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Summary
Summary
A 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!
Reviews (1)
Booklist Review
Vegetarian cooking has deep roots in Chinese cuisine, not only because of Buddhist influences. Generally much more affordable than meats and seafood for consumers both here and in China, vegetables of every sort overflow in Chinese marketplaces. Chou (Chinese Soul Food, 2018) follows on her earlier cookbook, re-creating many of those same popular recipes without their animal-based components and without sacrificing satisfying flavors and textures. For snackers, she offers vegetarian riffs on dumplings and dim-sum favorites, even currently faddish soup dumplings. For cooks who must satisfy both vegans and carnivores, Chou explains how to successfully add meats to stir-fries. She resurrects the Chinese American invention of egg foo yong, giving it a fresh look and taste. For a truly fusion preparation, Chou invents ma la succotash with fragrant Sichuan peppercorns for that unique tongue-numbing sensation. Most ingredients may be readily sourced for American home cooks. Color photographs make every dish look artfully attractive. A glossary helps the uninitiated become familiar with Chinese products.