Chow Vegan

Chinese Veggie Chicken Salad

June 16, 2008 By chow 10 Comments

Like so many other places, it was rather warm here last week and I haven’t felt like firing up the kitchen because of the heat. Or if I do, I’m try to limit the use of the stove and the oven is definitely a big no.

So, salad is good.

Chinese Veggie Chicken Salad is one of my favorites – I love the taste combo of the Chinese 5-spice flavor in the dressing, the crispy veggie chicken pieces and the pickled leeks.

Chinese Veggie Chicken Salad
Serves 2 as part of a meal

1 Romaine lettuce heart, shredded
3 ounces spicy breaded veggie chicken or tofu, chopped
2 stalks green onions, chopped
8 pickled leeks, sliced

Dressing
2 tablespoons olive oil
1 1/2 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon Chinese 5-spice

Toasted sesame seeds

In a bowl, combine the first four ingredients for the salad. In a smaller bowl, combine the dressing ingredients and mix well. Just before you’re ready to serve, add to taste the dressing to the salad and combine well. Serve immediately, topped with the toasted sesame seeds.

Stir-Fried Yu Choy Sum

June 12, 2008 By chow 14 Comments

At this week’s farmer’s market, I couldn’t resist these beautiful yu choy sum. Also known as:

choi sum
pak choy
yau choy
yu choi sum
yow choy sum

I’m sure I missed a few of the other names that they go by as well. Since there’s a lot of different varieties of Asian greens and they all kinda look similar, it can get confusing. I get confused if it’s called by one of its many other names, but I can recognize it by sight.

Yu choy sum looks like gai lan (chinese broccoli) but skinnier. Of course, if you don’t know what gai lan looks like, then that doesn’t really help you. In which case, never mind, just look at the picture below.

Another member of the bok choy family, but so much more tender and sweeter than the larger bok choy, yu choy sum taste like a cross between broccoli and spinach. They can be used in stir-fries and soups. As usual, I prefer just a quick and simple stir-fry as part of a meal.

Stir-fried Yu Choy Sum
Serves 2 as part of a meal

1 bunch yu choy sum
1 teaspoon vegetable oil
2 cloves of garlic, minced
Salt

Wash the yu choy sum in several changes of water, trimming off any old leaves, tough stems and the bottom 1/2″ from each stalk. Cut the stems into 3″ pieces, halving the bigger stalks lengthwise.

Heat a wok over high heat until hot. Add the oil and swirl to coat the wok. Add the garlic and stir-fry for a few seconds. Add the yu choy sum and stir. After about 30 seconds, it’ll start to wilt down. Stir bringing up the greens at the bottom to the top. Add salt to taste. Cook for 1 1/2 minutes or until the stems are tender. Serve immediately.

Roasted Red Potatoes

June 9, 2008 By chow 4 Comments

I had intended to serve roasted red potatoes with the Chicken-Fried Tofu I made last week. But I was wavering between mashed potatoes or something else. I decided roasted potatoes would be good but then the oven was busy with the tofu.

Both taste best hot right out of the oven when they’re nice and crispy. If only I had a fancy kitchen with two ovens, but I don’t so I didn’t make the potatoes until later and had it as a snack.

Roasted Red Potatoes
Serves 2 as part of a meal

1 pound red potatoes
1 tablespoon olive oil
1 teaspoon dried rosemary
Salt and pepper

Preheat the oven to 425 degrees.

Wash and scrub the potatoes with the skin on. Cut into 3/4″ – 1″ wedges and put into a mixing bowl. Add the olive oil, rosemary, salt and pepper to taste. Toss well to coat each piece, then pour out onto a baking pan.

Roast for about 15 – 20 minutes on each side, flipping over the potatoes about halfway through until the potatoes are tender on the inside and nicely crisp and golden on the outside.