Untitled document

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1

Quick and Easy

Chinese Vegetarian

Cooking

With

Jim

Cookin

g

CAN

b

e

thi

s

h

e

a

l

thy

,

e

a

s

y

,

and

d

el

i

c

iou

s!

Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

package wi

2

The

aut

Jim’

mad

l

e-book.

h

regard

accept

no

e

caused

This

is

t

other

3

hot

sauc

,

and

exa

Quick

and

Easy

Chinese

Vegetarian

Cooking

With

Jim

is

©

2002

Cooking

With

Jim

TM

All

rights

reserved

worldwide.

First

edition

2002.

No

part

of

this

publication

may

be

reproduced,

stored

in

a

retrieval

system,

transmitted

in

any

way

or

by

any

means,

electronic,

mechanical,

photocopying,

recording

or

otherwise,

including

but

not

limited

to

digital

copying

and

printing

without

the

prior

agreement

and

written

permission

of

the

copyright

holder.

Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

package with 3 bonus books please visit:

3

Dedicated

To Everyone Who Loves Cooking

And,

To Everyone Who Loves Eating

Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

package with 3 bonus books please visit:

4

There

is

no

sincerer

love

than

the

love

of

food.

George

Bernard

Shaw

(1856-1950)

Most

vegetarians

look

so

much

like

the

food

they

eat

that

they

can

be

classified

as

cannibals.

Finley

Peter

Dunne

(1867

-

1936)

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5

Contents

FOREWORD.....................................................................................................................8

SALADS & COLD DISHES ..........................................................................................12

G

INGER

S

AUCE

C

HICKEN

...............................................................................................15

V

ERMICELLI

S

ALAD

.......................................................................................................17

G

ARLIC

W

HITE

M

EAT

....................................................................................................18

FIVE COLORS STRANGE TASTE TOFU.................................................................18

T

RIPLE

C

OLD

M

IX

..........................................................................................................19

K

ONNYAKU

S

ALAD

........................................................................................................19

DEEP-FRYING...............................................................................................................20

E

GG

F

OO

Y

ONG

.............................................................................................................21

S

ZECHUAN

F

RIES

...........................................................................................................23

S

UGAR

C

AKE

S

TICKS

.....................................................................................................23

V

EGETARIAN

S

PRING

R

OLLS

..........................................................................................24

CRISPY TIGER SKIN...................................................................................................24

SOUPS..............................................................................................................................25

C

HINESE

C

ABBAGE

AND

T

OMATO

T

OFU

S

OUP

...............................................................26

W

INTER

M

ELON

S

OUP

...................................................................................................27

S

OUR

E

GG

F

LOWER

S

OUP

..............................................................................................28

L

IGHT

W

ONTON

S

OUP

....................................................................................................28

W

HITE

J

ADE

D

UMPLINGS

...............................................................................................29

H

OT

AND

S

OUR

S

OUP

.....................................................................................................29

K

ONNYAKU

N

OODLE

S

OUP

............................................................................................30

STIR-FRYING................................................................................................................31

S

NOW

P

EA

M

USHROOM

S

TIR

-

FRY

..................................................................................32

S

TIR

-

FRY

C

ARROTS

........................................................................................................33

S

TIR

-

FRY

W

INTER

M

ELON

.............................................................................................34

S

OFT

B

LOW

K

IDNEY

......................................................................................................34

W

HITE

O

IL

T

WIN

M

USHROOMS

.....................................................................................35

L

IGHT

S

TIR

-

FRY

C

UCUMBER

..........................................................................................35

G

INGER

B

EEF

.................................................................................................................36

Trial

D

RY

R

IBS

.............................................................................................................36

H

OMEMADE

C

HOW

M

EIN

...............................................................................................37

S

UMMER

B

REEZE

...........................................................................................................37

BRAISING & STEWING..............................................................................................38

D

IAMOND

E

GGPLANT

F

ISH

.............................................................................................40

C

HILI

B

RAISED

Z

UCCHINI

..............................................................................................42

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6

G

ARLIC

T

ROUT

..............................................................................................................43

B

RAISED

O

YSTER

M

USHROOMS

AND

B

ABY

C

ORN

.........................................................43

B

RAISED

E

GGPLANT

F

ISH

..............................................................................................44

S

ZECHUAN

S

TYLE

S

WEET

AND

S

OUR

R

IBS

.....................................................................44

D

B

RAISED

L

ION

H

EA

.....................................................................................................45

HONEY GARLIC RIBS.................................................................................................45

STEAMING.....................................................................................................................46

S

TEAMED

E

GGPLANT

.....................................................................................................47

W

INTER

M

ELON

P

ORK

H

OCK

.........................................................................................49

B

LOSSOMING

Trial

F

LOWER

........................................................................................49

S

WEET

S

AO

B

AI

.............................................................................................................50

COOKING TOFU...........................................................................................................51

T

RIPLE

S

LICE

T

OFU

........................................................................................................52

O

NION

H

EAD

T

OFU

........................................................................................................54

M

A

P

O

T

OFU

..................................................................................................................55

W

OK

F

RY

T

OFU

.............................................................................................................56

S

TIR

-

FRY

T

OFU

P

UFFS

....................................................................................................56

Y

ING

Y

ANG

T

OFU

..........................................................................................................57

P

OCKET

T

OFU

................................................................................................................57

HOME COOKING.........................................................................................................58

Trial

S

TIR

-

FRY

P

OTATO

...............................................................................................60

P

EANUT

C

ARROT

S

TIR

-

FRY

............................................................................................61

L

OTUS

R

OOT

S

TIR

-

FRY

..................................................................................................61

S

HANGHAI

B

OK

C

HOI

S

TIR

-

FRY

.....................................................................................62

E

GGS

AND

T

OMATOES

N

OODLE

S

OUP

............................................................................62

R

ED

C

HILI

B

OK

C

HOI

.....................................................................................................63

L

IGHT

S

TIR

-

FRY

R

OMAINE

L

ETTUCE

.............................................................................63

EGGS AND TOMATOES STIR-FRY..........................................................................64

S

TIR

-

FRY

C

ARROT

S

TRIPS

..............................................................................................64

R

ED

C

HILI

S

UI

-

CHOY

.....................................................................................................64

H

OME

COOKING

NOODLES

..............................................................................................65

M

ACARONI

S

OUP

...........................................................................................................65

VEGETARIAN ORIGINAL CREATIONS.................................................................66

V

EGETARIAN

D

UCK

.......................................................................................................67

V

EGETARIAN

M

EAT

(W

ASHING

D

OUGH

).......................................................................69

V

EGETARIAN

F

ISH

.........................................................................................................69

V

EGETARIAN

W

ONTONS

................................................................................................70

V

EGETARIAN

R

IBS

.........................................................................................................71

SNACKS & SMALL EATS ...........................................................................................72

T

URNIP

S

ALAD

...............................................................................................................74

S

WEET

R

ICE

R

OLL

.........................................................................................................76

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package with 3 bonus books please visit

with 3 trial books please visit: http://www.quickeasyvegetariancooking.com/

7

C

OLD

N

OODLES

.............................................................................................................76

S

TRANGE

T

ASTE

P

EANUTS

.............................................................................................77

F

INAL

W

ORD

..................................................................................................................78

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8

th 3 bonus books please visit: http://www.quickeasyvegetariancooking.com/

of

‘boring’

and

‘trial’.

The

truth

is,

most

people’s

impression

of

vegetarian

diet

is

boring

and

tasteless.

Not

so!

Being

a

vegetarian,

or

just

interested

in

vegetarian

foods,

none

of

it

has

to

be

even

a

little

bit

boring.

I

challenge

that

after

experiencing

some

of

the

delicious

Chinese

vegetarian

recipes

in

this

book,

you’ll

prove

them

wrong.

It

is

a

known

fact

that

Chinese

ancient

dieticians

and

health

experts

preach

eating

a

vegetarian

diet,

which

improves

one‘s

health,

and

prolongs

life.

Vegetables

are

one

of

the

most

important

food

groups

in

your

diet,

and

it

rightfully

should

be

so.

To

achieve

growth,

improve

health,

prevent

sickness,

and

improve

life

span,

you

have

to

eat

vegetables.

You

just

can’t

do

without.

Think

about

it,

in

a

normal

person’s

life

span,

he/she

will

consume

vegetables

more

than

any

other

type

of

food.

Chinese

ancient

doctor

Sung

Shi

Mao

lived

for

101

years,

and

in

his

writings,

he

documents

the

benefits

of

eating

more

vegetables

and

less

meats.

“Eat

less

meat,

more

vegetables.

Eat

less

candy,

and

more

fruits.”

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9

The

purpose

of

my

Chinese

recipe

book

is

more

than

just

to

show

you

how

to

cook

the

common

vegetables.

You

are

going

to

totally

spice

up

your

diet

with

my

recipes!

Trial and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

package with 3 bonus books please visit:

10

Sick

of

eating

steamed

vegetables

time

trial

time?Tired

of

making

the

same

old

meals?

Make

things

exciting

and

fun,

and

explore

vegetarian

cooking

with

the

recipes

in

this

book.

Don’t

think

that

‘meat’

can’t

be

part

of

your

vegetarian

diet!

Even

if

you’re

just

interested

in

vegetarian

dishes,

you

can

make

your

own

‘meat’.

You

hear

me!

“Make

your

own

meat!”

I

will

show

you

the

traditional

Chinese

way

of

making

vegetarian

meat.

The

possibilities

are

endless

after

you

learn

how!

You

can

make

Kung

Po

Chicken,

Soft

Blow

Kidney,

Sweet

and

Sour

Chicken,

and

so

much

more.

Learn

and

digest

the

recipes

in

this

book.

Then

get

creative,

make

your

own

dishes,

and

really

explore

vegetarian

cooking.

Make

vegetarian

wontons,

dine

on

vegetarian

spring

rolls,

what

you

can

do

is

endless!

You

should

know

that

cooking

is

very

subjective,

sort

of

like

philosophy,

where

there

isn’t

right

or

wrong.

Do

not

treat

it

like

math,

where

everything

has

to

be

exact,

and

1

is

1

or

2

is

2.

When

you’re

creating

or

cooking

your

own

dishes,

be

fluid,

and

be

open-minded.

The

recipes

I

provide

you

with

are

a

guideline

to

help

you

discover

true

Chinese

vegetarian

cooking.

It

is

no

means

to

constrict

you

to

the

exact

recipes.

Cook

by

feel,

and

by

your

senses.

Trust

your

judgment.

You

should

know

that

when

I

cook,

it’s

all

about

cooking

by

feel

and

sense.

I

never

or

rarely

measure

out

exactly

the

ingredients,

the

spices,

and

the

seasonings.

Every

dish

is

different.

Even

if

you’re

cooking

the

exactly

the

same

dish,

they

could

turn

out

into

very

different

tasting

dishes.

If

a

recipe

says

use

1

teaspoon

of

salt

–

sure

use

1

teaspoon

–

but

what

if

your

ingredients

were

of

differing

amounts?

What

if

you

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package with 3 bonus books please visit:

11

accidentally

added

in

too

much

water,

or

too

much

salt,

or

too

much

sugar?

Note:

I

use

grams

as

measurement

in

this

book.

If

you

wish

to

covert

into

ounces,

1ounce

equals

28.5grams.

For

example,

a

piece

of

tofu

weighing

175grams

is

equal

to

175

¸

28.5

=

6.14ounces.

What

I’m

getting

at

is

that

cooking

is

an

art,

and

therefore,

it

should

never

be

rigid.

Add

a

little

more

salt

if

you

need

to,

or

if

it’s

too

salty,

you

can

add

a

little

more

water,

sugar,

or

vinegar.

You

be

the

trial.

People

make

the

mistake

of

following

recipes

from

others

whole-

heartedly,

and

they

miss

out

on

all

the

excitement

of

creating

new

and

different

variations,

and

even

totally

new

dishes!

Many

of

the

recipes

in

this

book,

I

learned

from

somewhere

during

my

many

years

of

cooking.

In

the

end,

I

never

follow

the

original

instructions.

Changes

are

made,

for

better

or

worse,

and

in

most

cases,

for

the

better.

J

When

I

cook

the

same

dish

twice,

it’ll

never

taste

exactly

the

same.

Cook

at

your

will.

There

are

so

many

types

of

spices,

seasonings,

and

ingredients

out

there

you

can

use.

The

possibilities

are

endless.

I

can’t

stress

that

enough.

I

will

not

take

offense

if

you

do

NOT

follow

my

recipes

completely

–

I

encourage

it!

Enjoy

cooking,

and

explore.

Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

package with 3 bonus books please visit:

12

Salad

s

&

C

o

ld

Di

s

h

es

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package with 3 bonus books please visit:

e with 3 bonus books please visit: http://www.quickeasyvegetariancooking.com/

13

W

hen

people

speak

of

salads

in

western

countries,

appetizers

usually

come

to

mind.

Salads

are

served

at

the

beginning

of

meals

as

appetizers,

designed

to

wet

your

appetite

and

get

your

mouths

salivating

for

the

main

course.

In

Chinese

Cuisine,

however,

salads

and

cold

dishes

are

prepared

for

balance

and

contrast

as

part

of

the

main

meal.

In

many

cases,

the

salads

and

cold

dishes

are

the

entire

meal

or

just

served

as

snacks

such

as

Cold

Noodles

(Liung

Mian)

and

Cold

Bean

Jelly

(Liung

Fen).

In

Chinese

vegetarian

cuisine,

you

will

notice

many

dishes

with

various

types

of

‘meats’

in

the

name,

what

you

will

find

is

that

all

the

‘meats’

are

either

substituted

by

tofu

or

dough.

Some

local

favorite

cold

dishes

include:

Ginger

Sauce

Chicken

(Jian

Zi

Ji),

Prickly

Trial

Beef

Jerky

(Ma

La

Liu

Ro),

Prickly

Spicy

Chicken

Strips

(Ma

La

Ji

Si),

and

my

personal

favorite,

Cold

Noodles.

You

will

find

many

types

and

flavors

of

Cold

Noodles

anywhere

you

go

in

Szechuan.

Of

course

almost

all

are

spicy.

Small

eat

street

vendors

prepare

and

chill

the

noodles

the

night

before,

and

pour

sauces

on

the

Cold

Noodles

when

you

buy

a

bowl.

You

can

get

a

bowl

of

Cold

Noodles

for

$2

to

$3

Yuan,

which

translates

to

about

$0.35

USD.

Common

ingredients

you

see

in

Chinese

salads

and

cold

dishes

are

vermicelli

noodles,

carrots,

tofu,

Chinese

Mushrooms,

fungus,

bean

sprouts,

green

onions,

ginger,

and

garlic.

Different

ingredients

are

combined

to

create

balance

and

contrast

in

the

salads,

and

as

well,

to

create

colorful

and

textured

salads

that

gets

you

wanting

even

more.

A

popular

and

common

dish

called

Three

Strips

Mix

(Liung

Ban

San

Si)

combines

vermicelli

noodles,

seaweed,

and

carrots,

and

any

of

these

can

be

replaced

with

other

types

of

ingredients.

Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

packag

14

’

:

s

r

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package with 3 bonus books please visit

15

Ginger Sauce

Chicken

G

ingerSauceChickenis

createdusinggingerto

accentuate

the

flavor

of

the

chicken.

This

dish

is

quick

and

easy

to

prepare,

where

the

only

involved

processes

is

the

deep-frying.

Ingredients:

Dried

bean

curd

sticks

…

100g

Ginger

…

50-75g

(1

full

piece)

Green

onions

…

2

Sesame

oil

…

2

teaspoon

MSG

…

&fraq14;

teaspoon

(optional)

Salt

…

1

teaspoon

Szechuan

Peppercorn

…

15

–

17

Light

soy

sauce

…

2

tablespoons

Dark

vinegar

…

3

tablespoons

Vegetable

oil

for

deep-frying

1

.

Soak

the

bean

curd

sticks

until

all

soft.

Then

strain,

and

dry

as

much

as

possible.

2

.

Trial

the

ginger

into

small

pieces,

and

wrap

in

a

thin

but

strong

cloth.

Then

squeeze

out

the

ginger

juice

into

a

bowl.

Note:

I

can

usually

squeeze

out

about

one

to

two

tablespoons

of

ginger

juice

using

this

technique.

It

does

take

a

little

effort.

The

‘chicken’

in

this

case

is

created

with

dried

bean

curd

sticks,

which

you

can

easily

find

in

your

local

grocery

stores.

This

is

a

popular

dish

for

main

courses,

and

as

well,

a

favorite

for

many

beer

drinkers

in

Szechuan.

“Tip: you can

achieve best result by

pouring boiling hot

water over the bean

sticks and cover with

a lid for 10 to 15

minutes.”

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16

“Tip: you can greatly

decrease the amount

of splashing by letting

the tofu sticks dry as

much as possible.”

3

.

Finely

grind

the

peppercorns,

and

add

to

ginger

juice

with

sesame

oil,

salt,

MSG,

soy

sauce,

and

vinegar.

4

.

Finely

chop

the

green

onions,

and

mix

in

with

the

ginger

sauce

mixture.

Stir

the

mixture

well.

5

.

Pour

enough

vegetable

oil

into

a

small

pot

so

it’s

about

2

inches

deep.

6

.

Heat

up

the

oil,

and

deep-fry

the

tofu

sticks

until

it’s

a

golden

color.

Set

in

a

plate

with

paper

towel

beneath,

and

let

it

cool.

7

.

Cut

the

tofu

sticks

along

the

middle

into

two

halves,

and

then

cut

them

into

1

inch

long

pieces.

Pour

the

trial

mixture

on

top,

mix,

and

you

have

Ginger

Sauce

Chicken

ready

to

serve!

Note:

only

mix

in

the

sauce

when

you

are

ready

to

serve,

or

the

tofu

will

become

soggy.

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17

Vermicelli Salad

Vermicelli

noodles

(bean

thread)

…

1

&fraq12;

bundle

Carrots

…

2

–

3

Celery

…

1

stick

Jalapeno

peppers

…

1

–

2

Green

onion

…

2

Salt

…

1

teaspoon

Light

soy

sauce

…

1

tablespoon

Vinegar

…

3

tablespoons

Sugar

…

3

–

4

teaspoons

MSG

…

&fraq14;

teaspoon

(optional)

Sesame

oil

…

3

teaspoons

1

.

Boil

some

hot

water,

and

pour

into

a

bowl

with

the

vermicelli

noodles.

Soak

until

the

noodles

are

soft.

Run

through

cold

water,

and

then

drain.

2

.

Peel

carrots

and

cut

into

2inch

long,

thin

strips.

3

.

Gut

the

green

onions

into

1&fraq12;inch

long

and

thin

strips.

4

.

In

a

bowl,

mix

the

salt,

soy

sauce,

vinegar,

MSG,

sugar,

sesame

oil,

and

chili

oil.

Mix

it

well.

5

.

Mix

the

vermicelli,

carrots,

celery,

and

green

onions

in

a

plate.

6

.

Mix

in

the

sauce

when

you

are

ready

to

serve.

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18

Garlic White Meat

I

f

you

love

spicy

food

and

garlic,

then

this

is

the

dish

for

you!

I

love

both

spicy

food

and

garlic.

Not

surprisingly,

this

is

one

of

my

favorite

cold

dishes!

The

exorbitant

amount

of

flavor

in

this

dish

is

for

the

hardcore

spicy

food

enthusiasts.

It

is

spicy,

numbing,

and

tastes

delicious.

It’s

an

exact

replica

of

the

real

meat

dish,

except

the

meat

is

replaced

with

steamed

washed

dough.

If

you

just

want

to

try

new

trial,

or

you’re

a

real

spicy

food

lover,

then

you

have

to

try

this

dish.

Five Colors Strange Taste Tofu

Strange

taste

is

a

flavor

that’s

unique

to

Szechuan

cuisine.

This

dish

combines

several

different

kinds

of

ingredients:

tofu,

mushrooms,

celery,

carrots,

and

eggs.

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19

Triple Cold Mix

T

his

cold

dish

taste

delicious,

and

it’s

so

easy

to

make.

It’s

one

of

those

dishes

that

you

will

thoroughly

enjoy.

Konnyaku Salad

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20

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21

Egg Foo Yong

E

gg

Foo

Yong

is

a

well-trial

Chinese

dish.

I

guess

it’s

the

Chinese

version

of

the

western

omelet.

Most

Egg

Foo

Yong

are

cooked

in

very

similar

ways

using

common

ingredients

such

as

eggs

(of

course),

bean

sprouts,

and

mushrooms.

You

can

add

in

anything

else

you

like

to

make

the

Egg

Foo

Yong.

The

ingredients

and

seasonings

I

used

for

my

Egg

Foo

Yong

are

what

I

like.

Feel

free

to

experiment

with

different

types

of

ingredients

and

seasonings!

Of

course,

when

you

use

more

varieties

of

ingredients,

you

need

to

use

less

of

each

type.

Ingredients:

Eggs

…

3

–

4

Bean

sprouts

…

1

cup

Mushroom

…

3

–

5

Salt

…

1

-

1

&fraq12;

teaspoon

Black

pepper

grind

…

&fraq12;

teaspoon

Sugar

…

1

teaspoon

Flour

…

3

–

4

tablespoons

Green

onion

…

1

Oil

for

frying

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package with 3 bonus books please visit

22

1

.

Beat

the

eggs

well.

Then

add

in

the

trial,

salt,

sugar,

pepper,

and

mix

well.

2

.

Finely

chop

the

green

onions.

3

.

Cut

the

mushrooms

into

2

to

3mm

thick

slices.

4

.

Wash

and

drain

the

bean

sprouts.

5

.

Add

the

bean

sprouts,

mushrooms,

and

green

onions

into

the

egg

mixture.

6

.

Heat

oil

to

medium

high

in

a

frying

pan.

7

.

Put

the

egg

mixture

in

to

fry.

Fry

until

it’s

cooked

thoroughly.

Note:

depending

on

the

size

you

want

your

Egg

Foo

Yong

to

be,

you

can

add

in

to

the

oil

either

large

portions

or

small

portions.

I

like

mine

in

larger

pieces,

so

I

put

in

trial

portions,

and

I

was

able

to

make

about

5

Egg

Foo

Yongs.

If

you

like

smaller

Foo

Yongs,

go

ahead

and

add

in

smaller

portions.

Do

as

you

like!

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23

Szechuan Fries

This

is

one

of

my

favorite

dishes

to

snack

on

all

the

time.

It’s

very

easy

to

make,

and

tastes

so

much

better

than

regular

French

fries.

This

dish

is

native

to

Szechuan

province,

so

you’re

not

going

to

find

it

anywhere

else.

But

now,

you

can

make

this

easily

from

your

home!

Sugar Cake Sticks

W

hen

you

have

guests

over,

this

dish

makes

a

wonderful

snack.

Or

if

you

ever

have

the

munchies,

you

can

try

to

make

this

dish

to

satisfy

your

cravings.

It’s

easy

to

make,

and

has

a

light

sweet

taste.

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24

Vegetarian Spring Rolls

W

hat’s

a

Chinese

recipe

book

without

the

famous

spring

trial?

You’ve

probably

tried

spring

trial

at

some

point

in

your

life,

and

probably

liked

it.

Most

spring

trial

use

some

type

of

meat

in

them,

but

this

is

my

secret

recipe

for

vegetarian

spring

rolls!

Crispy Tiger Skin

T

his

dish

tastes

wonderful

when

you

are

done

cooking

it.

The

outside

is

crispy,

and

the

inside

is

tender

and

soft.

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bonus books please visit: http://www.quickeasyvegetariancooking.com/

25

T

Quick and Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

package with 3 bonus books please visit:

26

Chinese Cabbage and Tomato

Tofu Soup

T

his

is

one

of

my

own

soup

creations,

and

it’s

a

delightful

soup

to

both

make

and

taste.

It

has

a

light

taste,

and

most

of

the

flavoring

comes

from

the

vegetables

used

in

the

soup;

thus

producing

a

very

natural

tasting

soup.

Ingredients:

Tofu

…

1

piece

(350g)

Tomato

…

1

Chinese

cabbage

…

2

–

3

leafs

Green

onion

…

1

Ginger

…

4

–

6

slices

MSG

…

&fraq12;

teaspoon

(optional)

Salt

…

1

teaspoon

Sesame

oil

…

1

teaspoon

Water

…

2

&fraq12;

-

3

cups

Vegetarian

broth

mix

powder

…

1

tablespoon

1

.

Cut

tofu

into

1cm

cubes.

2

.

Cut

tomato

into

6

to

8

wedges.

3

.

Cut

Chinese

cabbage

into

1in

x

&fraq12;

in

pieces.

4

.

Finely

dice

the

green

onions.

5

.

Boil

the

water

in

a

pot,

and

add

the

broth

mix,

MSG,

salt,

ginger

slices,

and

peppercorns.

6

.

Trial

water

to

a

boil.

Then

add

in

tofu

and

tomato

wedges.

7

.

Bring

to

a

boil

again.

Then

add

in

the

Chinese

cabbage.

8

.

Bring

this

to

a

boil

again,

and

let

it

boil

for

about

20

to

30

seconds.

9

.

Dish

up,

spread

the

green

onions

on

top,

and

spread

the

sesame

oil

over

the

soup.

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27

Winter Melon Soup

O

f

all

the

soups

in

this

recipe

book,

this

is

probably

the

most

plain

and

simple

soup.

All

it

involves

is

winter

melon

and

water.

Yet

the

flavors

of

this

soup

are

extraordinary.

Winter

melon

itself

is

an

excellent

ingredient

used

for

stir-frying,

braising,

and

for

making

soups.

Ingredients:

Winter

melon

…

350

–

400g

Ginger

…

4

–

5

slices

Green

onion

…

1

Salt

…

1

–

1&fraq12;

teaspoon

White

pepper

powder

…

&fraq12;

teaspoon

MSG

…

&fraq14;

teaspoon

(optional)

Szechuan

peppercorns

…

6

–

8

Sesame

oil

…

2

teaspoons

Trial

…

2

cups

1

.

Cut

the

winter

melon

into

3

–

4cm

squares

that

are

1cm

thick.

2

.

Finely

chop

the

green

onion.

3

.

Add

salt,

white

pepper

powder,

MSG,

peppercorn,

and

ginger

to

the

water,

and

bring

to

a

boil.

4

.

When

boiling,

add

the

winter

melon.

Boil

until

the

winter

melon

is

completely

soft,

and

dish

up.

5

.

Sprinkle

green

onions

on

top,

and

also

spread

the

sesame

oil

on

top.

Serve.

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package with 3 trial books please visit:

28

Sour Egg Flower Soup

T

his

is

a

light

tasting

soup

emphasizing

the

sourness

of

the

taste

toworkupyour

appetite

and

get

your

mouth

watering.

Main

ingredients

are

eggs,

which

are

beaten

well

so

that

once

cooked,

it

looks

like

‘flowers’.

Light Wonton Soup

H

ave

you

tried

my

Red

Oil

Wonton

yet?If

you

haven’t,

definitely

try

it!

This

dish

can

be

served

two

ways:

1)

Serve

in

small

bowls

of

wonton

soup

or,

2)

serve

as

a

main

soup

in

a

large

bowl.

The

picture

you

see

is

a

small

bowl

of

wonton

soup.

It

has

10

wontons

in

it.

It’s

really

up

to

you

how

you

want

to

serve

the

soup.

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29

Trial Jade Dumplings

T

his

is

a

fantastic

dish

to

make

for

wowing

your

guests.

It

looks

beautiful

and

it

tastes

great!

There

are

three

stages

involved

with

this

dish,

so

I’ll

show

them

to

you

one

by

one.

Hot and Sour Soup

J

ust

about

everyone

knows

about

or

has

tried

hot

and

sour

soup

before.

Of

all

the

different

hot

and

sour

soups

I’ve

tried

before,

only

two

restaurants

really

made

it

well.

Have

you

ever

tried

making

hot

and

sour

soup?

I’ve

tried

many

times,

and

finally

perfected

my

own

recipe.

It’s

hot

and

sour,

as

the

name

suggests,

but

if

you

don’t

want

it

too

hot

or

too

sour,

go

ahead

and

reduce

some

of

the

ingredients.

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nd Easy Chinese Vegetarian Cooking – Trial Download. To order the complete

30

Konnyaku Noodle Soup

Trial a

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31

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32

Snow Pea Mushroom Stir-fry

Ingredients:

Snow

peas

…

1

–

2

handfuls

(30

-

35

pieces)

Mushroom

…

5

-

6

Shanghai

Bok

Choi

…

1

bunch

(optional)

Garlic

…

3

Salt

…

1

teaspoon

Peppercorn

…

8

–

10

Sugar

…

1

teaspoon

Oyster

sauce

…

1

tablespoon

1

.

Wash

the

snow

peas,

and

tear

off

the

two

ends.

2

.

Cut

mushrooms

into

&fraq12;

cm

slices.

3

.

Cut

the

Bok

Choi

into

1inch

sections.

4

.

Peel

and

slice

the

garlic.

5

.

Heat

oil

in

a

wok

to

smoking

point.

Add

peppercorns

and

garlic.

6

.

Add

in

snow

peas

and

mushrooms.

Stir

quickly.

7

.

Mix

in

salt,

sugar,

oyster

sauce,

a

tiny

bit

of

water

and

stir.

8

.

Add

in

the

Bok

Choi.

Stir

for

15

–

20

seconds.

9

.

Dish

up

and

serve.

Note:

the

Bok

Choi

is

added

last

because

it

cooks

quickly.

If

you

added

with

the

snow

peas

and

mushrooms

right

from

the

start,

it

gets

overcooked

easily.

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33

Stir-fry Carrots

Ingredients:

Carrots

…

300

–

350g

(8

–

10)

Green

onion

…

2

Salt

…

1

teaspoon

My

secret

hot

sauce

…

1

tablespoon

Sugar

…

2

teaspoon

MSG

…

&fraq14;

teaspoon

(optional)

Szechuan

peppercorn

…

10

–

12

Oil

…

4

–

5

tablespoons

Water

…

&fraq14;

cup

1

.

Peel

carrots

and

cut

off

the

two

ends.

2

.

Roll

cut

the

carrots.

3

.

Cut

the

green

onions

into

1inch

long

strips.

4

.

Heat

oil

to

smoking

point,

and

add

in

the

peppercorns.

5

.

Add

carrots,

salt,

trial,

hot

sauce,

and

MSG.

6

.

Stir

quickly,

and

add

&fraq14;

cup

of

water.

Cover

with

lid.

7

.

Stir

once

awhile

until

the

carrots

are

cooked.

Add

a

little

more

water

if

necessary.

8

.

Add

in

green

onions

and

stir.

9

.

Dish

up

and

serve.

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34

Stir-fry Winter Melon

Winter

melon

is

a

common

vegetable

used

in

Chinese

cooking.

It

is

both

tasty

and

healthy

to

eat,

and

it

is

very

easy

to

cook

Soft Blow Kidney

T

his

dish

is

not

spicy,

but

yet

tasty.

After

you

cook

this

dish,

you

won’t

be

able

to

tell

this

is

the

vegetarian

version

of

it.

Main

ingredients

used

are

steamed

dough

to

replace

the

kidney,

and

celery

and

fungus.

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35

White Oil Twin Mushrooms

I

get

a

kick

out

of

cooking

this

dish

every

time!

And

I

bet

you

will

too.

This

White

OilTwinMushroomsdishtastes

wonderful,

and

it’s

so

easy

to

make,

and

if

you

ever

have

dinner

parties,

cook

this

dish!

You

and

your

guests

will

love

it.

It

usesverycommoningredientsand

seasonings,

yet

the

flavor

that

you

get

from

the

dish

is

fantastic.

Every

time

I’m

eating

this,

I

always

think:

“Jeez,

that

was

so

easy

to

make!”

Light Stir-fry Cucumber

This

dish

emphasizes

the

natural

flavors

of

the

cucumber.

Very

few

spices

and

flavoring

are

used

in

this

dish.

All

the

ingredients

used

such

as

salt,

jalapenos

and

ginger

are

used

to

enhance

the

flavor

of

the

cucumber.

When

you

taste

this

dish,

it’s

both

trial

tasting

and

‘refreshing’.

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e with 3 bonus books please visit: http://www.quickeasyvegetariancooking.com/

36

Ginger Beef

W

hen

I

worked

in

a

Chinese

buffet

restaurant

in

high

school,

Ginger

Beef

was

one

of

my

favorite

dishes

–

although

it

wasn’t

that

great.

The

main

reason

I

liked

it

was

because

it

was

the

only

spicy

dish.

The

funny

thing

is,

I

can

never

taste

the

beef

in

it.

Why?

Because

most

restaurants

are

rather

cheap

when

it

comes

to

the

ingredients

they

use.

If

you

don’t

believe

me,

you

visit

an

Asian

restaurant,

pay

attention

to

the

most

used

ingredients.

You’ll

see

a

lot

of

green

peppers

and

white

onions.

They’re

cheap

to

buy,

and

easy

to

prepare.

The

ginger

beef

my

boss

served

had

so

little

beef

in

it.

It

was

mostly

batter.

I’m

going

to

show

you

my

own

version

of

ginger

beef.

Trial’s

no

real

beef

involved.

Instead,

we

use

either

firm

tofu

or

steamed

dough.

Spicy Dry Ribs

T

his

is

one

of

my

own

favorite

creations

for

vegetarian

ribs.

It’s

a

little

trial,

and

it

has

a

very

refreshing

taste

from

the

peppers.

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37

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Summer Breeze

T

his

is

a

dish

that

I

came

up

with.

It’s

colors

remind

me

of

summer

time,

and

I

really

couldn’t

find

a

nicer

name.

So

decided

to

call

it

Summer

Breeze.

It’s

a

very

colorful

and

tasty

dish.

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h 3 bonus books please visit: http://www.quickeasyvegetariancooking.com/

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39

B

raising

and

Stewing

dishes

usually

take

some

time

to

cook.

The

main

purpose

is

to

trial

cook

the

ingredients

and

at

the

same

time,

cook

it

for

long

enough

that

it

absorbs

all

the

flavors.

When

people

think

of

braising

and

stewing,

they

usually

think

of

cooking

for

long

periods

of

time.

However,

some

dishes

may

take

only

several

minutes

to

braise

and

stew,

other

may

take

30minutes

or

even

hours

to

stew.

You’ll

find

that

some

of

the

braising

and

stewing

recipes

I

have

here

doesn’t

take

long

to

cook

at

all.

However,

you’ll

learn

some

exciting

ways

to

make

mouth-watering

sauces

for

your

dishes.

Usually,

dishes

involving

beef

or

pork

take

a

long

time

to

cook.

Of

course,

most

of

the

recipes

in

my

braising

and

stewing

section

use

vegetables,

and

most

cook

within

a

few

minutes.

I

don’t

think

that

any

of

the

braising

and

stewing

recipes

I

have

here

takes

longer

than

20

to

30

minutes

to

cook.

You’ll

notice

that

eggplant

is

used

very

often

in

Szechuan

cooking.

It’s

a

common

ingredient

used

for

braising

and

stewing.

You

see

dishes

such

as

Garlic

Braised

Eggplant,

Braised

Eggplant

Fish,

and

Diamond

Eggplant

Fish

in

my

recipes.

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40

Diamond Eggplant Fish

Y

ou’ll

notice

that

many

of

the

braised

dishes

in

this

recipe

book

involve

‘fish’,

although

no

real

fish

is

used.

Fish

is

an

important

and

large

part

of

Chinese

cuisine.

Ingredients:

Eggplant

…

1

–

2

(150

–

250g)

Chinese

mushrooms

…

4

–

5

Black

fungus

…

12

–

15

pieces

Trial

onion

…

2

Egg

…

1

Flour

…

&fraq14;

cup

Ginger

…

4

–

6

slices

Garlic

…

3

coves

Light

soy

sauce

…

1

tablespoon

Vinegar

…

1

tablespoon

Salt

…

1

teaspoon

My

secret

hot

sauce

…

1

–

2

tablespoons

Sugar

…

3

teaspoons

MSG

…

&fraq12;

teaspoon

(optional)

Water

starch

Oil

…

3

–

4

tablespoons

Oil

for

deep-frying

We

need

to

prepare

the

ingredients

first:

You’ll

also

find

that

eggplants

are

the

ingredients

of

choice

when

it

trial

to

cooking

‘fish’

dishes

in

Chinese

vegetarian

cooking.

The

reason

is

that

when

prepared

properly,

eggplants

are

the

best

for

reproducing

the

flavors

and

textures

of

fish.

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41

1

.

Cut

the

eggplant

trial

the

middle

into

2

halves.Then

cut

diagonally

into

1inch

long

and

&fraq12;cm

thick

slices.

2

.

Soak

the

Chinese

mushrooms

and

fungus

in

hot

water

until

they’re

soft.

Then

finely

mince.

3

.

Finely

chop

the

green

onion,

and

finely

mince

the

ginger

and

garlic.

Now

we

prepare

the

eggplants:

4

.

In

a

bowl,

mix

the

flour,

egg,

and

1/3

cup

of

water.

Mix

this

well.

5

.

Coat

the

eggplant

slices

with

the

flour

mixture,

and

deep-fry

on

medium-high

heat

until

golden.

(I

always

place

a

paper

towel

underneath

to

absorb

excess

oil.)

Finally,

we

make

the

sauce

to

pour

on

top:

6

.

Heat

3

–

4

tablespoons

of

oil

to

medium-high.

Add

in

the

ginger,

garlic,

hot

sauce,

minced

Chinese

mushrooms

and

fungus.

Stir

quickly.

7

.

Then

add

in

2/3

cups

of

water,

salt,

soy

sauce,

vinegar,

sugar,

MSG,

and

bring

to

a

boil.

Let

it

boil

for

10

–

15

seconds.

8

.

Slowly

add

enough

starch

water

to

thicken

the

sauce.

Then

add

in

the

green

onions.

Mix

well.

9

.

Pour

the

sauce

on

top

of

the

eggplant

‘fish’

and

serve.

(Of

course

remove

the

paper

towel

underneath.)

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42

Chili Braised Zucchini

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43

Garlic Trout

T

his

is

one

of

my

favorite

waysofcookingfish.

Following

my

method

here,

and

using

my

method

of

making

vegetarian

fish,

you

will

create

a

dish

that’s

exactly

like

the

real

thing.

The

only

difference

is

that

this

is

100%

vegetarian!

When

finished,

the

fish

is

tender,

juicy,

and

tasty.

The

sauce

that

I

will

show

you

to

make

goes

excellent

with

rice.

Whenever

I

have

some

leftovers,

I

keep

the

leftover

sauce

in

the

fridge

overnight,

and

I

eat

it

with

my

rice.

It

tastes

great!

Braised Oyster Mushrooms and

Baby Corn

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44

Braised Eggplant Fish

T

he

eggplants

are

first

deep-fried

to

perfection,

and

then

braised

in

a

tangy

and

spicy

Szechuan

style

sauce.

When

you’re

cooking

dishes

that

involve

fish,

garlic

is

commonly

used

as

a

main

ingredient

for

braising.

You

will

see

in

other

recipes

from

this

book

that

garlic

plays

an

important

role

in

Szechuan

cooking.

Now,

I’m

going

to

show

you

how

to

easily

create

that

sauce

for

braising

your

eggplants.

Szechuan Style Sweet and Sour

Ribs

T

hisisveryauthenticand

traditional

Szechuan

method

of

making

sweet

and

sour

ribs.It’s

probably

very

different

from

what

you

have

experienced.

This

isn’t

the

Cantonese

style

sweet

and

sour

ribs,

where

the

sauce

is

orange

and

red.

Here,

there’s

no

food

coloring

added.

This

is

real,

authentic

Szechuan

vegetarian

ribs.

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45

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46

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47

Steamed Eggplant

I

grew

up

eating

this

dish.

My

mom

loves

to

cook

eggplants

this

way.

It’s

very

spicy.

After

eating

it

so

many

times,

I’ve

become

an

expert

cooking

it.Even

though

it

doesn’t

involve

much

cooking.

The

only

thing

you

need

to

learn

is

how

to

make

the

dipping

sauce.

The

dipping

sauce

used

in

Szechuan

cooking

is

very

much

like

the

salad

dressings:

Such

as

Ranch,

French,

or

Italian

dressings.

Ingredients:

Eggplant

…

4

–

5

Light

soy

sauce

…

&fraq14;

cup

Black

vinegar

…

1

tablespoon

Chili

oil

…

2

–

3

teaspoon

My

secret

hot

sauce

…

1

–

2

teaspoons

Garlic

…

2

–

3

MSG

…

&fraq14;

teaspoon

(optional)

Sesame

oil

…

3

–

4

teaspoons

Salt

…

1

teaspoon

Trial

…

1

teaspoon

1

.

Cut

the

eggplants

in

half.

So

they

fit

in

the

steamer.

2

.

Put

them

on

a

steamer,

with

out

a

plate.

If

you

place

them

on

a

plate

then

on

the

steamer,

the

eggplants

at

the

bottom

will

not

be

cooked

thoroughly.

3

.

Steam

the

eggplants

until

soft

throughout.

(15

–

20minutes)

4

.

Finely

mince

the

garlic.

5

.

In

a

bowl,

mix:

soy

sauce,

vinegar,

chili

oil,

hot

sauce,

garlic,

MSG,

sesame

oil,

salt,

and

sugar.

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48

6

.

Serve.

Note:

When

you’re

eating

the

eggplants,

just

tear

off

small

pieces

and

dip

in

the

dipping

sauce.

Be

careful

that

it

could

be

very

spicy.

Instead

of

steaming,

you

could

also

choose

to

boil

the

eggplants.

I

prefer

to

steam

them,

since

this

preserves

their

natural

flavor

more.

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49

Winter Melon Pork Hock

T

he

winter

melon

in

this

dish

is

used

to

create

the

pork

hock.

When

the

dish

is

finished,

you

would

not

be

able

to

tell

if

this

is

using

real

pork

hock,

or

using

winter

melon.

The

only

way

to

find

out

is

from

tasting,

where

the

major

difference

is

only

noticed

comparing

the

texture

of

real

meat

and

winter

melon.

Blossoming Lotus Flower

I

gave

the

name

“Blossoming

Lotus

Flower”

to

this

dish

because

of

the

way

the

lotus

looks

after

steaming.

The

sweet

rice

stuffed

into

its

cavities

really

expands,

and

looks

like

little

white

flowers

growing.

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Sweet Sao Bai

T

his

is

the

‘sister

dish’

of

Salty

Sao

Bai.

It

also

uses

pork

to

steam,

and

is

cooked

in

very

similar

method.

The

major

difference

is

the

ingredients

used

to

make

this

dish

sweet

instead

of

salty.

For

this

dish,

we’ll

also

use

winter

melon

in

place

of

pork,

and

instead

of

using

salted

turnips

for

filling,

we

use

peanuts,

sesame,

sweet

rice,

and

sugar.

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To

pu

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52

Triple Slice Tofu

T

he

name

triple

slice

tofu

here

doesn’t

mean

the

tofu

is

sliced

three

trial;

but

rather,

there

are

three

ingredients,

which

are

cut

into

thin

strips.

The

ingredients

are

eggs,

tofu,

and

green

onions.

Although

this

dish

involves

some

frying,

it

is

a

cold

dish,

and

is

served

cold.

Ingredients:

Grinded

Szechuan

peppercorn

…

1

teaspoon

Tofu

…

1

piece

(350g)

Eggs

…

2

Ginger

…

6

–

8

slices

Light

soy

sauce

…

3

tablespoons

Vinegar

…

1

tablespoon

Salt

…

1

teaspoon

Sugar

…

2

teaspoons

MSG

…

&fraq14;

teaspoon

Green

onion

…

3

–

4

Minced

garlic

…

1

teaspoon

Chili

oil

…

2

–

3

teaspoons

Oil

for

frying

1

.

Cut

the

ginger

and

green

onions

into

5cm

long

thin

strips.

2

.

Beat

the

eggs

well,

and

add

&fraq12;

teaspoon

of

salt.

3

.

Heat

a

frying

pan

with

2

tablespoons

of

oil

and

heat

to

medium.

Slowly

pour

in

the

eggs

to

form

a

thin

sheet

–

see

image.

(Only

cook

one

side,

hence

use

only

medium

heat

and

let

it

cook

slowly.)

4

.

When

done,

take

out,

and

cut

the

egg

sheet

into

5cm

long,

and

thin

strips.

5

.

Cut

the

tofu

block

into

&fraq12;cm

thick

slices

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53

6

.

Heat

oil

in

a

frying

pan,

or

pot

to

medium-high.

Put

in

the

tofu

slices,

and

fry

until

golden.

Then

cut

the

tofu

slices

into

5cm

long

strips.

7

.

Mix

the

tofu

and

the

egg

strips,

and

spread

the

green

onions

on

top.

8

.

In

a

bowl,

mix:

soy

sauce,

vinegar,

&fraq12;

teaspoon

salt,

sugar,

MSG,

garlic,

grinded

pepper,

and

chili

oil.

9

.

When

you

are

ready

to

serve,

add

the

sauce

to

the

tofu

dish.

Mix

well,

and

serve.

Note:

Cooking

the

eggs

is

quite

simple

in

this

dish,

however

frying

the

tofu

takes

a

little

effort.

Because

the

tofu

retains

water,

it

will

take

a

little

time

before

they

become

golden.

It’s

a

good

idea

for

you

to

first

cut

them

into

slices,

and

let

them

sit

for

a

while

to

let

some

of

the

water

out.

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54

Onion Head Tofu

I

f

you’re

wondering

what

onion

heads

are…

They’re

just

the

top

half

of

the

green

onions.

(The

white

part.)

Onionheadsarepopular

ingredientsusedinChinese

cooking.

Although

green

onions

are

not

normally

used

as

the

main

ingredient

in

cooking,

however,

green

onion

head

could

be

used

as

a

main

ingredient.

You

want

to

pick

the

largest

green

onions

possible

when

trying

to

cook

this

dish.

Those

larger

ones

have

more

flavor

and

bite

in

them.

Ingredients:

Green

onion

heads

…

15

–

20

Pressed

tofu

…

&fraq12;

pack

(175g)

Salt

…

1

teaspoon

My

secret

hot

sauce

…

1

tablespoon

MSG

…

&fraq14;

teaspoon

(optional)

Oil

…

4

tablespoon

Szechuan

peppercorn

…

10

–

12

1

.

Cut

the

onion

heads

diagonally

into

5cm

long

sections.

2

.

Cut

tofu

into

4cm

long,

1cm

wide,

and

2mm

thick

slices.

3

.

Heat

oil

to

smoking

point,

and

add

peppercorns.

4

.

Add

in

the

tofu,

and

add

salt,

hot

sauce,

MSG,

and

stir

quickly.

5

.

Now

add

in

the

onion

head,

and

stir

until

they’re

cooked.

6

.

Dish

up

and

serve.

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55

Al

M

or

m

dis

Th

sm

Qi

Sh

dis

I

dis

ev

La

Th

Ye

nu

As

chi

co

Th

ho

ste

in

To

pur

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56

Wok Fry Tofu

F

rom

the

name,

you’d

trial

the

tofu

was

actually

fried

or

stir-fried

in

some

way.

This

dish

is

actually

more

of

a

soup

dish.

The

only

frying

part

involved

is

frying

the

ginger

and

garlic

part.

This

really

trial

to

bring

out

their

flavors.

Stir-fry Tofu Puffs

T

ofu

puff

is

one

of

my

favorite

types

of

tofu

to

cook.

It’s

rather

hollow

inside,

and

it’s

very

fluffy.

If

cooked

right,

the

tofu

puffs

will

taste

just

awesome.

Because

of

its

fluffiness,

it

soaks

up

a

lot

of

flavor.

However,

if

it’s

cooked

not

so

‘good’,

your

tofu

puffs

could

end

up

soaking

up

too

much

flavor

and

become

too

salty.

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57

Ying Yang Tofu

T

here

are

many

types

of

Ying

Yang

dishes

in

Chinese

cooking.

What

these

Ying

Yang

dishes

have

in

common

is

that

they

always

have

2

distinct

colors

on

the

plate,

and

many

trial,

they

even

have

2

different

flavors.

Here

I’m

going

to

show

you

how

to

make

Ying

Yang

tofu.

You

can

see

from

the

pictures

that

one

is

a

white

color,

and

one

is

a

yellow

color.

Normally

the

color

differences

are

quite

significant,

such

as

orange

and

yellow

etc…

Here,

we’re

using

the

color

of

the

eggs

to

show

the

contrast.

Pocket Tofu

This

is

a

trial

tasting

dish

even

though

it

doesn’t

use

any

hot

spices.

The

yellow

and

green

give

the

dish

a

beautiful

look,

and

it

tastes

just

as

good

as

it

looks.

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58

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59

Q

uick

and

easy

home

cooking

is

the

focus

of

the

many

recipes

I

have

in

this

chapter.

It

is

so

true

that

‘nothing

beats

home

cooking’.

Some

of

the

recipes

I

have

here

are

traditional

Chinese

home

cooking

dishes,

and

some

recipes

are

my

simple

creations

that

I

cook

often

for

dinner.

When

it

comes

to

home

cooking,

we’re

talking

about

simple,

quick

and

easy

to

make

items.

Most

of

the

recipes

I

have

here

probably

take

you

less

than

8

to

10

minutes

to

make

from

start

to

finish.

That’s

the

beauty

of

home

cooking.

A

lot

of

people

fret

over

what

to

cook

for

supper

that’s

both

simple

to

cook,

and

enjoyable.

I

hope

that

the

recipes

here

will

give

you

many

ideas.

If

you

love

simple

and

tasty

cooking,

you’ll

love

the

recipes

in

this

chapter.

Quick and Easy Chinese Vegetarian C

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60

Light Stir-fry Potato

Ingredients:

Potato

…

2

–

3

medium

size

Green

onions

…

2

Dry

chili

…

4

–

6

Salt

…

1

-

1&fraq12;

teaspoon

MSG

…

&fraq14;

teaspoon

(optional)

Szechuan

peppercorn

…

10

–

12

Oil

…

4

–

5

tablespoons

1

.

Peel

and

cut

potato

into

2mm

thick

strips.

2

.

Cut

green

onion

into

1inch

strips.

3

.

Heat

oil

to

smoking

point

and

add

peppercorn

and

dry

chili.

4

.

Add

in

potato,

and

stir

quickly.

5

.

Add

salt

and

MSG.

6

.

Stir

until

the

potato

is

cooked.

7

.

Add

in

green

onions,

and

stir

for

10

–

15

seconds.

Dish

up

and

serve.

“Tip: After you finish cutting the potato, soak in cold

water until you’re ready to stir-fry. If you just let the

potato sit without soaking in water, it’ll turn brown.”

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61

Peanut Carrot Stir-fry

This

dish

is

a

very

common

home

cooking

dish

in

Szechuan,

especially

for

social

occasions.

When

I

was

a

kid

in

Szechuan,

all

the

adults

would

be

chugging

down

bottle

after

bottle

of

beer,

and

eating

this

dish

as

a

snack.

So

if

you

love

drinking

beer

(or

not),

give

this

dish

a

try.

Lotus Root Stir-

fry

L

otus

root

is

one

of

my

favorite

vegetables.The

best

part

about

it

is

its

crunchy

texture.It

also

has

a

natural

sweetness

in

its

taste.

It’s

very

easy

to

cook,

and

makes

a

delightful

dish

to

serve

at

the

dinner

table.

Important

things

to

remember

when

cooking

this

dish

is

that

you

want

to

accentuate

the

natural

flavor

of

the

lotus

root,

so

when

you

use

the

seasonings

and

spices,

use

sparingly.

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62

Shanghai Bok Choi Stir-fry

T

his

is

the

traditional

way

of

cooking

Shanghai

Bok

Choi,

and

most

families

cook

Shanghai

Bok

Choi

this

way.

This

is

a

dish

we

call

“xiao

cai”

or

small

vegetable.

It’s

easy

to

make,

and

tastes

great.

Eggs and Tomatoes Noodle Soup

I

love

cooking

this

dish.

It

tastes

great,

and

it’s

so

easy

to

make.

I

make

it

for

lunch,

dinner

sometimes,

and

even

as

snacks!

The

best

part

about

it

is

that

it’s

very

healthy!

Just

look

at

the

ingredients,

eggs,

tomato,

noodles,

and

green

onions.

This

dish

has

it

all,

looks,

aroma,

nutrition,

and

ease

of

preparation.

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package with 3 trial books please visi