Description
Book SynopsisEnjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required!
With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat.
Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.
Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include:
- Homemade Sauces and Condiments
- Appetizers and Salads
- Orange Cauliflower
- Char Siu Bao
- Cumin Potato Baked Buns
- Egg-less Egg Drop Soup
- Shanghai Scallion Oil Noodles
- Tofu, Tempeh, and Seitan
- Hearty Seasonal Mains
- Easy Seasonal Sides
- Creamy Red Bean Ice Pops
Complete with step-by-step instructions, stunning photos, and information for stocking your Chinese pantry, Chinese Homestyle will soon have you enjoying this exciting cuisine right in your own home.
Table of ContentsCONTENTS
Introduction
The Chinese Pantry
Cooking Equipment & Tools
Prepping Aromatics & Vegetables
HOMEMADE SAUCES & CONDIMENTS
Chili Oil
Sichuan Chili Garlic Sauce
Seasoned Sweet Soy Sauce
Black Bean Sauce
Char Siu Sauce
Hoisin Sauce
Red Bean Paste
APPETIZERS & SALADS
Fifteen-Minute Pickled Watermelon Radish
Pickled Cabbage Salad
Bang Bang King Oyster Mushrooms
Sichuan Spicy Peanuts
Wood Ear Mushroom Salad
with Horseradish
Baked Crispy Tofu Nuggets
Silken Tofu with Scallions
Salt and Pepper Tofu
Shredded Potato Salad
Easy Cucumber Salad
Steamed Eggplant Salad with Nutty Sauce
Spinach and Peanut Salad
FAVORITE TAKEOUT
Tofu and Broccoli
General Tso’s Tofu
Mapo Tofu
Sichuan Chili Garlic Tofu
Sweet-and-Sour Tofu
Kung Pao Tofu
Black Pepper Portobello Mushrooms
Chinese Eggplant with Garlic Sauce
Orange Cauliflower
Mushroom Fried Rice
Vegetable Fried Rice
DIM SUM
Chive and Tofu Puff Pockets
Scallion Pancakes
Vegatable Dumplings
Kimchi Steamed Buns
Spicy Wontons in Red Oil
Vegetable Spring Rolls
Char Siu Bao
Bamboo Shoot and Mushroom—Stuffed
Yuba Rolls
Cumin Potato Baked Buns
Spring Pancakes
Chinese Broccoli with
Oyster-less Sauce
