Get this recipe and others from my new cookbook, The Vegan Chinese Kitchen.

Is any Chinese meal really complete without a dish of this savory, garlicky smacked cucumber salad on the side? The sauce is a piquant mix of soy sauce, vinegar, sesame oil, and a pinch of sugar, with a drizzle of chili oil for aroma. Simply smash and cut the cucumbers, toss them in the sauce and adjust until the flavors sing. It’s an effortless dish that’s always refreshing.

Tips for making this recipe:

• Use good-quality cucumbers! I like to buy local organic cucumbers from my farmers market as I’ve found they have the best flavor. In terms of variety, hothouse cucumbers (the long, slender ones), Persian, or Japanese cucumbers work best as they have thinner skin and very few seeds.
• Smack the cucumber with the flat blade of a wide chef’s knife/cleaver or a rolling pin, then cut on the diagonal into bite-sized pieces. This is actually a crucial step for flavor: when you split open the cucumber this way, it creates craggy edges and rough surfaces that better absorb the sauce.
• The Sichuan chili oil is optional but recommended if you want a bit of heat (and a drizzle of it makes the dish look prettier!).

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

Get more recipes like this in my new cookbook with Penguin Random House, The Vegan Chinese Kitchen!

📖 Recipe

Smacked Cucumber Salad 拍黄瓜

★★★★★

5 from 4 reviews

Perfumed with sesame oil and garlic, this crunchy and refreshing cucumber salad is one of the most ubiquitous Chinese starter dishes, and everyone makes it differently, so feel free to adjust until it’s exactly the way you like it—a pinch more sugar for extra sweetness; black vinegar for a mellower, fragrant aroma; pale rice vinegar for sharper, fruity acidity; extra chili oil for roasted, smoky notes; or one or two thinly sliced bird’s-eye chiles for heat. At some Chinese restaurants, they’ll scatter a handful of crisp fried peanuts on top right before serving. And be sure to whack the cucumber with the blade of a Chinese cleaver or a large rolling pin until it splits: the craggy edges look more appealing, and the rough surfaces of the cool, juicy flesh better absorb the sweet-sharp flavors of the dressing.

• Author: Hannah
• Prep Time: 40
• Total Time: 40
• Yield: 4
• Category: Side Dishes
• Method: No Cook
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1 long hothouse cucumber or 3 small Persian cucumbers (12 ounces/340 grams)*
• ½ teaspoon kosher salt
• 2 garlic cloves, minced
• ½ teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinkiang black vinegar (sub clear rice vinegar)
• 1 teaspoon toasted sesame oil
• 1 tablespoon Sichuan chili oil (with sediment), ¼ teaspoon crushed red pepper flakes, or 1 teaspoon finely chopped fresh red chiles

Instructions

• Trim off both ends of the cucumber. Lay it on a cutting board and smack it a few times with the flat side of a Chinese cleaver, knife blade, or heavy rolling pin until it splits into large pieces. (To prevent the seeds from flying out over your counter, you can also place the cucumber in a zip-top bag or wrap it in a towel first.) Cut the split cucumber at a diagonal into ½-inch bite-sized pieces. Place them in a medium bowl and sprinkle evenly with the salt, then cover and refrigerate for 15 minutes. 
• Drain off any water the cucumber has released (without rinsing off the salt). Add the garlic, sugar, soy sauce, vinegar, sesame oil, and chili oil and toss to coat, adjusting the seasonings to taste; more soy sauce for savoriness, more vinegar for acidity, or chili oil for extra aroma and heat. Let sit in the fridge to marinate for 30 minutes before serving.
• The cucumbers will keep in an airtight container in the fridge for up to a week.

Notes

*Avoid thick-skinned, seedy cucumbers—the best choice is slender hothouse cucumbers, Persian cucumbers, or Japanese kyuri cucumbers, which have delicate, thin skin, smaller seeds, and crunchier flesh. 

Nutrition

• Serving Size: ¼ of recipe
• Calories: 58
• Sugar: 1.9g
• Sodium: 303.5mg
• Fat: 4.6g
• Carbohydrates: 4g
• Protein: 0.8g

Keywords: cucumber, smacked cucumber, chinese cucumber salad

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Eggplant and string beans is one of my favorite combinations. I always order this dish at restaurants but I found it’s surprisingly easy to recreate at home. Packed with flavor and satisfying umami, it makes a divine meal paired with some rice.

Ingredients you’ll need for Stir-Fried Eggplant and Green Beans:

• Chinese eggplants. Try to find these eggplants: they’re long and slender, a lighter purple than the globe variety, with a delicate, slightly sweet flavor.
• Green beans. Rinsed and ends trimmed
• Cooking oil. Any heat-resistant oil will do; my favorites are avocado and grapeseed oil.
• Ginger.
• Garlic.
• Dried chilies. Optional.
• Soy sauce and vegetarian stir-fry sauce.
• Ground white pepper.
• Salt

How to make this dish:

First, prep your ingredients! Mince garlic, slice ginger, and cut up the chilies, if using. Cut eggplants into thin strips (about ¼ inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).

In a wok, heat 2 tablespoon oil over medium heat until shimmering. Add eggplant strips and fry until tender, about 4-5 minutes. Remove from pan and set aside.

Add remaining 1 tablespoon oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.

Finally, combine everything back in the wok: briefly sauté garlic, ginger, and chopped chili for one minute until fragrant, then return green beans and eggplant to the pan, stir in soy sauce, oyster sauce, and white pepper, and toss to combine.

Enjoy immediately!

More Chinese stir-fry recipes:

• Sichuan Dry-Fried String Beans
• Stir-Fried Eggplant, Potato, and Pepper

If you made this eggplant dish or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below!

📖 Recipe

Chinese Stir-Fried Eggplant and Green Beans

★★★★★

4.8 from 5 reviews

A delicious home-style Chinese dish: garlicky, tender eggplant cooked with green beans. Hearty, umami-packed, and full of satisfying flavor.

• Author: Hannah
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 4
• Category: Side Dishes
• Method: Cook
• Cuisine: Cuisine

Ingredients

•  2 long Chinese purple eggplants, cut into thin strips
•  6 oz (170g) green beans, rinsed and ends trimmed
• 3 tbsp vegetable oil
•  1 half-inch thumb ginger, julienned
•  6 cloves garlic, minced
•  1 red chili pepper, sliced thinly (optional, for heat)
•  2 tablespoon light soy sauce
•  1 tablespoon vegetarian oyster sauce/stir-fry sauce*
•  ⅛ teaspoon ground white pepper
•  additional salt to taste, if needed

Instructions

1. Cut eggplants into thin strips (about ¼ inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).
2. In a wok or skillet, heat 2 tablespoon oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
3. Add remaining 1 tablespoon oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.
4. Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.

Notes

• For gluten-free, use tamari in place of soy sauce.
• *I use Lee Kum Lee brand Vegetarian Stir-Fry Sauce.

Frequently used in Japanese, Chinese, and Korean cuisine, kabocha squash has dark green skin and fine-textured flesh without any of the watery or stringy qualities of pumpkin. Similar to butternut, acorn, or red kuri, but with drier and sweeter flesh, kabocha’s starchiness actually reminds me more of a root vegetable like a yam or sweet potato. Its earthy, nutty flavor is similar to a roasted chestnut— in Chinese kabocha is actually called chestnut squash (banli nangua 板栗南瓜). Another name for it in southern China is bei bei gua 贝贝瓜 (could be translated baby squash, or literally, bae bae squash).

How to Cook Kabocha Squash

There are two methods for making this dish:

1. Cut the raw squash into chunks, then braise. Cut the squash whole and remove the seeds and core, then cut into 2-inch chunks and braise directly in the pan on the stove-top. You will need to add about 2 cups liquid instead of ¼ cup.
2. Roast the squash in the oven first, then cut. This is the more hands-off approach: you can let the squash cook fully in the oven so the braising step takes only a few minutes. It’s also much easier to de-seed and cut the squash into pieces after it’s roasted.

I prefer method 2 for this dish.

Step 1: Roast the squash.

Roast the kabocha squash. Preheat the oven to 425°F (220°C). Rinse the outside of the squash and cut it in half. Place both halves cut-side up in the oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily. Remove the seeds with a spoon and discard; leave the peel on. Slice the squash into 1-inch U-shaped wedges, then cut into 2-inch chunks.

Step 2: Stir-fry the aromatics.

In a wok or large saucepan over medium heat, heat the olive oil until shimmering. Stir-fry the minced ginger and scallion whites until fragrant and the ginger is starting to color, about 2 minutes. Add the minced garlic and stir-fry for another 30 seconds.

Pour in the water, then add the sugar, soy sauce or tamari, and mirin. Stir until the sugar is dissolved and the liquid is starting to bubble. Add the rice wine vinegar and gochugaru flakes. Continue to cook for 2 more minutes until the liquid is reduced by a third and thickened.

Step 3: Add the kabocha squash to the sauce. 

Fold in the roasted kabocha squash pieces gently into the sauce until they are thoroughly coated. Simmer for 1 more minute, then remove from heat.

Serve!

Transfer to a serving dish along with any remaining glaze. Drizzle with the sesame oil and garnish with the thinly sliced scallion greens and toasted sesame seeds. Serve immediately.

How to Store

Store any leftovers in a covered container in the refrigerator for 3 to 4 days. This dish can be enjoyed chilled as well.

I hope you enjoy this dish! It’s hearty and comforting and packed with umami— a dish that wonderfully showcases the natural sweetness and flavor of kabocha squash.

More Winter Squash Recipes:

• Pumpkin Chickpea Curry
• Roasted Butternut Squash Miso Mac N’ Cheese
• Oven-Baked Butternut Squash Fries

If you made this braised kabocha squash or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

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📖 Recipe

Simple Braised Kabocha Squash

★★★★★

5 from 3 reviews

A simple yet satisfying Korean-inspired dish of kabocha squash, glazed in soy sauce, mirin, gochugaru, and sesame oil, with a touch of heat. Comforting and rich with flavor, this winter squash dish is also vegan and gluten-free.

• Author: Hannah
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 4
• Diet: Vegan

Ingredients

• 1 medium (900 g, 2 pounds) kabocha squash, about 5 cups (600g) roasted and chopped
• 1 tablespoon olive oil
• 1 tablespoon minced ginger
• 2 scallions, sliced thinly, white and green parts separate
• 2 tablespoons minced garlic
• ¼ cup (60ml) water
• ¼ cup (25g) brown sugar or coconut sugar
• ⅓ cup (80ml) low-sodium soy sauce or tamari
• ¼ cup mirin or rice wine
• 1 tablespoon clear rice vinegar
• 1 tablespoon gochugaru (Korean red chili powder; substitute with red chili flakes)
• 1 tablespoon toasted sesame oil
• Toasted sesame seeds, for garnish

Instructions

1. Roast the kabocha squash. Preheat the oven to 425°F (220°C). Rinse the outside of the squash and cut it in half. Place both halves cut-side up in the oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily. Remove the seeds with a spoon and discard; leave the peel on. Slice the squash into 1-inch U-shaped wedges, then cut into 2-inch chunks.
2. Stir-fry the aromatics. In a wok or large saucepan over medium heat, heat the oil until shimmering. Stir-fry the ginger and scallion whites until fragrant and the ginger is starting to color, about 2 minutes. Add the garlic and stir-fry for another 30 seconds. Pour in the water, then add the sugar, soy sauce or tamari, and mirin. Stir until the sugar is dissolved and the liquid is starting to bubble. Add the rice wine vinegar and gochugaru chili powder. Continue to cook for 2 more minutes until the liquid is reduced by a third and thickened.
3. Add the kabocha squash to the sauce. Fold in the roasted kabocha squash pieces gently into the sauce until they are thoroughly coated. Simmer for 1 more minute, then remove from heat.
4. Serve. Transfer to a serving dish along with any remaining glaze. Drizzle with the sesame oil and garnish with the thinly sliced scallion greens and toasted sesame seeds. Serve immediately.

Store the leftovers in a covered container in the refrigerator for 3 to 4 days. This dish can be enjoyed chilled as well.

Notes

• To make this dish gluten-free, use tamari instead of soy sauce.
• The skin of the squash comes off easily after roasting. You can peel it before cutting into pieces, but since the skin is edible and usually tender, I prefer to leave it on. It’s also full of nutrients and lends a wonderful nutty flavor.
• If you would like to skip the roasting step and braise the squash directly over stove-top, peel and cut the squash into 2×1 inch pieces. Follow the steps as above, but use 2 cups of water instead of ¼ cup, and add the raw squash pieces immediately after adding the liquid. Cover and braise until the liquid reduces and the squash is tender enough to pierce with a fork, about 12-15 minutes.

Zucchini has spongy flesh that releases a lot of water, so it can quickly become soft and mushy when cooked, or remain undercooked with a raw bite.

To prevent either of these outcomes, salt the zucchini before stir-frying. This extra step will get some flavor into the zucchini and break down the spongy flesh, creating a wonderfully al-dente but tender texture after just a brief time in the wok.

With its slightly sweet, tangy flavors and aromatic garlic, this dish is delicious with a bowl of rice to soak up all those umami-rich juices.

How to Make Stir-Fried Zucchini

1. Cut and salt the zucchini. Cut each zucchini in half crosswise, then slice lengthwise into quarters. Cut off the seedy portions and discard (or eat); cut wedges into lengthwise ¼ inch slices. Toss in a large bowl with salt and let sit for 7-8 minutes. Rinse off the salt from the zucchini and gently squeeze to drain off water.

2. Prepare the sauce. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, ketchup, and sugar. 

3. Stir-fry the zucchini. Heat a wok or saute pan over high heat until it is nearly smoking, then add the oil and quickly swirl it around to coat the bottom. Immediately add the garlic and cook until it smells delicious but hasn’t started browning, about 20 seconds. Add the zucchini and stir-fry to coat everything in the fragrant oil, about 1 minute. Add the sauce and stir-fry until the zucchini is softened and the sauce is slightly reduced, about 2 minutes.

OPTIONAL GARNISH, IF USING HOMEGROWN ZUCCHINI: Use the squash blossoms to make an extra whimsical, crunchy garnish. Heat about a cup of oil in a small pot to 350°F (177°C). Whisk the cornstarch and flour together in a bowl, and add enough cold water to make a thin batter. Dip the squash blossoms in the batter and let the excess drip off. Drop in the oil and fry, turning frequently, until golden brown, about 4 minutes. Cut in half before garnishing.

Plated with the optional tempura squash blossom, garnished with sesame seeds.

📖 Recipe

Simple stir-fried zucchini with garlic 小炒西葫芦 

★★★★★

5 from 2 reviews

Simple and flavorful Chinese method to cook zucchini, with aromatic garlic and a special technique that keeps the zucchini al dente. Serve as part of a meal with rice and several other Chinese dishes, or as a vegetable side.

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 3
• Category: Stir-Fry
• Method: Stir-Fry
• Cuisine: Chinese
• Diet: Vegan

Ingredients

For the stir-fry:

• 2 medium or 3 small (1 pound / 450 grams) zucchini (courgette)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 3 cloves garlic, thinly sliced

For the sauce:

• 1 tablespoon soy sauce
• 2 teaspoons vegetarian oyster sauce
• 1 tablespoon ketchup 
• 2 teaspoons granulated sugar

Instructions

1. Salt the zucchini. Cut each zucchini in half crosswise, then slice lengthwise into quarters. Cut off the seedy portions and discard (or eat); cut wedges into lengthwise ¼ inch slices. Toss in a large bowl with salt and let sit for 7-8 minutes. Rinse off the salt from the zucchini and gently squeeze to drain off water.
2. Prepare the sauce. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, ketchup, and sugar. 
3. Stir-fry the zucchini. Heat a wok or saute pan over high heat until it is nearly smoking, then add the oil and quickly swirl it around to coat the bottom. Immediately add the garlic and cook until it smells delicious but hasn’t started browning, about 20 seconds. Add the zucchini and stir-fry to coat everything in the fragrant oil, about 1 minute. Add the sauce and stir-fry until the zucchini is softened and the sauce is slightly reduced, about 2 minutes. Plate with the tempura squash blossom, garnish with sesame seeds and serve.

Notes

To make the squash blossom tempura garnish (optional):

2-3 squash blossoms

2 tablespoons cornstarch + 2 tablespoons flour

Ice-cold water

Heat about a cup of oil in a small pot to 350°F (177°C). Whisk the cornstarch and flour together in a bowl, and add enough cold water to make a thin batter. Dip the squash blossoms in the batter and let the excess drip off. Drop in the oil and fry, turning frequently, until golden brown, about 4 minutes. Cut in half before garnishing

Tomato and egg stir-fry is the first Chinese dish I learned to make as a kid. It’s so simple that it’s become a running joke among college students that even if you don’t know how to cook anything else, you can probably make this. The combination is a classic for a reason: the tomatoes with their juicy sweetness and acidity, paired with fluffy fried eggs, cooked down until rich and saucy and spooned over rice— just perfect on a weekday night. Like shakshuka, this dish is comforting and unassuming, a one-pot dish that can make for a satisfying meal.

When I became vegan four years ago I thought I’d have to give up this dish forever, but last May I was in China, traveling through the Jiangsu province with my brothers, and I came across a vegan version served at a restaurant tucked into a shopping mall in Suzhou. The restaurant used stir-fried yuba (tofu skin) in place of the eggs, and it was a revelation. I scarfed it down, feeling oddly emotional, gratified to eat something that been missing from my life for years. Back in my kitchen, I tried to make my own version inspired by that dish, and I can say it’s just as satisfying as the original.

What do you use for eggs in a vegan version?

I use a combination of traditional Chinese ingredients— yuba (also called 腐竹, or 豆包 in Taiwan) and fried gluten puffs (面筋) simmered with the tomatoes to substitute for the texture, flavor, and protein of scrambled eggs.

Yuba and wheat gluten have been used for thousands of years in vegetarian Chinese cooking in Buddhist temples and home kitchens, and I much prefer these whole foods to processed modern inventions like TVP and egg replacements like JustEgg. I have two chapters dedicated to yuba and the different types of seitan/gluten in my upcoming cookbook, so think of this as a preview!

Yuba is tofu skin, literally the thin layer of skin that forms on top of soy milk when it cools. Unlike tofu, yuba is pliable and webby and quite stretchy, with a protein content similar to egg white. It’s a bit confusing because yuba comes in many forms— flat sheets, dried into brittle sticks, or tied into knots— but for this recipe you want the soft, flexible bundles of yuba (labeled 鲜腐竹), usually frozen and available in the freezer section in Asian supermarkets in the U.S. I buy fresh yuba (豆包) here in Taiwan, but frozen yuba is identical after it’s thawed. Don’t substitute the hard, dehydrated fuzhu sticks— they remain dense even after soaking and don’t result in the fluffy texture we’re looking for.

I also added fried gluten puffs (mian jin qiu, 面筋球): these are bits of wheat gluten that are fried into puffy, hollow balls. They are sold either dried or canned, soaked in a marinade/broth. When you cook them, they absorb the flavors of the sauce and become delightfully chewy and juicy, with a richness that adds to the savoriness of the dish. They’re commonly used in Taiwanese and Chinese cooking (usually simmered in hotpot), and are available in any Asian supermarket.

I prefer to use the dried puffs (on the left), since canned gluten usually comes pre-flavored in a marinade.

You can leave these out if you’re gluten-intolerant— the recipe relies mostly on the yuba, but the fried gluten puffs provide just that extra bit of chewiness and richness. In combination, they are spot-on substitutes for the texture of scrambled egg white and egg yolk.

Ingredients in this Dish:

• 3 medium tomatoes
• 4 oz yuba, fresh or frozen
• Fried gluten puffs, either 2 cups dried or one 3.5 oz can of canned Chinese gluten (mian jin)
• Cooking oil
• Garlic, peeled and sliced.
• Scallion, white part and green parts separate
• Light soy sauce. For umami and saltiness.
• Water.
• Sugar + salt. Season to taste.
• Ketchup. See notes.

How to Make:

1. Prepare the ingredients. Soak frozen yuba to thaw until softened. Unfold and tear into pieces, about 2-3 inches long. Soak the dried gluten puffs in warm water, or drain if using canned. Cut the tomatoes into bite-sized pieces (I like to blanch the tomatoes first to peel them, see Notes).
2. Fry the yuba “eggs”. Heat wok or pan over medium heat and add 2 tablespoon cooking oil. Swirl around to coat surface, and heat until oil surface is shimmering. Add yuba and fry until puffy and golden brown, like scrambled eggs.  Remove from wok.

3. Stir-fry all ingredients. Heat the wok again and add garlic and white parts of scallion, and fry until aromatic. Add chopped tomatoes and cook for 45 seconds while stirring, then add soy sauce, water, sugar, and ketchup. When the sauce has come to a simmer, add gluten puffs and fried yuba, then reduce to low heat and simmer for 2 minutes to allow them to soak up the flavors. Taste and adjust flavors, adding more salt or soy sauce for saltiness, sugar for sweetness, ketchup for acidity. If desired, you can add starch slurry at the end to thicken the sauce and make it glossy; otherwise, let the sauce simply burble away until it’s reduced to your liking.

4. Serve. Ladle into a serving bowl, scatter on chopped scallions (and a drizzle of sesame oil if you’re feeling it), grab a bowl of rice and start eating!

Notes/Tips:

• Don’t skimp on the oil for this dish! Eggs have a richness due to the fat content of the yolk, but yuba is almost entirely protein, so using enough oil while frying will ensure it’s closer to the consistency of scrambled eggs.
• I peel my tomatoes first (quick dip in boiling water and then a shock in cold water and the peel comes right off); most restaurants will do this for the smoothest texture and to avoid bits of tomato peel in the dish, but this is totally optional. For the fastest home-style version just chop the whole tomatoes into bite-sized pieces and you’re good to go.  
• Adding ketchup is a secret trick of Chinese cooks— the extra oomph of sweetness with the ketchup intensifies the savoriness and enhances the flavor of the fresh tomatoes.
• The tomatoes will release water while cooking, but I prefer the dish a bit more saucy so I will add some extra liquid to the pan.

If you made this dish let me know how you liked the recipe by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing what you make!

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📖 Recipe

Vegan Stir-Fried Tomato & “Egg” 番茄炒腐竹

★★★★★

5 from 1 reviews

A vegan version of Chinese stir-fried tomato and egg (fan qie chao dan,番茄炒蛋) made with protein-rich, luxurious fried tofu skin (yuba) in place of scrambled eggs. Savory and satisfying, a comforting dish over rice. 

• Author: Hannah Che
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 4
• Category: Vegetables
• Method: Cook
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 3 medium (450g) tomatoes
• 3 tbsp cooking oil
• 1 heaping cup (15g) dried fried gluten puffs, or one 3.5 oz canned gluten (mian jin)
• 2 sheets (108g) frozen or fresh yuba (fu zhu)
• 2–3 cloves garlic, smashed and sliced
• 1 scallion, white parts cut into diagonal slices, green parts thinly sliced for garnish
• 2 tsp light soy sauce
• ½ cup water
• 1 tbsp ketchup
• 2 tsp sugar
• ½ tsp salt
• Optional starch slurry: ½ teaspoon cornstarch + 1 tablespoon water, combined in a small bowl*

Instructions

1. Prepare the yuba and gluten puffs: soak frozen yuba to thaw until softened. Tear into pieces, about 2-3 inches each. Soak the dried gluten puffs in warm water, or drain if using canned.
2. Peel the tomatoes (optional). Score the bottom of each tomato with an X-shaped cut. Bring a small saucepan of water to a boil, then place tomatoes in the boiling water and blanch briefly for 20 seconds before removing and shocking in cold water. Peel off the skins and cut tomatoes in half, then quarters, then bite-sized pieces.
3. Fry the yuba “eggs”. Heat wok or pan over medium heat and add 2 tablespoon cooking oil. Swirl around to coat surface, and heat until oil surface is shimmering. Add yuba and fry until puffy and golden brown, like scrambled eggs.  Remove from wok.
4. Stir-fry ingredients together. Heat the wok again and add garlic and white parts of scallion, and fry until aromatic. Add chopped tomatoes and cook for 45 seconds while stirring, then add soy sauce, water, sugar, and ketchup. When the sauce has come to a simmer, add gluten puffs and fried yuba, then reduce to low heat and simmer for 2 minutes to allow them to soak up the flavors.  Taste and adjust flavors, adding more salt or soy sauce for saltiness, sugar for sweetness, or ketchup for acidity.
5. *If desired, you can add starch slurry to thicken the sauce and make it glossy– turn up the heat at the end, give the slurry a stir and whisk it in to the wok; otherwise, let the sauce simply burble away until it’s reduced to your liking. 
6. Serve. Ladle into a serving bowl, scatter on chopped scallions (and a drizzle of sesame oil if you’re feeling it), grab a bowl of rice and start eating!

I’ve been obsessed with romanesco. A type of cruciferous vegetable, romanesco has pale green, fractal-like heads that are denser and nuttier than broccoli or cauliflower. The stems have lots of crunch, and each romanesco flower is surrounded with tender finger leaves that roast up crispy and caramelized like roasted brussels sprouts.

I spotted a vendor selling tiny romanesco at the downtown farmers market in Portland last week— the first few of the season— and I had to take some of the cone-like gems home to stir-fry. 

For cooking harder vegetables like romanesco and cauliflower, a great method is dry stir-frying (gan guo 干锅 or “dry pot”). You flash cook the raw florets by oil-blanching, literally “passing through oil” (过油), to lock in their vibrant color and crisp up their edges. Then, pour out the oil from the wok and return it to the heat. Stir-fry the aromatics (garlic, dried chiles, chili bean paste), and return the vegetables to the wok.

Because the liquid seasonings are minimal, caramelization happens quickly, reducing the condiments and sauce at the bottom of the wok into a glaze that coats the crannies of the crisp-tender florets with intense, smoky flavor.

To plate, I fried up some yucca root wedges— boiled first until chopstick-tender, fried until golden, then seasoned with five-spice and maldon flake salt. The crunchy, golden wedges had a dry, floury bite that played well with the saucy, caramelized florets and thin-skinned shishito peppers.

I wanted to play around with figs too, imagining their caramel, woody notes would go well with the slightly bitter, sulfurous notes of romanesco. There are just a few pieces on the plate, enough to get a bite here and there, chewy morsels of seedy, concentrated sweetness that balance the salty doubanjiang and eliminate the need for sugar in the sauce.

The rice paper tuile was just for fun, a shattering crisp, fragile garnish that melts on the tongue, leaving a buttery savoriness. 

📖 Recipe

Stir-fried romanesco and shishito peppers with chili bean paste and garlic 干锅绿花菜

Romanesco florets stir-fried in Sichuan “dry pot” style, with spicy doubanjiang and garlic, glazed figs, five-spice yucca fries, and a crispy rice paper tuile.

 

• Author: Hannah
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4
• Diet: Vegan

Ingredients

For the stir-fry:

• 1 pound (450g) romanesco
• 7–8 shishito peppers
• Vegetable oil, for frying
• 8 dried chiles, snipped into 2-cm segments, seeds shaken out
• 3 cloves garlic, thinly sliced
• 1 tablespoon Sichuan chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• A handful of dried figs, cut into quarters

For the yucca fries and crispy tuile (optional):

• 8 oz (224g) yucca root, peeled and roll-cut into wedges
• Vegetable oil for frying
• 1 small round sheet of rice paper (the kind used for wrapping Vietnamese spring rolls)
• Kosher salt, to taste
• 1 tsp five-spice powder

Instructions

1. Trim and cut the romanesco into florets, retaining as many leaves as possible. Cut the shishito peppers  at a diagonal bias into 2-inch pieces. Heat about 2 cups oil in a wok to 350°F (177°C). Drop in the romanesco and oil-blanch for 2 minutes, until stems are bright green in color and florets are turning golden-brown on the edges. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drop the shishito peppers and fry for 10 seconds (very briefly!), then transfer to the same plate.
2. If frying the yucca fries and rice paper tuile, do that now (see step below). Pour out the oil into a heat-proof container, retaining about 1 tablespoon in the wok.
3. Heat the wok over medium-high heat and add the dried chiles. Stir-fry until fragrant and starting to darken, then add the garlic slices. When the garlic is fragrant not yet browned, about 30 seconds, push the aromatics up the sides of the wok and add the chili bean paste, soy sauce, and dried figs. When the sauce is bubbling, add the oil-blanched romanesco and shishito peppers and stir-fry over high heat until the sauce is slightly reduced and coats the vegetables like a glaze, about 2 minutes. Remove the wok from the heat.

For the yucca fries and crispy rice paper tuile (optional):

1. Bring a small pot of water to a boil. Blanch the yucca pieces until a knife slides through the pieces with ease. Remove gently with a slotted spoon and pat dry with a clean towel. Fry until crispy and golden-brown and drain on a paper-towel-lined plate. Drop the sheet of rice paper into the oil— it will puff up immediately and turn white. Remove before it burns and transfer to a paper towel. Sprinkle with salt and five-spice.

To serve: 

1. Arrange a few pieces of fried yucca on the plate. Transfer the stir-fried romanesco on top. Scatter a few of the glazed figs around the plate, and garnish with the rice paper tuile. Serve immediately.

Keywords: shishito, romanesco, sichuan

I’ve been eating a lot of liang ban cai 凉拌菜 lately, “cold-tossed” dishes typically made with various raw ingredients, thinly shredded or julienned and tossed in a zingy sauce. Each bite is refreshing and flavorful, and the vegetables release their own juices into the dressing, enhanced with a bit of pungent raw garlic and a drizzle of sesame oil or chili oil. 

You can really liang ban “cold-toss” anything, but the general principle is to have a variety of colors and textures. In this version I use enoki mushrooms (the thin, noodle-like white mushrooms with little bulbs), carrots, cucumber, and cabbage; the slippery, chewy texture of the enoki mushrooms is a delightful contrast to the crunch of the vegetables. Tear the mushrooms into bite-sized bundles and blanch briefly in boiling water, then rinse under cold water and drain before tossing with the other ingredients.

You can use this recipe with bean sprouts, shredded red bell pepper, celery, napa cabbage, pressed tofu 豆干丝, or whatever you have in your fridge– it serves more as a template than a recipe, really. If you’re using carrot or celery or a “harder” vegetable I recommend briefly blanching it for 30 seconds– it “breaks the rawness” 断生, and makes it easier to chew for older folks or those who prefer slightly less crunchy vegetables.

This dish is even more delicious the next day, as the flavors mellow and marinate in the refrigerator, and you can enjoy it cold for a hassle-free summer lunch (I love eating this alongside a steamed sweet potato), or as part of a more elaborate meal as an appetizer or a side dish.  Enjoy!

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Another cold dish: Smacked Cucumber Salad

📖 Recipe

Cold Tossed Enoki Cucumber Salad 凉拌金针菇

A refreshing cold-tossed Chinese dish with slippery enoki mushrooms, crisp cucumbers and other shredded vegetables, dressed in a zingy, chili oil-laced sauce. Delicious as an appetizer or salad.

• Author: Hannah
• Prep Time: 10
• Cook Time: 3
• Total Time: 13 minutes
• Yield: 4
• Category: Cold Dishes and Salads
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Vegetables:

• 1 bundle (7 ounces, 200 grams) enoki mushrooms, ends trimmed
• 1 medium Persian cucumber, julienned
• 1 small carrot, peeled and julienned
• 1 cup shredded cabbage
• 1 scallion, cut into thin ribbons, or ¼ cup Chinese celery stalk, cut into 2-inch segments
• 1 handful cilantro, roughly chopped
• 2 cloves garlic, crushed and finely chopped

Sauce:

• ½ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon mushroom bouillon (蘑菇精) or ¼ teaspoon MSG, optional
• 1 tablespoon light soy sauce
• 1 tablespoon pale rice vinegar
• 1 tablespoon red chili oil with sediment
• 1 teaspoon sesame oil
• 2 tablespoons toasted crushed peanuts or toasted sesame seeds

Instructions

1. Trim off root end of enoki mushrooms, removing any bits of dirt. Rinse and tear into smaller, bite-sized bunches. Bring a pot of salted water to a boil and blanch the mushrooms for 2 minutes, then refresh under cold water and shake dry.  You can briefly blanch carrot shreds if you want them to be softer, or leave them raw.
2. Combine enoki mushrooms, shredded cucumber, carrot, cabbage, cilantro, scallion and garlic in a mixing bowl. Add salt and sugar and bouillon powder and toss, then add soy sauce and vinegar and toss again. Taste and adjust until the flavors sing. Drizzle on red chili oil, sesame oil, toasted sesame seeds or crushed peanuts and mix to combine, then plate and serve.

Notes

You can mix it up with different vegetables: blanched soybean or mung bean sprouts, microgreens, red or yellow bell pepper, napa cabbage, shredded tofu sheet, etc. Just make sure you have a good balance of textures and colors.

Nope, these aren’t sweet potato fries but they’re equally delicious and seriously addicting as a snack. Butternut squash is cut into fries and baked until they have gloriously crispy edges and a sweet chewy interior. Vegan and gluten-free.

Oven-Baked Butternut Squash Fries

[cooked-sharing]

The weather is quickly cooling down here and I’m starting to crave comfort foods. Soups, stews, and of course, curries.

I love this recipe because it’s simple and uses pantry ingredients like canned chickpeas and canned pumpkin pureé. The process is pretty no-fail: you sauté onion, garlic, and spices until fragrant, then toss in all the remaining ingredients and simmer until the vegetables are tender and the curry flavor is infused throughout. That’s it!

Ingredients in One-Pot Pumpkin Curry:

• Yellow onion and garlic and ginger. Aromatics, for flavor. 
• Spices. Turmeric, black pepper, garam masala, curry powder.
• Carrots and sweet potatoes. Adds bulk and a touch of sweetness.
• Tomatoes. For flavor and acidity.
• Pumpkin puree. Pumpkin is packed with vitamin K, C, and potassium, and exceptionally high in beta-carotene, a powerful antioxidant. 
• Canned chickpeas. Adds heartiness and plant-based protein. 
• Coconut milk. Makes the curry rich and creamy. 
• Coconut sugar. For a touch of sweetness.
• Baby spinach. For extra nutrition and color.
• One lime. A squeeze of lime juice at the end adds brightness and brings out all those lovely flavors. 

How to make One-Pot Pumpkin Curry:

1. In a large pot, heat 1 tablespoon coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
2. Add minced garlic, ginger, and spices, and cook for two more minutes.
3. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat. Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
4. Turn off heat, add spinach and cover until spinach leaves are wilted. Serve over rice, adding a squeeze of lime juice to each bowl before serving.

I’ve included Instant Pot instructions below! It makes this dish even faster to whip up. This curry freezes and reheats well as well, so you can prep it in advance for packed lunches. 

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Easy One-Pot Pumpkin Curry (Vegan, Gluten-Free)

★★★★★

5 from 2 reviews

This comforting one-pot pumpkin curry is ready in under 30 minutes! It’s hearty and creamy and packed with carrots, sweet potatoes, and chickpeas. Vegan and gluten-free.

• Author: Hannah

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion or 2 shallots, chopped finely
• 3 cloves garlic, minced
• 1 1-inch thumb ginger, minced
• 2 tbsp curry powder
• 1 tsp garam masala
• ½ tsp black pepper
• ½ tsp turmeric
• 2 medium carrots, chopped into small cubes
• 1 sweet potato, peeled and chopped into small cubes
• 1 cup tomatoes, chopped
• 1 15 oz can pumpkin purée
• 1 15 oz can chickpeas, drained and rinsed
• 1 13.5 oz can full-fat coconut milk
• 1 and ¼ cup low-sodium vegetable broth or water
• 1 tbsp coconut sugar
• 1 tsp salt
• 3–4 cups baby spinach
• juice of one lime

Instructions

1. In a large pot, heat 1 tablespoon coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
2. Add minced garlic, ginger, and spices, and cook for two more minutes.
3. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat. Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
4. Turn off heat, add spinach and cover until spinach leaves are wilted. Serve over rice, adding a squeeze of lime juice to each bowl before serving.

Notes

• *INSTANT POT instructions: Sauté onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.