The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray Page B

cornstarch. Arrowroot has a more neutral flavor. It works at a lower temperature and with acidic ingredients. In general, 1 tablespoon of arrowroot thickens 1 cup of liquid. You can use 1 tablespoon of arrowroot to replace 2 teaspoons of cornstarch in any given recipe.
    Fermented Black Beans: These black soy beans, preserved in salt, impart a strong salty and slightly bitter flavor to dishes. They are frequently used in hoisin sauce and other Chinese dishes of the Canton province. Look for them at your local Asian market or check out our resource guide in Appendix C to order online. Please note that these are different than the black beans typically used in Mexican cooking.
    Five-Spice Powder: As the name suggests, this is a blend of five spices that together provide all five flavors—sweet, salty, sour, pungent, and bitter. It consists of ground peppercorns (use Szechuan peppers if possible), star anise, clove, cinnamon, and fennel.
    Lotus Root: Popular in Asian cooking, the rhizome of the lotus flower has the appearance of a long potato. When sliced, a wagon-wheel design is revealed. Lotus root makes a crunchy artistic addition to salads and stir-fries.
    Seitan: Originating in China and also called “wheat meat,” “meat of wheat,” and even simply “gluten,” seitan is made from wheat gluten. It is high in protein and is commonly used to replace beef or chicken in dishes traditionally made with animal products. Because it’s all gluten, individuals with gluten intolerance will want to steer clear of it. Many flavored varieties are available, or you can create your own.

    Szechuan Peppers: Also called Szechwan or Sichuan peppers, and widely used in Asian cooking, the Szechuan pepper is not related to the peppercorn or the chile pepper! Chinese pepper, anise pepper, fagara, and flower pepper are additional names for this pepper, whose unique flavor has a hint of lemon and a slightly tingling / numbing effect that accentuates the spicy heat of chiles, peppercorns, and other spices. A little goes a long way; use sparingly. Popular in the Sichuan province of China, where it originates, as well as in Nepal, Tibet, Japan, and Indonesia, the pepper is available whole, ground, and even in an infused oil. Visit a local Asian market or check out our resource guide in Appendix C to special order.
    Tofu: Originating in China, tofu is made from soybeans and is formed into a block. It is another food that crosses cultural boundaries throughout Asia. There are several forms available, including soft, firm, extra-firm, and silken varieties. Please see page 225 for more intriguing information and for tips and tricks on working with tofu.
    Wonton Wrappers and Gyoza Skins: These flour-based sheets are perfect for creating quick appetizers or hors d’oeuvres. Both are used to wrap a variety of foods that feature prominently in Dim Sum (see page 96). Be on guard and make sure to check the ingredients: most of the commercially prepared varieties available at the supermarket do contain eggs. You can, however, often find egg-free varieties at an Asian market.

PUMPKIN PINE NUT SOUP
    This is a creamy and thick soup that is filling and perfect in autumn, when a wide variety of pumpkins and squash are available. Experiment with the different types of squash such as butternut, buttercup, or acorn. Serve with Green Onion Hotcakes (page 112).
    SERVES 6 TO 8
     
    1 tablespoon sesame oil
1 yellow onion, chopped (1½ cups)
2 cloves garlic
1 tablespoon peeled and minced
fresh ginger
1 small pumpkin, butternut, or buttercup
squash, seeded and cubed (4 cups)
5 cups water or vegetable stock
(see page 228)
3 tablespoons soy sauce
1¼ teaspoons five-spice powder
½ teaspoon ground coriander
1 tablespoon agave nectar or
sweetener of choice
1 teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
¾ cup pine nuts, cashews, or
macadamia nuts, or combination,
toasted (see page 225)
1 cup corn, fresh or frozen
1 tablespoon minced fresh cilantro
    1.