Free The Chinese Vegan Kitchen by Donna Klein

separately. Alternatively, spring rolls may be kept warm in a preheated 200F (95C) oven for up to 1 hour. (Completely cooled spring rolls can be placed in resealable plastic freezer bags and frozen up to 3 months before reheating in a moderate oven for 10 to 15 minutes.)
    {PER SERVING} (per roll, without sauce, based on 1 ⁄ 4 cup peanut oil absorbed during frying) Calories 68 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 1g • Sodium 149mg
    Stir-Fried Water Chestnuts in Sichuan Sauce
    Water chestnuts are aquatic vegetables that grow in marshes. Sweet and crunchy, they make a delightful contrast to the spicy and smooth Sichuan sauce in the following recipe, perfect as a party appetizer or first course. If possible, purchase the fresh variety for a special taste sensation.
    MAKES 4 TO 6 SERVINGS
    2 cups sliced fresh water chestnuts (see Cook’s Tip, below) or rinsed and drained canned sliced water chestnuts
    2 teaspoons peanut oil
    2 scallions, white and green parts separated, thinly sliced
    3 large cloves garlic, finely chopped
    2 tablespoons Sichuan sauce
    2 tablespoons low-sodium vegetable broth
    1 teaspoon sugar
    Salt and freshly ground black pepper, to taste
    3 cups torn or shredded Napa cabbage leaves or shredded green cabbage
    1 cup shredded carrots
    In a medium stockpot filled with boiling salted water, add the water chestnuts (fresh or canned) and cook 2 minutes. Drain and set aside.
    In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the white parts of the scallions and garlic and cook, stirring constantly, 1 minute, or until fragrant. Reduce the heat to medium and add the water chestnuts, Sichuan sauce, broth, sugar, salt, and pepper; cook, stirring constantly, 2 minutes. Remove from heat and keep warm.
    In a medium bowl, toss together the cabbage and carrots until well combined. To serve, line a serving platter or 4 individual serving plates with the cabbage mixture and top with equal amounts of the water chestnut mixture. Garnish with the reserved scallion greens and serve at once.
    {PER SERVING} Calories 124 • Protein 3g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 23g • Dietary Fiber 4g • Sodium 48mg
    {COOK’S TIP}
    If using fresh water chestnuts, they should be firm, with a smooth skin and no soft spots. To remove the skin or soft outer shell, cut off the top and bottom of each water chestnut with a sharp knife, and then cut around the sides until all the skin is removed. Peeled water chestnuts can be immersed in fresh water and refrigerated, covered, up to one week; however, the water must be changed daily.
    Chinese Summer Vegetable Rolls
    These no-cook delights are popular in southern China, where the summer heat often reaches tropical levels. Use the following recipe as a model for your favorite vegetable combinations. For a gluten-free version, use gluten-free tamari sauce in lieu of standard soy sauce, which contains wheat. Dry round rice paper wrappers, also known as spring roll skins, are available in Asian markets and some well-stocked supermarkets; they need to be rehydrated in water before using.
    MAKES 16 TO 18 ROLLS
    2 tablespoons rice vinegar
    1 1 ⁄ 2 tablespoons reduced-sodium soy sauce
    1 tablespoon peanut oil
    1 ⁄ 2 tablespoon sugar
    1 large clove garlic, finely chopped
    1 teaspoon toasted (dark) sesame oil
    1 ⁄ 2 teaspoon Chinese chili paste
    4 cups shredded Napa or green cabbage
    4 scallions, white and green parts, thinly sliced
    1 cup shredded carrots
    1 medium seedless cucumber (about 10 ounces), julienned
    1 ⁄ 2 medium red bell pepper (about 3 ounces), julienned
    1 ⁄ 2 cup finely chopped cilantro
    16 to 18 (8 1 ⁄ 2 -inch) dry round rice paper wrappers
    Basic Dipping Sauce ( page 9 ) or other dipping sauce, to serve
    In a large bowl, whisk together the vinegar, soy sauce, peanut oil, sugar, garlic, sesame oil, and chili paste. Add the remaining ingredients except