These Vegan Chinese Stuffed Cabbage Rolls are an exclusive recipe from plant-based chef, blogger, and author Hannah Che’s brand-new cookbook The Chinese Vegan Kitchen. Hannah Che is a cook, writer, and photographer based in Oregon, USA. Born and raised in Detroit, Michigan, she lived in China for several years with her family and most recently spent a year traveling throughout China and training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog The Plant-Based Wok.
- Kosher salt
- 1 pound (450 grams) green cabbage, preferably flat-head cabbage, leaves separated (about 20 leaves)
- 2 tablespoons vegetable oil or Scallion Oil
- 1 tablespoon minced garlic
- 1 medium king oyster mushroom (6½ ounces / 180 grams), both caps and stems thinly julienned
- 1 small carrot, thinly julienned
- 2 teaspoons soy sauce
- 4 ounces (112 grams) fresh or frozen and thawed tofu skin, cut into thin shreds
- ½ teaspoon ground cumin
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper, or to taste
- ½ cup coarsely chopped fresh cilantro
- ¹⁄₃ cup crushed Fried Peanuts
- 1 teaspoon toasted sesame oil
- Bring a large pot of generously salted water to a boil. Add the cabbage leaves and blanch until they are softened and vibrant green, about 1 minute. Refresh in cold water and drain in a colander.
- Heat a wok over medium heat. Add the vegetable oil and swirl to coat the sides of the wok. Add the garlic and cook until aromatic, about 15 seconds. Add the mushrooms, carrot, and soy sauce. Stir-fry until the mushrooms have softened and released their liquid, about 3 minutes. Add the tofu skin, cumin, sugar, white pepper, and ½ teaspoon salt and stir until the tofu skin is heated through, scraping down any parts that stick to the wok. Remove from the heat and stir in the cilantro and crushed peanuts. Taste and add more salt, if needed. Transfer the filling to a bowl.
- Lay one cabbage leaf on a cutting board and shave off its thick stem, trimming it as thin as possible without cutting into the leaf. The pared-down spine will make the leaf flatter and easier to bend. Repeat with the remaining leaves. Toss them in a large bowl with the sesame oil to lightly coat, giving the leaves a shine and aroma.
- Lay out a bamboo sushi mat (or cover a tea towel with plastic wrap). Place a third of the leaves across the mat and flatten them. Place a third of the filling on the cabbage leaves, spreading it evenly and leaving an inch of the leaves exposed at the top and bottom. Hook your thumbs under the mat and lift the edge closest to you up and over the filling in the center. Press gently with curved hands along the length of the “log,” then pull the edge of the mat toward you and continue to roll the cabbage up and away from you. When you reach the far edge of the cabbage leaves, press the roll tightly once more, then remove the mat. Repeat with the remaining cabbage leaves and filling to make 2 more rolls. With a sharp serrated knife, slice the rolls into 2-inch-wide segments.
- Enjoy immediately or chill before serving.
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Excerpted from The Vegan Chinese Kitchen by Hannah Che. Copyright © 2022 Hannah Che. Photographs by Hannah Che. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
About the Book
When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens.
In The Vegan Chinese Kitchen, Hannah Che shows us the magic of the highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans, Sweet and Sour Tofu, Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan Noodles. As a graduate of the prestigious Guangzhou Vegetarian Culinary School – the only culinary institute in China dedicated to traditional vegetarian cooking – Hannah brings a strong sense of authenticity to the subject of plant-based Chinese cuisine.
In the book, readers will find recipes that are naturally plant-based with a rich culinary history that are as irresistible as they are nourishing:
- Stir-Fried Corn and Pine Nuts
- Homestyle Braised Tofu
- Kung Pao Mushrooms
- Coconut Clay Pot Taro and Edamame
- Pea Shoots in Silky Soup
The Vegan Chinese Kitchen will delight vegans and omnivores alike, inviting them not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking.
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