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My mom invented a yu sheng (raw fish salad) for our Lunar New Year celebration.
Vegetable and Egg Donburi Rice Bowl (page 112)
Fun on Portland, OR, KATU's "AM Northwest" cooking with the late Dave Anderson.
Umami enhances the flavor of vegetables without overpowering their delicate natural flavor. Meat and dairy products are naturally umami-packed. Vegan options include umami-laden ingredients like sea vegetables and produce such as tomatoes and mushrooms. And let’s not forget fermented products like soy sauce, kimchi and fermented beans or miso.
Infused oils are another easy way to boost the flavor of vegetable dishes. Oils infused with garlic, onion and chili are commonly used in Asian cooking—just a few drizzles can add a whole new flavor dimension to any dish.
Furthermore, Asian cooks have always known that texture is a turn-on. Fried shallots, crispy garlic slices, and crunchy pickles not only inject lots of flavor, but also impart a contrasting texture in the mouth that makes a dish more appetizing and interesting to eat
Think of fried spring rolls; when you bite into a roll, the crisp shell shatters to reveal the moist shredded vegetable filling. And doesn’t a forkful from a Vietnamese noodle bowl— crunchy pickles, firm fried tofu, slippery noodles and soft mushrooms—feel like a party in your mouth?
Local Vegetables, Asian Flavors
Many Asian vegetarian cookbooks that have come before simply replace the meat in a recipe with tofu. However, this cookbook shines the spotlight on vegetables. I also wanted to answer the question, "How do you prepare local vegetables the Asian way to maximize their flavors?"
Vegetables like bok choy. Chinese (napa) cabbage and pea shoots are a common sight in farmer’s markets and supermarkets; others, like bitter melon and Chinese flowering cabbage (choy sum) are harder to find. On the other hand, tables at farmers' markets are buckling under the weight of locally grown vegetables such as beets, butternut squash and purple potatoes. Although not common in traditional Asian cooking, these vegetables are equally versatile and delicious, and can be prepared in similar ways to Asian vegetables. You just need to learn to mix and match cooking techniques and flavors with each vegetable.
Fortunately, you don’t need special equipment to cook the Asian way, and basic Asian sauces, herbs and spices are now sold everywhere. Most cities also have a health-food store or Asian market where an even wider range of Asian ingredients is available.
Peppery Turmeric Soup (page 126)
Adapting traditional recipes to locally available ingredients is nothing new for immigrants, least of all my mom. I've often seen her work her magic in the kitchen, substituting kale for yam leaves, or experimenting with zucchini.
Taking my mom's lead. I use Asian methods of preparation like steaming and stir-frying, and quintessential herbs and seasonings like ginger and palm sugar. But my cooking style is Informed by Western sensibilities.
I’ll demonstrate how easy it is to combine the very freshest produce with the Asian flavors you love—in recipes such as Egg Flower Soup with English Peas and Sweet Corn. Red Curry Noodles with Roasted Cauliflower and Rainbow Carrots, and General Tso's Eggplant
You’ll have ample "tools" to stash in your cooking arsenal; you can wield them whether you're cooking Chinese broccoli or broccoli raab. With practice, you'll soon recognize how to apply various cooking techniques and preparations to specific seasonal vegetables.
I hope my original Ideas and creative flavor combinations will help you "think outside the wok," and encourage you to dig into your weekly CSA (Community Supported Agriculture) box and/or buy from a local farmer.
Pan-Asian Recipes
The recipes in this cookbook span East and Southeast Asia—familiar territory for me because of my background. I am of Chinese descent but I was born in Indonesia and raised in Singapore. Thus. I am accustomed to eating a wide variety of different Southeast Asian foods, and over the years have traveled, researched and eaten my way throughout Asia. I have come to appreciate the cuisines of Japan. Vietnam. Indonesia. Malaysia. India. Thailand and the Philippines, among others. Plus, my research for my previous book. The Asian Grandmothers' Cookbook, gave me an opportunity to learn firsthand from women who are experts in these cuisines.
Stir-Fried Cellophane Noodles (page 110)
Regardless of where the recipes originate, almost all of the ingredients in this book can be easily purchased. When I believe a certain exotic flavor is essential to a dish, I offer close substitutes. These dishes may not be truly “authentic”, but they're just as tasty as the dishes that Inspired them!
The Goals of This Book
Even though I have professional culinary training. I'm a home cook at heart To reflect this philosophy. I have created straightforward, flavorful dishes—the kind I make for my own family regularly. My recipes are designed for regular folks who don't want to spend too much time in the kitchen but still want to eat well.
As you'll discover in this book, home-cooked Asian food is very different from what you find at most Asian restaurants in the U.S. With just a few staple Ingredients and simple tricks of the trade, you, too, can cook delicious Asian-style vegetable dishes.
Flaky Chinese Pancakes with Chive Blossoms (page 48)
Many recipes can be completed in 30 to 45 minutes; a few require slightly more time and energy. In these cases. I have Indicated the steps that can be done ahead. All in all, you'll find plenty of recipes suitable for weekday meals, as well as options for a leisurely weekend of cooking with friends or entertaining without lots of fuss.
Overall, I had three goals in mind as I wrote.
1. To show vegetarians, vegans and omnivores (and perhaps even ardent carnivores) that vegetable-focused meals can be Incredibly tasty and satisfying.
2. To encourage you to learn a few “secret" Asian techniques and tricks, and not just follow recipes blindly. This way, you can adjust your cooking to the availability of Ingredients. Be creative—many Ingredients have similar flavor profiles, so substitutions are your allies!
3. To demystify Asian cooking. It's easy—and quick—once you know a few basic techniques and understand the method behind the madness. You'll save money on takeout, and you'll Impress your family and friends!
With that, I leave you to explore and experiment I hope you'll enjoy learning how to create vegetable-focused meals with Asian flavors to suit your palate and to satisfy your appetite.
Patricia Tanumihardja
