{"id":50134,"date":"2025-10-31T20:01:40","date_gmt":"2025-10-31T20:01:40","guid":{"rendered":"https:\/\/projectwaistline.com\/?p=50134"},"modified":"2025-11-02T17:38:06","modified_gmt":"2025-11-02T17:38:06","slug":"chef-kennys-vegan-din-sum-copycat-recipes","status":"publish","type":"post","link":"https:\/\/projectwaistline.com\/?p=50134","title":{"rendered":"Chef Kenny’s Vegan Chinese Restaurant copycat recipes"},"content":{"rendered":"\n

5570 W Flamingo Rd #110
Las Vegas, NV 89103<\/p>\n\n\n\n

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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

*******

\ud83e\udd57 1. OIL-FREE CILANTRO SALAD<\/strong> with Tangy Dressing & Ribbon Croutons

\ud83e\udd6c Salad Base

1 bunch fresh cilantro (large stems trimmed)

1 small cucumber, julienned

1 cup shredded napa cabbage or romaine

\u00bd red bell pepper, thinly sliced

\u00bc red onion, thinly sliced

Optional: shredded carrot or mung bean sprouts

\ud83e\udd63 Tangy Dressing (Oil-Free)<\/strong>

Inspired by Chef Kenny\u2019s 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 \u201cbody\u201d instead of oil
\u2192 Whisk until slightly frothy to mimic the emulsion oil gives.

\ud83e\udd56 Ribbon Croutons (Oil-Free)<\/strong>

Chef Kenny\u2019s croutons are crispy wonton-like ribbons. We\u2019ll 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\u00b0F for 6\u20138 minutes, or air fry at 360\u00b0F for 3\u20134 min, until golden and crisp

\ud83e\udd57 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.

\ud83c\udf46 2. OIL-FREE CRISPY EGGPLANT<\/strong> with Tangy Glaze

\ud83c\udf46 Eggplant

1 large Chinese or Japanese eggplant, cut into \u00bd-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\u00b0F for 20\u201325 minutes (flip halfway) or air fry at 380\u00b0F for 12\u201315 minutes, until crisp and golden.

\ud83c\udf6f Tangy Sauce (Chef Kenny\u2013Style)<\/strong>

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.

\ud83c\udf36\ufe0f 3. OIL-FREE SPICY VEGAN CRISPY \u201cBEEF\u201d<\/strong>

\ud83c\udf56 Crispy \u201cBeef\u201d (Oil-Free)

Chef Kenny uses soy protein. You can use soy curls or extra-firm tofu.

Option 1 \u2013 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

\u00bd tsp garlic powder

Toss to coat evenly, then air fry at 380\u00b0F for 12\u201315 minutes (shake halfway) or bake at 400\u00b0F for 20 minutes until crisp.

Option 2 \u2013 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.

\ud83c\udf36 Spicy Glaze Sauce<\/strong>

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.

\ud83e\udd5c To Finish

Top with:

Crushed roasted peanuts (optional but authentic)

Sliced green onions

Steamed broccoli or bok choy on the side

\ud83d\udca1 Chef Kenny-Style Tips (Oil-Free Edition)

Aquafaba is your oil replacement \u2014 use it anywhere you\u2019d normally brush or toss in oil.

Air frying or oven baking with convection gives the same crisp Chef Kenny achieves with frying.

For \u201cumami depth,\u201d add a touch of miso paste or mushroom powder to sauces.

Balance: His flavors are always tangy, sweet, salty, and spicy \u2014 taste and adjust before finishing.

*******

OTHER popular vegan dishes w\/ ingredients created by Chef Kenny at his Las Vegas vegan Chinese restaurant:

Veggie Geese<\/strong>:\u00a0A dish made from fried soy bean sheets wrapped with mushrooms, jicama, and carrots.

Spicy Vegan Orange Beef<\/strong>:\u00a0Crispy soy beef in a spicy orange peel sauce.

Spicy Veggie Mongolian Beef<\/strong>:\u00a0Soy beef stir-fried with bell peppers, celery, and a special sauce.

Spicy Kung Pao Beef<\/strong>:\u00a0Soy beef with a spicy sauce, water chestnuts, bell peppers, mushrooms, and peanuts.

Chef Beyond Meat Fried Rice<\/strong>:\u00a0Fried rice prepared with Beyond Meat.

Spicy Pad Thai Noodle<\/strong>:\u00a0Spicy rice noodles with bell peppers and bean sprouts, topped with peanuts.\u00a0

*******<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Salad2. Crispy Eggplant3. Spicy Vegan Crispy Beef ******* \ud83e\udd57 1. OIL-FREE CILANTRO SALAD with Tangy Dressing & Ribbon Croutons \ud83e\udd6c Salad … Continue reading Chef Kenny’s Vegan Chinese Restaurant copycat recipes<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-50134","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts\/50134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50134"}],"version-history":[{"count":4,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts\/50134\/revisions"}],"predecessor-version":[{"id":50289,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts\/50134\/revisions\/50289"}],"wp:attachment":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}