Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More

by Maggie Zhu

Overview

Enjoy 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.

Product Details

ISBN-13:	9781631068447
Publisher:	Rock Point
Publication date:	09/20/2022
Pages:	224
Sales rank:	97,864
Product dimensions:	8.00(w) x 10.10(h) x 0.80(d)

About the Author

Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants.

Table of Contents

CONTENTS
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