Veggie Blog

Book Description
One of the best known experts on Chinese food draws on her reminiscences of the foods of her childhood to create 200 exciting vegetarian recipes–many of which make use of commonly available ingredients–and describes the techniques used to prepare them. 40 line drawings.

What is this book about?

The description says the author draws on her memories of the foods of her childhood to create 200 vegetarian recipes.

Who is the author?

The book is credited to Eileen Yin-Fei Lo, who the description calls one of the best-known experts on Chinese food in the title.

What recipes can I expect?

It says many of the recipes use commonly available ingredients, and that the book describes the techniques used to prepare them. It also has 40 line drawings.

This summary is based on the book description on the Amazon page.

How much should I understand about stir-frying and vegetables before cooking?

Chinese vegetable cooking relies on speed and preparation: ingredients cut to similar sizes, a hot pan and short cooking times. Cutting everything before you start matters because a stir-fry will not wait. Firm vegetables such as carrots go in first, soft leaves last, and a splash of liquid at the end makes a sauce.

Keeping vegetables crisp-tender helps preserve colour and texture. The Harvard Nutrition Source page on vegetables and fruits advises eating a variety of types and colours of produce, which a mixed stir-fry does naturally.

Soy sauce and other sauces are salty, so measure them. The WHO fact sheet on salt reduction says adults should consume less than five grams of salt a day. Tofu is a staple protein, and the NCCIH page on soy summarises what is known about soy.

Wash produce under running water before cutting, wash the board after handling raw eggs or meat, and cook eggs until firm. Leftover rice should be cooled quickly and refrigerated within two hours. If you are cooking for someone with a soy or peanut allergy, read labels on sauces and oils.

Related on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats

Book: From the Earth: Chinese Vegetarian Cooking by Eileen Yin-Fei Lo
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