Authentic Vegetarian Chinese food?!

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Tiger Salad

Delicious. Spicy and refreshing

SERVES 4

* 6 jalapenos, seeded and sliced thinly lengthwise
* 1 bunch cilantro
* 1/2 yellow onion, sliced thin cut thin lengthwise or 2 green onions, cut thin lengthwise
* 1 teaspoon sesame seed
* light rice vinegar
* sesame oil (spicy is okay)
* salt

The key to this salad is that all the ingredients are very fresh and thinly sliced.
Wash and chop cilantro. Trim tops off jalapenos, then slice peppers lengthwise as thin as possible. Cut the onion into thin strips.
Toss all sliced veggies in a bowl with the light rice vinegar, sesame oil and salt. Sprinkle sesame seeds on before serving.
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Sweet Peanut Soup
An easy to cook Asian's family style desert. Great for any occasions. Make sure your guest is not allergic to peanut in advance. ;-)

SERVES 4

* 12 ounces shell-less skinless peanuts (available in Asian supermarkets)
* 3 cups water
* sugar

Soak peanut in water for 6- 8 hours.
Bring water to a boil.
Cook peanut over low heat until soften.
Stir occasionally.
Or use slow cooker/pressure cooker to reduce cooking time.
Add more water if needed.
Add Sugar.
Degree of sweetness is your personal preference.
Serve hot or cold.
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Tasty Spicy Tofu Triangles
Tasty, healthy treats, make the perfect appetizers for parties or dinners at home. The dish is vegan (as long as you get vegan wonton wrappers) and kosher, as well as quite good for you.

SERVES 6 -8 , 36 -40 triangles

* nonstick cooking spray
* 1 (15 ounce) package light firm tofu, drained and chopped
* 1/2 cup fresh mushrooms, finely chopped
* 1/4 cup canned water chestnut, finely chopped
* 2 tablespoons bottled chili pepper sauce
* 1/2 tablespoon instant minced onion
* 2 teaspoons soy sauce
* 1 teaspoon cumin
* 1/2 teaspoon ginger powder
* 1/2 lime, juice of
* 2 garlic cloves, diced
* 36-40 wonton wrappers

Coat baking pans with non-stick spray or cover bottom with parchment paper.

For filling, in a large bowl combine tofu, mushrooms, onion, water chestnuts, soy sauce, chili sauce, and all spices.

Spoon about 1 tablespoon of the filling into the center of each wonton wrapper.
Brush edges of wrapper with water.
Fold one corner of wrapper to opposite corner to form a triangle; press edges to seal.
Arrange the wonton triangles on prepared baking sheets.
Lightly coat the triangles with cooking spray.
Bake, one sheet at a time, in a 400°F oven about 10 minutes or until edges are crisp and golden brown.
Serve warm Chinese mustard, soy sauce, or sweet and sour sauce.
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Curry Potato

* 240g - 320g (9-12 oz) potatoes
* 1 shallot (sliced)
* 2 tsp curry powder
* 2 tbsp fresh coconut juice
* a pick of green raisins and minced parsley
* Seasonings:
* 1 cup vegetarian stock or water
* 1/2 tsp salt
* 2 tsp light soy sauce
* dash of sesame oil

Skin potatoes and rinse.
Drain.
Cut into pieces.
Then soak in hot oil and fry until slightly brown.
Take out.

Heat 2 tbsp oil and saute shallot slices and curry powder.
Add in potato, sprinkle with wine.
Add in seasonings, bring to boill.
Turn to med-low heat and braise until ingredients are tender and sauce thickens.
Add in coconut juice and green raisins.
Stir well.
Dish up.
Sprinkle with minced parsley and serve.
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Szechuan Ratatouille

"Classic Mediterranean meets the Spicy Orient" in this flavorful fusion.

SERVES 4

* 2 teaspoons vegetable oil
* 1 teaspoon sesame oil
* 1 medium onion, diced
* 6 garlic cloves, minced
* 1 tablespoon gingerroot, grated
* 2 cups zucchini, sliced
* 2 cups button mushrooms, sliced
* 2 cups eggplants, cubed
* 3/4 cup vegetable stock or water
* 1/2 cup tomato sauce
* 1/4 cup mirin (Chinese cooking wine)
* 2 tablespoons bean sauce
* 2 tablespoons hoisin sauce
* 2 tablespoons tamari
* 1 tablespoon rice vinegar
* 1/2 teaspoon Chinese chili sauce
* 1 lb chinese noodles, cooked
* 1/4 cup fresh cilantro, minced (optional)

Heat vegetable oil and sesame oil in a large saucepan.

Add onion, garlic and ginger and sauté over medium heat 5 minutes.

Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.

Stir in remaining ingredients and bring to a boil.

Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender.

Serve over Chinese noodles.

Garnish with fresh cilantro, if desired.
GH*****************************

I am not so sure whether you have these dishes in your local Chinese restaurants' menus, here in Hong Kong when have Vegetarian Restaurants only serve Vegetarian dishes.

1) Steamed eggs custard with century eggs and salty eggs (or sometimes they call it 3 co lours egg custard)
2) Law Han Vegetarian (assorted stir fried vegetables with mushrooms with soy sauce)
3) deep fried milk custards with deep fried crispy yam balls (they serve roughly 4 milk custards & 4 yam balls as one portion)
4) finely chopped gai lan, pine nuts and egg white fried rice
5) Braised tomatoes, deep fried tofu with soy bean paste
6) Stir fired eggs with fresh tomatoes sauce (a very typical family dish - prepare the scramble eggs, set aside, then stir fry some fresh tomatoes with ginger+garlic+rice wine+salt+sugar, add a bowl of water then simmer till tomatoes are soft and the sauce turned thick, then add sauce thickening (half teaspoon of soy sauce mix with 1 teaspoon corn flour +2 tablespoons of water).
Turn off heat, add scramble eggs into tomato sauce, stir to combine and finally sprinkle a few drops of sesame oil.
7) Stir fried 8 treasures with ginger (8 treasures = celery, water chestnuts, fresh lily roots, carrots, mushrooms, Wan Er (dark fugus), walnuts, lotus root)
8) Chestnuts, dried figs, dried dates, almonds, carrots & dried shitake mushroom soup (long boiled for at least 3 hours so that the chestnuts are melted/softed)

The following are refreshments / dim sum

1) pan fried white raddish cake (ingredients : white raddish, rice flour, shitake mushrooms, bamboo roots, carrots)
2) red bean pudding
3) deep fried sticky rice flour balls with sesame paste fillings
4) spring rolls (fillings - carrots, shitake mushrooms, cabbage)
5) steamed buns (with fillings - finelychopped bamboo roots, bak choy, shitake mushrooms and dried tofu)
6) Boiled sticky rice dumplings with sesame paste fillings (serve with ginger sweet soup)
7) Deep fried Wonton serve with sweet and sour sauce

I am a Chinese from a traditional Cantonese family in Hong Kong

"White-people Chinese food." LOL

Mabo tofu but replace the ground beef with soy crumbles. You can buy the mabo package at regular supermarkets in the Asian section. Serve it with extra firm tofu cubes and Jasmine rice.... mmmmm heaven.

Any stir fry with black bean sauce, soy sauce, and vegetarian oyster sauce (made with oyster mushrooms) is Chinese enough. Meatless chow fun is a good option too.

I'm Khmer-Chinese.

Doufu, with You tiao.

Jain Bing- the best thing to ever come out of CHina, hands down EVER> My god, I would go back to CHina just to eat Jian Bing.....