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    Chinese Vegetarian Cooking
    Chinese Vegetarian Cooking
    Chinese Vegetarian Cooking
    Ebook103 pages27 minutes

    Chinese Vegetarian Cooking

    By Daniel Reid

    4/5

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    About this ebook

    With its clear defined photos and easy to read recipes, Chinese Vegetarian Cooking contains everything you need to know to create over 30 delicious and authentic Chinese vegetarian dishes. This cookbook contains recipes for a variety of dishes that are both healthy and appetizing. Chinese Vegetarian Cooking features recipes for tofu, noodles, rice, bread, salads, soups, stir-fries, and desserts. Recipes include:
    • Steamed tofu with black mushrooms
    • Vegetarian fried beehoon
    • Stir-fried vegetarian brown rice
    • Tangy okra salad
    • Spinach, mushroom, and tofu soup
    • Noodles with sesame and garlic
    • Stir fried mixed vegetables
    • Sweet green lentil soup
    • And many more vegetarian favorites!
    Also included are unit conversion tables, dual measurements, and an overview of the basic necessities for cooking authentic and appetizing vegetarian Chinese food. Enjoy!
    LanguageEnglish
    PublisherPeriplus Editions
    Release dateJan 8, 2013
    ISBN9781462911004
    Chinese Vegetarian Cooking
    Author

    Daniel Reid

    Daniel Reid has a Master’s degree in Chinese language and civilization, and he studied Taoist practices in Taiwan for 16 years and in Thailand for 10 before moving to Australia in 1999. He is the author of several books, including The Tao of Health, Sex & Longevity and The Complete Book of Chinese Health & Healing, and the translator of My Journey in Mystic China, John Blofeld's autobiographical account of his years spent in pre-Communist China.

    Read more from Daniel Reid

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    • 5/5
      I’m only into the first few chapters but already I’m loving this book, the recipes are easy and quick and they look flavourful.

    Book preview

    Chinese Vegetarian Cooking - Daniel Reid

    Published by Periplus Editions (HK) Ltd.

    www.periplus.com

    Copyright © 2002 Periplus Editions (HK) Ltd. All rights reserved. The publisher wishes to thank the following for the use of their tableware: Lifestorey, Singapore, pages 5, 9, 13, 17, 21, 27, 31, 32, 45, 50, 55, 56 and 60; Robinsons, Singapore, pages 14, 15, 18, 28, 34, 37, 38, 41 (small bowls), 46, 49, 53 and 63.

    ISBN: 978–1–4629–1100–4 (ebook)

    Printed in Singapore

    12 11 1104CP

    10 9 8 7 6 5 4 3

    Distributors

    Asia Pacific: Berkeley Books Pte Ltd,

    61 Tai Seng Avenue, #02–12

    Singapore 534167

    Tel (65) 6280 1330; Fax (65) 6280 6290.

    inquiries@periplus.com.sg

    www.periplus.com

    Indonesia: PT Java Books Indonesia,

    Kawasan Industri Pulogadung

    Jl. Rawa Gelam IV No. 9

    Jakarta 13930, Indonesia

    Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.

    crm@periplus.co.id

    www.periplus.co.id

    Photography: Jörg Sunderman

    Food Styling: Myrna Sim

    Recipe tester: Angie Ng

    Design: Periplus Design Team

    Basic Chinese Ingredients

    Bamboo shoots are the fresh shoots of the bamboo plant, which make an excellent vegetable. Fresh shoots taste better than canned, but must be peeled, sliced and boiled in water for about 20 minutes before using. Pre-cooked sliced bamboo shoots, packed in water, can be found in the refrigerated section of supermarkets and are convenient and ready to use. Canned bamboo shoots should be boiled for 5 minutes to refresh before using.

    Black bean paste (tau cheo) is similar to Japanese miso but much saltier—made of soft, slightly fermented soybeans in a salty brown sauce with a distinctive tang. They are mashed and used to season fish, noodle and some vegetable dishes. They are sold in bottles in supermarkets.

    Oyster sauce is a sauce that is soy-based with oyster extract. Vegetarians should look for a version sold as mushroom oyster sauce.

    Rice wine is used frequently in Chinese cooking. Japanese sake, mirin or a dry sherry may all be used as substitutes.

    Sesame oil is extracted from sesame seeds that have been toasted, producing a dark, dense and highly aromatic oil that is used for marinades, sauces and soups, or as a table condiment. Its nutty, smokey flavor has become a hallmark of Chinese cuisine.

    Black Chinese mushrooms have large caps with creamy gills. They are normally sold dried, but are also available fresh in many places (same as shiitake). The stems of the dried mushrooms are discarded because they are too tough to eat. Fresh shiitake stems are quite edible. Dried black mushrooms are often preferred because their flavor is stronger than fresh ones. They must be reconstituted by soaking in hot water for 20 minutes or longer (up to an hour if you've purchased the thicker, more expensive grade). Squeeze

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