Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients by Hsiao-Ching Chou

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Notes about Recipes in this book

  • Zucchini egg crepe (節瓜攤餅)

    • kitchen_chick on August 05, 2022

      Nice, simple. Great for breakfast. I added some shredded carrot.

  • Plant-based “beef” with asparagus filling (素牛肉餡)

    • mainman on February 08, 2021

      I made this with beyond meat and really enjoyed it. Nice to have a bit of a change from the usual vegetarian dumpling fillings. The asparagus is kind of in the background - does more to lighten up the texture than add to the flavor. I think many other vegetables would work as long as they weren't too wet. I had a little bit of leftover dumpling dough by the time I used all of the filling, just enough to make one scallion pancake.

  • Chinese purple seaweed and tofu soup (紫菜豆腐湯)

    • mjes on August 24, 2021

      Chinese zicai is Japanese nori although the default shape differs. This is essential egg drop soup with tofu and nori ... an absolutely splendid and simple soup.

  • Dumpling dipping sauce (餃子蘸醬)

    • on May 11, 2021

      makes plenty of sauce...good for lots of people or to keep stashed in your fridge. heat lovers will want to increase the amount of chili sauce (I used sambal oelek) but as the sauce sits and ages (the chopped cilantro will gradually yellow after about half a week), the flavor that develops is really good. used with dumplings and scallion pancakes. delicious.

  • Gai lan with sesame sauce (芝麻醬蒸芥藍)

    • jenburkholder on May 10, 2021

      Very good, very easy. Could also just sauté the gai lan before mixing with the paste.

  • Braised daikon (紅燒蘿蔔)

    • jenburkholder on September 19, 2022

      Good braised daikon dish. The flavors come together well and the sweet bites of jujube are particularly nice. The amount of liquid is a bit overkill, though - two cups would be plenty.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Just as exciting as Chinese Soul Food, Hsiao-Ching's second offering brings vegetables to center stage so that we can work her magic in our own kitchens.

    Full review
  • ISBN 10 1632173336
  • ISBN 13 9781632173331
  • Linked ISBNs
  • Published Jan 21 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

This is the vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home.

Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home. Though a popular cuisine across North America, Chinese food can be a little intimidating. But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone, including average home cooks. In this new collection, you'll find vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. Of course, the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings, including soup dumplings and shu mai, as well as other dim sum delights. Separate chapters feature egg and tofu recipes. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat.

You will also find helpful information including essential equipment, core pantry ingredients (with acceptable substitutions), ways to season and maintain a wok, and other practical tips that make this an approachable cookbook. Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Whether you're a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof recipes are made to be cooked any night of the week. As the author likes to say, any kitchen can be a Chinese kitchen!

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