Photo:
Zucchini Egg Crepe. Photo by Clare Barboza
Chinese food at home
For a variety of reasons, many families are opting to eat more plant-based and vegetarian meals. Whatever the reason, be it for health or environment considerations, coming up with new and different recipes that appeal to kids can be challenging.
Earlier this year, local cookbook author Hsiao-Ching Chou released her second cookbook, “Vegetarian Chinese Soul Food,” and it is a must-have for families that want to experiment with different flavors and try some new vegetarian recipes. Her cooking style is approachable, and as a mom of two kids, she understands the types of foods that kids will actually eat. The cookbook has sections dedicated to easy and straightforward stir-fries, noodles, dumplings and more.
Chou also provides a useful guide to stocking your pantry and tips on where to shop for ingredients. She even includes an ode to soy sauce and rates her 12 favorite brands!
“Vegetarian Chinese Soul Food” will help inspire families to branch out and experiment with Asian greens, tofu and other plant-based ingredients. Here are three tasty recipes from the book to whet your appetite.
Scroll through arrows above or skip to the other recipes:
Zucchini egg crepe
Makes 2 crepes
- 1 cup grated zucchini
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon all-purpose flour
- 3 large eggs, beaten
- 1/4 cup water
- 1 tablespoon vegetable oil
- 2 tablespoons fried shallots
Steps:
In a medium bowl, combine the grated zucchini with 1/2 teaspoon of the salt. Mix well and let sit for 5 to 10 minutes. Stir in the flour to coat. Add the eggs and water; mix well.
Heat a 9-inch nonstick or cast-iron skillet over medium-low heat for about a minute. Swirl in the oil and heat until the surface of the oil starts to shimmer. Add half of the egg-zucchini mixture and swirl the pan to coat the surface with the batter. Cook for about a minute. Carefully slide a flexible spatula under the edge of the crepe, shimmying it around the pan to loosen. Once the surface of the batter is just set, remove the pan from the heat. Carefully slide the crepe out of the pan and onto a plate. Alternatively, you can fold the crepe in half before transferring it to a plate. It’s all right if the crepe breaks; it’s not meant to be perfect. Repeat with the remaining batter and stack the finished crepe on top of the first.
To finish, sprinkle on the remaining 1/4 teaspoon salt and the fried shallots before serving.
©2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.
