![\"file0001535775183\"](\"http:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2016\/02\/file0001535775183.jpg\")
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Today is the start of the year of the monkey. Enjoy the Chinese New Year today with some vegan Chinese food. Here are some recipes you can use:<\/p>\n
Asian Saut\u00e9ed Eggplant<\/strong> (from Vegan Meals for One or Two<\/em>) 1 Tablespoon peanut or sesame oil Heat oil in a large frying pan over medium-high heat. Add onions and cook until soft, approximately 2 minutes. Add eggplant and toss over medium-high heat so cubes are coated and oil is absorbed, approximately 2 minutes. Add soy sauce, red pepper flakes, garlic, vinegar, and broth and reduce to simmer. Cover and allow to cook until eggplant is tender, approximately 8 minutes. Stir in sesame seeds, if desired, and enjoy!<\/p>\n Fried Rice with Peanuts or Almonds<\/strong> (from Meatless Meals for Working People<\/em>) 1 large onion, chopped Saut\u00e9 onion in oil in a large frying pan or wok over a medium heat for 3 minutes. Add the remaining ingredients and stir-fry 15 minutes.<\/p>\n You may also enjoy this article with recipes from a previous issue of Vegetarian Journal<\/em>:
\n(Makes 2 servings)<\/p>\n
\n\u00bd Tablespoon diced onions
\n2 cups peeled and cubed eggplant
\n1 Tablespoon soy sauce
\n1 teaspoon red pepper flakes
\n1 teaspoon minced fresh garlic
\n1 Tablespoon vinegar (rice vinegar is best)
\n\u00bc cup vegetable broth
\n1 teaspoon sesame seeds (if desired)<\/p>\n
\n(Serves 6)<\/p>\n
\n1 Tablespoon oil
\n2 cups pre-cooked rice
\n1 large green pepper, chopped
\n1 stalk celery, chopped
\n1 cup mushrooms, sliced
\n1 small zucchini, chopped
\n2 Tablespoons soy sauce or tamari
\n1 cup roasted peanuts or almonds, chopped or whole<\/p>\n
\nhttp:\/\/www.vrg.org\/journal\/vj2013issue3\/2013_issue3_chinese_cooking.php<\/a><\/p>\n