Includes index

Introduction -- Key ingredients, techniques, and equipment -- Dumplings -- Dim sum and small bites -- Soups and braises -- Stir-fries -- Steamed dishes -- Rice and noodles -- Tofu -- Eggs -- Salads and pickles

"In this follow-up to Chinese Soul Food, author Hsiao-Ching Chou shares recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. And then there are the dumplings! This book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings, including soup dumplings, as well as other dim sum delights. Separate chapters feature egg and tofu recipes too"--back cover

"85 delicious and approachable recipes for Chinese vegetarian cooking" -- Back cover

"75 recipes for enjoying this cuisine without meat. This book is structured with chapters for stir-fries, soups and braises, rice and noodles, dim sum, tofu and eggs, and sides"--