10 Oct

I grew up on a solid Southern USA diet, where nearly all the meat was batter fried. Funny how I ended up working in a Chinese restaurant as a first job, and I’ve been hooked ever since on hot sour soup, spring rolls, wontons, pork fried rice, and moo goo gai pan (chicken and mushrooms). Forget those sugar-coated fried biscuits…Those are strictly an American thing. lol

One of my visitors this evening writes about Asian food. OMGosh! I think I am in love – with the food peeps, with the food! It is Taiwanese, which is the Asian food I learned to cook so many yeaers ago, and I stuck with my favorites. 🙂 Healthy soups, plenty of vegetables, and spicy — I love spicy dishes, and I am totally digging into the recipes provided here once my fast is over…or maybe sooner. They sure look delicious! 🙂

Asian Vegan Eats

I had leftover napa cabbage and bean sprout (from Shanghai Style Stir-Fried Rice Cake) in the fridge, and I wanted to make a hot soup to go with the Sichuan Cold Noodle. Taiwanese Vegetable Thick Soup was the result. Traditionally thick soup is made with pork or/and squid wrapped in fish paste. This vegetarian/vegan version is easy… just leave out the meat.

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Posted by on October 10, 2012 in Vegan Meals


5 responses to “

  1. Asian Vegan Eats

    October 10, 2012 at 2:02 pm

    Thank you so much for your post, Denise. You made my day! 😀

    I wish I have the well power like you to go on a 30 day juicing quest. You’re doing great! I am sure you will feel amazing after your mission. Then you get to enjoy some yummy Asian vegan food! Woohoo~~~~

    • Denise B

      October 10, 2012 at 11:02 pm

      I had General Tsao’s chicken yesterday – last meal before I started my juice fast back up. lol

      • Asian Vegan Eats

        October 10, 2012 at 11:43 pm

        Yum! Now you had me thinking about the General Tsao’s flavor. You just give me the idea of making a vegan version of a General Tsao’s dish… maybe tofu and or mushroom?! 🙂

      • Denise B

        October 11, 2012 at 12:24 am

        Or both…I like mushrooms in nearly everything and finally found shiitake mushrooms, except they are jarred instead of being fresh.

      • Asian Vegan Eats

        October 11, 2012 at 1:12 pm

        Jarred one is perfectly fine. Actually the dried one has more flavor than the fresh one. Most Chinese dishes use the dried shitake mushroom.

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