October 22, 2021
From The Left Chapter
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w. Hot-and-Sour Soup, Steamed Parsnips and Carrots in Hot Peanut Butter Sauce, Cauliflower Fu-Yung, Hot Mushroom and Asparagus Salad and more.

Vintage Cookbook: Chinese Vegetarian Cooking, Kenneth LO

Publication Details: Pantheon Books, 1974

Published in 1974 this cookbook sought to popularize not only Chinese cooking, but Chinese vegetarian cooking. It has over 175 recipes but also contains a large amount of information on various cooking techniques and even includes a quick guide to them at the start.

The sections range from stir and deep frying to steaming, marinades, boiling and stewing, egg dishes, soups, salads and more. Given the era, unsurprisingly many of the recipes have a non-vegetarian option that adds meat or fish.

The ingredients are truly varied and here we share recipes that include cabbage, bamboo shoots, parsnips, carrots, bean-curd, cauliflower, asparagus, mushrooms and others.




Source: Theleftchapter.com