Rotkraut Gyozy

Red cabbage gyoza (vegan)

Red cabbage gyoza (vegan)

Köstliches Asia Gericht

Preperation time:approx. 1 hour

Ingredients for 24 gyoza

Ingredients

Shan'shi ingredients

Additional ingredients

  • 24-36 gyoza dough sheets (depending on size)
  • 1 handful of dried shiitake mushrooms
  • ½ Chinese cabbage
  • ¼ red cabbage
  • 4-6 garlic cloves
  • 2-3 spring onion stalks
  • 30 g ginger

Preparation

Soak the dried shiitake mushrooms in boiling water in a bowl. Finely chop the Chinese cabbage and red cabbage, and finely chop the garlic, spring onions and ginger.

Heat a little wok oil in a large pan. Fry the garlic, ginger and spring onions in it. Add the red cabbage and Chinese cabbage and fry.

Deglaze with a dash of rice vinegar.

Finely chop the soaked shiitake mushrooms and mix with the Shanghai style shiitake sauce and the remaining ingredients to form a paste. Season with soy sauce and sesame oil and leave to cool.

Spread half a tablespoon to a tablespoon of the filling on each gyoza pastry sheet and fold into a semicircle with a little water. You can use different folding techniques to give free rein to your creativity.

Heat water in a shallow pan and place a bamboo steamer over it Spread the gyoza evenly on top and steam for about 10 minutes.

Serve the steamed gyoza with a mixture of soy sauce, sesame oil and rice vinegar, if desired.

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by awirnsberger

Kokospudding

Coconut pudding with mango (vegan)

Coconut pudding with mango (vegan)

Delicious Asian dish

Preparation time: 15 minutes plus cooling time

Ingredients for 4 portions:

Ingredients

Shan'shi ingredients

Additional ingredients

  • 100 ml water
  • 50 g sugar
  • 50 g starch (corn or potato)

preparation

Gently heat 200 ml of coconut milk so that it dissolves and mix with half of the water. Empty into a bowl and leave to cool.

Bring the remaining coconut milk to the boil briefly in the same pan with the other half of the water and sugar Bring to the boil so that the sugar has completely dissolved.

Stir the starch into the cooled coconut milk from before and mix into the remaining coconut milk in the pan, bring to the boil briefly until the liquid thickens into a pudding.

Pour directly into the molds and cover with cling film.

Leave to set in the fridge for approx. 4 hours.

Remove from the molds, roll in coconut crumble and serve with fresh mango.

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Tip:

Grease the molds with a little oil so that the pudding is easier to remove from the mold.

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by awirnsberger

Crispy Chili Tofu mit Reis

Crispy Chili Tofu

Crispy Chili Tofu

Delicious Asian dish

Preparation time: over 30 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 g white tofu
  • 6 cloves of garlic, finely chopped
  • 2-3 tbsp finely chopped ginger, peeled
  • 1 tsp sugar
  • Potato starch for breading

Preparation

Cut the tofu into even cubes (ca. 2×2 cm).

Mix the finely chopped ginger and garlic with the soy sauce and sugar.

Place the tofu cubes in the marinade and leave to marinate well.

Heat the oil to about 170°C. If you do not have a thermometer, you can use the chopstick test. Hold a wooden stick in the oil and observe how much the oil bubbles. Strong bubbling indicates that the oil is hot enough.

Roll the marinated tofu cubes in potato starch.

Fry the breaded tofu cubes for about 3 minutes, remove and leave to cool briefly on a rack.

Continue to heat the oil and deep-fry the tofu a second time.

After the second frying, remove the tofu cubes again and leave to cool briefly on the same rack. Then toss in a bowl of sweet chili sauce. Add the chopped spring onions and sesame seeds.

The crispy tofu can be served with rice.

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Tip:

If you want to eat something else instead of tofu for a change, you can replace the tofu with all kinds of meat or other vegetables.

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Glas mit Chiliöl

Chili oil (vegan)

Chili oil

This homemade chili oil adds a spicy crunch to any dish.

Preparation time: 40 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 pieces of star anise
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 tbsp Szechuan pepper
  • 2 shallots
  • Garlic clove, crushed
  • Approx. 250 ml peanut oil or more
  • 100 g Szechuan chili flakes
  • 1-2 tsp salt
  • 1 tsp sugar

Preparation

Heat the peanut oil to 120°C with the spices and peeled and halved shallots. Then deep-fry for approx. 30 minutes, watching carefully.

Meanwhile, place the chili flakes in a heatproof bowl.

Heat the oil briefly and pour through a sieve into the chili flakes. It should bubble vigorously.

Allow to cool slightly and season with sugar, salt and soy sauce.

The oil can now be kept in the fridge for several months and can be eaten with a wide variety of dishes.

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Tip:

Optionally, other spices can be added, for example garlic or sesame oil.

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by c21nmd

Foto von veganen Frühlingsrollen

Vegan spring rolls

Vegan spring rolls

Spring rolls (Chun Juan) derive their name from the traditional festival for which they are traditionally prepared: the Spring Festival (Chunjie), also known as Chinese New Year.

Preparation time: over 30 minutes

Ingredients for 20/25 spring rolls

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp. garlic (chopped)
  • 30 g spring onions (chopped)
  • 30 g shiitake-mushrooms (sliced)
  • 300 g carrots (cut into sticks)
  • 500 g white cabbage (cut into sticks)
  • 25 spring roll sheets (you can easily find them frozen in any Asian grocery store)
  • 2 tbsp flour
  • 4 tbsp water

The crispy, golden rolls are said to symbolize gold ingots and bring prosperity in the coming year. What’s more, spring rolls are one of the most popular Chinese dishes worldwide, loved by adults and children alike: the perfect finger food idea when entertaining family and friends.

Preparation

Heat the wok oil in a medium-sized wok, add the garlic and fry for a few seconds. Add all the vegetables, continue stirring for a few minutes, then add the glass noodles (which you have previously soaked in water and drained), also add sesame oil, soy sauce, salt and sugar. Stir for a few more minutes until all the ingredients are well combined. Set aside and leave to cool. The filling must be cold when we make the spring rolls.

Mix flour and water in a cup, this is needed to fix the dough sheets. Now we are ready to roll! Take a spring roll sheet and place it on the table with one corner in front of you, place about 1 teaspoon of your vegetable filling on top and fold the sheet up twice. Then fold in the sides and roll it almost to the top and stick the end down with a little flour and water. Do this with all the other spring rolls.

You can fry your spring rolls in a deep fryer or in a large wok or even in a pan. Pour in 1 liter of peanut oil and heat until ready to fry (you can check if it’s ready by adding some flour to the oil). Fry 4-5 spring rolls at a time until golden brown. When they are ready, place them on kitchen paper to soak up excess oil. Serve hot, accompanied by a hot and sour dipping sauce.

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Tip:

You can easily prepare the sauce in advance by mixing a bottle of chili sauce sweet with a teaspoon of sambal olek for an extra spicy kick.

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by c21nmd

Red lentil dhal with Kokosmilch

Red lentil dhal with Kokosmilch

INDIA

A gift from India to the vegans of this world.

Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 150 grams of red lentils
  • 300 g vegetables (zucchini, onion, garlic)
  • 150ml of water
  • 1 chili pepper
  • 20 grams of ginger
  • coriander
  • 1-2 tbsp curry powder
  • 1-2 tbsp turmeric powder

preparation

  • Cut zucchini, onion, chili pepper and coriander.
  • Peel and mash the ginger and garlic.
  • Sauté chopped onion in Erdnussöl and add curry and turmeric powder.
  • Then add the chili peppers, Salt and Kokosmilch to the onions.
  • Add the uncooked lentils and water and bring to the boil.
  • Add zucchini and bring to the boil again.

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Tip:

Serve with rice.

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by shanshi

Fast Thai Curry Soup

Fast Thai Curry Soup

THAILAND

Quick, quick to the delicious soup.

Preparation time: 5 minutes
 Cooking time: 15 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 ml vegetable broth
  • 350 g vegetables of your choice (e.g. carrots, zucchini, mushrooms)
  • 1 small piece of ginger (about 1 cm)
  • fresh cilantro or parsley
  • ½ lime

preparation

  • Bring the vegetable broth, Kokosmilch , Thai Curry Paste Red and Sojasauce to the boil in a saucepan with the ginger.
  • Add the chopped vegetables and cook until done.
  • Cook the glass noodles for 5 minutes.
  • Then add the lime juice and garnish with fresh coriander or parsley.

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Tip:

Complete the dish with a few dashes Sesamöl .

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by shanshi

Asian vegetable soup

Asian vegetable soup

INDONESIA

Lust for life to spoon.

Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 green onions
  • 2 cloves of garlic
  • 2 carrots
  • 1 tbsp fresh chopped coriander
  • 1/2 leek
  • 1/2 teaspoon chopped chillies
  • 1 liter vegetable broth

preparation

  • Soak mu err mushrooms in water for 30 minutes.
  • Cut the spring onions into 1 cm wide pieces. Wash carrots, halve and cut crosswise into thin slices. Wash the leek, halve lengthwise and cut into strips. Take the Mu Err mushrooms out of the water and cut them into small pieces together with the garlic.
  • Heat Woköl in the wok and briefly sauté the garlic, chopped chillies and spring onions. Add the carrots, leeks, Bohnenkeimlinge and mu err mushrooms and sauté briefly. Then pour in the vegetable broth and bring to the boil.
  • Season the soup with Sojasauce and the fresh coriander. Then stir the Glasnudeln Vermicelli into the soup and leave to stand for 4-5 minutes.

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Tip:

Refine the vegetable soup with shrimp!

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by shanshi

Avocado maki

Avocado maki

JAPAN

Maki Freuden, now also for vegans.

Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 75 g sushi rice
  • 150ml water
  • 1 avocado
  • 1 nori seaweed sheet
  • bamboo mat

preparation

  • Thoroughly wash the sushi rice in a colander. Boil 150ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. If necessary, add some water.
  • As soon as the water has been absorbed or the sushi rice is already soft, remove the pot from the heat, place a clean tea towel over the pot and let the rice soak for another 10 minutes.
  • Mix sushi rice with Reisessig and allow to cool to room temperature while stirring.
  • Halve and stone the avocado, separate the flesh from the skin with a tablespoon and cut into strips 1/2 cm thick.
  • Place a sheet of nori seaweed on the bamboo mat, spread the sushi rice evenly over it, leaving 1cm free at the top.
  • Place avocado strips in the middle and spread with wasabi paste.
  • Roll up the bamboo mat with the rice and press firmly.
  • Open the bamboo mat, cut the roll into 1.5cm thick pieces and arrange on a plate.
  • Arrange Sojasauce in a small bowl and serve with it.

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Tip:

If you want it a little spicier, you can stir wasabi paste into the Sojasauce .

More delicious recipes from Japan:

by shanshi

Miso soup with mushrooms and vegetables

Miso soup with mushrooms and vegetables

JAPAN

An insider tip. And not just for veggies.

Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 liter miso stock (miso paste + water)
  • 3 spring onions
  • 1/4 head of cabbage
  • 2 tbsp shiitake mushrooms
  • 1 bunch coriander
  • 1 bunch of mint
  • 1/2 tsp ginger
  • 1/2 tsp lemongrass
  • 2 carrots

preparation

  • Finely chop the spring onions and ginger.
  • Heat Erdnussöl in a wok or nonstick pan. Fry spring onions and ginger.
  • Deglaze with Sojasauce and Reisessig and pour in the miso broth. Season with lemongrass.
  • Simmer for 20 minutes. Then top up with some water.
  • Soak the shiitake mushrooms according to the instructions.
  • Meanwhile, cut the remaining ingredients into bite-sized pieces and arrange on two plates. Pour the hot miso broth over the vegetables

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Tip:

The soup can be supplemented with other vegetables or fried tofu to taste.

More delicious recipes from Japan:

by shanshi