Mcia - Contemporary Chinese vegetarian cuisine

COOKERY 60 easy recipes for the modern table 00 Prelims 1-7.indd 1 11/2/05 16:03:46 00 Prelims 1-7.indd 2 11/2/05 16:03:52 00 Prelims 1-7.indd 3 11/2/05 16:03:57 Design: Lynn Chin Nyuk Ling Other Marshall Cavendish Offi ces: Photography: Jambu Studio Except for glossary items 1, 2, 3, 5, 10, 11, 13, 15, 19 and 22 on pg 142 by Sam Yeo Marshall Cavendish Ltd. 119 Wardour Street, London W1F OUW, UK Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Copyright 2005 Marshall Cavendish International (Asia) Private Limited Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish Published by Marshall Cavendish Cuisine (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu An imprint of Marshall Cavendish International Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia 1 New Industrial Road, Singapore 536196 Marshall Cavendish is a trademark of Times Publishing Limited All rights reserved National Library Board Singapore Cataloguing in Publication Data No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, Contemporary Chinese vegetarian cuisine. Singapore : recording or otherwise, without the prior permission of the copyright owner. Marshall Cavendish Cuisine, c2005.

Request for permission should be addressed to the Publisher, Marshall Cavendish p. cm. International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. ISBN : 981-261-219-X Tel: (65) 6213 9300, fax: (65) 6285 4871. E-mail: te@sg.marshallcavendish.com Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book 1. 2. 2.

Cookery, Chinese. 3. Cookery (Natural foods) have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the TX837 outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, 641.5636 -- dc21 SLS2005045661 the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profi t or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.

Printed in Singapore by Times Graphics Pte Ltd 00 Prelims 1-7.indd 4 11/2/05 16:04:01 contents introduction 6 soups and appetisers 8 rice and noodles 38 mushroom dishes 52 vegetable dishes 64 soy dishes 84 desserts 96 weights and measures 118 00 Prelims 1-7.indd 5 11/2/05 16:04:06 introduction The roots of Chinese vegetarian cuisine can be traced back to religions such as Buddhism and Taoism, which promote partial or total abstinence from meats and fl esh foods. Today, with various medical studies supporting the health benefi ts of a vegetarian diet, pointing towards a reduced risk in obesity, coronary heart disease, diabetes and hypertension, Chinese vegetarian food has evolved from a cuisine, incorporated as part of ones religious practice, to become a healthy lifestyle choice for many. Different degrees of vegetarianism are practiced. The most common vegetarian diet is ovo-lacto vegetarianism, where fl esh foods are not consumed but animal-derived products including all dairy products such as milk and cheese, honey and eggs are part of the diet. On the other extreme, veganism avoids the consumption of all animal-derived products. As part of a healthy lifestyle, a semivegetarian diet appears to be the prevalent choice for many who prefer to consume less meat and increase their intake of vegetables, fruits, beans and legumes.

Chinese vegetarian cuisine traditionally uses mock meats processed from wheat gluten to mimic the taste, texture and appearance of 00 Prelims 1-7.indd 6 11/2/05 16:04:08 meats. Many such gluten products also example, are a rich source of folic acid essential contain additives including artifi cial colouring, in the prevention of anaemia, while yellow, red monosodium glutamate (MSG) and sugar to and orange coloured fruits and vegetables are rich mimic meats as closely as possible. in beta-carotene natural anti-oxidants which Recognising the need for more healthy strengthen the human immune system and are Chinese vegetarian dishes, the recipes in also benefi cial for the treatment of skin and vision this cookbook were created using all natural disorders. As such, it is important to include a ingredients such as mushrooms and soy products wide variety of vegetables and fruits in ones combined with a colourful array of vegetables. diet to ensure that all the essential nutrients are These natural ingredients are easily available provided for ones good health. complete protein profi le. complete protein profi le.

This means that soy Mushrooms are touted as a rich source of beans contain all the amino acids essential to selenium, an essential mineral in the production ones daily protein requirement whereas other of anti-oxidants which aid in the general boosting sources of plant protein provide only some of of the human immune system. The vast variety the amino acids required. Soy products such as of edible fungi available is suitable for various bean curd are virtually fat-free and sodium-free. cooking methods, including stir-frying, braising The natural taste of bean curd is also bland and and steaming. neutral, allowing it to take on the fl avours of the A good source of fi bre, vegetables are also various ingredients and seasonings readily, making rich in essential vitamins, minerals and nutrients it versatile for use in all sorts of dishes. such as vitamins C and E, folic acid, calcium, zinc For a natural and healthy way to enhance any and iron.

Fruits and vegetables of various hues dish, vegetarian, or otherwise, one can always are concentrated sources of particular vitamins start with a good vegetable stock (see recipe on and minerals. Green leafy vegetables, for pg 10) to add sweetness and fl avour. 00 Prelims 1-7.indd 7 11/2/05 16:04:10 01 Appetisers 8-37.indd 8 11/2/05 17:45:29 soups and appetisers soup of dough slices 10 pot of prosperity