Congee with Vegetables

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:30

Ingredients

  • 1 recipe Congee
  • 1/2 pound spinach
  • 1 egg
  • 1 tablespoon ginger — finely shredded
  • 1 scallion — thinly sliced
  • 1 medium tomato — coarsely chopped
  • salt and pepper — to taste

Directions

Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.

Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately.

Hunan Chow Mein

Recipe By : Carol Greenberg, Veggie Life
Serving Size : 6 Preparation Time :0:30

Ingredients

  • 1 medium onion — chopped
  • 3 cloves garlic — minced
  • 1 tablespoon peanut oil
  • 2 tablespoons soy sauce
  • 1 teaspoon dried mustard
  • 2 stalks celery — sliced diagonally
  • 2 cups baby bok choy — chopped
  • 1 red bell pepper — chopped
  • 8 ounces waterchestnuts — sliced
  • 1 cup vegetable stock
  • 1 cup mushrooms — sliced
  • 4 cups white rice — cooked

Directions

In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice

Mandarin Noodles

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:30

Ingredients

  • 4 dried Chinese mushrooms
  • 1/2 pound fresh Chinese noodles
  • 1/4 cup peanut oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon bean sauce
  • 2 tablespoons rice wine or dry sherry
  • 3 tablespoons light soy sauce
  • 1 teaspoon sugar or honey
  • 1/2 cup reserved mushroom soaking liquid
  • 1 teaspoon chili paste
  • 1 tablespoon cornstarch
  • 1/2 red bell pepper — in 1/2 inch cubes
  • 1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes — rinsed and drained
  • 2 cups bean sprouts
  • 1 scallion — thinly sliced

Directions

Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.

Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.

Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.

NOTES : Because of the chili paste in the sauce, this is a rather hot dish. If you prefer less spicy food, cut down on the chili paste or leave it out entirely…the noodles are still delicious without it.

Shui Mai

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 24 Preparation Time :0:40

Ingredients

  • 2 tablespoons peanut oil
  • 1 garlic cloves
  • 1 teaspoon ginger — minced
  • 1 scallion — chopped
  • 1 onion — coarsely chopped
  • 1/2 small cabbage — coarsely chopped
  • 2 teaspoons thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon cornstarch dissolved in 1 tsp cold water
  • 24 dumpling wrappers, 3 inch diameter
  • 1/2 cup parboiled or frozen green peas
  • 10 lettuce leaves

Directions

Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until teh sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.

ce a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon fo filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom.

Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as tehy are finished and fill the remaining wrappers.

Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy Soy Dipping Sauce.

Spinach Ravioli

Recipe By : Jean-Marc Fullsack
Serving Size : 6 Preparation Time :0:45

Ingredients

  • 1 cup tomatoes — peeled, seeded,diced
  • 1 small onion — oven roasted
  • 1 cup mushrooms — minced
  • 2 teaspoons garlic — minced
  • 1/2 pound spinach leaves — blanched, chopped
  • 1/4 cup nonfat cottage cheese
  • 3/4 cup tofu — mashed
  • 2 tablespoons fresh basil — minced
  • freshly ground black pepper
  • salt — to taste
  • 48 eggless pot sticker skins

Directions

In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms comploetely evaporates abnd the mixture is somwhat dry. Be careful not to burn it. Set aside to cool.

In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt.

On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal.

Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the pot sticker skin is al dente.

Serve hot

Spinach-Filled Won Tons

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 60 Preparation Time :0:45

Ingredients

  • 10 ounces fresh spinach
  • 1 tablespoon peanut oil
  • 1 garlic cloves — minced
  • 1/4 cup onion — minced
  • 10 water chestnuts, minced — rinsed drained
  • 1 pound won-ton wrappers (about 60)
  • salt & pepper — to taste

Directions

Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner. Coarsely chop and set aside.

Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the won tons. Dip you fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won tons while shaping the remainder.

Cook the won tons following the directions in the recipe – either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

NOTES : Makes 60 won tons. Won tons may be frozen after being shaped. Place on cookie sheet with sides not touching in the freezer. When completely frozen place in plastic air tight bag.

Steamed Vegetable Buns

Recipe By : adapted from Classic Chinese Cooking by Joanne Hush
Serving Size : 6 Preparation Time :3:00

Ingredients

  • 4 cups flour
  • 1 tablespoon sugar
  • 1 package yeast
  • 1/2 cup hot milk (120 – 130 degrees)
  • 3/4 cup hot water (120 – 130 degrees)
  • 4 cloves garlic — minced
  • 2 tablespoons ginger — minced
  • 1 cup onions — finely chopped
  • 1 carrot — minced
  • 3 cups cabbage — finely chopped
  • 1 zucchini — finely chopped
  • 2 cups mushrooms — finely chopped
  • 1 1/2 cups bean sprouts — chopped
  • 3 tablespoons peanut oil
  • 3 tablespoons dry wine
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 1/2 tablespoons chili paste
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 24 pieces wax paper or aluminum foil (3″x3″)

Directions

Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes.

FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool.

BUNS: When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes.

Stir-Fried Broccoli & Chinese Mushrooms

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 4 Preparation Time :0:30

Ingredients

  • 6 dried Chinese mushrooms
  • 1 bunch fresh broccoli
  • 1/2 cup mushroom soaking liquid
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon honey
  • 3 tablespoons peanut oil
  • 1 tablespoon cornstarch

Directions

Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and cut the caps in half. Set aside.

Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar. Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil. Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately

 

Stir-Fried Spinach with Tofu

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:10

Ingredients

  • 1 pound fresh spinach
  • 2 tablespoons peanut oil
  • 1 clove garlic — minced
  • 1/2 teaspoon salt
  • 1/2 pound firm tofu — in 1/2″ cubes
  • 1 tablespoon rice wine or dry sherry

Directions

Wash and thoroughly dry the spinach. Remove any tough stems. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil and the garlic. Stir briefly, then add the spinach and salt. Stir-fry just until the spinach is wilted. about 1 minute. Gently stir in the tofu and sprinkle with rice wine. Cook until the tofu is heated through, about 1 minute. Serve immediately.

Tofu, Cashews & Vegetables

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 4 Preparation Time :0:30

Ingredients

  • 1 tablespoon light soy sauce
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • 2 teaspoons honey
  • 1 teaspoon hot bean sauce
  • 2 teaspoons sweet bean sauce
  • 3 tablespoons peanut oil
  • 1 carrot — in 1/2″ cubes
  • 1 zucchini — in 1/2″ cubes
  • 2 1/2 ounces bamboo shoots — in 1/2″ cubes
  • 8 ounces tofu — in 1/2″ cubes
  • 1/2 cup frozen green peas
  • 1/2 cup roasted unsalted cashews

Directions

Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside.

Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately.

Vegetable Fried Rice

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:20

Ingredients

  • 1/4 cup light soy sauce
  • 3 tablespoons rice wine or dry sherry
  • 1/2 teaspoon salt
  • 6 tablespoons peanut oil
  • 2 eggs — lightly beaten
  • 1 carrot — in 1/2″ cubes
  • 1 red bell pepper — in 1/2″ cubes
  • 1/2 cup frozen peas
  • 4 cups cold cooked rice

Directions

Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.

Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.

Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot