Asian Green: Everyday plant-based recipes inspired by the East – THE SUNDAY TIMES BESTSELLER (Ching He Huang)

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Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.

With a smaller amount of food, that moisture has a chance to evaporate, meaning that the ingredients remain in contact with the very hot wok.Also known as coriander or, confusingly, Chinese parsley, it has a soft texture and strong fragrance that some people are repelled by. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum.

Chinese cuisine uses an abundance of its own green vegetables to bring excellent nutrients, taste, and texture to a huge number of dishes. Soy alternatives - there are several soy-based sauces that pack a lot of flavour, including oyster sauce and hoisin sauce. Five-spice powder is another excellent ingredient, but use it judiciously, as a little goes a very long way.If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision. There are bold re-imaginings of iconic meat dishes in her Veggie Ants Climbing Trees or the fantastic take on the infamous Ram-don from Parasite, found here having traded in the beef for chunky tofu and mushrooms.