5570 W Flamingo Rd #110
Las Vegas, NV 89103
Here are AI generated OIL-FREE copycat recipes for my 3 favorite recipes from Chef Kenny’s vegan Chinese restaurant in Las Vegas.
They are:
1. Cilantro Salad
2. Crispy Eggplant
3. Spicy Vegan Crispy Beef
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🥗 1. OIL-FREE CILANTRO SALAD with Tangy Dressing & Ribbon Croutons
🥬 Salad Base
1 bunch fresh cilantro (large stems trimmed)
1 small cucumber, julienned
1 cup shredded napa cabbage or romaine
½ red bell pepper, thinly sliced
¼ red onion, thinly sliced
Optional: shredded carrot or mung bean sprouts
🥣 Tangy Dressing (Oil-Free)
Inspired by Chef Kenny’s bright, citrusy dressing
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp fresh lime juice
1 tbsp low-sodium soy sauce or tamari
1 tsp maple syrup (or date syrup)
1 tsp grated ginger
1 small garlic clove, minced
1 tsp toasted sesame seeds (optional)
2 tbsp aquafaba (liquid from cooked chickpeas) for “body” instead of oil
→ Whisk until slightly frothy to mimic the emulsion oil gives.
🥖 Ribbon Croutons (Oil-Free)
Chef Kenny’s croutons are crispy wonton-like ribbons. We’ll make ours baked/air-fried.
3 rice paper sheets (for Vietnamese spring rolls) or 3 small tortillas
Brush lightly with aquafaba or a mix of aquafaba + tamari for color
Slice into thin ribbons
Bake at 375°F for 6–8 minutes, or air fry at 360°F for 3–4 min, until golden and crisp
🥗 To Assemble
Toss salad ingredients with dressing just before serving.
Top with ribbon croutons and a sprinkle of sesame seeds or chopped peanuts if desired.
🍆 2. OIL-FREE CRISPY EGGPLANT with Tangy Glaze
🍆 Eggplant
1 large Chinese or Japanese eggplant, cut into ½-inch thick wedges
2 tbsp cornstarch (or arrowroot)
2 tbsp aquafaba
1 tbsp tamari
1 tsp rice vinegar
Optional: pinch of baking powder (helps crispiness)
Method
Mix aquafaba, tamari, and vinegar.
Toss eggplant in the mixture, then dredge in cornstarch.
Place on parchment-lined baking sheet or air fryer tray.
Bake at 400°F for 20–25 minutes (flip halfway) or air fry at 380°F for 12–15 minutes, until crisp and golden.
🍯 Tangy Sauce (Chef Kenny–Style)
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp hoisin sauce (oil-free if possible)
1 tsp grated ginger
1 small garlic clove, minced
1 tsp cornstarch + 2 tbsp water (slurry)
Method
In a small saucepan, heat all sauce ingredients except slurry.
When simmering, stir in slurry until thickened and glossy.
Toss baked eggplant in the sauce until evenly coated.
Optional garnish: chopped scallions, crushed peanuts, or toasted sesame seeds.
🌶️ 3. OIL-FREE SPICY VEGAN CRISPY “BEEF”
🍖 Crispy “Beef” (Oil-Free)
Chef Kenny uses soy protein. You can use soy curls or extra-firm tofu.
Option 1 – Soy Curls Version
2 cups soy curls, soaked in hot vegetable broth for 10 min, then drained and squeezed dry
2 tbsp tamari
1 tbsp cornstarch
1 tbsp aquafaba
½ tsp garlic powder
Toss to coat evenly, then air fry at 380°F for 12–15 minutes (shake halfway) or bake at 400°F for 20 minutes until crisp.
Option 2 – Tofu Version
1 block extra-firm tofu, pressed and torn into bite-sized chunks
Toss with same mixture above, then bake or air fry as above.
🌶 Spicy Glaze Sauce
2 tbsp low-sodium soy sauce or tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp chili-garlic sauce (or sambal oelek)
1 tbsp hoisin sauce
1 tsp cornstarch + 2 tbsp water (slurry)
Method
Combine all ingredients in a pan and heat until thick and shiny.
Add crispy soy curls or tofu, tossing gently until coated.
🥜 To Finish
Top with:
Crushed roasted peanuts (optional but authentic)
Sliced green onions
Steamed broccoli or bok choy on the side
💡 Chef Kenny-Style Tips (Oil-Free Edition)
Aquafaba is your oil replacement — use it anywhere you’d normally brush or toss in oil.
Air frying or oven baking with convection gives the same crisp Chef Kenny achieves with frying.
For “umami depth,” add a touch of miso paste or mushroom powder to sauces.
Balance: His flavors are always tangy, sweet, salty, and spicy — taste and adjust before finishing.
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OTHER popular vegan dishes w/ ingredients created by Chef Kenny at his Las Vegas vegan Chinese restaurant:
Veggie Geese: A dish made from fried soy bean sheets wrapped with mushrooms, jicama, and carrots.
Spicy Vegan Orange Beef: Crispy soy beef in a spicy orange peel sauce.
Spicy Veggie Mongolian Beef: Soy beef stir-fried with bell peppers, celery, and a special sauce.
Spicy Kung Pao Beef: Soy beef with a spicy sauce, water chestnuts, bell peppers, mushrooms, and peanuts.
Chef Beyond Meat Fried Rice: Fried rice prepared with Beyond Meat.
Spicy Pad Thai Noodle: Spicy rice noodles with bell peppers and bean sprouts, topped with peanuts.
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