Chinese Archives - Forks Over Knives

Zucchini, Tofu, and Carrot Bao Bun Filling

Hannah Che — Mon, 28 Aug 2023 17:56:48 +0000

This luscious bao bun filling is one of three stuffing recipes you can use for our fluffy whole wheat vegan bao buns. In this option, colorful strands of stir-fried zucchini and carrot add nourishing bulk and flavor to the crumbled tofu base. A little sweet and a little savory, every bite is moist and punctuated with the aromas of scallion and garlic. You know it’s delicious when you can eat it straight from the bowl!

Tip: To make this recipe gluten-free, substitute the vegetarian oyster sauce/soy sauce for tamari.

For more vegan bao bun recipes, check out these tasty ideas:

Yield: Makes 3¼ cups

Time: 30 minutes

1 medium zucchini or other summer squash, finely shredded (2 cups)
¼ teaspoon sea salt
1 14-oz. package extra-firm tofu, squeezed to remove liquid and coarsely crumbled
3 scallions, finely chopped
3 cloves garlic, minced
1 medium carrot, finely julienned or shredded (½ cup)
1 tablespoon pure cane sugar
1 tablespoon vegetarian oyster sauce or reduced-sodium soy sauce

Instructions

In a bowl toss zucchini with salt; set aside 10 minutes. Spread zucchini on a clean kitchen towel. Gather ends of the towel together, hold the bundle over the sink, and twist the towel tightly to squeeze out excess moisture. (Don’t rinse off the salt.) Return to bowl.
Heat a large nonstick skillet over medium-high. Add tofu; cook 5 minutes or until tofu starts sticking and lightly browning, stirring occasionally. Transfer to bowl with zucchini.
In the same skillet combine scallions and garlic; cook over medium-high until fragrant, stirring constantly. Add carrot; cook 2 minutes more or until carrot softens slightly, stirring constantly. Transfer to bowl with tofu. Add sugar and oyster sauce. Stir to combine. Season with salt to taste.
Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

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Bok Choy and Shiitake Mushroom Bao Bun Filling

Hannah Che — Mon, 28 Aug 2023 17:56:11 +0000

A bao bun is only as good as its filling, and this savory medley is guaranteed to garner a round of applause from bao enthusiasts and beginners alike. All you need to coax out the flavors of bok choy and mushrooms is a touch of garlic and ginger. Both vegetables are high in water content, so be sure to blanch and squeeze the bok choy and brown the mushrooms to guarantee a flavorful filling. To cut down on prep time, pulse the mushrooms in a food processor so you can focus most of your energy on shaping the perfect bao parcels using our whole wheat bao bun recipe. Dip the finished product in a spicy soy sauce, and you’ll be in blissful bao heaven.

Tip: To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.

For more vegan bao bun recipes, check out these tasty ideas:

Yield: Makes 3¼ cups

Time: 50 minutes

1 lb. bok choy, ends trimmed and washed thoroughly to remove grit
1 lb. fresh shiitake mushrooms (or a mix of shiitake, oyster, and porcini mushrooms), finely chopped
3 scallions, finely chopped
2 to 3 teaspoons grated fresh ginger
3 cloves garlic, minced
1 tablespoon reduced-sodium soy sauce or tamari
1 teaspoon pure cane sugar
⅛ teaspoon sea salt

Instructions

Fill a large bowl with ice water. Bring a large pot of water to boiling. Submerge bok choy in boiling water 1 minute or until vibrant green and stalks are crisp-tender. Use tongs to transfer bok choy to ice water. Once bok choy is completely cool, drain well. Chop or pulse in a food processor until coarsely chopped. Transfer to a clean kitchen towel and squeeze out excess water.
Heat an extra-large nonstick skillet over medium-high. Add mushrooms and scallions. Cook until mushrooms have released their liquid, stirring occasionally. Cook 4 minutes more or until mushrooms are seared and browned. Add ginger, garlic, soy sauce, and sugar; cook until liquid has evaporated. In a large bowl stir together mushrooms, bok choy, and salt. Taste and adjust seasoning as needed.
Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

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Five-Spice Kabocha Squash Bao Bun Filling

Hannah Che — Mon, 28 Aug 2023 17:54:54 +0000

As one of three filling options for our homemade vegan bao buns, this succulent squash stuffing will leave you reaching for a second bun before you’ve finished the first. Flavored with cumin and Chinese five-spice, diced kabocha squash becomes soft and tender when steamed inside a fluffy whole wheat bun. Caramelized onion delivers finger-licking flavor while crushed red pepper adds a touch of heat to ensure this unforgettable filling has a comforting balance of earthy sweetness and spice.

Tip: To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.

For more vegan bao bun recipes, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

1 cup finely chopped onion
1 tablespoon reduced-sodium soy sauce or tamari
1 2-lb. kabocha or red kuri squash, peeled, seeded, and chopped (4 cups)
2 tablespoons pure cane sugar
½ teaspoon sea salt
½ teaspoon Chinese five-spice powder
½ teaspoon crushed red pepper
½ teaspoon ground cumin

Instructions

Heat a nonstick saucepan over medium-high. Add onion and 1 tablespoon water. Cook 5 minutes or until onion is slightly translucent and fragrant, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add soy sauce; cook until liquid evaporates, stirring frequently.
Transfer to a food processor. Add the remaining ingredients. Pulse until finely chopped. Use immediately.
Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

The post Five-Spice Kabocha Squash Bao Bun Filling appeared first on Forks Over Knives.

Hannah Che’s Vegan Bao Buns

Hannah Che — Mon, 28 Aug 2023 17:52:42 +0000

Soft steamed bread stuffed generously with a piping hot, flavorful medley of veggies—it doesn’t get much better than bao. These popular Chinese buns are incredibly versatile in terms of their filling, which is why we’ve included three different savory options that will make you salivate. Stuff the fluffy whole wheat buns with a Zucchini, Tofu, and Carrot Filling; a Bok Choy and Shiitake Mushroom Filling; a Five-Spice Kabocha Squash Filling; or do a mix-and-match of all three! While they’re totally tasty on their own, you won’t want to miss out on dipping these cute parcels in the homemade Spicy Soy Dipping Sauce. Feel free to make the bun dough a day ahead of time and let it rise in the refrigerator overnight. Multi-tier bamboo steamer baskets allow you to steam many buns at once, but you can use a metal steamer basket too.

Tip: You can freeze steamed buns in a single layer on a parchment-lined baking sheet; transfer to a freezer bag. Freeze up to 2 months. To reheat, steam 7 to 8 minutes or wrap buns in a damp paper towel and microwave on high 40 seconds.

For more vegan Chinese-inspired recipes, check out these tasty ideas:

Sweet and Sour Vegetable Soup
Quick Brown Rice Congee
Sweet Potato and Shiitake Mushroom Dumplings
Or check out our full collection of vegan Chinese recipes

Yield: Makes 20 buns

Ingredients

Vegan Bao Buns

1 tablespoon pure cane sugar
1¼ teaspoons active dry yeast
3 cups white whole wheat flour (360 grams), plus more for dusting
1 teaspoon baking powder
1 bao bun filling of your choice

Spicy Soy Dipping Sauce

1 tablespoon low-sodium soy sauce
1 tablespoon brown rice vinegar
1 tablespoon pure cane brown sugar
1 tablespoon sriracha sauce
1 teaspoon minced garlic

Instructions

In a large bowl combine sugar, yeast, and 1¼ cups warm water (105°F to 115°F); stir to dissolve. Let stand 5 to 10 minutes or until small bubbles appear on the surface. Add flour and baking powder; stir with a fork or pair of chopsticks until large flakes form. Using your hands, knead mixture vigorously until a smooth, elastic dough forms, about 15 minutes. Return dough to bowl; cover with a damp clean kitchen towel or plate, and let rise in a warm place for 60 to 90 minutes, until dough doubles in size,. Meanwhile, prepare desired filling.
On a clean, lightly floured surface, knead dough vigorously 5 minutes or until there are no air bubbles and dough is very smooth. Shape dough into a 1½-inch-thick log. Slice into 20 equal pieces (about the size of golf balls). Cut twenty 4-inch squares of parchment paper.
Lightly dust dough pieces with flour. Flatten each piece with your palm into a flat disk. Using a thin rolling pin, roll a disk into a circle about 3½ inches in diameter, thicker in the center and thinner at the edges. Dust with flour and transfer to a parchment square to prevent sticking. Set aside and cover with a clean kitchen towel to prevent drying. Repeat to make 20 disks.
Hold one disk in the palm of your nondominant hand, and place about 2½ tablespoons filling in the center, leaving a ¾-inch border. Using your dominant hand, pinch the edge of the disk with your thumb and index finger to create a pleat, then extend your index finger to pinch another pleat to overlap with the first. Continue this process around the edge until the dough encloses the filling like a pouch, rotating it in your palm as you go. Pinch the top of the bun closed; set aside on a parchment square and cover with a kitchen towel. Repeat with the remaining dough disks and filling to form 20 buns.
Fill a large pot with 2 inches of water. Set a two-tier bamboo steamer basket inside the pot. (The water should not reach the bottom of the basket.) Bring water to boiling; place as many buns on parchment squares as will fit in the baskets, spacing 1½ inches apart. (Place remaining buns in the refrigerator while you work.) Cover basket. Steam buns over boiling water 8 minutes; turn off heat and let sit, covered, 5 minutes. Uncover and transfer to a plate or wire rack. Steam remaining buns, replenishing water in pot as necessary.
For Bao Dipping Sauce, in a small bowl stir together soy sauce, brown rice vinegar, brown sugar, and sriracha sauce. Stir in minced garlic until well combined.
Serve buns hot or at room temperature with Bao Dipping Sauce.

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Sweet Congee with Dates and Apricots

Del Sroufe — Mon, 07 Aug 2023 17:16:57 +0000

A staple breakfast food in China, congee is a rice porridge that can be made either savory or sweet. In this satisfying recipe, the warming notes of cinnamon and clove are combined with tart dried apricots to create a morning meal packed with flavor. Dates lend natural sweetness to the dish, but you could easily substitute them for a drizzle of maple syrup instead. Congee is a delicious way to use up leftover brown rice and is an incredibly forgiving dish, so feel free to get creative with the spices and toppings! Pumpkin seeds, fresh fruit, or a swirl of nut butter are all excellent additions to fuel your day with the power of plants.

Tip: Look for unsulfured dried apricots to avoid sulfur dioxide, a preservative that can aggravate asthma and food sensitivities.

From Forks Over Knives: The Cookbook

For more vegan porridge recipes, check out these tasty ideas:

Yield: Makes 5 cups

4 cups cooked brown rice
½ cup chopped pitted dates
½ cup chopped dried apricots
1 large stick cinnamon
¼ teaspoon ground cloves
Sea salt, to taste

Instructions

In a large saucepan bring 2 cups water to boiling over medium. Stir in the first five ingredients (through cloves). Reduce heat to medium-low. Cook 15 minutes or until mixture thickens into a porridge. Remove cinnamon stick, season with salt, and serve hot.

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Oil-Free Tofu Fried Rice

Darshana Thacker Wendel — Tue, 30 May 2023 17:50:23 +0000

This plant-based take on a comfort-food favorite skips the oil without skimping on flavor. Start by pressing a block of tofu to remove excess moisture, and then marinate it in an easy ginger-garlic sauce that packs in tons of savory flavor. Crisping up the tofu cubes in a skillet creates a delicious, firm texture that you can really sink your teeth into and pairs perfectly with the tender veggies. While you have creative license to add whatever fresh produce your heart desires, the classic homestyle combo of frozen peas and carrots will never fail to delight your taste buds. Mix everything into cooked brown jasmine rice, and stir in the excess tofu marinade to blend all the elements together. Enjoy this dish on its own or add some sautéed Chinese greens on the side for a veggie-fueled feast.

For more vegan Chinese recipes, check out these tasty ideas:

Sweet and Sour Vegetable Soup
Sweet Potato and Shiitake Mushroom Dumplings
Sichuan Eggplant with Potatoes
Or take a look at our full collection of vegan Chinese recipes

Yield: Makes 8 to 9 cups

1 12-oz. package firm or extra-firm tofu, drained
2 tablespoons brown rice vinegar
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon sea salt
½ teaspoon ground turmeric (for color)
2 cups dry brown jasmine rice, rinsed and drained
1 cup thinly sliced scallions
1 cup frozen green peas and carrots mix, thawed

Instructions

Place tofu between paper towels; add a weight on top and press 15 minutes. Slice tofu crosswise into ¼-inch-thick slabs.
For marinade, in a shallow container whisk together the next five ingredients (through turmeric) and ¼ cup water. Place tofu in marinade, turning to coat; let stand 20 minutes. Reserve marinade. Meanwhile, cook rice according to package directions.
Heat an extra-large nonstick skillet over high. Place tofu in a single layer in hot skillet. Cook 4 to 5 minutes per side or until lightly browned. Transfer tofu to a cutting board and let cool. Finely chop.
Add tofu, scallions, peas and carrots, and reserved marinade to the cooked rice; mix well. Heat through over medium, stirring occasionally. Taste and adjust seasoning. Serve warm.

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Fried Rice Waffles with Silken Braised Eggplant

Mary Margaret Chappell — Wed, 16 Nov 2022 18:20:10 +0000

This is fried rice as you’ve never seen it before! No wok is needed for an easy, healthy dinner full of classic Chinese-takeout flavors and hearty ingredients. A tasty topping of braised eggplant adds extra substance and veggie goodness to a dish that’s already bursting with fresh produce. Simply assemble your rice mixture, spoon it into a waffle maker, and get ready to dig into the savory waffle of your dreams. Infused with the fragrant flavors of ginger, garlic, cilantro, and soy sauce, you’ll love how this comforting meal is presented in a fun new format.

For more savory waffle recipes, check out these tasty ideas:

Yield: Makes 4 waffles + 4 cups braised eggplant

8 scallions
1 lb. eggplant (unpeeled), cut into 1-inch chunks
1 tablespoon + ½ teaspoon reduced-sodium soy sauce
3 cloves garlic, minced
3 teaspoons grated fresh ginger
Fresh basil or cilantro leaves
4 cups hot cooked brown rice
½ cup shredded carrot
½ cup frozen peas

Instructions

For eggplant, cut four of the scallions into 3-inch pieces. In a medium saucepan combine sliced scallions, eggplant, soy sauce, 2 of the minced garlic cloves, 1 teaspoon of the ginger, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until eggplant is tender. Sprinkle with basil.
Meanwhile, preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Chop the remaining four scallions and place in a medium bowl. Add rice, carrot, peas, and the remaining minced garlic clove and 2 teaspoons ginger; toss to combine. Spoon 1 cup rice mixture per waffle into waffle maker, pressing it gently with a spatula. Close lid without locking it shut; cook 10 to 15 minutes or until crisp and light brown. Serve with braised eggplant.

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12 Delicious and Healthy Vegan Chinese Recipes You Must Try

Courtney Davison — Tue, 13 Sep 2022 19:08:54 +0000

Vegans looking for mealtime inspiration can find an endless supply in China, where chefs have been coming up with delicious and innovative ways to enjoy plant foods for thousands of years. Throughout the country’s myriad cuisines, you’ll find plenty of vegetable-forward dishes that are either already vegetarian by default or can easily be made so with a few minor adjustments. We’ve rounded up some of our favorite vegan recipes that adapt Chinese dishes for a whole-food, plant-based diet. From simple veggie sides to hearty stir-fries, you’ll find plenty to love in this lineup.

The post 12 Delicious and Healthy Vegan Chinese Recipes You Must Try appeared first on Forks Over Knives.

Sweet Potato and Shiitake Mushroom Dumplings

Darshana Thacker Wendel — Thu, 08 Sep 2022 17:13:41 +0000

There’s truly nothing tastier (and more rewarding) than a batch of homemade dumplings. These delicious little parcels are stuffed with a savory blend of sweet potato and shiitake mushrooms to create a mouthwatering filling that pairs perfectly with the sesame-soy dipping sauce. While making your own dumpling dough might take some extra effort, the end result is a wonderfully thin and chewy wrapper that gets perfectly tender when boiled for a minute or two. If you want to kick up the spice factor, try adding a splash of sriracha or sambal oelek to the dipping sauce.

Tip: You can make these dumplings through Step 6 and freeze them for up to 1 month in a resealable plastic freezer bag with parchment squares between dumplings to prevent sticking.

For more Chinese-inspired recipes, check out these tasty ideas:

Yield: Makes 22 dumplings

¾ cup whole wheat flour
⅓ cup hot water
1½ cups ½-inch cubes sweet potato
8 oz. fresh shiitake mushrooms, cut into ½-inch pieces (discard stems)
1½ teaspoons grated fresh ginger
3 cloves garlic, minced
1½ teaspoons brown rice vinegar
½ cup thinly sliced scallions
Sea salt, to taste
Freshly ground white pepper, to taste
½ cup cornstarch or arrowroot powder
2 tablespoons reduced-sodium soy sauce
¼ teaspoon toasted sesame seeds

Instructions

In a food processor fitted with a dough blade combine flour and hot water; process until a tight dough forms. Transfer dough to a bowl. Cover with a damp clean cloth; let stand 20 minutes.
Meanwhile, in a large nonstick skillet cook sweet potato, mushrooms, ginger, and garlic over medium 10 minutes or until sweet potatoes are tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. (Add as little water as possible.)
Add scallions and vinegar. Season with salt and pepper. Stir to combine. Taste and adjust seasoning.
Prepare assembly station: Fill a small bowl with water. Place cornstarch in a shallow dish.
Divide dough into teaspoon-size portions. Roll a portion between your palms to form a ball. Roll ball in cornstarch, then place on a cutting board. Using a rolling pin, flatten ball into a 3-inch disk.
Place a heaping tablespoon of sweet potato mixture in center of dough disk. Dip a finger in the water then run it along the edge of half of the dough disk. Bring the opposite edge over filling and press to seal edges completely. Pinch edges in a few places to create a pattern. Repeat with remaining dough and filling.
Bring a pot of water to boiling. Gently drop four dumplings into water. Boil 1 to 2 minutes or until dumplings float to top. Scoop out with a slotted spoon and set aside. Repeat with remaining dumplings.
For dipping sauce, in a small bowl whisk together soy sauce, sesame seeds, and 2 tablespoons water. Serve dumplings warm with dipping sauce.

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Sautéed Chinese Greens Trio

Darshana Thacker Wendel — Tue, 06 Sep 2022 17:08:46 +0000

A trio of Chinese leafy greens stars in this bountiful side dish that packs in tons of good-for-you ingredients. Ong choy (aka water spinach) and choy sum (Chinese flowering cabbage) both have a mild, pleasantly grassy flavor, while gai lan (Chinese broccoli) is slightly more pungent and broccoli-like. Look for these tasty veggies at Asian markets, or substitute spinach for the ong choy, baby bok choy for the choy sum, and baby broccoli for the gai lan.

A savory wok sauce laced with fresh ginger unifies the flavors of all the different greens, while shiitake mushrooms add an extra pop of umami goodness. Serve this delightful recipe alongside a noodle dish or with Sweet and Sour Vegetable Soup to make it a meal!

Tip: To toast sesame seeds, heat in a dry skillet over medium 3 minutes or until they turn golden and fragrant.

For more savory side dishes, check out these tasty ideas:

Yield: Makes 6 cups

1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon grated fresh ginger
1 tablespoon arrowroot powder
⅛ teaspoon freshly ground white pepper
1 cup sliced fresh shiitake mushrooms (discard stems)
4 cups ong choy or spinach
4 cups choy sum or baby bok choy, halved or quartered
1 bunch gai lan (Chinese broccoli) or baby broccoli
1 tablespoon toasted sesame seeds

Instructions

For sauce, in a small bowl whisk together soy sauce or tamari, ginger, arrowroot powder, white pepper, and 2 tablespoons water.
Heat a wok or large nonstick skillet over high. Add mushrooms and ong choy; cook 3 to 5 minutes or until greens begin to wilt, stirring frequently and adding water, 1 tablespoon at a time, as needed to prevent sticking. (If using spinach, add it to wok the last minute of cooking.) Add 1 tablespoon sauce. Cook and stir 30 seconds more or until sauce thickens and coats mushrooms and greens. Transfer to a platter, leaving two-thirds of platter open for additional greens. (Do not clean wok.)
In the wok, cook choy sum over high 2 minutes. Add 1 tablespoon sauce. Cook and stir 1 minute or until sauce thickens and coats choy sum. Transfer to the platter, leaving a third of platter open for additional greens. (Do not clean wok.)
In the wok, cook gai lan in ½ cup water over high 3 to 5 minutes or until bright green all over. Add 1 tablespoon sauce. Cook and stir 2 minutes or until sauce thickens and coats gai lan. Transfer to platter. Sprinkle with sesame seeds.

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