In this compact book Hsiao-Ching Chou, a Seattle-area cooking instructor who’s particularly popular for her dumpling classes, demonstrates the astonishing diversity and appeal of Chinese vegetarian cooking.
There is, not surprisingly, a strong dumpling section, followed by dim sum and other small bites, but there are also soups and braises, stir-fries, steamed dishes, rice and noodle dishes, plus tofu, eggs, and an assortment of salads and pickles. In a book replete with careful instruction on technique, Chou also includes many appealing recipes that may expand your ideas about what Chinese vegetarian cooking is by mixing traditional dishes with those of her own devising.
For instance, Taiwanese cabbage and tomato soup with bean thread noodles; dry-fried Brussels sprouts with diced mushrooms; cauliflower steamed with edamame, fried onions, and garlic; Hong Kong-style crispy noodles; fermented mustard greens with garlic. There’s much to enjoy here.
Paperback. Color photographs throughout.