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

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Maggie Zhu

Chinese Homestyle

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

Maggie Zhu

$49.99

Hardback

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English

Rock Point
05 October 2022

Quick & easy cooking; Vegetarian cookery; National & regional cuisine

Enjoy the bold flavors of Chinese food without the guilt with over 90 easy vegan recipes adapted for the Western cook and kitchen. No wok required!

Everyone loves Chinese food, but takeout can often be unhealthy. In Chinese Homestyle Cooking, Maggie Zhu, the creator of the popular Chinese cooking blog Omnivore's Cookbook (omnivorescookbook.com), shares authentic, healthy recipes-with a focus on Szechuan and Northern Chinese cooking-that allow you to make quick, delicious meals any night of the week, including:

- Favorite takeout - Dim sum - Dumplings - Cold dishes - Seasonal produce - Sweets - Pickles - Sauces and condiments

With recipes adapted to accommodate our busy lifestyles and including helpful information for stocking your Chinese pantry, Chinese Homestyle Cooking will soon have you throwing out those delivery menus and experiencing this exciting cuisine in a whole new way.

By: Maggie Zhu
Imprint: Rock Point
Country of Publication: United States
Dimensions: Height: 254mm, Width: 203mm,
Weight: 930g
ISBN: 9781631068447
ISBN 10: 163106844X
Pages: 224
Publication Date: 05 October 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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

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.